(playful acoustic music)
- Greetings, my beautiful lovelies.
It's Emmy and welcome back.
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Now today, I'm going to be making a recipe
called sushi bake.
It's baked sushi.
Have you ever heard of such a thing?
I have not.
It was just recently
brought to my attention
by several of my beautiful
lovelies, including Mico Mendoza.
And apparently this is really
popular in the Philippines.
It's become very, very trendy.
Although I've read, it's also
popular in Hawaii as well.
Essentially, it's a take on sushi.
It's taking sushi ingredients -- the rice,
and all the toppings -- and
pressing it into a casserole
dish, and baking it just so
the top gets kind of warmed up.
And then you serve it in a casserole dish,
along with nori instead of
making individual handmade,
maki sushi rolls and cutting it up.
So this is technically not real sushi --
there's no raw fish or raw
seafood in this whatsoever.
It's not rolled in any kind of way.
It's sushi bake.
So let's go ahead and make it.
Big thanks to all of my beautiful lovelies
for reaching out and
sending me this suggestion.
So the first thing we need to do
is to prepare our sushi rice.
Now in previous videos,
I've talked about my beloved
Zojirushi rice cooker,
which I've had for years --
about 12, 13 years now.
Love it.
It's a champ.
I almost use it every single
day and it never fails me.
It cooks perfect rice.
Now, Zojirushi America
recently sent me this beauty.
This is the Zojirushi Pressure IH.
It is the NP-NWC10 model.
And it's a lot fancier
than my last rice cooker.
I still have my original rice cooker.
I don't have any plans
of getting rid of it.
I love that machine, but now I have two.
So I used this to prepare the sushi rice.
So I used the measuring cup
that was provided with the rice cooker
and I measured out three even scoops.
And I washed it three times,
rinsed it under cool water, drained it.
With each subsequent washing,
the water gets clearer and clearer.
Now this is an important step.
My mom taught me how to wash
rice when I was really little.
We want to remove the
excess starch on the rice.
We're going to fill it
to the proper level.
So we're going to use the sushi rice
or the sweet rice increments
and measure out three cups.
And then we're going to
place it into our cooker
and then set the mode to
sushi rice and press start.
(melodic beeping)
A rice cooker that sings.
Okay, so now it just beeped,
because it's now going to keep it warm.
Just gonna fluff it.
And now we're going to
prepare the seasoning
for the sushi rice.
So I just got some rice wine vinegar
and I just realized that I got
the one that's pre-seasoned.
Typically I grab the unseasoned one.
So this one has sugar in it already.
So if you get the regular,
which I usually get,
you would take equal
parts of vinegar to sugar.
So three tablespoons of rice wine vinegar
to three tablespoons of sugar.
So since this is pre-seasoned,
I'm just going to taste
this and then adjust
for seasoning as I go.
So three tablespoons of that.
Yeah, it's pretty sweet and salty already.
I'm just gonna give it
a good pinch of salt,
one teaspoon of sugar, and stir that up.
Dissolve all of that and add our rice.
Now real sushi masters would
do this in a bamboo bowl
and they would fan this,
but I am no master by any means...
And be gentle with your rice --
you don't want to mush it around.
Sushi rice is a little bit
different than say Jasmine rice,
or just long grain rice.
It's shorter grain so it's
sticky and that's important
both for texture --
it has a great kind of chew to it --
and also for sticking
because sushi rice is molded
and you need that stickiness,
otherwise it won't create that shape.
So I found several recipes
on how to make sushi bake,
and I'm basing mine on Pepper.ph's recipe
and I'll put a link down
to the blog down below.
So the topping, we're going
to be using imitation crab.
So what is imitation crab?
Imitation crab is made from fish.
So it looks like this.
See how it has that kind of
shredded crab look to it?
My brother loved this stuff as a kid.
Wee, do you still love it?
I don't know.
I don't eat it much.
It's basically like a fish cake.
It's kind of like, kamaboko --
those fish cakes -- or naruto,
that you would get in ramen.
(knife clicking)
Add it to our bowl!
Now to this, we're gonna
add some Kewpie mayo.
This is Japanese-style mayo.
It's kind of a creamier and
richer style of mayonnaise.
I really love it.
I'm gonna use up the
rest that's in this tube.
Did you know if you take off this tip,
there's a star tip here on the end here?
Yup.
I'm going to use about a half a cup
to three quarters of a
cup just to kind of get it
to look like a potato salad.
Add a little more to that.
I'm gonna add about a
quarter cup of cream cheese.
So, let's give that an initial stir.
Break up the cream cheese
and mix the mayo in there.
So this is going to be
a little bit of a nod
to a spicy crab roll.
So we're going to add a
little bit of Sriracha.
Add as much or as little as you like.
For a little bit of crunch and for color,
we're going to add some
tobiko, which is fish roe.
Look at that color.
Isn't that beautiful?
