Looking for an easy sushi recipe that the whole family will love? This sushi bake is perfect! It’s simple to make, and everyone will love digging into this delicious feast. Serve with soy sauce and pickled ginger for a truly authentic experience. Give it a try today!
Sushi bake recently emerged as a tasty trend when communities were required to quarantine due to the worldwide pandemic. It is a straightforward concept that stems from the Japanese traditional rolled sushi dishes.
This particular recipe provides a quick and simple way of creating sushi in a casserole form, which provides a large batch.
Making rolled sushi is an art form that requires special skills; however, this popular baked sushi recipe is easy and takes the difficulty and time out of rolling individual servings of sushi.
You scoop it, wrap it in a sheet of seaweed roasted to perfection, and eat! This is an excellent dish for large families, parties, and other social gatherings.
What is Sushi bake?
A sushi bake is like a potluck dish inspired by sushi. It’s a deconstructed California roll if you will. All of the ingredients you love about sushi – rice, nori seaweed, avocado, cucumber, tobiko (fish roe), salmon imitation crab meat – are baked in a dish and served hot. It’s easy, it’s delicious, and it’s always a hit at parties!
Sushi bake is a treat you won’t soon forget! This dish is easy to make and customizable. I like to add extra veggies, like carrots and bell peppers, for some added color and nutrition. You can add protein, like shrimp or chicken, if you’d like. And, of course, feel free to adjust the seasoning to your taste. I want to keep things pretty simple with just a little soy sauce and rice vinegar, but you can add some sriracha or wasabi paste if you want something to be a little spicier.
What are other sushi bake variations?
Sushi bake is a versatile dish you can make with many different ingredients. Be creative and experiment with different ingredients to find your perfect sushi bake recipe! There are many other variations of sushi bake that you can try.
Some popular variations include:
1 Salmon and tuna:
A salmon and tuna sushi bake is a classic recipe for any sushi lover. This dish is made with fresh salmon and tuna and baked until golden brown. The result is a delicious and flavor-packed meal. Recipes like this sushi bake are hard to resist.
2 California roll:
This dish is perfect for those who love sushi but are looking for something different. This variation includes crab meat, Avocado, and cucumber. The crab meat and Avocado add a nice sweetness to the dish, while the cucumber provides a refreshing crunch.
3 Spicy tuna:
Spicy tuna is a great recipe for those who like sushi with a little kick. In this classic sushi topping, canned tuna is mixed with mayonnaise, jalapeño peppers, and Sriracha sauce. The Sriracha sauce and jalapeño peppers add a nice amount of heat to the dish, while the tuna provides a delicious and healthy base.
4 Vegetarian:
The vegetarian sushi bake is a healthy alternative to traditional sushi. This variation includes cucumber, Avocado, and carrot. The cucumber, Avocado, and carrot provide a delicious and nutritious base, while the sushi rice and nori add a touch of flavor.
Ingredients for Sushi Bake
1 Sushi Rice
Now, for the star of the show – sushi rice! (my favorite is Koshihikari). Traditional sushi uses this rice, which gives sushi its distinctive sticky texture.
The rice used in sushi is typically known as Meshi (飯 (めし), short-grain rice cultivated in Japan; this is known for its overall stickiness. This stems from the high level of starch that is known as “amylopectin.” This property allows it to easily stick and clump together, making it ideal for sushi bake.
When making sushi bake, you’ll want to use sushi rice that’s been cooked and cooled. Rice will retain its shape if you do this and won’t become mushy.
How to cook sushi rice:
1. Rinse the rice in a strainer until the water runs clear. Washing and rinsing will take about seven to eight cycles.
2. Cook the rice in a pot with a 1:1 water to rice ratio. Bring the water to a boil, then reduce the heat to low and put a lid on the pot. Let it simmer for 18 minutes.
3. Once done, remove the pot from heat and place it in a larger bowl.
4. While the rice is hot, add the rice vinegar mixture and fluff the rice with a spatula while fanning it to cool down a bit.
