Oven-Baked Sushi from The Sushi Experience by Hiroko Shimbo
This oven-baked sushi offers another way to use leftover sushi rice. When you prepare it with freshly made sushi rice, it is, of course, the best. I top the rice with some of my very favorite seafo...
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Cooking tools:
- Oven
- Baking dish
- Pastry brush
- Mixing bowl
- Plate
Ingredients
- 10 ounces sushi hamachi (yellowtail) (for information on shopping for sushi fish) or crabmeat
- Vegetable oil to grease the baking dishes
- 2 tablespoons tobik-ko (flying fish roe) (optional)
- ½ cup chopped mitsuba (trefoil) greens or coriander leaves
- 2 tablespoons plus 1 teaspoon mirin (sweet cooking wine)
- 2 tablespoons plus 1 teaspoon shoyu (soy sauce)
- 1 whole sheet nori
- 3 tablespoons wasabi paste
- 6 cups (lightly packed) prepared sushi rice*
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