Sushi Bake
with cucumbers / avocados / seaweed crisps
Tonight's baked "sushi" is a fun April Fools' Day twist on the beloved original. It features all the yummy flavors of a California roll in a warm, baked casserole. It's not traditional sushi, but don't be fooled - it's still delicious!
Smarts: Sushi rice must be used right away, so get it started first and prepare the remaining ingredients while it cooks.
Ingredients
- Rice, sushi - 1 1/2 cups
- Water - 2 cups
- Vinegar, rice - 3 Tbsp
- Sugar - 1 tsp
- Salt - 1/2 tsp
- Mayonnaise - 1/3 cup
- Sriracha - 2 tsp , more or less, to taste, plus extra for serving
- Lime juice - 2 tsp
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Cream cheese - 4 oz , softened to room temperature
- Green onions - 2 stalks , chopped; green and white parts combined
- Cucumbers - 8 oz , thinly sliced
- Avocados, large - 1 , thinly sliced
- Cornstarch - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Furikake - 2 Tbsp + 2 Tbsp
- Toasted seaweed crisps - 2 packs , for serving (find these with Asian foods or on the snack aisle, sub nori sheets)
Prep
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Cook sushi rice - Rinse the rice in cool water (not on the ingredients list) until the water runs clear. Drain well. Combine rice and water (portion on the ingredients list) in a saucepan. Bring to a boil. Reduce heat to a low simmer. Cover and simmer until all of the water is absorbed, ~20 minutes. Transfer the rice to a serving bowl and let it cool slightly.
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Season rice - Combine vinegar, sugar, and salt in a microwave-safe bowl. Microwave on high until the sugar and salt dissolve (you may need to stir it a few times). Pour the mixture over the rice and stir it gently in until evenly combined. Cover the rice with a dish towel until ready to use.
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
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Make Sriracha mayo - (If prepping right before cooking, get the oven heating first.) Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
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Cream cheese - Remove the wrapper from the cream cheese and place on a microwave-safe plate. Soften briefly in the microwave, ~10-15 seconds.
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Green onions / Cucumbers / Avocados - Prep as directed.
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Tofu - Season tofu with some salt and pepper and toss with cornstarch.
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Make
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Heat oven to 375F / 190C degrees and position a rack in the center of the oven. Brush bottom and sides of a square baking dish (for 4 servings; adjust if customizing) with some cooking oil or coat with cooking spray.
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Heat a wok or skillet with a lid over medium heat and add cooking oil. When oil is hot, add tofu in a single layer. Cook tofu, without stirring, until golden brown and crisp on one side, 2 to 3 minutes. Use a spatula to flip tofu and continue cooking, stirring occasionally, until tofu is golden brown on all sides, 5 to 6 minutes more. Transfer tofu to a paper towel-lined plate and set aside.
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Place softened cream cheese and sriracha mayonnaise in a large bowl and stir to combine. Fold in tofu and green onions.
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When rice is cool enough to handle, spread it evenly into the baking dish with damp hands. Sprinkle first portion of furikake over the rice.
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Spread tofu mixture evenly over the rice and sprinkle on the second portion of furikake.
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If you like, drizzle some additional sriracha over top of the casserole.
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Place in the oven and bake, uncovered, until heated through and bubbling, 25-30 minutes. Allow casserole to rest for 10 minutes before slicing.
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Slice sushi bake and serve on top of roasted seaweed crisps or squares of toasted nori. Top with cucumber slices, avocados, and additional sriracha for drizzling over top. Enjoy!
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