Are you also a lover of Japanese cuisine and consider yourself a taste explorer? Then do a search on Instagram by typing the hashtag #sushibake and thousands of photos of Salmon Sushi Bake Recipe will appear before your eyes. The look is as inviting as sushi. But what exactly is it about? We could define it as a combination of California rolls and rice pudding. Or, better yet, a large deconstructed uramaki.
The Sushi Bake Ingredients are the same as sushi, but cooked in the oven and eaten wrapped in a sheet of nori seaweed.
Yields: 4 portions
Prep Time: 35 mins Cook Time: 25 mins Total: 1hr
Sushi Bake Ingredients
The ingredients needed to prepare sushi bake are:
- Sour cream
The combinations and quantities vary according to taste, the possible versions are endless . In any case, put everything in a container and mix it carefully, and then distribute it on a base of rice previously prepared in a pan. This layer must be quite thin, to prevent its flavor from taking over.
Afterwards we bake the rice for 20-30 minutes at around 180°C . Last step: with the help of a teaspoon or a fork, a rectangle of seaweed is stuffed and then the aforementioned morsel is swallowed. One leads to another, seeing is believing.
Oven Baked Sushi – Where it all started?
As with many food trends, it is not clear how, where and thanks to whom sushi bake was born. I found out this recipe from chef’s Alex Wahi’s cookbook. There is a reason this recipe has been trending all over europe. For those trying their hand at homemade preparations, the sushi bake is easy to do and doesn’t take too much time to prepare. If you decide to try it yourself, we’ll give you a tip: before baking, top it with tobiko or furikake.
Salmon Sushi Bake Recipe
For the rice
- 1 cup sushi rice
- ¼ cup rice vinegar
- 1 tbsp cane sugar
- 1 tbsp sesame oil
For the topping
- 1 clove of garlic
- 5½ oz of salmon fillet
- 1 tbsp light sesame oil
- 1 tsp sesame
- salt & pepper
- 1 tbsp soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp Kewpie or Japanese mayonnaise
- 2 nori sheets
- First wash the rice under running water until the water runs clear. Then cover with cold water in a bowl and leave to soak for 30 minutes.
- Briefly boil the rice in lightly salted water. Then simmer on low heat for about 12-15 minutes with the lid on. If necessary, top up with a little water in between. Then switch off the stove and hold the rice pot at an angle, let it evaporate and fan it over the rice for 5-10 minutes using a fan or paper plate. Then let it rest for another 10 minutes.
- Heat the rice vinegar in a saucepan, dissolve the sugar while stirring and add a pinch of salt. Place the rice in a bowl and slowly drizzle the warm vinegar mixture over it. Now loosen the rice carefully with chopsticks and let cool completely.
- For the filling, finely chop the garlic and finely dice the salmon. Sauté in a pan with a little sesame oil for 2-3 minutes. Sprinkle with sesame seeds and season with salt and pepper. set aside.
- In the meantime, preheat the oven to 180 degrees top/bottom heat. Drizzle the rice with some sesame oil. Grease a casserole dish with sesame oil and spread the sushi rice in it. Lightly press.
- Spread the salmon over the rice. Bake the two layers for 5 minutes. Take the mold out of the oven.
- Top it all off with soy sauce, sriracha sauce and Kewpie the Japanese mayonnaise.
- Now cut the nori sheet into strips. Spread the form from the oven and nori with some sesame seeds (tobiko or furikake) over the sushi bake. Serve with extra sauces such as ponzu and wasabi.