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.

Furikake Devilled Eggs

Around the holidays, sometimes I like to make a few things to nibble on rather than a normal ‘meat’ and 3 veg meal. I clearly was taken with Asian food this year considering the Korean pinwheels and these Japanese flavoured devilled eggs. In case, like me, you were wondering why they’re called devilled eggs, to save you a google search, devilled was a word to describe anything highly seasoned back in the medieval times and the normal recipe does usually contain cayenne pepper or paprika. This version’s a bit more of an interesting take on the classic devilled eggs containing furikake and Kewpie mayonnaise which is a Japanese mayo and is well worth taking the trouble to find over normal mayonnaise. Furikake is a Japanese seasoning with a mixture of different things such as seaweed, dried fish and sesame seeds. I honestly can’t really tell the difference between this and togarashi so if you have that, use that instead. If you don’t have it, it’s also well worth finding as it makes anything you sprinkle it on delectable. I saw the recipe on BBC Good Food, I didn’t have wasabi so I subbed it with miso paste.

Makes 12 egg halves

Ingredients

  • 6 eggs
  • 2 tbsp kewpie mayonnaise
  • 2 spring onions
  • 1 tsp miso
  • 1/2 tsp sesame oil
  • 1 tbsp pickled ginger (I unfortunately had to omit this due to lack of stock at my local supermarket)
  • 3 tbsp furikake

Method

1.) Boil some water and pour into a deep pan. Put the eggs into the pan and simmer for 10 minutes until hard boiled.

2.) Leave to cool or put in some ice water if you want to speed up the process.

3.) Peel the shells off the eggs and chop the eggs in half.

4.) Scoop the egg yolks out with a spoon into a bowl. Slice finely the spring onions and add to the bowl. Measure in the mayonnaise, miso, sesame oil and ginger.

5.) Mash everything with a fork until you get a paste.

6.) Spread the furikake seasoning onto a plate and press each egg half lightly onto the seasoning so that it sticks. Sprinkle the egg yolk holes with the remaining seasoning.

7.) Spoon the egg mixture into the recess where the yolk was (or pipe if you want to be fancy and you don’t have 8 Harry Potter films to get through over your holiday break).