“Sushi Bake”
Sushi from the oven – you’ve never eaten this Japanese dish like this
Shift work: The baked sushi is a kind of casserole.
© Hubertus Schüler / BJVV
Forget everything you know about sushi. Because from now on the rice dish will no longer be served cold, but steaming warm. TV chef Alex Wahi shows how the sushi-bake trend from the Philippines can be implemented vegetarian.
Sushi Bake, that’s the destruction of sushi as you know it. Instead of rolled and cold, the sushi is layered and warm on the plate – as a kind of sushi casserole from the oven. For “Wahi – sweet, sour, salty, hot: The Cookbook”, TV chef Alex Wahi has embraced the trend and created a “Chill-Out Baked Sushi”.
This type of sushi 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. “
Chill-out baked sushi à la Alex Wahi
ingredients
For the rice layer
250 g sushi rice (short grain rice)
salt
50 ml rice vinegar
1 tablespoon of sugar
Vegetable oil for greasing
For the tofu layer
1 clove of garlic
150 g plain tofu
1 tbsp olive oil
1 teaspoon white sesame seeds
salt
black pepper from the mill
1 tbsp soy sauce
1 tbsp chili sauce (finished product)
1 tbsp mayonnaise (80% fat)
4 nori sheets
preparation
Preparation time 15 minutes plus 40 minutes resting time, approx. 15 minutes cooking time and 10 minutes baking time
For 2 people
- For the rice layer, place the sushi rice in a bowl, cover with cold water and stir until the water is cloudy. Drain and repeat the process about three times until the water runs clear. Cover the rice again with fresh water and let it soak for 30 minutes.
- Drain the rice, add 350 ml of water and a little salt to a saucepan, bring to the boil and simmer covered for about 15 minutes over low heat. Turn off the stove, put the lid on at an angle to allow the steam to escape, and let it rest for 10 minutes.
- Put rice vinegar with sugar and a pinch of salt in a small saucepan and heat gently until the sugar and salt have dissolved.
- Pour the rice into a bowl, drizzle with the vinegar mixture, carefully fluff and let cool.
- In the meantime, preheat the oven to 180 ° C fan oven.
- For the tofu layer, peel and finely chop the clove of garlic and cut the tofu into small cubes. Heat the olive oil in a pan, fry the garlic and tofu for 2-3 minutes, turning occasionally, sprinkle with sesame seeds and season with salt and pepper.
- Put the rice in one layer in a rather smaller casserole dish greased with vegetable oil, cover with the tofu and bake in the preheated oven for 5 minutes. Drizzle with soy and chilli sauce, sprinkle mayonnaise on top and bake for another 5 minutes.
- Take out of the oven, let cool for a few minutes, then spread over the nori sheets, roll up loosely and enjoy. – Alternatively, cut the nori sheets into pieces, add the filling and garnish with thin nori strips.
Tips from Alex Wahi
Do not put the sushi rice in the refrigerator to cool, otherwise it will harden. Alternatively, rinse the sushi rice under running water until it runs off clearly. However, the water consumption is then higher. The filling can be varied as you like and prepared with fish, cream cheese, roast beef or vegan.
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