cheryl
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Sushi Bake Is the Lockdown Trend I’ll Never Stop Making - Bon Appetit
What lockdown food will you be happiest to take with you into the post-pandemic world? Would it be sourdough? Banana bread? Dalgona coffee? The answer for me is a trend that hasn’t quite hit mainland American shores in the same way—yet. It’s the sushi bake, and if there’s one lockdown food I’ll be happy to make on repeat when I finally relinquish sweatpants for real jeans, it’s this one.
What is a sushi bake?
Imagine a California-style roll, but deconstructed, layered, and baked in a casserole format: Seasoned rice is topped with furikake rice seasoning, a creamy, spicy mayo-laden seafood layer, more furikake, and drizzles of mayonnaise and Sriracha, and then it all gets heated up in the oven. After it comes out, let it cool long enough to set before spooning out portions onto seasoned Korean-style dried seaweed or gim (a.k.a. the roasted seaweed snack you might find in stores like Trader Joe’s) with optional garnishes of cucumber and avocado.
What lockdown food will you be happiest to take with you into the post-pandemic world? Would it be sourdough? Banana bread? Dalgona coffee? The answer for me is a trend that hasn’t quite hit mainland American shores in the same way—yet. It’s the sushi bake, and if there’s one lockdown food I’ll be happy to make on repeat when I finally relinquish sweatpants for real jeans, it’s this one.
What is a sushi bake?
Imagine a California-style roll, but deconstructed, layered, and baked in a casserole format: Seasoned rice is topped with furikake rice seasoning, a creamy, spicy mayo-laden seafood layer, more furikake, and drizzles of mayonnaise and Sriracha, and then it all gets heated up in the oven. After it comes out, let it cool long enough to set before spooning out portions onto seasoned Korean-style dried seaweed or gim (a.k.a. the roasted seaweed snack you might find in stores like Trader Joe’s) with optional garnishes of cucumber and avocado.