Salmon and Kanibo Baked Sushi
- ¼ cup crushed or grinded nori
- 1-2 teaspoons togarashi
- 1 tablespoon black or white sesame seeds roasted
- 1 sachet bonito flakes
- 1/3 cup vinegar
- 2-3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon hondashi granules
- 3-4 cups cooked Japanese rice
- prepared rice seasoning as needed
- 1 cup cream cheese
- 1 cup Japanese mayonnaise
- 1 teaspoon sugar
- 2-3 tablespoons all-purpose cream
- Salt and pepper to taste
- 300 grams kanibo fake crabmeat, shredded or chopped
- 1 tablespoon tobiko orange fish roe
- 200 grams fresh salmon thinly sliced
- black sesame seeds as needed
- bonito flakes as needed
- Japanese mayonnaise for drizzling
- Aonori flakes
- Nori seaweeds or roasted seasoned seaweeds as needed
To prepare rice seasoning, just combine all ingredients and process in a spice blender until roughly fine and well blended. Set aside.
To prepare sushi rice, place the cooked rice in a wooden or glass bowl. Set aside.
Combine vinegar, sugar, salt and hondashi in a saucepan and bring to a boil and turn off heat.
Pour hot vinegar mixture into the rice and sprinkle some prepared rice seasoning around 1-2 tablespoons. Mix together in slicing motions to separate the grains without damaging them.
Fan the rice with a hand fan or electric fan to remove excess moisture. Keep rice covered with a damp cloth until ready to use. Set aside.
In a bowl, combine cream cheese, mayonnaise, sugar and cream and using a hand mixer beat until smooth and creamy. Season with salt and pepper according to taste.
Equally divide cream cheese mixture into two bowls. Place the 250 grams kanibo and tobiko on one bowl of cream cheese mixture and mix well. Set aside the remaining kanibo for topping.
To assemble, arrange and lightly press the seasoned rice on a non-stick baking dish and sprinkle top with some rice seasoning. Spread the cream cheese mixture on top until rice is fully covered. Scatter the grated quick melting cheese on top.
On one side of the pan arrange slices of salmon on top until one equal side of the baking dish is well covered with salmon slices. Drizzle top with mayonnaise and sprinkle with black sesame seeds and aonori. On the other side of the pan, arrange on top the remaining kanibo and cover with bonito flakes to will create a two- flavored baked sushi.
Bake in a preheated oven 350°F/177°C for 15-20 minutes or until the bonito flakes become golden brown and light crisp
Best served with cut nori seaweeds or any roasted seasoned nori seaweeds.
Yield: 6-8 servings
Prep Time:25-30 minutes
Baking time: 15-20 minutes