california maki bake

Baked Sushi is a gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.

Sushi Bake California Maki

rice

rice vinegar

sugar

salt

sesame seeds

Korean roasted seaweed (crumbled

salt (to taste)

sugar (to taste)

mango (diced)

cucumber

Kani

cream cheese

mayonnaise

Sriracha (- adjust as desired)

Korean

Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.

Pour the mixture to the freshly cooked rice and toss until evenly distributed.

SUSHI RICE

Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar

FURIKAKE

In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.

Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.

CREAMY TOPPING

In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.

Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.

Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.

BAKED SUSHI ASSEMBLY

https://www.youtube.com/watch?v=comRbG5vt-Y

Learn how to make this trending Sushi Bake recipe, no need to buy it...this recipe is so easy, that anyone can make.
Make your own Furikake by mixing Korean crispy seaweed and toasted sesame seeds.
Sushi Bake is the latest gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.

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INGREDIENTS
SUSHI RICE
▢4 cups freshly cooked rice
▢3 tablespoon rice vinegar
▢1 tablespoon sugar
▢1 teaspoon salt

FURIKAKE
▢1/2 cup sesame seeds
▢1/2 cup Korean roasted seaweed – crumbled or cut into small bits
▢1 teaspoon salt – to taste
▢1 teaspoon sugar – to taste

CREAMY TOPPING
▢1 big ripe mango – diced
▢1 medium cucumber – diced
▢2 cups Kani – shredded or cut into chunks
▢200 grams cream cheese
▢1/4 cup Japanese mayonnaise
▢1 tablespoon Sriracha – – adjust as desired
▢salt – to taste
▢20 sheets Korean roasted seaweed sheets – – or use nori sheets

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 #baked sushi #sushi bake recipe #baked sushi recipe

SUSHI BAKE (CALIFORNIA MAKI) | FOXY FOLKSY - Modern Filipino Kitchen

A new twist on the internet&#39;s beloved sushi bake trend – say hello to sushi bake cups! Packed with shrimp and imitation crab, they&#39;re wonderfully creamy with just a touch of spice. These cups are perfect for jumpstarting get-togethers or as a simple appetizer for a cozy homemade dinner.

Sushi Bake Cups with Shrimp and Crab

water

rice vinegar (unseasoned, note 2)

tsp sugar

furikake (divided)

shrimp

garlic powder

oz imitation crab (shredded and chopped)

cream cheese (softened)

sriracha (or sweet chili sauce)

Kewpie mayonnaise (Japanese mayo)

green onion/scallions (chopped, divided)

nori sheets

sweet chili sauce (or sriracha)

Japanese cucumber (optional)

avocado (optional)

Cook the rice - Wash rice 1 to 2 times with tap water. Drain well. Cook with water based on your preferred method (rice cooker or stovetop).

Make sushi rice - In a large bowl, place vinegar, sugar, and salt. Stir to combine. Add cooked rice while still hot. Using a spatula gently incorporate the vinegar mixture into the rice. Sprinkle 1/2 furikake and mix again. Set aside.

Rice

Pat dry shrimp with a paper towel. Place in a large bowl.

Add the shredded crab, green onions, Kewpie mayo, cream cheese, and sriracha. Mix until creamy. Season with garlic powder. Stir to combine.

Shrimp Sushi Mixture

Preheat oven or air-fryer oven to 400°F/ 200°C.

Cut each nori sheet into 4 equal squares.

Arrange TWO nori squares in a crisscross pattern in a muffin tin cup, ensuring they overlap slightly at the ends if required.

Gently spoon a heaping tablespoon of sushi rice onto the nori base, then gently press down ensuring the nori adheres to the bottom of the muffin cup to maintain its form.

Fill with the shrimp mixture with roughly 2 pieces of shrimp. Repeat for the rest of the muffin cups.

Bake for 12 to 15 minutes to heat through. I like mine to have a golden color on top so I bake for 20 minutes, using either a convection oven or oven air-fryer.

Assembly and Baking

Combine Kewpie mayonnaise (Japanese mayo) and sweet chili sauce in a small bowl. Stir until smooth and well combined. Do a taste test. Add more mayonnaise or chili sauce depending on your taste preference.

Sauce

Drizzle with the sweet-spicy mayo sauce then finally sprinkle some green onions and remaining furikake. Top with slices of avocado or Japanese cucumber if preferred.

Serve warm and enjoy!

Serve

I tried this cups and every one just loved it. It’s my go to for even salmon bites . My kids want it for their lunches . Love it 😍 just love it. The notes are very helpful

I made this for my friends last weekend and everyone enjoyed it! The sauce really went well with the shrimp.

Thanks for the recipe!

https://www.youtube.com/watch?v=dzRAEyqE_1o

#sushibake #appetizer #sushilovers 
GET THE COMPLETE PRINTABLE RECIPE HERE:
https://www.rivertenkitchen.com/sushi-bake-cups.html

A new twist on the internet's beloved sushi bake trend – say hello to sushi bake cups! Packed with shrimp and imitation crab, they're wonderfully creamy with just a touch of spice. These cups are perfect for jumpstarting get-togethers or as a simple appetizer for a cozy homemade dinner.

What you need
Here are the ingredients you need to make sushi bake cups:

Rice - for sushi bake cups, traditional Japanese short-grain rice is recommended. You can use regular white rice as a substitute. Keep in mind that using regular white rice like Jasmine rice might result in a slightly different overall texture.
Frozen Shrimp - Use small to medium-sized frozen shrimp as they have a better shelf-life than fresh shrimp.
Imitation crab meat stick - Much more affordable and convenient to use than real crab. You can find this in the cold section of most grocery stores and Asian markets.
Kewpie Mayonnaise - Also referred to as Japanese mayo, can be found in online shops and Asian markets. For best results, look for a bottle that is specifically labeled "made in Japan".
Cream Cheese - You can use block cream cheese or cream cheese spread. This is the secret to a moist and creamier sushi bake.
Sriracha - Contains ingredients like garlic, vinegar, and chilies, which contribute to its umami-rich and tangy flavor to the other ingredients.
Furikake - A Japanese rice seasoning made of delicious stuff 😉
Green Onions - For crunchy texture, color, and mild onion taste.
Nori Sheets - Use roasted nori sheets, labeled sushi sheets. Seaweed snacks may be too fragile and small to be used to make the cups.

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Sushi Bake Cups with Shrimp and Crab | Riverten Kitchen

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