sushi bake

why make this recipe

Sushi bake is a fun and easy way to enjoy the flavors of sushi without needing to roll it. It combines delightful ingredients into a warm, baked dish that’s perfect for gatherings or a cozy night in. Cooking it in a baking dish makes it simple to serve, allowing you to scoop out portions easily. Plus, it’s a great way to introduce sushi flavors to friends and family who may be hesitant about raw fish.

how to make sushi bake

Ingredients :

1. 1.5 cups Imitation Crab (- Shredded by hand)
2. 1 cup Cooked Shrimp (- Chopped, optional)
3. 4 oz Cream Cheese (- Softened to room temp)
4. 1/3 cup Japanese Mayo (- Kewpie preferred)
5. 1 tbsp Sriracha (- Adjust to taste)
6. 1 tsp Soy Sauce (- Low sodium optional)
7. 1 tsp Sesame Oil (- Optional, for added aroma)
8. 2 tbsp Furikake (- Japanese rice seasoning)
9. 1 tbsp Sesame Seeds (- Optional)
10. 2 tbsp Green Onions – Chopped
11. 1 pack Nori Sheets (- Cut into squares for serving)
12. 1 Avocado (- Sliced)
13. 1/2 cup Cucumber (- Diced)
14. 2 tbsp Masago/Tobiko (- Optional fish roe)
15. 1/4 cup Spicy Mayo (- For drizzle after baking)

Directions :

1. Rinse sushi rice thoroughly until the water runs clear.
2. Cook rice using a rice cooker or according to package directions.
3. While rice is still hot, mix in rice vinegar, sugar, and salt. Let cool.
4. Preheat oven to 375°F (190°C).
5. Shred imitation crab by hand into a mixing bowl. Add cooked shrimp and softened cream cheese.
6. Add Japanese mayo, sriracha, soy sauce, and sesame oil to the mixture. Stir well.
7. Press seasoned rice into bottom of 9×13 baking dish.
8. Spread the crab mixture evenly over the rice layer. Don’t press down too firmly.
9. Bake in preheated oven for 12–15 minutes until the top is just golden. Don’t overbake.
10. Let the sushi bake cool for 5 minutes.
11. Sprinkle with furikake, sesame seeds, and chopped green onions.
12. Serve warm with nori squares for scooping and wrapping.

how to serve sushi bake

Serve sushi bake warm straight from the oven. It pairs nicely with nori squares, which you can use to scoop and wrap around servings. Add slices of avocado and diced cucumber on the side for a fresh crunch. Drizzle spicy mayo on top for an extra kick!

how to store sushi bake

To store leftovers, let the sushi bake cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.

tips to make sushi bake

• Make sure your cream cheese is soft for easy mixing. Let it sit at room temperature before you start.
• If you love spice, feel free to add more sriracha according to your taste.
• Use fresh ingredients for the best flavor, especially when adding avocado and cucumber right before serving.
• Avoid overbaking your sushi bake to keep it moist and packed with flavor.

variation

For a different twist, try adding vegetables like bell peppers or carrot shreds into the crab mixture. You can also use different seafood, like cooked salmon or a combination of different seafood, to make it more diverse.

FAQs

Can I make sushi bake ahead of time?
Yes, you can prepare the sushi bake in advance. Assemble the dish and refrigerate it before baking. Just bake it when you’re ready to serve.

Is sushi bake gluten-free?
Use gluten-free soy sauce and rice to make sushi bake gluten-free. Be sure to check the labels of your other ingredients as well.

What if I don’t have Japanese mayo?
You can substitute it with regular mayonnaise, but Japanese mayo has a unique flavor that enhances the dish. If possible, try to find Kewpie mayo for the best results.

Sushi Bake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: angela
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Seafood

Print Recipe

Pin Recipe

Description

A fun and easy way to enjoy the flavors of sushi without rolling it, combining delightful ingredients into a warm, baked dish.

---

Ingredients

Scale 1x2x3x

• 1.5 cups Imitation Crab (shredded by hand)
• 1 cup Cooked Shrimp (chopped, optional)
• 4 oz Cream Cheese (softened to room temp)
• 1/3 cup Japanese Mayo (Kewpie preferred)
• 1 tbsp Sriracha (adjust to taste)
• 1 tsp Soy Sauce (low sodium optional)
• 1 tsp Sesame Oil (optional, for added aroma)
• 2 tbsp Furikake (Japanese rice seasoning)
• 1 tbsp Sesame Seeds (optional)
• 2 tbsp Green Onions (chopped)
• 1 pack Nori Sheets (cut into squares for serving)
• 1 Avocado (sliced)
• 1/2 cup Cucumber (diced)
• 2 tbsp Masago/Tobiko (optional fish roe)
• 1/4 cup Spicy Mayo (for drizzle after baking)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse sushi rice thoroughly until the water runs clear.
2. Cook rice using a rice cooker or according to package directions.
3. Mix in rice vinegar, sugar, and salt while rice is still hot. Let cool.
4. Preheat oven to 375°F (190°C).
5. Shred imitation crab by hand into a mixing bowl. Add cooked shrimp and softened cream cheese.
6. Add Japanese mayo, sriracha, soy sauce, and sesame oil to the mixture. Stir well.
7. Press seasoned rice into bottom of 9×13 baking dish.
8. Spread the crab mixture evenly over the rice layer. Don’t press down too firmly.
9. Bake in preheated oven for 12–15 minutes until the top is just golden. Don’t overbake.
10. Let the sushi bake cool for 5 minutes.
11. Sprinkle with furikake, sesame seeds, and chopped green onions.
12. Serve warm with nori squares for scooping and wrapping.

Notes

Make sure your cream cheese is soft for easy mixing. Use fresh ingredients for the best flavor, especially avocado and cucumber.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg