Renz has been a local food blogger in the Philippines for almost 8 years. He enjoys sharing his passion for food with others.
Baked Sushi in Five Easy Steps
If you suddenly crave for baked sushi, and you don't happen to have any nearby restaurants to buy from, don't worry. You can easily prepare one at home using this easy-to-follow recipe. In just about 30 minutes, you can already indulge on this delicious dish!
What is baked sushi?
Baked sushi, or interchangeably sushi bake, is a culinary product that was invented during the quarantine period wherein people got to experiment in their kitchens. Of course, this still borrows the core concept of a traditional bite-sized sushi (prepared and wrapped individually). However, the traditional one may be too time-consuming to prepare. Hence, baked sushi was invented so that you can prepare it at one go, and be able to serve many.
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Serves four (4) people
- 4 cups white rice, preferably Japanese
- 50 milliliters water
- 1 teaspoon sugar, refined
- 100 milliliters vinegar, rice wine (or regular)
- 4 tablespoons mayonnaise, preferably Japanese
- 1 can tuna, in oil (or in water)
- cheese, easy-to-melt and grated
- nori sheets
Note about ingredients: There are tons of variation when it comes to baked sushi recipe. Hence, feel free to experiment. For example, you can mix some crabsticks with the tuna to add more color and flavor. You may also use some tobiko (fish roe) before layering the cheese. However, tobiko is a bit difficult to source, so that's very much optional.
Step 1: Prepare the Rice
The basic component of sushi is rice. Hence, the first step is to prepare the rice. If you happen to have some leftover in the fridge, that will work. Just set it aside and proceed to Step 2. Otherwise, cook a new rice that will yield 4 cups, then let it cool down first.
If you have trouble cooking rice, you may watch the video below for reference.
Step 2: Pour the Vinegar Mixture Over the Rice
Once you already have rice on standby, you may proceed making the vinegar mixture. You just need to mix vinegar, water and sugar. Stir until the sugar is fully dissolved. The purpose of this mixture is to give the sushi rice its signature sweet-vinegary flavor. Pour it over the rice, mix well and flatten.
Tip: Rice may differ when it comes to its texture or moisture. Hence, if the rice seems dry, you can make more of the vinegar mixture by adding the same proportion of the ingredients (i.e. 2 parts vinegar, 1 part water).
Step 3: Prepare the Mayonnaise Mixture
The next step is to layer the Japanese mayonnaise on top of the flattened rice, which can be as simple as that. However, if you wish to have more flavors infused into your baked sushi, this is the step where you can do it. Just make sure that you mix them well.
Possible additions on the mayonnaise mixture:
- Add a tablespoon of cream cheese to give it more character
- Add some wasabi paste and/or togarashi (Japanese chili) powder for zesty kick
Step 4: Layer in the Rest of the Ingredients
The remaining steps are very straightforward. All you need to do is to layer the rest of the ingredients which is the tuna for this recipe. Although you can directly transfer the tuna from the can, I suggest that you transfer it first to the bowl you used for the mayonnaise mixture.
The residual mayo will add flavor to the tuna. Plus, you can season it a bit by adding a pinch of salt and pepper.
Possible additions to tuna:
- Tobiko (fish eggs)
- Slices of mango
Alternatives to canned tuna:
- Fresh tuna
- Salmon & Shrimp / Scallops
Once the ingredients are set, layer the grated cheese on top. Then, it's ready for the final step.
Step 5: Bake and Enjoy!
You may now put the container into the oven. Just bake it for about 15-20 minutes or until the cheese melts and turns golden brown. Once the oven dings, you can pull it out, and allow it to cool down for a few minutes. Afterwards, you may now start digging in!
Another essential component of baked sushi is the nori (seaweed) sheets. This is what you'll wrap on your baked sushi once you scoop a portion. Just make sure that the baked sushi has cooled down a bit before popping it to your mouth. You don't want to ruin your palate with minor burns.
There you go. Don't forget to share, because this dish is meant to be shared.
Share Your Feedback
I hope you found this recipe guide easy to follow. Feel free to give me feedback or suggestions. Perhaps you discovered alternative ingredients for the baked sushi, or maybe you know how to make the mayonnaise mixture even more sumptuous. Whatever that is, I'd love to hear from you.
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© 2020 Renz Kristofer Cheng