Sushi Bake has been trending lately – and for good reason. Essentially a deconstructed sushi modeled after a casserole, it’s composed of a layer of Japanese rice topped with a creamy mix of seafood— whether it’s kani, salmon, or the more luxurious options of sea urchin (uni) or eel (unagi)— Japanese mayonnaise, cream cheese, and fish roe. It is customizable depending on your palate, and many shops have started selling it. Just as many home cooks have started making it, too— myself included. But with a twist, of course.

Using the diverse Filipino flavors as my inspiration, I created my very own Filipino sushi bake— a Bangus Sisig Bake. My version retains the sticky Japanese rice base, though I cook it in garlic to mimic the classic Filipino breakfast experience. I’ve also used bangus meat to save on time. That way, I wouldn’t need to cut up and debone the fish. Most importantly, I made sure to add more fish than mayonnaise, making it a meatier and (dare I say) healthier take than most counterparts.

Did I mention that it surprisingly goes well with seaweed?

Bangus Sisig Bake Recipe

Ingredients

Sticky Garlic Rice

• 2 cups of cooked Japanese Rice (preferably bahaw or day-old rice)
• 6 cloves of Garlic, minced
• 2 tbsp of Cooking Oil
• 2 tsp of Knorr Liquid Seasoning (optional)
• Salt and Pepper, to taste

Bangus Sisig

• 500g of Fishta Seafood Bangus Meat
• 1 Red Onion, minced
• 5 cloves of Garlic, minced
• 2 tsp of Ginger, minced
• 1 tbsp of Siling Labuyo, chopped (seeds removed)
• 1/2 tbsp of Red Chili, chopped (seeds removed)
• 1 and 1/2 tbsp of Soy Sauce
• Juice from 6 pieces of Calamansi
• 1/4 cup of Unsalted Butter
• 1 tbsp of Cooking Oil
• Salt and Pepper, to taste
• 1/2 tbsp of Mayonnaise as garnish

Procedure

Garlic Rice

1. Pour your cooking oil in a pan over medium heat. Saute your garlic until fragrant and almost toasted.
2. Add your cooked rice and toss until fully covered in garlic.
3. Lower the heat and season with salt and pepper. Add Knorr seasoning for color and extra saltiness if you want. Toss until well-combined and set aside when done.

Bangus Sisig

1. In a pan over medium to low heat, melt your butter and oil. Add your onions, lightly season with salt, and cook for 3 minutes.
2. Add your minced ginger and garlic, then saute until fragrant.
3. Add your Fishta bangus meat and carefully flip until well-combined. Don’t mix it too much; otherwise, you’ll break the meat.
4. Season with salt and pepper, then add your calamansi and soy sauce. Lightly mix and let it cook for 5 minutes.
5. Add half of the green and red chili, and leave for 3 minutes more. If the sisig is too dry, add a slurry mixture (1 tsp of cornstarch to 2 tbsp of Water) to your sisig. Mix until sauce forms and dilute with a little water if needed.

Assembly

1. Heap your garlic rice in a casserole dish. Use a flat wooden spoon to flatten and spread it evenly.
2. Place your Bangus Sisig on top of the rice. Flatten and spread evenly.
3. Place your mayonnaise in a small bag. Cut a hole, and pipe your mayonnaise over the Bangus Sisig Bake. Garnish with the remaining green and red chili. Serve and enjoy!

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