So, add a big spoon of that to here.
Oh, look how bright that is.
Mhmm!
Kewpie mayo is so delicious.
It's got just a richer
kind of eggier flavor,
So, so good.
I've got a baking pan here
and I'm just going to oil it
with just a tiny bit of
oil and rub out the excess
with a paper towel, just to ensure
that the rice doesn't stick.
Scoop that in there.
And we're going to press it
into the bottom of the pan.
Because my oven is small, I'm
using a smaller baking pan,
but you certainly have enough rice to fill
a nine by 13 inch baking pan.
So on top of our rice, we're
gonna add a layer of furikake.
I love this stuff.
This is rice seasoning.
It's usually composed
of toasted sesame seeds,
chopped up nori, which is seaweed.
And it has other additions
depending on the type
that you get.
Sometimes they add shiso.
Sometimes there's umeboshi.
Sometimes there's wasabi.
You can get all different
kinds of flavors,
but you find it everywhere.
You just sprinkle it on your rice
and that's all you need to do.
Look.
Look how just, ah, it's just so inviting.
Like you just want to eat that
now because it's so pretty.
I'm gonna grab a spoon.
And now we're gonna top
it with our crab mixture.
Beautiful.
Now we're going to pop this
into a preheated 400 degree oven
for about 20 minutes or until everything
kind of gets warmed up.
Remember everything in here is cooked.
So it shouldn't take very long.
Okay.
See you in a little bit!
(easygoing music)
All righty, my beautiful lovelies.
I just took the beautiful
sushi bake out of the oven
and it smells phenomenal.
And look how this caramelized on top.
For the final touch,
I'm gonna just dust it
with a little bit more of the furikake.
Yeah, sushi bake!
And I'm gonna cut little
bite sized portions here.
And then I'm gonna catch
it in a piece of nori.
Ooh, it's hot.
Yeah, look at that.
Beautiful.
All righty.
My first taste of sushi bake!
Itadakimasu!
I'm gonna have another piece of nori
'cause everything's falling out.
All right, here we go.
(nori crunches)
Hot.
Mm, absolutely delicious.
It is not like sushi at all.
At all.
Now, I know my channel
name is emmymadeinjapan.
I was not actually made in Japan,
but the channel was made in Japan.
The channel was supposed
to be a crafting channel.
It was supposed to be
everything that I made
while I was living in Japan.
But it's the name that
grew with the channel.
So that's what the channel
name ended up being.
Although changes are coming,
so stay tuned for that.
I'm actually not Japanese by heritage.
I am Chinese-American by heritage,
which I've mentioned before,
but I know many of you may be new.
And while I have eaten
my fair share of sushi,
I'm certainly no expert on sushi,
but I know this is not sushi,
but it is a sushi bake.
So it is a take on sushi.
This is completely different than sushi.
First of all, it is hot.
It is warm.
The toppings are not raw, but
it is absolutely delicious.
It actually reminds me
more of a hot bowl of rice
with lovely toppings on top.
Although I think it would
be equally delicious
at room temperature.
The topping is rich and creamy.
You get a little bite of the
tobiko, the little fish roe.
It's a little bit of crunch.
The seasoned rice down
below is sushi rice.
So it's slightly sticky.
It has just a little bit of vinegar in it
to give it kind of some
complexity and some tanginess,
but it's not overly vinegared.
Sometimes you get sushi rice,
and you're just like whoa.
It shouldn't be overpowering whatsoever.
It should just be kind
of lightly seasoned.
It should be enhanced.
And the textures are marvelous.
You've got the nori,
which kind of holds everything together,
but it adds that lovely briny,
seaweedy flavor of the ocean.
And then it acts as
your kind of like shell
to hold your meal together.
And then you've got the furikake in there
which echoes the nori
because you've got more
seaweed flavor in there.
It's so good.
Mhmm.
You know what would make this really good?
Some sliced avocado on top of this.
That would be out of sight.
Even more richness.
Before I leave you, can I
just share this with you?
(Emmy laughs)
Ever seen this before?
This is a baby Kewpie mayo.
I picked this up in my travels
last time I went to Japan
and I just have never opened it.
Oh my gosh.
Look at this.
(Emmy laughs)
So stinking cute.
It's just a fraction of
the size of the big one.
I love it.
Little star nozzle on the top.
All righty, my beautiful, lovelies.
Thanks once again for tuning
in and if you'd like to try
Simple Health out for free,
click the link down below
or head over to simplehealth.com/emmy,
or use the code EMMY at checkout.
Big thanks to Simple Health
for sponsoring this video.
And thank you so much for watching.
I hope you enjoyed that one.
I hope you learned something.
Please share this video with your friends.
Follow me on social media,
like this video, subscribe,
and I shall see you in the next one.
Toodaloo, take care.
Bye!
(playful music)
(Emmy belches)
'Scuse me.
