Sushi Bake Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 40 minutes
Note: The quantities below are enough for a third of a 30X20cm (12x8inch) tray. If you are making only one or two varieties please increase your quantities accordingly.
For sushi rice:
- 2 cups/400g/14ozs. raw sushi koshihikari rice
- 3 cups/750ml/25flozs. water
- 1/4 cup/60ml/2flozs. sushi rice seasoning
- 20g/0.7oz. furikake
- 1 packet Korean crispy seaweed
- 4 tablespoons/80ml/3flozs. Japanese sesame dressing
Volcano Prawn Topping
- 300g/10.6ozs. raw prawns, chopped roughly
- 1/3 cup/80ml/3flozs. kewpie mayonnaise
- 2 tablespoons Sriracha chilli sauce
- 1 tablespoons toasted sesame seeds
Kani (Crab) Topping
- 180g/6ozs. kani or imitation crab
- 1/3 cup/80ml/3flozs. sour cream (full fat)
- 1/3 cup/80ml/3flozs. kewpie mayonnaise
- 1/2 teaspoon lemon zest
- 3 tablespoons tobiko
Spicy Tuna Topping
- 200g/7ozs. tinned tuna, drained well
- 1 stick green onion, roughly chopped or 3 tablespoons red onion
- 1/4 cup/60ml/2ozs. kewpie mayonnaise
- 1/4 cup/60ml/2ozs. sour cream
- 2 tablespoons Sriracha
- 20g/0.7ozs gari or pink pickled ginger
- Half an avocado, sliced
- Togarashi chilli
Buyer's note: you can find kani or imitation crab and tobiko in the frozen section of your Asian grocery store. You can find furikake and crispy seaweed on the shelf
Step 1 - First make the sushi rice. Rinse the rice 2-3 times and then cook in a rice cooker with the water until cooked through. Cool for 5 minutes and then stir through the sushi seasoning and spread out on a 30x20cm/12x8inch baking tray pressing down gently with an angled spatula. Top with the furikake and break up packet of crispy seaweed and crumble on top.
Step 2 - While the rice is cooking make the toppings. To make the prawn topping mix the mayonnaise and Sriracha together. Mix with the prawns (make sure that the prawns are dry and pat on a paper towel before using). Set aside.
Step 3 - To make the kani topping strip the kani sticks with your hands into pieces and then mix in a bowl with the sour cream and mayonnaise. Add lemon zest and set aside.
Step 4 - To make the spicy tuna topping place the tuna, onion, mayonnaise, sour cream, Sriracha and ginger until smooth. Set aside.
Step 5 - Preheat oven to 160C/320F. The prawns takes the longest to cook as they are raw so we will bake them first. Spread the prawn topping on one third of the sushi rice. Bake for 10 minutes.
Step 6 - Then add the kani topping in the second third and bake for 10 minutes. The tuna is the only topping that isn't baked.
Step 7 - Once the kani is cooked, add the tuna on the final third section of the bake. Sprinkle the tuna with togarashi and avocado slices. Top the prawns with sesame seeds and chives. Top the kani with tobiko and chives. Drizzle the whole sushi bake with the sesame dressing.
Step 8 - Serve with Korean seaweed pieces. Using a spoon scoop some of the topping into your crispy seaweed and eat.