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–+ servings
Baked sushi wrapped in nori (seaweed sheet) on a white plate.

Sushi Bake Recipe

Emily
Creamy, soft, and tasty sushi bake recipe. Perfect for a last-minute dinner party, or even a little afternoon treat for you!
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Prep Time 25 minutes
Cook Time 30 minutes
Rest Time 1 minute
Total Time 1 hour 10 minutes
ESTIMATED COST : $5.60, or $1.40 a serve
Course Appetizer, Main Course
Cuisine American, Japanese
Servings 4 serves
Calories 431 kcal

Ingredients
  

Sushi Rice

  • 1 cup (210 grams, 7.41 ounces) sushi rice
  • 1 ½ cups water
  • 2 tablespoons sushi vinegar
  • 2 teaspoons caster sugar super fine sugar
  • ½ teaspoon salt

Topping

  • 6 crab sticks imitation crab (200 grams, 7.05 ounces), chopped / diced
  • 40 grams (1.41 ounces) Japanese mayonnaise
  • 5 nori sheets seaweed sheets (15 grams, 0.53 ounces), roughly chopped, plus extra sheets not chopped for serving
  • ½ cup (40 grams, 1.41 ounces) green (spring) onions, finely chopped
  • 100 grams (3.53 ounces) cucumber, diced
  • 2 teaspoons Sriracha sauce or to taste
  • Salt to taste

Furikake

  • 1 ½ tablespoons sesame seeds
  • 1 sheets nori roughly chopped
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon sugar or to taste

Instructions
 

For the Sushi Rice

  • Rinse the rice under cold water until the water becomes clear. Drain well.
  • 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.
  • 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

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

For the Furikake

  • 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 It Together

  • Using a 22 x 13 cm (8.66 inches x 5.12 inches) baking dish lined with parchment paper, spread the sushi rice evenly and lightly press it down. Sprinkle some of the furikake over the top of the rice.
  • Place the prepared topping on top. Then sprinkle the remainder of the furikake evenly.
  • Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes.
  • Drizzle Japanese mayonnaise and sriracha on top if desired.
  • Cut into pieces and serve on cut nori sheets.

Nutrition

Serving: 1 serveCalories: 431kcalCarbohydrates: 39gProtein: 15gFat: 30gCholesterol: 3mgSodium: 1447mgPotassium: 72mgFiber: 1gSugar: 8g
Nutrition Disclosure
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