Delicious suchi bake recipe with Fresh & Save
From storing your ingredients to keeping your dishes freshly sealed: Get the most of our delicious Sushi bake recipe with the revolutionary ZWILLING FRESH & SAVE vacuum system. Tell us: What is your favorite sushi roll? Bookmark this post to save the recipe.
200 g sushi rice
1 tbsp sugar
1 tsp salt
3 tbsp rice vinegar
2 tsp sesame oil
2 oz cream cheese
Juice of ½ lemon
1 red chili pepper, minced
2 oz salted, roasted peanuts, chopped
1 tsp curry powder
2 tsp soy sauce
10 oz fresh tuna, finely chopped
2 nori sheets
Toppings
1 tbsp peanut butter
1-2 tsp lemon juice
1 tsp soy sauce
80 g/3 oz (Japanese) mayonnaise
cayenne pepper
½ mango, diced
½ cucumber, diced
½ avocado, diced
1 oz salted, roasted peanuts, chopped
3-4 nori sheets
2 tsp white and black sesame seeds
Preparation
Wash the sushi rice until the water runs clear. Drain and cook according to directions. Dissolve the sugar and salt in the vinegar, and stir into the cooked rice.
Brush the ZWILLING FRESH & SAVE gratin dish with sesame oil and evenly cover with the prepared rice.
Preheat the oven to 400F.
Mix the cream cheese with the lemon juice, chili pepper, peanuts, curry powder and soy sauce. Fold in the tuna.
Cover the rice with two nori sheets. Cover with tuna mixture. Bake 10-15 minutes until lightly browned. Let cool.
For the topping, mix the peanut butter, lemon juice and soy sauce until smooth. Add mayonnaise and cayenne pepper. Spread decoratively over the cooled sushi bake. and sprinkle with mango, cucumber, avocado, peanuts and sesame seeds. Cut the nori sheets into small pieces, and serve with the sushi bake.
If there are any leftovers from the tuna sushi bake, simply close the ZWILLING FRESH & SAVE gratin dish with the appropriate lid, vacuum seal with the pump and store in the fridge until the next time you want to eat it.
The ZWILLING FRESH & SAVE CUBE Box L is the perfect size to keep the delicate nori sheets safe and dry
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