Deliciously baked sushi dish with fresh ingredients and flavors.

Sushi Bake

ByCasey Monroe

why make this recipe

Sushi Bake is a fun and easy way to enjoy sushi flavors without the need for rolling individual sushi pieces. It brings together all the favorite sushi ingredients into a delicious baked dish that is great for sharing with friends and family. This recipe is not only simple to make but also customizable to fit your taste preferences, making it a perfect choice for any gathering.

how to make Sushi Bake

Ingredients:

  • 2 cups sushi rice (medium or short grain, about 4 cups cooked)
  • ¼ cup rice vinegar (regular, NOT seasoned rice vinegar)
  • 1½ tablespoons granulated sugar
  • 1 teaspoon salt
  • Toasted sesame oil (just a small amount for greasing, optional)
  • 1 pound imitation crab meat
  • ½ cup Kewpie mayo
  • ¼ cup Kewpie mayo
  • 1 tablespoon Sriracha (or more or less to your preference)
  • 2 tablespoons sake
  • 2 tablespoons soy sauce (light sodium)
  • 2 tablespoons granulated sugar
  • 1 tablespoon mirin
  • English cucumber (sliced)
  • Avocado (sliced)
  • Furikake
  • Seaweed snack

Directions:

  1. Make the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once done, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Combine this mixture with the cooked rice. Allow the rice to cool slightly.

  2. Make the crab mixture: In a separate bowl, chop the imitation crab meat into small pieces. Add ½ cup Kewpie mayo, Sriracha, sake, soy sauce, and sugar to the crab meat. Mix well until combined.

  3. For the spicy mayo: In another bowl, combine the remaining ¼ cup Kewpie mayo and additional Sriracha if desired. Stir until smooth.

  4. (Optional) For the unagi sauce: If you’d like a drizzle of unagi sauce, you can prepare it or use a store-bought version.

  5. Assemble and bake: Preheat your oven to 350°F (175°C). Grease a baking dish with a little toasted sesame oil. Spread the sushi rice evenly in the bottom. Layer the crab mixture on top. Drizzle with spicy mayo and sprinkle with furikake. Bake for about 15-20 minutes until warmed through.

  6. Serve: Once out of the oven, let it cool for a few minutes. Serve warm with sliced cucumbers, avocado, and seaweed snacks on the side.

how to serve Sushi Bake

Serve Sushi Bake warm, cut into squares or scooped with seaweed snacks. It’s great for parties, and you can easily customize toppings and sides based on your personal preferences.

how to store Sushi Bake

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven or microwave until heated through.

tips to make Sushi Bake

  • Make sure to rinse the sushi rice well to remove excess starch.
  • Taste your crab mixture and adjust the Sriracha to get your desired level of spice.
  • For a different flavor, consider adding other seafood or vegetables to the crab mixture.

variation

For a vegetarian version, replace the imitation crab with cooked mushrooms or tofu. You can also add different toppings like cream cheese or tempura flakes for added texture.

FAQs

Q: Can I use real crab meat instead of imitation?
A: Yes, you can use real crab meat. Just ensure it is cooked and flaked before mixing it in.

Q: Can this dish be made ahead of time?
A: Yes, you can prepare the rice and crab mixture ahead of time. Just assemble and bake it when you’re ready to serve.

Q: Is Sushi Bake gluten-free?
A: To make it gluten-free, use gluten-free soy sauce. Always check ingredients to be sure.