Sushi bake has gained immense popularity for being incredibly delicious, making it a fantastic option for those looking to try their hand at homemade sushi or to introduce sushi to even the pickiest eaters. This easy-to-make casserole offers a perfect gateway into the world of sushi, with endless possibilities for customization.
What exactly is a sushi bake? It’s a delectable combination of chopped fish or crab mixed with a mayo infused with wasabi, all layered on top of seasoned sushi rice. Additional toppings like creamy avocado, crisp cucumber, and a generous drizzle of sriracha take this dish to the next level. Baking the sushi rice in an oiled dish creates a delightful contrast in textures, with the bottom and edges turning slightly crisp and chewy. Once out of the oven, slice the bake into small rectangles and serve with nori sheets for that authentic sushi experience. You can even enjoy it cold!
Variations for your sushi bake:
- Don’t feel obligated to use imitation crab; you can opt for raw salmon or tuna for a spicy roll twist.
- While kewpie mayo adds a unique tang, regular mayo works fine too. Just add a splash of rice vinegar for that missing zing.
- Get creative with your toppings! From avocado and cucumber to spicy mayo, eel sauce, or tempura flakes, the choice is yours.
Serving suggestions: Pair your sushi bake with nori sheets for a traditional touch or enjoy it on its own. You can even wrap it in lettuce for a refreshing twist.
Ingredients:
- Cooking spray
- 3 1/2 cups cooked sushi rice
- 1 tablespoon plus 1 1/2 teaspoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 tablespoons canola oil
- 1 1/2 ounces cream cheese, room temperature
- 2 tablespoons kewpie mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons wasabi
- 3 scallions, sliced
- 1 pound imitation crab, salmon, or tuna, chopped
- 1/4 cup furikake
- 1/2 avocado, sliced or chopped
- 1/4 cup finely chopped cucumber
- Toasted sesame seeds and small nori sheets for serving
Directions:
- Preheat oven to 425°F and spray a 2-quart baking dish with cooking spray.
- Mix warm rice with vinegar, sugar, and salt, then spread it in the dish and refrigerate.
- Drizzle rice with oil and bake for 10 minutes.
- Combine cream cheese, mayo, sriracha, soy sauce, wasabi, and scallions, then fold in the crab.
- Sprinkle rice with furikake, add the crab mixture, and drizzle with mayo and sriracha.
- Bake until slightly toasted, then cool for 10 minutes.
- Top with avocado, cucumber, sesame seeds, scallions, and furikake. Serve with nori sheets and soy sauce.