4. Allow the rice to cool completely before using it for the sushi bake.
5. You can store unused cooked sushi rice in an airtight container and keep it in the fridge for up to 3 days.
2 Imitation Crab Meat
Imitation crab meat is called surimi, a type of seafood made from fish paste. It is then shaped and colored to look like real crab meat. You can find this ingredient in most Asian supermarkets or online.
If you are a sushi fan (well, obviously you are reading this), you know that imitation crab provides a delicious, sweet flavor and a slightly chewy texture to sushi rolls. This recipe is also a great choice for those seeking a seafood recipe like the California sushi roll that is both vegetarian and budget-friendly.
How to safely handle imitation crab meat
The popular seafood item when it comes to sushi is imitation crab meat. However, many people are unsure how to handle this type of seafood before eating it properly.
Here are a few tips on how to safely handle imitation crab meat:
- Imitation crab meat is a perishable food; you should keep it refrigerated until you use it.
- Use clean utensils and a clean cutting board when cutting or preparing the meat.
- Imitation crab meat can be eaten raw, but if you are concerned about food safety, you can cook it before eating it.
- If you cook imitation crab meat, keep it from being overheated. Overcooking can cause the meat to become tough and rubbery.
Making imitation crab last longer
When buying imitation crab meat, storing it properly is essential to extend its life. For best results, store it in the fridge and consume it within two days.
You can freeze the meat if you don’t use it all immediately. Just be sure to thaw it overnight in the fridge before using it.
3 Masago or tobiko
Tobiko (とびこ) is the Japanese word for “flying fish roe”. It is widely popular among sushi enthusiasts. Masago or tobiko are both types of fish roe; they’re small, salty, and have a slightly crunchy texture. Masago is orange or pink, while tobiko is black. You can use either one in this recipe.
It adds a beautiful pop of color and a touch of saltiness. If you don’t have either of these ingredients, you can omit them or substitute them with capelin roe. They also help to bind the ingredients together, so the sushi bake is less likely to fall apart.
4 Kewpie mayonnaise and cream cheese
The mayonnaise and cream cheese are responsible for this dish’s smooth, rich texture. Be sure to use full-fat versions of these ingredients for the best results. Full-fat mayonnaise and cream cheese are richer and more flavorful than their low-fat counterparts. They also help bind the ingredients together, creating a creamy base. The rich, luxurious texture of the dish is due to this.
5 Unagi sauce
Also known as an eel sauce, this condiment adds a punch of flavor when you drizzled this on top of your baked sushi. I love its sweet, umami flavor, and it’s a perfect addition to any grilled dishes or onigiri.
Unagi sauce is a savory, umami-rich sauce commonly used in Japanese cuisine. Unagi sauce is often used as a dipping sauce for sushi and sashimi or as a glaze for grilled eel. The recipe typically calls for eel, soy sauce, mirin, sugar, and rice vinegar. My favorite thing is putting unagi sauce on top of this sushi bake.
You can find this at your local Japanese store or you can make your own recipe at home.
6 Sriracha or hot sauce
Sriracha adds just the right amount of heat to this dish. Ingredients in the sauce include sun-ripened chiles, garlic, sugar, salt, and distilled vinegar. Plus, there are no msg or preservatives. So if you like things spicy, this is the perfect addition to your sushi bake. You can always leave them out if you don’t like things too spicy.
7 Nori sheets
The nori sheet is made from dried seaweed, often used to make sushi rolls. For starters, adding some extra seaweed flavor is a great way. And secondly, the sheets help keep everything together by sealing in all the lovely juices, of course!
8 Avocado
As a topping for sushi, Avocado is becoming increasingly popular because of its healthy fats and distinct flavor. First, cut the Avocado in half lengthwise; then, use a spoon to remove the pit and scoop out the flesh. Finally, slice the Avocado into thin strips.
If you want to get creative, you can use Avocado as a sushi filling. Just combine it with some cream cheese or mayonnaise and rice vinegar to taste.
9 Furikake seasoning
Furikake is a popular Japanese condiment made from dried fish, sesame seeds, and seaweed. It’s typically sprinkled over rice but also makes a delicious seasoning for sushi bake. The fish and seaweed in furikake add a lovely umami flavor to the dish, while the sesame seeds give it a nice nutty crunch.
