What is a sushi bake?

A sushi bake is a deconstructed, layered sushi casserole that is baked until warm and creamy, making it easier to prepare than traditional sushi rolls.

How do you eat sushi bake?

To enjoy it properly, scoop a portion onto a sheet of nori, wrap it like a taco, and take a bite for the perfect combination of flavors.

Can I make sushi bake without an oven?

Yes, you can use an air fryer for a crispy top or simply serve it warm by heating the topping separately before assembling.

What can I use instead of imitation crab?

For a fresher taste, swap imitation crab with real crab meat, flaked salmon, cooked shrimp, or even firm tofu for a vegetarian option.

How do I store leftover sushi bake?

To keep it fresh, store leftovers in an airtight container in the refrigerator for up to three days and reheat before serving.

Can I make a sushi bake ahead of time?

Absolutely! You can prepare it in advance, store it in the fridge, and bake it just before serving for the best texture and flavor.

What toppings go well with sushi bake?

A variety of toppings like furikake, green onions, tobiko, and spicy mayo add extra crunch, color, and umami flavor to the dish.

Is sushi bake gluten-free?

While traditional recipes contain soy sauce, you can make it gluten-free by using tamari or coconut aminos instead.

Can I make sushi bake spicy?

Definitely! To increase the heat, mix in extra sriracha, add jalapeños, or drizzle spicy mayo over the top before serving.

What side dishes go well with sushi bake?

To create a balanced meal, serve it with miso soup, a light cucumber salad, or edamame for a refreshing contrast.

Sushi Bake Recipe: Easy Homemade Delight

Description

This sushi bake recipe is a delicious, creamy, and easy-to-make twist on traditional sushi. Because it’s baked in a casserole dish, you get all the classic sushi flavors without the hassle of rolling. Perfect for parties, family dinners, or meal prep, this dish is flavorful, satisfying, and highly customizable.

Ingredients

Scale

For the Sushi Rice:

2 cups sushi rice, rinsed
2 ½ cups water
¼ cup rice vinegar
1 tablespoon sugar
½ teaspoon salt

For the Creamy Seafood Topping:

1 ½ cups imitation crab (kani), shredded
½ cup mayonnaise (preferably Japanese Kewpie mayo)
4 oz cream cheese, softened
1 tablespoon soy sauce
1 tablespoon sriracha (adjust to taste)

For the Toppings & Garnishes:

2 tablespoons furikake seasoning
¼ cup green onions, chopped
2 tablespoons masago or tobiko (optional)
½ cup shredded cheese (optional, for a cheesy twist)
Extra spicy mayo for drizzling

For Serving:

Roasted nori sheets
Soy sauce
Pickled ginger
Wasabi

Instructions

Step 1: Cook and Season the Rice

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, preventing a gummy texture.
In a rice cooker or pot, cook the rice with water according to package instructions.
While the rice is still warm, mix in rice vinegar, sugar, and salt. Gently fold to combine, then let it cool slightly.

Step 2: Prepare the Creamy Topping

In a bowl, combine shredded imitation crab, mayonnaise, cream cheese, soy sauce, and sriracha.
Mix until smooth and creamy, ensuring all ingredients are well incorporated.

Step 3: Assemble the Sushi Bake

Preheat the oven to 375°F (190°C).
In a greased or parchment-lined baking dish, spread the seasoned sushi rice evenly.
Sprinkle a layer of furikake seasoning over the rice for added flavor.
Spread the creamy seafood topping over the rice, smoothing it out evenly.
(Optional) If using cheese, sprinkle it over the top for a golden, bubbly finish.

Step 4: Bake Until Golden & Bubbly

Bake for 15–20 minutes, or until the top is slightly golden and heated through.
For extra crispiness, broil for the last 2–3 minutes, but watch closely to prevent burning.

Step 5: Garnish and Serve

Remove from the oven and let it cool for 5 minutes.
Sprinkle with green onions, masago, and extra furikake.
Drizzle with spicy mayo for an extra burst of flavor.
Serve with roasted nori sheets, soy sauce, pickled ginger, and wasabi.

Step 6: Enjoy!

Scoop a portion of sushi bake onto a sheet of nori.
Wrap it like a mini sushi taco.
Dip in soy sauce and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Make-Ahead: You can assemble the dish a day in advance and refrigerate. Bake just before serving.
Spicy Option: Increase the sriracha in the topping and drizzle extra spicy mayo for more heat.
Gluten-Free Option: Use tamari instead of soy sauce and check that your furikake is gluten-free.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 portion (200g)
Calories: 380 kcal
Sugar: 3g
Sodium: 820mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 18g
Cholesterol: 35mg

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