Easy recipe for Sushi Bake in 5 simple steps
Make the best Sushi Bake! Our easy recipe is creamy, savory, and baked to perfection. Discover this deconstructed sushi casserole trend.
Ingredients
- 2 cups uncooked sushi rice
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 lb imitation crab meat shredded, or cooked flaked salmon
- ½ cup Japanese mayonnaise Kewpie recommended
- 2-4 tbsp sriracha to taste
- 2 tbsp cream cheese softened, optional for extra creaminess
- 1 tbsp sesame oil
- 4 tbsp green onions chopped, divided for mixture and garnish
- 2 tbsp masago or tobiko optional, for garnish
- 1 package roasted seaweed snacks nori sheets, for serving
- 1 avocado sliced, optional for serving
Instructions
- Step 1: Prepare the Sushi Rice Base. Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package directions or in a rice cooker with 2.5 cups of water. Once cooked, transfer the hot rice to a large mixing bowl. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until dissolved. Pour this mixture over the hot rice and fold gently with a rice paddle or spatula until absorbed. Press the seasoned rice evenly and firmly into the bottom of a 9x13 inch baking dish, forming a compact layer.
- Step 2: Create the Creamy Topping. In a separate large mixing bowl, combine the shredded imitation crab meat (or flaked cooked salmon if using), Japanese mayonnaise, sriracha (start with 2 tbsp and add more to your desired spice level), softened cream cheese (if using), sesame oil, and 2 tablespoons of the chopped green onions. Mix thoroughly until all ingredients are well combined and the mixture is creamy and uniform.
- Step 3: Assemble Your Sushi Bake. Carefully spread the creamy crab (or salmon) mixture evenly over the compacted sushi rice layer in the baking dish. Ensure the topping completely covers the rice from edge to edge.
- Step 4: Bake to Golden Perfection. Preheat your oven to 375°F (190°C). Place the assembled sushi bake in the preheated oven and bake for 20-30 minutes, or until the top is golden brown and appears bubbly. For an extra crispy top layer, you can broil for the last 2-3 minutes, watching it very closely to prevent burning.
- Step 5: Garnish and Serve. Carefully remove the sushi bake from the oven. Sprinkle with the remaining 2 tablespoons of chopped green onions and the masago or tobiko (if using). Let the bake cool slightly for about 5-10 minutes before serving. Scoop generous portions and serve hot with roasted seaweed snacks (nori sheets) for wrapping, along with optional sliced avocado and extra sriracha on the side for dipping.
Notes
Chef's Tip: For an extra layer of flavor, drizzle a little unagi sauce (eel sauce) over the top after baking, before garnishing.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven.
Variations: Feel free to experiment with other cooked seafood like shrimp or scallops, or add a layer of cream cheese under the crab mixture for even more richness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven.
Variations: Feel free to experiment with other cooked seafood like shrimp or scallops, or add a layer of cream cheese under the crab mixture for even more richness.