If you can’t find furikake, you can use a Japanese seasoning mix called togarashi. It’s made from chili peppers, sesame seeds, and seaweed to give your sushi bake a nice kick of heat and that umami flavor.
10 Cucumber
Adding cucumber to sushi bake is a great way to get extra crunch and freshness in your dish. Well, because it’s delicious, of course! Cucumber also pairs well with the other flavors in sushi bake, so it’s a great way to add variety to your dish.
What is spicy Mayo for sushi bake?
Kewpie Mayo is a crucial component of sushi bake, adding creaminess and body to the dish. Spicy Mayo is Japanese mayonnaise mixed with a spicy ingredient, such as sriracha sauce, to give it an extra kick. However, I added cream cheese to my recipe to reduce the mayonnaise needed because I love how it tastes in sushi bake! You can certainly add more or less of the spicy ingredient to suit your own taste.
Feel free to use the regular mayonnaise in this recipe if you don’t have access to Kewpie mayonnaise. But this Japanese mayonnaise works so well, and I’m sure you’ll love it if you can get your hands on some!
You can save the leftovers in an airtight container in the fridge for up to four days. You can use it in bowls, salads, or dipping sauce.
Is Sushi healthy if it is baked?
Generally speaking, this is not a very healthy dish. Indulgent? Yes. Tasty? Yes. Healthy? NO. This is mostly because of the added ingredients, like sour cream, cream cheese, mayonnaise, salty crab meat, and high-carb rice.
Now, it is possible to swap out your ingredients a little to make it healthier if that is what you want. If you prefer, you could use white rice, brown rice, or even purple rice – if you so desire! You could substitute the imitation crab meat with canned tuna fish or salmon that has been baked.
How to eat sushi bake?
Once it is finished baking and hot from the oven, it is scooped up and combined with roasted seaweed. Think of a broken-down version of the popular Maki, and you have sushi bake!
My favorite way to eat mine is with Korean seaweed. It’s just a matter of roasting the seaweed until it’s crispy. After that, I lay the pad down, scoop out the sushi casserole, and place it on top. A bowl of roasted seaweed crumbled over the casserole is also a great idea. You can use it in a variety of ways.
I love the fact that you can prepare this dish in a casserole pan! It makes it so easy to create a full meal consisting of sushi that can feed a large group of people. Anyone that loves sushi is sure to love this take on the classic.
You can layer it with sushi rice, special sprinkles of the favorite, furikake, and top with a delicious filling created with imitation crab, spicy salmon, Japanese-based mayo, scallions, and cream cheese – or any other ingredient that you like!
Then, top it off with eel (or unagi) sauce and bake! Upon serving, you can combine it with your favorite toppings.
Step by step instructions
For sushi rice
1 Be sure that you rinse your sushi rice with cold water. This helps to remove excessive levels of starch. You have to make sure that the water runs clear. Once this happens, drain it completely.
2 Add 2 cups of water (for every 2 cups of rice), this moistens it up and helps to ensure that it is evenly cooked. Then, simply put it in your rice cooker to complete the process.
3 Once the rice is finished, season it up with rice wine vinegar, sugar, and salt. This is where you can add the furikake seasoning. Now, mix it all up thoroughly. Set aside.
For the Creamy Topping:
4 Take a medium bowl and combine Japanese mayonnaise, sriracha, and cream cheese that is room temperature. Use a hand mixer to make a smooth mixture.
5 You can add other ingredients you like, such as cucumber, imitation crab meat, and any other bit you like. Be sure to mix everything up nicely. Set aside.
For the Sushi Bake:
6 It is time to start preheating the oven. 400°F is the best temperature.
7 Take a baking dish and spread out the sushi rice. Press it down just a little. Then, use some furikake Bonita flakes and sprinkles on top.
8 Take the creamy topping that you created and spread evenly or cover it on top of the rice.
9 Place the dish in the oven and bake for about 12 to 15 minutes. You want to ensure that the top is a little bit golden-colored and bubbling a bit.
