This Easy Sushi Bake is the answer when you need a FABULOUS yet EASY dish for your next potluck or weeknight family meal. Trust me - you need to try it.
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What is a Sushi Bake?
Imagine your favorite California roll deconstructed, layered in a casserole dish, and baked until perfectly warm - no rolling required. It's savory, creamy, delicious and so simple to make. Once your friends taste it, they will be talking about it ALL WEEK.
How Do You Eat A Sushi Bake?
Even though it's optional, you have to promise you'll try it this way at least once. This is how I eat mine: take a spoonful of your delicious sushi bake, place it on top some roasted seaweed (nori), add sliced cucumber and avocado, fold it up, and eat it all in one bite - like a taco! If you don't close your eyes and do a happy dance after that, then I don't know what to tell you. We'll still be besties, but I may silently judge you. 😉
Are Sushi Bakes Easy To Make?
Yes! If you love sushi rolls as I do but don't have a clue or the patience to roll them, then it is the perfect alternative. Plus, dining out has gotten expensive. There's no wrong way to make one - you're just layering rice with your favorite seafood and sushi toppings in a casserole dish. Bake it off for 15 minutes and you're done - easy peasy.
Key Ingredients
- Cooked Rice: Take the time to make sushi rice - it bumps up your sushi bake to another level! It provides a balance of sweet, sour, and savory that complements the other ingredients. Simply combine and heat salt, sugar, and rice vinegar in a small saucepan on low until sugar dissolves (you can also use the microwave.) Using classic short-grain rice is optimal, but medium-grain rice works great too.
- Crab/Seafood: Use any cooked seafood - imitation crab meat, your favorite canned tuna, or shrimp. I love using the leftovers from my Easy Baked Marinated Salmon that I make religiously!
- Cream Cheese: I highly recommend using the full-fat version. This is what makes your sushi bake luscious and creamy. Be sure to bring it to room temperature!
- Kewpie Mayonnaise: I hate to say this is a non-negotiable ingredient, but it is. Kewpie has the richness that is hard to duplicate and matches perfectly with the tang from the rice vinegar. Luckily, it is now more readily available at your local Asian grocery stores, major supermarkets, and Amazon.
- Furikake Seasoning: Japanese seasoning that typically contains dried seaweed flakes, sesame seeds, dried fish, sugar, and soy sauce. Sprinkling it generously over the rice.
How To Make A Sushi Bake
To make the sushi rice: Combine sugar, salt, and rice vinegar in a small saucepan on low heat until sugar dissolves. You can also use the microwave.
Cook rice according to package instructions. Pour vinegar over rice while still hot and stir in gently.
Spread rice evenly in a large casserole dish and set aside.
Gather the ingredients and mix in a large bowl.
Sprinkle furikake over the rice and spread the seafood mixture as the next layer.
Add all your favorite sushi toppings you like - masago, unagi (eel) sauce, sriracha, etc.
Transfer to oven and bake until warm and bubbly.
Sprinkle on chopped green onions. Using the seaweed sheets, avocado, and sliced cucumber, fold it like a mini taco and devour it in one bite!
Suzy's Tips For Success
- Cook rice ahead of time: Great time saver to have it warmed and ready.
- Get creative: The possibilities are endless - make it your own! If you have picky eaters, feel free to divide the tray - crab on one side, salmon on the other, or make only one side spicy. If you have wasabi and pickled ginger, you are GOLDEN.
Best Way To Reheat/Store Leftovers
Reheat in the oven at 375ºF (190ºC) for 15 mins or the microwave for 2 mins until warm. Store leftovers in an airtight container or baking pan wrapped in foil in fridge for 2-3 days.
FAQ
Can I use salmon or tuna instead of imitation crab?
Absolutely! The best part of making a sushi bake tray is you can completely customize it. Families can use different toppings and section the tray into half or quadrants to their liking.
Nope! If you would rather use your regular steamed medium-grain Calrose rice, it will be just as delicious. Wet your rice paddle to make it easier to layer the rice evenly into your casserole tray.
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Equipment
- 1 Large rectangle casserole dish or baking pan
Ingredients
Sushi Rice
- 3 cups cooked rice
- ½ tsp sea salt
- 2 tbsp granulated sugar
- ¼ cup rice vinegar
Crab Mix
- 1 lb imitation crab (shredded), fish, or shrimp
- 4 oz cream cheese softened
- ½ cup kewpie mayo
- 2-3 green onions chopped
- 1-2 tbsp sriracha adjust to spice level
Additional Toppings
- furikake seasoning
- sriracha
- kewpie mayo
- masago (fish eggs) optional
- unagi (eel) sauce optional
- wasabi optional
- sriracha optional
Accompaniments
- roasted seaweed sheets (nori)
- sliced cucumbers
- sliced avocado
Instructions
- Preheat oven to 375°F (190℃) for at least 30 minutes.
- In a small saucepan, combine sugar, salt, and rice vinegar on low heat. Stir just until sugar has dissolved.½ teaspoon sea salt, 2 tablespoon granulated sugar, ¼ cup rice vinegar
- Cook rice according to package instructions and transfer to a large bowl. Pour the vinegar and stir gently. Scoop all the rice into a large casserole dish and spread evenly in one layer.3 cups cooked rice
- In another mixing bowl, combine and mix seafood, softened cream cheese, kewpie mayo, green onion, and sriracha (optional).1 lb imitation crab (shredded), fish, or shrimp, 4 oz cream cheese, ½ cup kewpie mayo, 2-3 green onions, 1-2 tablespoon sriracha
- To assemble, sprinkle furikake seasoning on top the rice layer, followed by the seafood.furikake seasoning
- Add masago, sriracha, eel sauce, or any favorite sushi sauces and toppings.sriracha, kewpie mayo, masago (fish eggs), unagi (eel) sauce, wasabi, sriracha
- Bake in oven at 375℉ for 15-20 mins until warm and top starts to bubble. I like to switch oven to broil for the last few 3 mins to get the top nice and brown (optional).
- Allow sushi bake to cool for 10 minutes. Garnish with chopped green onions. Enjoy with roasted seaweed and sliced cucumbers and avocado.roasted seaweed sheets (nori), sliced cucumbers, sliced avocado
Notes
- This recipe is easily customizable and very forgiving.
- Increase or decrease your cream cheese and kewpie mayo depending on how creamy you want your crab mixture. Omit or add sriracha according to your spice level. Feel free to split the tray into sections - that way everyone can select their favorite seafood and toppings.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
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