If wrapping or cutting sushi feels too messy or challenging for beginners, try this foolproof sushi bake recipe! It’s a quick and easy way to enjoy the delicious flavors of sushi in under 30 minutes, all without the mess.
Sushi Bake is a crowd-pleasing, deconstructed take on classic sushi rolls. Seasoned warm and fluffy sushi rice topped with a creamy, savory mix of baked salmon, imitation crab, cream cheese, and a hint of sriracha are baked to perfection. Finished with a drizzle of spicy mayo and eel sauce, this dish is perfect for sharing. Serve with nori sheets, sliced cucumber, and avocado for a customizable and flavorful experience!
This one-dish recipe is simple to follow, but here are a few tips to ensure your cooking experience goes even more smoothly:
Tips for making Sushi Bake
1. Choice of rice
Sushi rice is ideal for its sticky texture, but jasmine rice can work in a pinch. Avoid long grain rice, brown rice , or wild rice, as they are less sticky and don’t hold together well.
Cook the rice slightly firmer (add slightly less water) to avoid it becoming mushy. If you are not sure how to cook rice perfectly, follow my steamed rice recipe How to Cook Rice – instant pot, on stove, in microwave (3 Methods) .
Can I use leftover rice instead of freshly cooked rice?
Absolutely! If you have leftover rice in the fridge, you can use it as a substitute for freshly cooked rice. Simply spread the leftover rice evenly in a greased baking dish, place 3 to 4 ice cubes on top, and loosely cover with a microwave-safe lid or parchment paper. Microwave the rice for 3 minutes to heat it through. Discard any unmelted ice cubes, then mix the rice with sushi vinegar as directed in the recipe.
2. Season the Rice Properly
Mixing the rice with sushi vinegar while it’s still warm to give the rice a basic flavor.
If you don’t have sushi vinegar, you can easily make a substitute at home by mixing ¼ cup of rice vinegar, 1½ tablespoon of sugar, and ½ teaspoon of salt. Stir until dissolved.
In addition to sushi vinegar, you can sprinkle the rice with Furikake Rice Seasoning to enhance its umami flavor. However, since the dish will be topped with flavorful ingredients, sauces, and nori, adding rice seasoning is entirely optional and based on your preference.
3. Balance the Spices
The standard ratio for the sauce is 1:1 sriracha to Kewpie mayo, but you can adjust it to suit your preferred balance of spice and creaminess.
If you find that adding cream cheese to the meat makes the dish too rich, you can skip it for a lighter flavor.
4. Choice of the Meat
When choosing meat for your sushi bake, flexibility is key!
Baked salmon is a popular option for its rich, buttery flavor that pairs beautifully with the creamy topping. An easier option is to substitute it with canned salmon.
Imitation crab meat is a versatile, affordable alternative to real crab, made primarily from fish protein and flavored to mimic the taste and texture of crab. If your budget allows, feel free to swap it with real crab meat.
If you’re looking for variety, try using cooked shrimp, scallops, or even canned tuna as substitutes. For a lighter option, opt for grilled chicken or tofu. If you enjoy bold flavors, consider adding smoked salmon or eel (unagi) for a unique twist.
Be sure to flake or shred the meat into small, even pieces for better mixing and even distribution throughout the dish.
5. Choice of the Toppings
Sushi bake is best enjoyed warm. Prepare the toppings and garnishes ahead of time for quick serving.
The blend of sushi rice, meat, mayo, and cream cheese is deliciously satisfying, but it can become too rich and creamy after a few bites. Serve the sushi bake with nori sheets, cucumbers, avocados, or pickled ginger to add a refreshing contrast and variety of textures.
Equipment
- Baking dish (8×8 inch or 9×9 inch)
- Large mixing bowl
- Oven
- Small piping bag (or a resealable plastic bag with a corner cut off)
- Measuring spoons
Ingredients
- 4 cups cooked rice (sushi rice or jasmine rice)
- ¼ cup sushi vinegar (or ¼ cup of rice vinegar, 1½ tablespoon of sugar, and ½ teaspoon of salt)
- ½ tsp sesame oil (or olive oil, vegetable oil. For greasing the baking dish.)
- 8 oz salmon (baked)
- 8 oz imitation crab meat (teared into small strings)
- 4 oz cream cheese (room temperature softened)
- 4 tbsp Kewpie mayo (2 tbsps for mixing, plus 2 tbsps for topping)
- 4 tbsp Sriracha sauce (plus 2 tbsp for topping)
- 2 tbsp Eel sauce (optional. for drizzling)
- 1 tbsp Chopped green onions (optional. for garnishing)
- 4 Nori sheets (cut into small squares)
- 1 Cucumber (sliced)
- 1 Avocado (sliced)
Instructions
1. Wash and cook 1⅓ cups of uncooked sushi rice or jasmine rice to get 4 cups of cooked rice. Detailed steps please see my How to Cook Rice – instant pot, on stove, in microwave (3 Methods) post. Fluff the cooked rice with a rice spoon. Mix the rice with sushi vinegar until well combined.
