Baked sushi: The newest trend captivating global palates

Sushi is undeniably one of the most recognizable dishes in Japanese cuisine. Its origins date back over a thousand years when people in Japan preserved raw fish by wrapping it in cooked rice. The rice fermented and became sour, initially being discarded. Over time, it was discovered that fermented rice paired wonderfully with fish or seafood.

In the 19th century, the fermentation process was replaced by acidifying the rice with vinegar. This innovation turned the rice into a key ingredient in sushi, accompanied by nori (dried and pressed seaweed of various kinds), wasabi horseradish, and pickled ginger.

Today, sushi is enjoyed worldwide, with the Philippines being home to some of its most passionate fans. Known for its love of culinary fusions and creativity, it’s no surprise that the idea of baking sushi started there. This innovation emerged in 2010, and the recipe for sushi bake quickly became popular in the vibrant world of social media.

You'll need the right ingredients to prepare this delicacy, also available in American stores. One of the most important is rice designated for sushi, noted for its high carbohydrate content. This makes it retain its excellent structure after cooking and becomes sticky, allowing for easy dish formation.

Sushi also features raw salmon, tuna, or shrimp. Remember, fish—especially sea fish—should be a regular part of our diet. They are rich sources of unsaturated fatty acids, high-quality and easily digestible protein, and valuable minerals like calcium, phosphorus, iodine, fluoride, and selenium.

Japanese kewpie mayonnaise, with its unique eggy taste, is useful for baked sushi. Regular mayonnaise can be seasoned with some rice vinegar if it's unavailable. Other essential ingredients include wasabi horseradish, furikake (a seasoning made with roasted sesame and other additions such as dried seaweed, chili flakes, or nuts), and sweet-spicy sriracha sauce made from chili peppers. The delicacy is, of course, wrapped in nori seaweed sheets.

Cook 2 cups of sushi rice according to the package instructions. Season it with 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Mix thoroughly. Spread a thin layer of rice on a nori sheet, leaving a one-centimeter margin at the top. Place 7 ounces of sliced salmon and avocado on the rice. Using a bamboo mat, roll the sushi tightly. Cut it into pieces and place them on a baking tray.

In a bowl, combine 3.5 ounces of cream cheese, 2 tablespoons of kewpie mayonnaise, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil—season with salt and pepper. Place a teaspoon of this mixture on each sushi piece. Bake in an oven preheated to 350°F for 10-15 minutes, until the cheese melts and slightly browns. Before serving, sprinkle with chopped chives. Serve with wasabi horseradish, furikake, and sriracha sauce.

Cook the sushi rice, season with rice vinegar, sugar, and salt, mix, and then spread a thin layer on a nori sheet, leaving a one-centimeter margin at the top. Place 7 ounces of cleaned shrimp on the rice. Using a bamboo mat, roll the sushi tightly. Cut it into pieces and place them on a baking tray.

In a bowl, combine 3.5 ounces of grated cheddar cheese, 2 tablespoons of mayonnaise, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Season with salt and pepper. Place this mixture on each sushi piece. Bake in an oven preheated to 350°F 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.