10 Allow the sushi casserole to cool down for 5 or more minutes before adding those toppings that you like.
11 Drizzle with the unagi sushi sauce. Sprinkle some Furikake seasoning, seaweed or Nori flakes, fish roe, or any of your favorite toppings.
12 Lie roasted nori or seaweed on plates and scoop the casserole on top and serve! Enjoy!
What are some tips for making sushi bake?
You must remember a few things when making sushi bakes if you want them to turn out perfectly every time.
Here are some helpful tips:
1 Use sushi rice for the best results.
This type of rice is sticky and will hold together better than other types of rice. In particular, the short-grain variety of this rice is exceptionally sticky, making it ideal for recipes like this one.
2 Chop all ingredients into small, uniform pieces.
So everything cooks evenly! With a combination of large and small ingredients, the large ones will take longer to cook, and the smaller ones will be overcooked by then.
3 Be sure to rinse the rice several times before cooking it.
As a result, the rice will become more sticky and free of excess starch. You need sticky rice to ensure that your sushi bake holds together and does not fall apart.
4 Don’t forget to season your sushi bake!
You can use any seasoning you like, but we recommend combining soy sauce, rice vinegar, and mirin. You will enjoy the delicious umami flavor of your sushi bake after you do this.
5 Don’t overcook the rice.
Don’t overcook the rice, but make sure it’s not mushy. Allow the rice to cool slightly after it has been cooked before assembling your sushi bake.
6 Toast the nori sheets
Toasting the nori sheets before adding them to the bake will give them a nice, crispy texture because toasting helps remove moisture from the seaweed, making it less likely to get soggy when baked. If you don’t have a toaster, you can heat them in a dry pan over low heat for a few minutes until they’re crispy.
7 Add rice vinegar to warm, rather than cold, sushi rice.
Adding rice vinegar to cold sushi rice can make it clumpy, so be sure to add it while the rice is still warm. The heat will help to distribute the vinegar evenly throughout the rice.
8 Don’t forget to pack the sushi rice tightly.
You want to pack it tight so that everything holds together well. If it’s not packed tightly enough, it will fall apart when you try to slice it.
9 Use a sharp knife to slice the sushi bake.
A sharp knife will make slicing much easier and help prevent the sushi bake from falling apart.
10 Let the sushi bake cool slightly before slicing into it.
It will likely fall apart if you try to slice it while it’s still hot. So let it cool for at least 5 minutes before cutting into it.
11 Butter your baking sheet.
Buttering your baking sheet or dish will help prevent the sushi bake from sticking to it and make cleanup a breeze. The butter creates a barrier between the food and the baking sheet, so the food doesn’t have a chance to stick and get stuck.
Leftovers: how to store them?
- If there are any leftovers, place them in an airtight container and put them into the refrigerator.
- If you do not plan on eating right away, you may place it in the freezer for several weeks.
Does the baked sushi last long?
- As long as it is refrigerated, it will last for three days.
- Freezing it will extend its shelf life for 3 to 4 weeks
Is there a way to reheat it?
- Preheat the oven. Heat the sushi casserole in the oven at 400°F for about 7 to 10 minutes (the time depends on the amount of leftover). Make sure to loosely cover the top with aluminum foil.
What goes well with baked sushi?
If you enjoy cooking, baking, and all things food-related, you know that little things can make an immense difference in the dining experience.
Sushi is known for its beauty in mixing with many different ingredients and creating worthy taste meals. You can experiment with a vast host of spices, seasonings, flavors, and textures.
1 Edamame Beans
When it comes to sushi, edamame beans make a delightful side dish. Steamed vegetables possess a similar freshness. Like popcorn, it contains a pleasant saltiness.
The flavor is addictive. You can serve them on a side for a healthy snake that involved popping the pod and pulling out those luscious beans. Combine it with a cold Japanese-based beer, and you will have a fantastic meal!
2 Tempura
Coated in a delicious cold water-based batter, the crispy and deep-fried tempura taste goes exceptionally well with this baked casserole. If you want to increase the healthiness of the dish, choose tempura prawn. You will create a memorable, mouthwatering dish when you pair it with a sweet chili sauce for dipping. You can check my recipe here.
