Sushi Bake Recipe

This sushi bake recipe is bound to become one of your favorite dinner meals. It’s a creamy, delicious, and warming sushi recipe that is quick and easy to make.

Imagine, cooked sushi rice, topped with imitation crab meat, seaweed, cucumber, green onions, toasted sesame seeds, Japanese mayonnaise, and Sriracha sauce.

It creates a creamy and satisfying dish that is a lot easier to make than traditional sushi. I guess you could call it a sushi casserole.

You can eat this easy sushi bake on its own, or you could scoop a slice of this bake and serve it on a piece of nori (seaweed sheet).

• It’s a relatively healthy dish and is simple to make.
• If you are short on time and want an easier alternative to traditional sushi, this could be for you.
• This baked sushi recipe is quick and easy to make.

Sushi Rice

• Sushi rice
• Water
• Sushi vinegar: It is important that you use the right kind of vinegar when seasoning the sushi rice. I tested out various types of vinegars and found the best one to use was sushi vinegar. I used Obento brand which can be purchased from your local supermarket or Asian grocery store.
• Caster sugar (super fine sugar)
• Salt

Topping

• Crab sticks (imitation crab): Chopped / diced
• Japanese mayonnaise: Such as kewpie mayo
• Nori Sheets (seaweed sheets): Roughly chopped
• Green (spring) onions: Finely chopped
• Cucumber: Diced
• Sriracha sauce
• Salt

Furikake

• Sesame seeds
• Nori (seaweed) sheet: Roughly chopped
• Salt
• Sugar

Furikake is a dry rice seasoning that is often sprinkled on top of rice in Japanese cuisine. There are many different kinds of furikake.

Instructions

For the sushi rice

Step One: Rinse the rice under cold water until the water becomes clear. Drain well.

Step Two: Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice.

Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.

Step Three: Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.

When the rice has become cool, cover with a damp tea towel. Set this aside. 

For the Topping

Step One: In a medium size bowl, add crab stick, Japanese mayonnaise, nori, green onions, cucumber, sriracha, and salt. Mix until well combined.

For the Furikake

Step One: In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.

Putting the Sushi Bake Together

Step One: Using a 22 x 13 cm (8.66 inches x 5.12 inches), spread the sushi rice evenly and lightly press it down.

Sprinkle some of the furikake over the top of the rice.

Step Two: Place the prepared topping on the top. Then sprinkle the remainder of the furikake evenly.

Step Three: Bake in a preheated oven 200 degrees Celsius (392 degrees Fahrenheit)for 15 to 20 minutes.

Step Four: Drizzle Japanese mayonnaise and sriracha on top if desired. Cut into pieces and serve on cut nori sheets.

You could also serve with soy sauce as a dipping sauce.

Storage

This baked sushi can be stored in an air tight container in the refrigerator for up to 2 to 3 days.

How to reheat sushi bake: To reheat, place in a microwave safe bowl and heat in the microwave. You could also reheat it in the oven.