Sushi Bake
An experiment that quickly became a crowd fav in the Pepper & Me kitchen. It combines a range of flavours from seafood and pairs superbly with cream cheese & mayo flavouring. All on a bed of rice. What's not to love!! Top with Green Onion, Avocado, and our latest Poke Me Seasoning.
Ingredients
400g surimi
200g prawns
200g salmon fillet
2 cups sushi rice
2 Tbsp sushi vinegar or seasoning oil
Topping for sushi bake
200g cream cheese softened
1/3 cup kewpie Mayo
2 Tbsp Gotcha Good or sesh oil if you like it hot
2 spring onions finely chopped
2 Tbsp lemon juice
To serve
Nori Sheets
Fresh Avocado
Poke Me Seasoning
Instructions
1:
Wash the sushi rice until the water runs clear.
2:
Cook the sushi rice in rice cooker or using the absorption method. Using a rice cooker we did 2 cups of sushi rice to 2 1/4 cups of water.
3:
While the rice is cooking prepare the seafood.
4:
Heat a pan over a medium high heat, add a drizzle of oil and add the prawns to the pan, cook for 3-4 minutes or until golden. Sprinkle with Poke me seasoning and turn.
5:
Preheat oven to 200C Fan Bake
6:
Remove prawns from the pan, and chunky dice. Dice the surimi and salmon into chunks as well.
7:
To prepare the sushi rice, sprinkle the sushi vinegar over warm rice and mix well with chopsticks or a fork. The rice will be lightly sticky and nicely seasoned.
8:
Press the sushi rice into a large shallow kitco dish, and sprinkle it with Poke Me.
9:
To make the topping, in a large bowl combine the cream cheese, kewpie Mayo, finely chopped spring onions, Gotcha Good, seafood and lemon. Mix well to combine.
10:
Spread the topping over the rice, Bake in the oven for 10 min
11:
To serve, dice avocado, and add to the top with extra kewpie or sesh oil. Garnish with more spring onions and Poke me seasoning.
12:
Scoop into squares of nori and enjoy. Add soy sauce if desired.
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