Name: Sushi Bake Furikake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups sushi rice; 2 cups water (for cooking rice); 2 tbsp rice vinegar; 1 tbsp sugar; ¼ tsp salt; 12-15 pcs crabsticks; 3 tbsp regular mayonnaise; 3 tbsp kewpie mayonnaise; 1 tsp chili sauce (add more if needed); ¼ tsp sansho pepper (optional); 1/2 cup furikake seasoning; 100 grams red lumpfish caviar (optional)

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Sushi Bake Furikake is another way to enjoy sushi! A delicious layer of sushi rice, furikake seasoning, Kewpie mayo, and red lumpfish caviar! Ready in less than 20 minutes!

This different take on sushi is definitely poles apart from the traditional art of sushi-making. Even the way it is eaten is far from how we “dig-in” in our sushi rolls. With that said, it is still so amazingly delicious! I was doubtful at first but when I made it, the fam fell in love!

How to make Furikake Seasoning

Furikake is a dry Japanese seasoning usually sprinkled on rice or vegetables. You can buy it at Asian specialty markets and online. Or, why not make your own? I’ll share with you the basic recipe and adjust however you fancy it!

You’ll need the following ingredients:

3 sheets large Sushi Nori (seaweed wraps) – You can buy this at Asian stores or online.
4 tbsp Japanese Bonito flakes – Also available in Asian stores.
1 tsp Black and 1 tsp white sesame seeds – Toasted
1 tsp Japanese Sansho pepper

Cut the seaweed wraps and bonito flakes using a scissor into small bits. Place them in a bowl and add black and white toasted sesame seed. Tip in the Sansho pepper and mix well until fully incorporated. Place in a glass jar with a lid or airtight container and can last up to six months.

How to make Sushi Bake

This is so easy and fun to make and is ready under 20 minutes! Most of the ingredients are available online or Asian stores.

You start by washing the sushi rice to get rid of the starchy powder that clings to the grains. I usually rinse it 2 – 3 times or until the water is clear then pop it in the rice cooker.
While the rice is cooking, mix in rice vinegar, sugar, and salt in a bowl then set aside.

On a chopping board or clean flat surface, shred crab sticks using a fork then finely chop with a knife.
Transfer chopped crab sticks in a bowl and add in kewpie mayo, regular mayonnaise, and chili sauce.
Mix until well incorporated then stir in sansho pepper. Set aside.

When the rice is cooked, pour the rice vinegar sauce mix and gently stir in with the rice until most of the grains are coated.
Take a baking dish and lay it at the bottom, give it a good press with a spatula in order for the rice to stick together.
Evenly sprinkle the furikake seasoning on top of the rice then spread the crab-mayo mix on top.

Using a spoon, spread the red lumpfish caviar on top of the crab-mayo mix. Then sprinkle some more furikake on top. Bake in a preheated oven at 190°C or 375°F for 8-10 minutes.
Remove from the oven and cut to the desired size. Serve on plates with cut seaweed sheets. Bon Appetit!

Tips for Sushi Bake Furikake

You can omit the red lumpfish eggs or caviar if you can’t find any but I highly recommend including it.
The furikake seasoning can last up to six months in a tigthly sealed glass jar or an airtight container.
You can add or lessen the chili sauce depending on how spicy you like it.
Adding a bit of wasabi brings the sushi to another level.

The secret ingredient is always LOVE

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