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This Sushi Bake is like a big, deconstructed sushi roll. It has all the fillings and flavors of a California Roll, but no rolling required!
Sushi Bake Recipe
Sushi Bake is basically a California roll in casserole form. Layers of rice, seasonings, and fillings get broiled in the oven to make a warm, creamy dish with amazing flavor. It is a popular potluck dish and you will get so many compliments if you bring it to family dinner.
Ingredients
- Sushi Rice – You should be able to find sushi rice at any Asian market, and at some grocery stores. Calrose rice also works. Long grain white rice won’t be sticky enough.
- Seasoned Rice Vinegar, Salt, and Sugar – Sushi literally translates to “sour flavor” and this combination of seasonings it what gives sushi rice its signature flavor.
- Imitation Crab Meat – Yes, you can use real crab meat, but imitation crab is a lot more budget friendly. Most imitation crab meat is made with pollock and white fish.
- Sriracha – You can adjust the amount of sriracha to your spice preference.
- Wasabi – Wasabi is Japanese horseradish. Again, you can adjust the amount to your spice preference. This stuff is really spicy!
- Cream Cheese – The cream cheese helps to balance out the spice and add a creaminess to the mixture.
- Green Onions – You can use the white and green part of the green onion for this recipe.
- Kewpie Mayonnaise – This is a special kind of Japanese mayo. Regular mayonnaise won’t work. Kewpie mayo has a sweet and savory taste that is so perfect for this sushi bake. You can find it at most Asian grocery stores or you can also order it online.
- Furikake Seasoning – Furikake Seasoning is a Japanese condiment. It is made of dried fish, toasted sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
- Roasted Seaweed or Nori Sheets – I love to buy the little packages of roasted seaweed for serving, but you can also use nori sheets. The nori sheets just don’t have the crunch that the roasted seaweed does.
Sushi Bake Variations
This is a great, basic sushi bake recipe, but you can change it up! Try salmon, shrimp, or tuna instead of crab. Make it fancy and use lobster or scallops! You can also top your sushi bake with avocado slices or sliced cucumber. Make a miso salmon sushi bake by using salmon and adding a couple tablespoons of miso paste. You can combine the kewpie mayo and sriracha to make a spicy mayo sauce. Use eel sauce or unagi sauce. Sprinkle some fish roe like tobiko or masago. You can also sprinkle some Panko breadcrumbs on top before baking for a little added crunch. Basically, if it can go in a sushi roll, it can go on your sushi bake.
Recipe Tip
Don’t forget to wash your rice! Before cooking, place the rice into a colander or fine-mesh sieve and rinse it with cold water until the water runs clear. Rinsing the starch off of the rice will ensure that your rice has a sticky, but not gummy, texture.
FAQ
Store leftover sushi bake in an airtight container in the refrigerator. It will be good for a few days. Reheat in the microwave.
I really encourage you to check out your local Asian supermarket, but if you absolutely can’t find it, then you can make a substitute. Mix together regular mayonnaise with a little splash of rice vinegar and a pinch of sugar. It won’t be exactly the same, but it will do in a pinch.
Yes! If you are cooking for a bigger group, then you can double this recipe and bake it in a 9×13 pan instead.
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Easy Sushi Bake Recipe
Sushi Bake
Ingredients
- 1 1/2 cups sushi rice Calrose rice works as well
- 3 tablespoons rice vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
- 1/2 pound imitation crab meat
- 1 tablespoon sriracha
- 1/2 teaspoon wasabi
- 1 1/2 ounces cream cheese
- 2 green onions chopped
- 1/2 cup kewpie mayo
- furikake seasoning to taste
- seaweed snacks for serving
Instructions
- Cook rice according to package directions. While rice is cooking, finely shred the imitation crab and add that to a bowl with sriracha, wasabi, green onion, cream cheese, and kewpie mayo. Stir to combine.
- When the rice is done cooking, add rice vinegar, salt, and sugar. Stir to combine.
- Press the rice into the bottom of an 8×8 baking dish. Sprinkle with furikake seasoning.
- Spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra sriracha and kewpie mayo if desired.
- Broil for 10 minutes.
- Serve with seaweed snacks.
Nutrition Information
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So easy and really good! The whole family enjoyed it.
Made this sushi for my husband while the kids were over at grannies, and it was a great meal, he loved it, thanks!
Made this for my husband and I since we are big sushi fans and we loved it! Loved that it was a spin on your typical sushi roll!