Make no mistake with this trendy and special Sushi Bake recipe!
Among the tasty quarantine food trends, sushi bake might be the most unique of them all. Sushi bake is basically a deconstructed sushi but it has all the flavors you expect, just baked! But to make it more exciting, you can add a secret ingredient everyone will surely notice: smoked bangus!
Sushi bake is not just trendy, it’s also healthy! It’s rich in Omega3 fish oils good for reducing high cholesterol levels. The smoked bangus that we’ll be adding in the recipe is also an excellent source of protein that balances blood sugar and keeps energy levels stable!
Try this recipe for a fun surprise for your family!
8-Layer Sushi Bake
Ingredients
1 ½ cups cooked Japanese rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp sesame oil
Filling:
320 g Sarangani Bay Smoked Deboned Milkfish, skin removed and flaked or 200 g Sarangani Bay Smoked Ground Milkfish
8 pieces kani sticks, chopped
¼ cup cream cheese, softened
1 cup Japanese mayonnaise
1 tbsp prepared wasabi
2 tbsp Sakura denbu
¼ cup mozzarella cheese, shredded
2 tbsp furikake
¼ cup Japanese mayo
2 tbsp tobiko
2-3 Nori sheets, cut into squares
Procedure
- In a clean bowl, mix together vinegar, sugar and sesame oil. Warm mixture. Stir into hot rice. Mix well. Set aside.
- Combine cream cheese, mayonnaise and wasabi in a bowl. Mix well until blended, then divide whipped mixture into half.
- In a separate bowl, place smoked milkfish and mix with cream cheese mixture. Do the same for kani. Set aside.
- Using an 8 x 8 inch ovenproof dish or aluminum baking tray, arrange in layers the following rice, denbu, smoked fish, kani, Mozzarella cheese, and furikake. Top with tobiko.
- Drizzle the top with mayonnaise.
- Place in a pre-heated oven and bake for 15 minutes.
- Serve with nori sheets.
