Sushi Bake California Maki
User Reviews
5
Sushi Bake California Maki
Description
The recipe begins by preparing sushi rice seasoned with rice vinegar, sugar, and salt, warmed to dissolve ingredients thoroughly, then mixed into freshly cooked rice for authentic seasoning. A furikake blend is made by toasting sesame seeds and combining them with crumbled Korean roasted seaweed, salt, and sugar, adding savory and umami notes when sprinkled over the rice.
The creamy topping mixes cream cheese, Japanese mayonnaise, and Sriracha for a balanced, spicy richness, with shredded imitation crab, diced ripe mango, and cucumber folded in. The mango and cucumber are partly reserved to sprinkle atop after baking. The sushi rice is spread evenly in a rectangular pan, topped with furikake, then the creamy crab topping, additional mango and cucumber, and optional drizzle of mayo and Sriracha to finish.
Baking melds all components into a warm, layered dish reminiscent of California roll flavors but in a form suitable for scooping or serving from the pan. The dish combines the sweetness of mango and the spicy creaminess of the topping with the firm sushi rice base. It suits casual meals or sharing in gatherings.
Ingredients
SUSHI RICE
- 4 cups rice freshly cooked
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
FURIKAKE
- ½ cup sesame seeds
- ½ cup Roasted seaweed crumbled or cut into small bits, Korean
- 1 teaspoon salt to taste
- 1 teaspoon sugar to taste
CREAMY TOPPING
- 1 big Mango diced, ripe
- 1 medium cucumber diced
- 2 cups imitation crab shredded or cut into chunks, aka kani
- 200 grams cream cheese
- ¼ cup mayonnaise Japanese
- 1 tablespoon sriracha - adjust as desired
- salt to taste
- 20 heets Roasted seaweed sheets or use nori sheets, Korean style
Instructions
SUSHI RICE
- 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.
FURIKAKE
- Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar
CREAMY TOPPING
- 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.
BAKED SUSHI ASSEMBLY
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20portions
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 408mg | 17% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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