Description
This Sushi Bake is a warm, creamy, and flavorful take on traditional sushi. It’s a deconstructed sushi roll, layered with seasoned sushi rice, a creamy seafood topping, and a crispy, golden-baked finish. Perfect for family gatherings, potlucks, or an easy weeknight dinner, this dish is served with nori sheets for scooping, delivering the ultimate umami-packed bite in every spoonful.
Ingredients
Scale
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Topping:
- 1 lb cooked salmon or imitation crab (or a mix of both)
- ½ cup Japanese mayonnaise (Kewpie)
- 2 tbsp cream cheese, softened
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp green onions, finely chopped
- 1 tbsp tobiko or masago (optional, for extra flavor)
For Assembly & Garnish:
- 2 tbsp unagi sauce (eel sauce)
- 1 tbsp sriracha (optional, for spice)
- 1 tbsp sesame seeds
- 1 green onion, finely chopped
- 6–8 sheets of nori (seaweed), for serving
- ½ avocado, sliced (optional)
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop with 2 ½ cups of water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold it into the cooked rice. Let the rice cool slightly.
Make the Seafood Topping:
- In a large bowl, shred the cooked salmon or imitation crab.
- Mix in Japanese mayonnaise, cream cheese, sriracha, soy sauce, sesame oil, garlic powder, and onion powder until fully combined.
Assemble the Sushi Bake:
- Preheat the oven to 375°F (190°C).
- Spread the sushi rice evenly into a lightly greased or parchment-lined baking dish.
- Evenly spread the seafood mixture over the rice.
- Drizzle with unagi sauce and extra sriracha, then sprinkle sesame seeds and chopped green onions on top.
Bake & Broil:
- Bake for 15–18 minutes, until heated through.
- For a crispy golden top, broil for an additional 2–3 minutes.
Serve & Enjoy:
- Let it cool slightly, then serve with nori sheets for scooping.
- Garnish with extra toppings like avocado slices or tobiko for added flavor.
Notes
- For a Spicy Kick: Increase sriracha or add a drizzle of spicy mayo.
- Seafood Variations: Swap salmon or crab for shrimp, tuna, or a mix.
- Serving Style: Best enjoyed warm with nori, but also delicious as leftovers!
- Storage: Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 portion (1/4 of the dish)
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg