Shrimp sushi bake (the absolute easiest way to make sushi)

Sushi-bake

We have to admit that we had our doubts when we were first introduced to the phenomenon of the sushi casserole. Or 'sushi bake,' as they call this dish in America. Because warm sushi? Dumped in a large baking dish instead of lovingly folded into a roll? Sacrilege! That goes beyond everything sushi should be, we thought skeptically.

By now, we know that this is what we would most like to eat when we shuffle towards the fridge in our pajamas at night, starving. And that is perfectly possible, because you can eat this sushi casserole both hot and cold, but it is actually tastiest cold.

How do you eat this dish?

You eat a sushi bake by spooning it onto crispy nori sheets with a slice of avocado (creaminess) and cucumber (cool crunchiness). Think of it as the perfect sushi snack. It is also ideal if you can't eat raw fish, by the way, because your craving for sushi is still satisfied with this dish.

Crispy nori sheets

It is important for this dish to use those crispy, toasted nori sheets. They are often called 'nori snacks'. Unlike regular nori sheets (which you use for sushi rolls), they are also delicious to eat straight from the hand, preferably with a Japanese beer. You can find them in small packs at most large supermarkets and certainly at Asian grocery stores. There are about 10 sheets in a pack, so stock up.

The crispy effect of those nori sheets with the sushi rice is divine. Do eat them immediately after adding the toppings, otherwise they will become soft.

Here is how to make this sushi bake

• Cook the sushi rice according to the instructions on the packaging. Mix with the sesame oil and cover with a tea towel to keep the rice warm.
• Preheat the oven to 200 degrees and prepare an oven dish.
• Chop the prawns into pieces (not too finely) and mix them with the Sriracha, Kewpie mayonnaise, and spring onions.
• Spread the rice over the bottom of an oven dish and press down slightly. Sprinkle with half of the furikake. Spread the shrimp mixture over it in an even layer and sprinkle with the remaining furikake.
• Now let's get creative: make zigzag stripes with the Kewpie mayonnaise over the sushi casserole. Do the same with the Sriracha, but in the opposite direction.
• Bake the sushi casserole in the preheated oven for 15 to 20 minutes. If all goes well, it will develop a light brown crust.
• Eat it up by scooping some of the sushi onto the crispy nori sheets and finish with slices of avocado and cucumber. This dish is even tastier cold, so feel free to put it in the fridge for a while before serving.