Sushi Bake Ingredients
A delicious and easy-to-make sushi bake, combining classic sushi flavors with a creamy, baked casserole style. Perfect for gatherings and a fun twist on traditional sushi rolls!
Ingredients
- Sushi Rice Base
- 2 cups short-grain sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Seafood & Creamy Mixture
- 1 ½ cups imitation crab or real crab, salmon, or shrimp, shredded
- ½ cup mayonnaise preferably Kewpie
- 4 oz cream cheese softened
- 1 tbsp sriracha optional, for spice
- 1 tsp soy sauce
- ½ tsp sesame oil
- Toppings & Garnishes
- ½ cup shredded cheese mozzarella or cheddar
- ¼ cup furikake seasoning
- 1 avocado sliced (optional)
- ¼ cup green onions chopped
- ¼ cup tobiko or masago fish roe
- Nori sheets for serving
Instructions
Prepare the 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 the measured water.
- Once cooked, mix with rice vinegar, sugar, and salt. Let cool slightly.
Make the Seafood Mixture:
- In a bowl, mix the shredded crab (or seafood of choice) with mayonnaise, cream cheese, soy sauce, sriracha, and sesame oil until well combined.
Assemble the Sushi Bake:
- Preheat the oven to 375°F (190°C).
- Spread the sushi rice evenly in a baking dish and sprinkle with furikake.
- Layer the creamy seafood mixture on top and spread evenly.
- Sprinkle shredded cheese over the top.
Bake & Serve:
- Bake for 15–20 minutes or until bubbly and slightly golden.
- Garnish with green onions, avocado, and tobiko.
- Serve with nori sheets for scooping. Enjoy!
Notes
- For a spicy kick, add extra sriracha to the seafood mix.
- Use sushi-grade salmon or tuna if you prefer raw fish on top after baking.
- Leftovers? Store in the fridge for up to 2 days.