We’d been seeing so many posts of “sushi bake” nonstop on our social media throughout the quarantine, that we started to crave—not for sushi bake, but for a big bowl of chirashi don.
Sushi bake’s origins are unclear. It is essentially a deconstructed sushi roll that’s assembled like a casserole in a baking dish and placed under the oven’s broiler to brown a bit, like aburi. To serve, it’s spooned on precut nori, or roasted Japanese seaweed, and eaten like maki or sushi. Soy sauce-wasabi dip optional. We didn’t expect to like it.
Best part if you’re a noncook? There’s no actual cooking involved, save for the rice. You need only your palate to guide you when you combine the flavors. You can work with your favorite ingredients—fresh salmon, maguro tuna, crabmeat, kanikama , uni —or whichever else you can get your hands on. We hightailed it to the popular Japanese grocery nearby; even it is out of many common ingredients, like ebiko or tobiko .
In a separate bowl, combine the cream cheese, mayo and sriracha/wasabi. Add the kani, mango and cucumber and mix until combined.Place casserole under the oven’s broiler at 450°F for 10 minutes. 1½ c cooked Japanese rice160 g maguro tuna, diced½ small cucumber, sliced thinlyCombine rice, mirin, rice vinegar, 1 Tbsp sesame oil and 1 Tbsp furikake/toasted sesame in a bowl. In a casserole or square dish, lay one full square of nori.
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