Paneer Tikka Sushi Bake
Paneer Tikka Sushi Bake — when you’re craving sushi next, skip the usual takeout for this Indian-inspired sushi bake that combines traditional flavors with an Indian twist, all baked to perfection in the oven! Featuring Maya Kaimal’s Tikka Masala Sauce that is just bursting with flavor and simple toppings like pickled onions, fresh mango, and a drizzle of sriracha mayo, this is a fool-proof way to deliver on flavor and novelty!
Ingredients
Paneer Tikka:
- 2 tbsp oil
- 1 1/2 cup paneer , cubed
- 1/2 cup maya kaimal tikka masala sauce , or use homemade tikka masala sauce
Rice:
- 2 1/2 cups cooked sushi rice
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp rice vinegar
Assembly:
- 2 tbsp furikake seasoning
- pickled onions
- cucumbers , diced
- mangoes , diced or use pineapples
- green onions , chopped
- green chilies , finely chopped
- sriracha mayo
- hoisin sauce
- black and white sesame seeds
- pickled ginger
Instructions
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To make the paneer tikka filling, start by heating some oil in a pan. Then, add in your paneer cubes and sauté on medium for 3-4 minutes until slightly golden. Add in the Maya Kaimal Tikka Masala Sauce and saute for another 2-3 until the paneer is well-coated. We don’t want this to be a gravy so be careful not to add too much sauce. Take this off the heat and let cool until assembly time.
If you want to make the tikka masala sauce at home, see my paneer gravy recipe in my Paneer Tikka Bowl.
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To your cooked sushi rice, add in salt, sugar, and rice vinegar. Combine gently and sit aside.
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Grease a cheesecake springform pan (or use any baking dish of your choice) with some oil. Add in your rice and use the back of a spatula to create a smooth layer. Sprinkle furikake seasoning evenly on top of the rice. Next, add your paneer tikka and use a spoon to shape it into a smoother layer.
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Cover with a layer of foil and bake at 350°F / 175°C for 10 minutes.
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Once done baking, remove the sides of the springform pan and let cool for 5-10 minutes.
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Then, garnish with pickled onions, cucumber slices, mangoes, pineapples, green chilies and green onions. Drizzle with sriracha mayo and hoisin sauce. Finish with sesame seeds and pickled ginger. Enjoy!