By Kay Calpo Lugtu, The Manila Times
Sushi bake is a trendy dish that became popular during the strict quarantine period. You would see this in many food communities and groups in social media.
The term “sushi bake” is ironically interesting because sushi technically means raw and baking it cooks the dish. Nonetheless, it is served with nori seaweed and makes for a filling and hearty meal or snack.
Ingredients:
- 4 cups Japanese rice
- 2 tablespoons rice vinegar
- 200 ml mayonnaise
- 1/2 bar of cream cheese
- 250g kani or crab stick, cut and diced
- 250g flaked salmon
- furikake
- masago
- soy sauce
- salt and pepper
Procedure:
Cook the Japanese rice according to package instructions. Once cooked add rice vinegar and mix.
In a bowl combine the diced crab stick meat and flaked salmon. Add mayonnaise, cream cheese and soy sauce. Adjust seasoning as needed.
To assemble, put the sushi rice in a slightly deep tray and layer and layer with the kani salmon mixture. Top with furikake, masago and drizzle with mayonnaise. Finally, serve with nori seaweed sheets
Yield: About 4 to 6 servings