2. Preheat oven to 385°F (195°C).
3. Grease a baking dish with ½ tsp of sesame oil (or cooking oil). Spread the rice evenly in a baking dish.
4. In a large bowl, use your hands to tear the baked salmon and imitation crab sticks into small pieces. Add the cream cheese, Kewpie mayo, and sriracha sauce, and mix until all the ingredients are well combined.
5. Spread the salmon-crab mixture evenly over the sushi rice.
6. Bake in a preheated oven at 385°F (195°C) for 10 minutes. Turn on the broiler and broil for 2–3 minutes, or until the top gets a nice golden-brown color. Keep a close eye on the dish to avoid burning. (If your oven doesn’t have a broil function, raise the oven temperature to 425–450°F (220–230°C) to bake for 2–3 minutes instead.)
7. Mix 2 tbsp Kewpie mayo and 2 tbsp sriracha sauce. Transfer the mixture to a small piping bag and squeeze decorative lines over the baked sushi.
8. Drizzle eel sauce on top and sprinkle with chopped green onions or sesame seeds or both.
9. Serve the sushi bake with nori sheets, sliced cucumbers, and avocado slices on the side. Use the nori sheets to scoop up the sushi bake and top with cucumber and avocado for added freshness.
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Sushi Bake
Equipment
- Baking dish (8×8 inch or 9×9 inch)
- Large mixing bowl
- oven
- Small piping bag (or a resealable plastic bag with a corner cut off)
- Measuring spoons
Ingredients
- 4 cups cooked rice (sushi rice or jasmine rice)
- ¼ cup sushi vinegar (or ¼ cup of rice vinegar, 1½ tablespoon of sugar, and ½ teaspoon of salt)
- ½ tsp sesame oil (or olive oil, vegetable oil. For greasing the baking dish.)
- 8 oz salmon (baked)
- 8 oz imitation crab meat (teared into small strings)
- 4 oz cream cheese (room temperature softened)
- 4 tbsp Kewpie mayo (2 tbsps for mixing, plus 2 tbsps for topping)
- 4 tbsp Sriracha sauce (plus 2 tbsp for topping)
- 2 tbsp Eel sauce (optional. for drizzling)
- 1 tbsp Chopped green onions (optional. for garnishing)
- 4 Nori sheets (cut into small squares)
- 1 Cucumber (sliced)
- 1 Avocado (sliced)
Instructions
- Wash and cook 1⅓ cups of uncooked sushi rice or jasmine rice to get 4 cups of cooked rice. Detailed steps please see my How to Cook Rice – instant pot, on stove, in microwave (3 Methods) post. Fluff the cooked rice with a rice spoon. Mix the rice with sushi vinegar until well combined.
- Preheat oven to 385°F (195°C).
- Grease a baking dish with ½ tsp of sesame oil (or cooking oil). Spread the rice evenly in a baking dish.
- In a large bowl, use your hands to tear the baked salmon and imitation crab sticks into small pieces. Add the cream cheese, Kewpie mayo, and sriracha sauce, and mix until all the ingredients are well combined.
- Spread the salmon-crab mixture evenly over the sushi rice.
- Bake in a preheated oven at 385°F (195°C) for 10 minutes. Turn on the broiler and broil for 2–3 minutes, or until the top gets a nice golden-brown color. Keep a close eye on the dish to avoid burning. (If your oven doesn't have a broil function, raise the oven temperature to 425–450°F (220–230°C) to bake for 2–3 minutes instead.)
- Mix 2 tbsp Kewpie mayo and 2 tbsp sriracha sauce. Transfer the mixture to a small piping bag and squeeze decorative lines over the baked sushi.
- Drizzle eel sauce on top and sprinkle with chopped green onions or sesame seeds or both.
- Serve the sushi bake with nori sheets, sliced cucumbers, and avocado slices on the side. Use the nori sheets to scoop up the sushi bake and top with cucumber and avocado for added freshness.
Video
This sushi bake is a game-changer for beginners! 🍣 No need to worry about wrapping or cutting—just mix, bake, and enjoy all the sushi flavors in no time. A perfect, hassle-free way to indulge in sushi at home! 😋
Sushi is fresh, delicate, and full of flavor