Sushi Bake is the destruction of sushi as you know it. Instead of being rolled and cold, the sushi comes layered and warm on the plates – as a kind of sushi casserole from the oven. For “Wahi – sweet, sour, salty, hot: The cookbook,” TV chef Alex Wahi took on the trend and created “Chill-Out Baked Sushi.”
This sushi variant is not fried, but baked in the oven, he writes. “The basis is sushi rice, for example, with a layer of sesame, nori leaves, cream cheese and, depending on your taste, tofu, fish or surimi. The topping consists of mayonnaise and hot sauces. A sushi variant without raw fish and without complicated rolling. “
For the rice layer250 g sushi rice (short grain rice)Salt50 ml rice vinegar1 tbsp sugarVegetable oil for greasingFor the tofu layer1 garlic clove150 g natural tofu1 tbsp olive oil1 tsp white sesame seedsSaltBlack pepper from the mill1 tbsp soy sauce1 tbsp chili sauce (finished product)1 tbsp mayonnaise (80% fat)4 nori leaves
Preparation time 15 minutes plus 40 minutes resting time, approx. 15 minutes cooking time and 10 minutes baking timeFor 2 people
Do not put the sushi rice in the refrigerator to cool, otherwise it will become hard. Alternatively, rinse the sushi rice under running water until it runs clear. However, water consumption is then higher. The filling can be varied as desired and made with fish, cream cheese, roast beef or vegan.
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