Sushi bake
Serves: 4-6 as a main meal
Prep time: 25 minsTotal time: 
Recipe photograph by Sam Folan
Sushi bake
This Filipino social media trend is rice and seafood layered up and baked with spicy mayo and furikake seasoning (a common Japanese blend of dried seaweed, sesame seeds, salt and sugar). It’s a great sharing dish, served with steamed edamame beans and Japanese-style pickles
Serves: 4-6 as a main meal
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
653Kcal
Fat
30gr
Saturates
4gr
Carbs
71gr
Sugars
11gr
Fibre
2gr
Protein
23gr
Salt
2.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 180g pack steamed salmon fillets
- 100g fresh crab meat
- 4 spring onions, finely sliced
- 125g cucumber, finely diced
- 75g mayonnaise* (we used Japanese Kewpie mayo), plus extra to serve
- 1½ tbsp sriracha chilli sauce, plus extra to serve
- half-cut sushi nori sheets, cut in half, to serve
For the rice
- 300g sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fine sea salt
- 2 tbsp caster sugar
For the furikake seasoning
- 2 tbsp sesame seeds, toasted
- 3 half-cut sushi nori sheets, crumbled into small pieces
- ½ tsp fine sea salt
- ½ tsp caster sugar
Step by step
Get ahead
Prepare up to the end of step 3 a few hours ahead. Store the rice and seafood layer separately in the fridge, and the furikake seasoning at room temperature.
- Rinse the rice thoroughly in cold water, until the water runs clear. Drain and put in a pan with 400ml cold water. Bring to the boil then simmer on a low heat, covered, for 12-15 minutes or until the water has been absorbed. Remove from the heat and allow to stand, still covered, for 10 minutes then, in a small bowl, stir together the rice vinegar, sesame oil, salt and sugar. Fold through the rice while it’s still warm. Transfer to a medium baking dish, pressing down firmly and evenly with a spatula. Leave to cool while you continue.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix together the ingredients for the furikake seasoning; set aside.
- For the seafood layer, skin and flake the salmon into small chunks and stir together with the crab meat, most of the sliced spring onions, the cucumber, 75g mayonnaise and 1½ tablespoons sriracha.
- Sprinkle half the furikake evenly over the rice. Top with the seafood mixture and sprinkle over the remaining furikake. Bake for 12-15 minutes or until the top has darkened slightly.
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Drizzle extra mayo and sriracha over the sushi bake, scatter over the reserved spring onions and serve spooned onto nori sheets.
*Use dairy-free mayo if required.
