Lao style Sushi Bake
Introduction to Lao style sushi bake
Sushi bakes are a viral TikTok trend, with creators making endless variations. I decided to give it a Lao twist, inspired by the flavors of nam khao aka Lao crispy rice salad. The mixture is packed with layers of imitation crab and fermented pork and then the bottom gets a crispy curried rice. Once it finishes cooking, its topped with the signature herbs, peanuts, and peppers.
This recipe is also a great shortcut if you want the taste of nam khao but don’t want to deep fry. For the full nam khao recipe, you can find it here.
Ingredients Needed for Lao style sushi bake
jasmine rice: this is my preferred rice but you can also use other long grain rice like calrose
eggs: helps bind the rice
Thai red curry paste: adds all the aromatic flavors into the rice and the red hue
sugar: helps balance the salty flavors
lime juice: adds the sour flavors
fish sauce: brings out the umami flavors
salt: adjust as needed for saltiness
dried coconut shreds: adds a slight creaminess to the salad
makrut lime leaves: the gentle aroma of limes
Imitation crab: the top layer to this sushi bake
cured pork: I prefer using som moo which is the Lao version or you can use nem chua
Kewpie mayo: I prefer this mayo since its more flavorful
green onion: herbs used to sprinkle in the crab layer and to garnish
Jeow bong: a Lao spicy dipping sauce similar to gochujang
cilantro: herbs to garnish after it finishes cooking
roasted peanuts: adds crunch to the lettuce wraps
fried chili: with dried chilis, saute it slightly to bring out extra flavors
lettuce: use to eat the sushi bake as a lettuce wrap
Step by Step Instructions
Cook The Rice
Cook the rice with your preferred method. If you don’t have a rice cooker, you can cook it in a medium pot with 2 cups of rinsed rice and 2-1/2 cups of water. Bring it to a simmer and then put a lid on top and turn it down to low to cook for 15 minutes. Once its done, fluff up the rice and then let it cool for about 30 minutes.
Make The Curry Egg Mixture & Prepare The Rice Base
I like making the rice mixture first. In a small bowl, add the red curry paste, sugar, lime juice, fish sauce, and salt. Mix well and then pour it over the rice. With gloved hands, mix until the rice until the seasoning is evenly spread. In a large clear baking pan, spray oil and then pour the rice mixture and press it flat on the pan.
Prepare The Crab Layer & Assemble
With the crab layer, I’m using imitation crab and fermented pork. The fermented pork is called som moo in Lao and you can also use the Vietnamese version called nem chua. The Lao version is less sweet than its counter part. Make sure both proteins are minced and then place it in a bowl to mix with the mayo and green onions.
Add the crab mixture on top of the rice and flatten it out. You can add some sriracha on top and/or mayo mixed with jeow bong. Place aluminum foil on top so it doesn’t dry out when baking.
Bake & Serve
Preheat your oven to 400F and cook it for one hour and 40 minutes. I find that this makes the bottom layer of the rice crispy. Take it out of the oven and remove the foil.
Top it off with extra green onions, cilantro, roasted peanuts, and fried whole birds eye chili peppers.
More Lao Recipes
Lao style sushi bake
This sushi bake puts a Lao twist on the viral TikTok trend, drawing inspiration from nam khao (Lao crispy rice salad). It layers imitation crab and fermented pork over a base of curried rice that bakes until crisp on the bottom. Finished with fresh herbs, peanuts, and chilies, it’s bold, crunchy, and full of flavor.
Ingredients
Instructions
- Cook the Rice: Rinse the rice 3 times, then strain. Add the rice and the measured water to a medium pot. Cover and cook on low heat for 15 minutes. Transfer the cooked rice to a tray and let it cool for 30 minutes.
- Make the Curry Egg Mixture: In a small bowl, whisk together the egg, red curry paste, sugar, lime juice, fish sauce, and salt.
- Mix the Rice Base: Place the cooled rice in a large bowl. Add the curry egg mixture, coconut shreds, and lime leaves. Mix until well combined.
- Prepare the Crab Layer: In another large bowl, mix the minced crab, cured pork, mayo, and green onions.
- Assemble the Sushi Bake: Lightly oil a casserole baking dish. Spread the rice mixture evenly across the bottom, pressing it down firmly. Spread the crab mixture on top of the rice layer and press it down firmly as well. In a small bowl, mix kewpie mayo with jeow bong, then drizzle over the top.
- Bake: Cover the dish with foil and bake at 400°F for 1 hour and 40 minutes.
- Finish & Serve: Remove the foil. Sprinkle cilantro, green onions, peanuts, and fried chili over the top. Serve the sushi bake wrapped in lettuce leaves.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.