Recipes only go viral when they’re incredibly good or laughably bad, and this sushi bake falls firmly at the top of the “incredibly good” list. This easy casserole (because, let's be honest, that’s what this is) is the perfect entry point for trying your hand at making sushi at home or introducing sushi to picky kiddos. Not only is it a perfect introduction to sushi, but this bake is endlessly versatile—keep reading on to discover how to make it exactly your own:
What is a sushi bake?
It’s exactly like your favorite spicy roll—chopped fish or crab combined with a wasabi-spiked mayo and sushi rice—with extra toppings, like creamy sliced avocado, cucumber, and plenty of sriracha. The sticky, seasoned sushi rice gets baked in an oiled dish, making the bottom and edges slightly crisp and chewy, creating a mind-blowing texture contrast with the decadent topping. Once it’s out of the oven, cut the bake into small rectangles and serve it with small sheets of nori to get the full sushi vibe. You can also serve it cold!
Sushi bake variations:
— Do I have to use imitation crab? Not at all! Imitation crab is a popular, delicious, and budget-friendly choice, but if you’re craving a spicy salmon or tuna roll vibe, you can swap the crab with chopped raw salmon or tuna.
— Can I use regular mayo? There’s something special about kewpie mayo. It’s got a bit of extra tang that brings much-needed balance to the richness of the spicy seafood topping. But it's not the end of the world if you can’t find it. If you only have regular mayo, use that with an extra splash of rice vinegar to mimic the taste of kewpie.
— How should I top my sushi bake? We love topping our bake with sliced avocado, sliced cucumber, and toasted sesame seeds, but you can get creative here. Drizzle on some spicy mayo, eel sauce, sriracha, tempura flakes, or sliced jalapeño.
Serving a sushi bake:
We prefer to serve our sushi bake with nori sheets to scoop our mixture into, but that isn't your only option. Alternatively, you can eat this bake on its own, or inside lettuce wraps.
Did you try making this viral recipe? Let us know how it went in the comments!
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 15 mins
Ingredients
Cooking spray
- 3 1/2 c.
- 1 Tbsp.
plus 1 1/2 tsp.unseasoned rice vinegar
- 1 Tbsp.
granulated sugar
- 1 1/2 tsp.
kosher salt
- 2 Tbsp.
canola oil
- 1 1/2 oz.
cream cheese (about 3 tbsp.), room temperature
See AlsoSushi Bake Mama - 2 Tbsp.
kewpie mayonnaise, plus more for drizzling
- 2 Tbsp.
sriracha, plus more for drizzling
- 1 Tbsp.
reduced-sodium soy sauce, plus more for serving
- 2 tsp.
wasabi
- 3
scallions, sliced, divided
- 1 lb.
imitation crab, salmon, or tuna, chopped
- 1/4 c.
furikake, divided
- 1/2
avocado, sliced or chopped
- 1/4 c.
finely chopped cucumber
Toasted sesame seeds and small nori sheets, for serving
Directions
- Step1Spray a 2-quart baking dish with cooking spray. If using fresh, cooked, warm rice, continue to step 2. If using leftover rice, place rice in a small heatproof bowl and cover with a damp paper towel. Microwave until rice is warmed through, 30 to 60 seconds.
- Step2In a medium bowl, toss rice, vinegar, sugar, and salt until sugar and salt are dissolved. Spread rice mixture into bottom of prepared dish, packing down firmly. Refrigerate until cold, about 30 minutes.
- Step3Preheat oven to 425°. Drizzle rice mixture with oil. Bake 10 minutes.
- Step4Meanwhile, in a medium bowl, mix cream cheese, mayonnaise, sriracha, soy sauce, wasabi, and two-thirds of scallions. Fold in crab until well combined.
- Step5Sprinkle rice mixture with 2 tablespoons furikake. Top with crab mixture, evenly spreading. Drizzle with mayonnaise and sriracha.
- Step6Bake until rice is slightly toasted and crab is warmed through, about 15 minutes more. Let cool 10 minutes.
- Step7Top with avocado, cucumber, sesame seeds, remaining scallions,and remaining 2 tablespoons furikake. Serve with nori sheets and soy sauce alongside.
