8-Layer Sushi Bake
8-Layer Sushi Bake
10 mins cooking | 20 mins preparation
Servings: 6
Cuisine: FusionTreat your family and loved ones with a Sushi Bake surprise
Level up your sushi bake by adding another ingredient that everyone will surely love: smoked bangus. It not only adds more flavor and texture, it also packs this Japanese-inspired dish with heart-healthy fish oils and protein.
Ingredients you need
Original recipe yields 6 servings. The ingredient list now reflects the servings specified.
1 ½ cups
2 tbsp
1 tbsp
½ tsp
1pc
8 pieces
¼ cup
1 cup
1 tbsp
2 tbsp
¼ cup
2 tbsp
¼ cup
2 tbsp
2-3pcs
Cooked Japanese rice
Rice vinegar
Sugar
Sesame oil
Filling
320g Sarangani Bay Smoked Deboned Milkfish, skin removed and flaked or 200g Sarangani Bay Smoked Ground Milkfish
Kani sticks, chopped
Cream cheese, softened
Japanese mayonnaise
Prepared wasabi
Sakura denbu
Mozzarella cheese, shredded
Tobiko
Japanese mayo
Furikake
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.
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