Baked Sushi Recipe 2 Ways (Kani & Spicy Tuna)

#BakedSushi #Sushibake #Sushi #Spicytuna #Kani

A deconstructed sushi recipe that has become very trendy in the Philippines. This recipe has 2 toppings, Kani or imitation crab sticks and spicy Tuna. Sushi rice is placed on a tray, sprinkled with Furikake, which is a Japanese rice seasoning, then topped with the Kani mixture and Spicy tuna mixture and then baked in the oven until the top is brown and crispy.

Toasted Korean seaweed is served with a spoonful of the baked sushi.

Short grain rice is normally used for making Sushi rice, but you may use whatever type of rice is available, since this recipe does not stick with the traditional Sushi preparation. Apple cider maybe used instead of the rice vinegar.

RECIPE

SUSHI RICE
2 cups (Rice cooker cup) Sushi Rice
3 cups water

Procedure
1. Wash the rice gently in circular motion. Do this 3-4 times or until the water that comes out is free from starch.
2. Strain and wash the rice one last time.
3. Soak the rice in water for 30 minutes, or overnight if have time. This gives a better texture when cooked.
4. Strain and drain completely. Cook the rice in a rice cooker with 3 cups of water.
5. Place rice in a wide container and pour the sushi seasoning while still hot.
6. Slice the rice in an angle, using a spoon. Spread the rice and fan to cool down. Flip and fan to cool down rice. Cover with wet towel if not using immediately.

SUSHI SEASONING/SUSHI VINEGAR
1/4 cup Rice vinegar
2 Tbspn Sugar
1 tsp Salt

Procedure
1. Heat the rice vinegar in a pan over low heat.
2. Once it starts to simmer or steam, add the sugar and salt and turn the heat off. Stir until the sugar and salt are dissolved.
3. Transfer into a container to cool dorn

KANI MIXTURE
120 g Imitation Crab stick
2 Tbspn Sour Cream/Cream cheese
2 Tbspn Kewpie Mayonnaise
2 Tbspn Tobiko (Fish roe)

Procedure
1. Squeeze the water out from the crab stick and shred.
2. Combine all the ingredients in a bowl and mix. Keep on the side for later.

SPICY TUNA MIXTURE
200 g Tuna
1 Spring Onion
2 Tbspn Kewpie Mayonnaise
2 Tbspn Sriracha
1 tsp Togarashi (Optional) or any chilli seasoning
1 tsp Sesame seeds
1 tsp Sesame Oil

Procedure.
1. Finely chop the spring onion.
2. Slice the Tune into small cubes.
3. Add all the ingredients in a bowl and mix until fully combined

BAKED SUSHI ASSEMBLY
1. Spread the the rice in an oven-proof tray ( I used 9 in x 6 in). Don't squash the rice, just lay it out evenly.
2. Sprinkle a layer of Furikake of you choice, if not available, sesame seeds and strips of seaweed will do.
3. Tear some roasted Koread seaweed
4. Spread the toppings evenly. Squeeze japanese mayo and sriracha on top of the spicy tuna mixture.
5. Bake in a 180° pre-heated oven for 10 minutes then broil for 5 minutes or until the top is brown and crispy.
6. Garnish the Kani topping with sliced avocado, tobiko, and sesame seeds. Garnish the tuna with togarashi, chopped chives or spring onion, and mixed sesame seeds.
7. Serve a spoonful of the baked sushi with a roasted Korean seaweed
8. ENJOY!

Music:

Attribution 4.0 International (CC BY 4.0)

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