3 Miso Soup
With combinations of tofu, spring onions, white miso paste, and wakame, the hot miso soup makes an excellent side to this Japanese baked casserole. It will warm the body and please the palate! You can check my Instant Pot Miso Soup here.
4 Seaweed Salad
When you combine white noodles, crisp seaweed, cherry tomatoes, and cucumber with a sesame-flavored Goma dressing, the dish becomes a healthy and tasty side dish!
5 Gyoza
These are rich, robust, small dumplings – enriched with a deep garlic flavor. It is typically stuffed with your selection of prawn, vegetables, or chicken and served up with a side of your favorite sweet-flavored chili sauce. While a bit naughty in indulgence, it is a super nice addition to sushi bake! Highly addictive, too! Check the potsticker or gyoza recipe here.
6 Kushiyaki
Suppose you are looking to experience a vast array of tastes and textures familiar to the Japanese culture. In that case, these skewers topped with a drizzle of teriyaki are perfect!
My personal favorite is chicken kushiyaki. These are topped with that wonderful teriyaki drizzle, flavorful sesame seeds, combined with the ever-popular soya beans and a touch of red pickles.
I also love the same ingredients with an original prawn or an asparagus-based kushiyaki.
Interesting recipes
Recipe
Sushi Bake Recipe
Equipments:
- baking dish
Ingredients:
For Sushi Rice:
- 3 cups short-grained rice (cooked)
- 2 tbsp rice vinegar
- 1½ tbsp sugar
- ¼ cup Furikake seasoning (optional)
- 1 tsp salt
For the Creamy Topping:
- 4 oz cream cheese (room temperature)
- 3 oz Mayonnaise (use the kewpie mayo)
- ½ cup cucumber (diced)
- 8 oz imitation crab meat (shredded or diced)
- 1 tsp Sriracha (optional)
Extra Toppings:
- 3 tbsp Unagi sauce (add extra if you wish)
- ¼ cup Furikake seasoning
- ¼ cup Seaweed flakes
- ¼ cup Fish roe (optional)
- Nori sheets (pre-cut)
Instructions:
For Sushi Rice:
- Be sure that you rinse your sushi rice with cold water. This helps to remove excessive levels of starch. You have to make sure that the water runs clear. Once this happens, drain it completely.
- Add 2 cups of water (for every 2 cups of rice), this moistens it up and helps to ensure that it is evenly cooked. Then, simply put it in your rice cooker to complete the process.
- Once the rice is finished, season it up with rice wine vinegar, sugar, and salt. This is where you can add the furikake seasoning. Now, mix it all up thoroughly. Set aside.
For the Creamy Topping:
- Take a medium bowl, and combine Japanese mayonnaise, sriracha, and cream cheese that is room temperature. Use a hand mixer to make a smooth mixture.
- You can add other ingredients that you like, such as cucumber, imitation crab meat, and any other bit that you like. Be sure to mix everything up nicely. Set aside.
For the Sushi Bake:
- It is time to start preheating the oven. 400°F is the best temperature.
- Take a baking dish and spread out the sushi rice. Press it down just a little. Then, use some furikake Bonita flakes and sprinkles on top.
- Take the creamy topping that you created and spread evenly or cover it on top of the rice.
- Place the dish in the oven and bake for about 12 to 15 minutes. You want to ensure that the top is a little bit golden-colored and bubbling a bit.
- Allow the sushi casserole to cool down for 5 or more minutes before adding those toppings that you like.
- Drizzle with the unagi sauce. Sprinkle some Furikake seasoning, seaweed or Nori flakes, fish roe, or any of your favorite toppings.
- Lie roasted nori on plates and scoop the casserole on top and serve! Enjoy!
Watch the Video:
Notes
How should I store the leftovers?
If there are any leftovers, place them in an airtight container and put them into the refrigerator. If you do not plan on eating right away, you may place it in the freezer for several weeks.How long will the baked sushi last?
- If placed in the refrigerator – three days.
- If placed in the freezer for several weeks.
How to reheat?
- Heat it in the oven at 400°F for about 7 to 10 minutes (depends on the amount of leftover). Make sure to loosely cover the top with aluminum foil.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
