Easy and Delicious Sushi Bake
Sushi bake has taken the food world by storm, offering a fun and flavorful twist on traditional sushi. This baked dish combines layers of seasoned sushi rice, a creamy seafood topping, and crispy garnishes, all baked to perfection. It’s an easy, shareable, and comforting meal that’s perfect for gatherings, meal prep, or a delicious weeknight dinner. No rolling required—just scoop and enjoy with nori sheets!
Equipment
- Rice cooker (or pot for cooking rice)
- Mixing bowls (for seasoning rice and mixing seafood)
- 9x9-inch baking dish (for assembling sushi bake)
- Spatula or spoon (for spreading layers evenly)
- Oven (for baking the dish)
- Knife & cutting board (for chopping ingredients)
- Measuring cups & spoons (for precise seasoning)
Ingredients
- Sushi Rice Base:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Seafood Topping:
- 1 ½ cups imitation crab kani, shredded (or substitute with cooked salmon/tuna)
- ½ cup Japanese mayonnaise Kewpie
- 1 tablespoon Sriracha adjust for spice level
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- ¼ cup cream cheese optional, for extra creaminess
- Toppings & Garnishes:
- 2 tablespoons furikake Japanese rice seasoning
- 1 tablespoon sesame seeds
- 1 tablespoon green onions chopped (optional)
- 1 tablespoon extra Japanese mayo for drizzling
- 1 teaspoon Sriracha for drizzling
- Nori seaweed sheets for serving
Instructions
- Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice using a rice cooker or on the stovetop with 2 ½ cups of water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, gently fold in the vinegar mixture while the rice is still warm.
- Let the rice cool slightly before assembling.
- Step 2: Make the Seafood Mixture
- Shred the imitation crab (or cooked salmon/tuna) with a fork.
- In a bowl, mix the shredded seafood with Japanese mayo, Sriracha, soy sauce, and lemon juice.
- (Optional) Add cream cheese for extra creaminess and mix well.
- Step 3: Assemble the Sushi Bake
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x9-inch baking dish with oil or nonstick spray.
- Spread the sushi rice evenly in the dish and gently press it down.
- Sprinkle a layer of furikake over the rice.
- Spread the seafood mixture evenly on top of the rice.
- Drizzle extra Japanese mayo and Sriracha in a zigzag pattern.
- Step 4: Bake & Serve
- Bake for 15–20 minutes, until the top is slightly golden and bubbly.
- For a toasted effect, broil for an additional 2–3 minutes.
- Garnish with sesame seeds and green onions.
- Serve with nori sheets for scooping. Enjoy!
Notes
Spicy Tuna Variation: Use sushi-grade tuna instead of imitation crab and add extra Sriracha.
Vegetarian Option: Substitute seafood with miso-glazed tofu or sautéed mushrooms.
Keto Version: Replace sushi rice with cauliflower rice for a low-carb alternative.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer at 325°F (163°C) for a crispy top.
Vegetarian Option: Substitute seafood with miso-glazed tofu or sautéed mushrooms.
Keto Version: Replace sushi rice with cauliflower rice for a low-carb alternative.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer at 325°F (163°C) for a crispy top.