Sushi Bake
Sushi bake is a savory and creamy deconstructed sushi roll baked in a casserole dish. Perfect for potlucks or simply as an easy weeknight dinner, this will for sure be a crowd-pleaser!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ~2-3 cups cooked short-grain/sushi rice
- 2 tbsp rice vinegar
- 2 tsp sugar
- 1/4 tsp salt
- 2 tbsp furikake seasoning
- 2 cups cooked salmon, shredded (can be air-fried, baked, pan-fried)
- 1 cup imitation crab meat, shredded
- 4 oz cream cheese (1/2 block), softened
- 1/4 cup kewpie mayonnaise
- 1/4 cup green onion, chopped
- 1/2 tbsp sriracha
- 1 tsp sesame oil
- Salt and pepper, to taste<br>
- Roasted seaweed snacks
- Avocado, sliced
Instructions
- 1
Preheat your oven to 375 F.
- 2
Combine together the rice vinegar, sugar, and salt in a bowl. Microwave for 20-30 seconds to help the sugar and salts dissolve.
- 3
Pour this mixture over the cooked rice and gently fold with a rice paddle or spatula to season. Set aside.
- 4
Combine the cooked salmon, imitation crab, cream cheese, kewpie mayo, green onions, sesame oil, and sriracha together in a bowl. Gently fold until the mixture is even and smooth. Season with salt and pepper to taste.
- 5
In a casserole or baking dish, spread the seasoned sushi rice on the bottom of the dish. Evenly sprinkle the furikake seasoning over the rice.
- 6
Layer the salmon-crab mixture on top and smooth the surface.
- 7
Bake in the preheated oven for 20 minutes, then broil for an additional 3-5 minutes until the top is slightly browned and bubbly.
- 8
Top the sushi bake with additional furikake seasoning, sriracha, kewpie mayonnaise, and green onions. Enjoy warm and serve with seaweed snacks and sliced avocado.