Baked sushi

Name: Baked sushi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Cooks’ Ingredients Sushi Rice, rinsed; 3 tbsp Cooks’ Ingredients Japanese Rice Vinegar; 1 tbsp toasted sesame oil, plus extra for greasing; 1 tsp caster sugar; 1 tsp fine sea salt

This Japanese-inspired fusion dish has notched up millions of views on social media. Seasoned rice is packed into an ovenproof dish and topped with a creamy mix of fish, such as canned tuna or crab sticks, and mayo or soft cheese, then heated through in the oven. This recipe has been taken a step further with velvety crab pâté for the base of a flavourful version of this trending dish.

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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300g Cooks’ Ingredients Sushi Rice, rinsed
3 tbsp Cooks’ Ingredients Japanese Rice Vinegar
1 tbsp toasted sesame oil, plus extra for greasing
1 tsp caster sugar
1 tsp fine sea salt

For the topping

115g tub crab pâté
3 tbsp Cooks’ Ingredients Sriracha, to taste
4 salad onions, thinly sliced
100g Essential Seafood Sticks, shredded (or 100g white crab meat)
5 sheets nori seaweed
1 tbsp sesame seeds
2 tbsp mayonnaise

Put the rice 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.
Meanwhile, for the topping, mix together the pâté, 1 tbsp sriracha and 1/2 the salad onions. Fold in the seafood sticks or crab meat and set aside.
Combine the vinegar, oil, sugar and salt in a small saucepan over a medium heat. Simmer, for 1-2 minutes, stirring, until the sugar and salt dissolve. When the rice is ready, pour the vinegar mixture evenly over the top and gently fold in.
Preheat the oven to 200ºC, gas mark 6. Lightly oil a small baking dish (about 25x15cm). Spoon the rice into the dish and pat down firmly.
Finely crumble 1 nori sheet, mix it with the sesame seeds, then sprinkle 1/2 over the rice. Spread the seafood mixture over the top and sprinkle with the remaining crumbled nori mix. Bake for 12-15 minutes until piping hot throughout.
Cut each of the remaining nori sheets into 9 squares. Drizzle the mayo and remaining sriracha over the sushi bake, scatter with the remaining salad onions and serve with the nori squares for scooping.