Description
This easy Sushi Bake is a comforting, oven-baked twist on classic sushi. Seasoned sushi rice is layered with tender salmon, imitation crab, creamy spicy mayonnaise, soy sauce, sesame oil, and nori, then baked until warm and delicious. Serve it with seaweed snacks, avocado, cucumber, and your favorite toppings for a fun family meal.
Ingredients
- 2 cups sushi rice, uncooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
- 11 oz (310g) salmon fillet
- 11 oz (310g) imitation crab or surimi
- 1/2 cup Japanese Kewpie mayonnaise or regular mayonnaise
- 1–3 teaspoons sriracha sauce, depending on desired spice level
- 2 tablespoons soy sauce, preferably low sodium
- 1 teaspoon sesame oil
- 1 nori sheet
- Sesame seeds
- Spicy mayonnaise, optional
- Chopped cilantro and/or scallions, optional
- Black sesame seeds, optional
- Seaweed snacks or nori sheets, optional
- Sliced avocado and cucumber, optional
Instructions
- Rinse the sushi rice under cold water several times until the water runs mostly clear. Cook according to the package directions or in a rice cooker.
- While the rice is warm, gently stir in the rice vinegar, sugar, and a good pinch of salt. Set aside to cool slightly.
- Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish.
- Place the salmon fillet on a lined baking sheet and bake for 10–15 minutes, or until cooked through and easily flaked with a fork. Allow it to cool slightly.
- Flake the cooked salmon into a bowl. Finely chop or shred the imitation crab and add it to the bowl.
- Add the Kewpie mayonnaise, sriracha, soy sauce, and sesame oil. Stir until the salmon and crab are evenly coated and creamy.
- Break or finely cut the nori sheet into small pieces and stir it into the filling.
- Spread the seasoned sushi rice evenly across the bottom of the prepared baking dish.
- Spread the salmon and crab mixture evenly over the rice.
- Sprinkle sesame seeds over the top.
- Bake for 15–20 minutes, until the filling is hot and lightly golden on top.
- Remove from the oven and drizzle with spicy mayonnaise. Garnish with chopped cilantro, scallions, and black sesame seeds if desired.
- Serve warm with seaweed snacks or nori sheets, avocado, and cucumber. Scoop a portion of the sushi bake onto a sheet of nori and enjoy.
Notes
- For a spicier sushi bake, use up to 3 teaspoons of sriracha and add extra spicy mayonnaise when serving.
- Low-sodium soy sauce helps keep the dish from becoming overly salty.
- For the best texture, use short-grain sushi rice rather than long-grain rice.
- You can prepare the rice and filling ahead of time and assemble the casserole shortly before baking.
- Avocado, cucumber, scallions, and sesame seeds make excellent fresh toppings.
- Store leftovers covered in the refrigerator and reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired