Sushi Bake

For someone that deleted her facebook account as a self-birthday gift (self birthday gift – definitely using that one in the future), you can imagine my enthusiasm for Tik Tok. However, I found the recipe for this Sushi Bake on the blog ‘I am a food blog’ which had been trending on said social media platform. I am a food blog is a really great blog if a little too wordy for me and it’s obviously the first thing that comes up on a Google search ‘food blog’ so points for the name there. The sushi bake is assembled by cooking some rice, spreading it out into a casserole dish and topping with a mixture of cream cheese, crab and the Japanese seasoning Furikake (or togarashi – both work). Serve it with some seaweed on the side and the result is heavenly – I really think you could impress your mates with this one! I changed it up a bit by adding some crab paste to cheaply boost the crab flavour and fleshed it out with some fishsticks.

Serves 6

Ingredients

  • 225g sushi rice
  • 2 tbsp rice wine vinegar
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 225g crab meat
  • 1 tin crab paste
  • 100g cream cheese
  • 100g kewpie mayonnaise
  • 2 tbsp furikake seasoning
  • 1 pack seafood sticks
  • roasted seaweed

Method

1.) Preheat the oven to 220 degrees C

2.) Boil the rice until tender. Drain off any excess water. Add the vinegar, sugar and salt to the rice and mix to dissolve.

3.) Spread the rice out into a casserole dish and sprinkle with half of the furikake.

4.) In a mixing bowl, add the cream cheese, crab paste and mayonnaise and give it a good mix. Chop up the seafood sticks and add them to the bowl. Add the crab meat and gently stir.

5.) Spread the cream cheese mixture on the top and sprinkle on the rest of the furikake.

6.) Bake for 15 minutes until golden and bubbling.

7.) Serve with some seaweed.

Asparagus and Crab meat Soup

When I was a kid I loved Chinese food as I had good access to it with all the Chinese takeaways. Over time, that love has broadened to include many more cuisines from South East Asia as I’ve had more exposure. Vietnamese, Japanese, Korean and Thai food I also now love though I await the day when vegetarian versions of Char Sui Buns are readily available (yes I should make some!). All these cuisines have a few things in common for me – they have a few central ingredients which are used to create many different dishes, they’re fresh, flavourful, healthy, quick to make and the meat recipes are generally quite easy to substitute. This recipe from ‘The Vietnamese Market Cookbook’ is a great example of this.

Serves 4

Ingredients

  • Chicken flavoured stock
  • 1 tbsp oil
  • 1 onion
  • 200g crabmeat
  • 1 tbsp fish sauce
  • 2 tbsp cornflour
  • 1 bunch asparagus
  • rice noodles (I didn’t measure these – enough for 4 – I really like the wide strip ones)
  • 1 punnet of shitake mushrooms
  • pepper
  • coriander leaves

Method

1.) Peel and chop up the onion

2.) Heat the oil in a large casserole dish and fry the onion until soft

3.) Boil some water and make up 1.5 litres stock

4.) Add the crabmeat to the pan and fry for a couple of minutes then add the fish sauce and fry for one more minute

5.) Pour in the stock and turn up the heat

6.) Slice up the mushrooms and asparagus and add to the pan with the rice noodles. Reserve the tips of the asparagus as they cook quicker.

7.) Cook on a high heat for 5 minutes until the noodles are soft, after 3 minutes, add the asparagus tips. While this is cooking, chop up the coriander leaves.

8.) When the soup is done, sprinkle in some pepper. Serve up with a garnish of coriander.