Sushi Bake
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.
Equipment
- Baking dish (8x8 inch or 9x9 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.