Sushi Bake (Broiled Pan Sushi)
Sushi bakes are a staple in Japanese Hawaiian home cooking. They're super easy to make and can feed a crowd. I love this broiled version for extra creaminess and warmth. This recipe is easily customizable to the sushi fillings of your choice.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Japanese short grain rice
- water to cook rice
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 pinch salt
- 1 batch sushi rice (see above)
- 3-4 oz shredded imitation crab (can sub canned salmon or other fish)
- 8 oz sour cream
- 8 oz mayonnaise
- nori furikake
- 7-10 large sheets seaweed (cut in quarters)
- takuan
- cucumber
- avocado
Instructions
- 1
Sushi Rice
- 2
Cook 2 cups Japanese rice in your rice cooker
- 3
While rice is cooking, heat up rice vinegar, sugar, and salt in a saucepan on the stove until the sugar is dissolved.
- 4
When the rice is done, pour the rice vinegar solution over your rice and gently mix. Allow sushi rice to cool slightly.
- 5
Broiled Sushi Filling
- 6
Pour sushi rice into an 8x8" baking dish and gently pat down into a flat layer.
- 7
Sprinkle nori furikake on top of rice.
- 8
Add shredded imitation crab (or shredded cooked fish of your choice) over the furikake.
- 9
Mix mayonnaise and sour cream in a separate bowl. Then spread it on top of the shredded imitation crab.
- 10
Put under the broiler for 5 minutes or until the top layer bubbles and browns.
- 11
To Make Hand Rolled Sushi
- 12
Place a small scoop of broiled pan sushi onto a square of seaweed.
- 13
Add toppings of your choice (e.g. sliced cucumber, avocado, takuan, etc.).
- 14
Roll and eat! Repeat!