Does the world need another sushi bake recipe?
Cook 2 cups of short grain rice in 2 1/2 cups of water.
In a large bowl, combine 2 teaspoons of sugar, 1 teaspoon of salt, and 3 tablespoons of unseasoned rice wine vinegar. Whisk until the sugar and salt crystals have dissolved completely. Pour the mixture evenly over the rice, then use a spatula to gently fold it through, lifting and turning the rice to distribute the seasoning without crushing the grains. Set aside to cool.
In the same bowl, whisk 250 grams light cream cheese with 1 cup of low fat greek yogurt and a quarter cup of low fat kewpie mayonnaise. Fold in 1 grated carrot, 1 cup of peas, 2-3 cups of mixed vegetables (such as zucchini cut into half-moons or quarter-moons, or asparagus sliced into coins), and 1 large 425 gram tin of drained tuna. For a softer texture, steam or lightly fry the vegetables until tender, then allow them to cool before folding them into the cheese mixture.
Drizzle a mixture of sesame oil and olive oil over the base of a lasagne dish. Spread the rice evenly over the base, gently pressing it down to form an even layer. Spread the cheese and vegetable mixture evenly over the rice, then sprinkle with furikake seasoning and sesame seeds.
Preheat your oven to 200°C with 25% steam. Place a metal tray in the oven while it preheats.
Bake on the pre-heated tray for 20-30 minutes, until the top is lightly golden and bubbly.
Allow the bake to cool for 5–10 minutes before cutting. Present with cucumber batons, diced avocado, extra Kewpie mayonnaise, sheets of nori, and sushi-style accompaniments such as pickled ginger, roasted edamame, soy sauce, wasabi. and rice and sesame crackers.
