Baked sushi: A fusion of Japanese tradition and Filipino innovation

Sushi is undoubtedly one of the most recognizable dishes of Japanese cuisine. Its history began over a thousand years ago when the inhabitants of Japan preserved raw fish by wrapping it in cooked rice. The rice became sour due to fermentation and was initially discarded. However, over time, it was discovered that fermented rice tastes great when combined with fish or seafood.

In the 19th century, the fermentation process was replaced by acidifying the rice with vinegar. It then became a full-fledged sushi ingredient, alongside nori (dried and pressed seaweed of various kinds), wasabi horseradish, or pickled ginger.

Today, sushi is enjoyed worldwide, and the residents of the Philippines are among the great enthusiasts of the dish. The cuisine of this island nation is known for its love of culinary fusions and creativity, so it's no wonder that the idea to bake the Japanese delicacy was born here. This happened in 2010, and the recipe for sushi bake quickly spread in the vibrant world of social media.

To prepare the delicacy, we need the right ingredients, which are also available in Canadian stores. One of the most important is rice specifically designated for sushi. It is characterized by a high carbohydrate content, which helps it retain an excellent structure after cooking and become sticky, allowing the snack to be easily formed.

Sushi cannot be without raw salmon, tuna, or shrimp. Remember that fish, especially seafood, should be a frequent part of our diet. Finding a richer source of unsaturated fatty acids, high-quality and easily digestible protein, and valuable minerals, especially calcium, phosphorus, iodine, fluoride, and selenium, is hard.

For baked sushi, Japanese kewpie mayonnaise is also useful. It is characterized by its unique, eggy taste (if it cannot be purchased, regular mayonnaise can be seasoned with a bit of rice vinegar), wasabi horseradish, furikake (a seasoning based on roasted sesame and many other additions, such as dried seaweed, chilli flakes, or nuts), and sweet-spicy sriracha sauce, made from chilli peppers. The delicacy is, of course, wrapped in nori seaweed sheets.

Cook the sushi rice (500 grams) according to the package instructions, then season it with rice vinegar (15 ml), sugar (5 grams), and salt (a pinch). Mix thoroughly. Spread a thin layer of rice on a nori sheet, leaving a one-centimetre margin at the top—place slices of salmon (200 grams) and avocado on the rice. Roll the sushi using a bamboo mat, pressing it to create a tight roll. Cut it into pieces and place them on a baking tray.

In a bowl, combine cream cheese (100 grams), kewpie mayonnaise (30 ml), soy sauce (15 ml), and sesame oil (15 ml)—season with salt and pepper. Place a teaspoon of the prepared mixture on each sushi piece. Bake in an oven preheated to 177°C for 10-15 minutes, until the cheese melts and slightly browns. Before serving, sprinkle with chopped chives. Serve the dish with wasabi horseradish, furikake, and sriracha sauce.

Cook the rice, season with vinegar, sugar, and salt, mix, then spread a thin layer on a nori sheet, leaving a one-centimetre margin at the top. Place cleaned shrimp (200 grams) on the rice. Roll the sushi using a bamboo mat, pressing it to create a tight roll. Cut it into pieces and place them on a baking tray.

In a bowl, combine grated cheddar cheese (100 grams), mayonnaise (30 ml), soy sauce (15 ml), and sesame oil (15 ml)—season with salt and pepper. Place the prepared mixture on each sushi piece. Bake in an oven preheated to 177°C for 10-15 minutes, until the cheese melts and slightly browns. Before serving, sprinkle with sesame seeds. Serve with wasabi horseradish, furikake, and sriracha sauce.