Sushi Bake recipe
Sushi Bake is a fun and tasty twist on traditional sushi that’s perfect for sharing. It’s like a big, baked casserole layered with sushi rice, creamy mayo, spicy mayo, and…
Tip: save now, cook later.Sushi Bake is a fun and tasty twist on traditional sushi that’s perfect for sharing. It’s like a big, baked casserole layered with sushi rice, creamy mayo, spicy mayo, and your favorite sushi fillings like crab, cucumbers, and avocado. The top is usually sprinkled with crunchy furikake seasoning or sesame seeds for extra flavor and a nice texture.
I love making Sushi Bake because it’s so easy to prepare and doesn’t require the tricky rolling technique that regular sushi does. I usually mix up the toppings in a bowl, spread everything in a baking dish, and pop it in the oven until it’s warm and bubbly. It’s always a crowd-pleaser at family dinners or casual get-togethers, and people love scooping it up with nori sheets or crunchy chips.
One of my favorite ways to enjoy Sushi Bake is to wrap a spoonful in a nori sheet, add a little extra soy sauce or sriracha if I’m feeling spicy, and just eat it with my hands. It’s relaxed, fun, and totally delicious—kind of like sushi you get to dig into without any fuss. Whenever I make it, everyone always asks when I’ll make it again!
Key Ingredients & Substitutions
Sushi Rice: This is the base of your bake, so use short-grain sushi rice for the right sticky texture. If you can’t find sushi rice, any sticky short-grain rice works too.
Fresh Salmon or Imitation Crab: Fresh salmon adds a rich flavor, but imitation crab is a great affordable and cooked alternative. For a vegetarian version, try finely chopped cooked mushrooms or tofu.
Mayonnaise & Sriracha: Japanese mayo like Kewpie makes the bake creamy and slightly sweet. Adjust sriracha to your heat level, or swap it for mild chili sauce if you prefer less spice.
Rice Vinegar Mixture: This seasoning gives the rice a classic sushi flavor. If you don’t have rice vinegar, use apple cider vinegar but reduce the amount slightly to keep the balance.
Nori & Sesame Seeds: These toppings add a nice crunch and that authentic sushi taste. If you don’t have nori sheets, sprinkle some toasted seaweed flakes instead.
How Do I Make Sushi Rice Perfectly Sticky and Flavored?
Getting the sushi rice right is crucial because it holds the dish together and carries the flavor. Here’s how I do it easily:
- Rinse the rice under cold water until it runs clear to remove excess starch and prevent it from becoming mushy.
- Cook rice with the right ratio—2 cups rice to about 2¼ cups water for sticky sushi rice.
- While the rice is still hot, gently fold in a mix of rice vinegar, sugar, and salt. Don’t stir too hard or the rice will break and become mushy.
- Let the rice cool to room temperature before layering. This stops it from steaming the toppings and keeps the bake from getting soggy.
Following these tips keeps your sushi rice flavorful, sticky, and perfect for baking.
Equipment You’ll Need
- Rice cooker – makes cooking sushi rice easy and perfectly sticky every time.
- 8×8-inch baking dish – just the right size to spread layers evenly for baking.
- Mixing bowls – for mixing your rice seasoning and salmon mayo mixture smoothly.
- Sharp knife – helps you slice avocado and other toppings cleanly.
- Spatula or wooden spoon – great for gently folding rice without crushing it.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab to change up the seafood flavor while keeping it tender.
- Add cucumber or thinly sliced radish for extra crunch and freshness.
- Mix in cream cheese with the mayo for a richer, creamier texture.
- Top with spicy tuna instead of plain salmon for a bolder, spicy kick.
How to Make Sushi Bake?
Ingredients You’ll Need:
For The Rice:
- 2 cups sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
For The Topping:
- 8 oz fresh salmon or imitation crab meat, finely chopped
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tablespoons sriracha (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish:
- 1 avocado, thinly sliced
- 2 sheets nori, finely shredded
- 1 tablespoon toasted sesame seeds
- Eel sauce or teriyaki sauce, for drizzling
How Much Time Will You Need?
This Sushi Bake recipe takes about 30 minutes, including cooking the rice and baking. You’ll spend a little time mixing and layering, then 12-15 minutes in the oven. It’s a quick and easy meal to make for your family or guests!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear to get rid of excess starch. Drain well. Cook the rice with 2 1/4 cups water using a rice cooker or on the stove according to the package directions.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. When the rice is cooked, gently fold in this vinegar mixture. Let the rice cool to room temperature before assembling.
2. Make the Topping Mixture:
In a mixing bowl, combine the chopped salmon or imitation crab with mayonnaise, sriracha, soy sauce, and sesame oil. Stir together well so everything is blended.
3. Assemble and Bake:
Preheat your oven to 375°F (190°C). Spread the sushi rice evenly in an 8×8-inch baking dish, pressing it down gently to make a solid base.
Spread the salmon mixture evenly over the rice. Bake in the oven for 12-15 minutes, until the top looks lightly browned and warmed through.
4. Garnish and Serve:
Take the bake out of the oven and let it cool for a few minutes. Sprinkle shredded nori and toasted sesame seeds on top. Arrange the sliced avocado over it and drizzle eel or teriyaki sauce to your liking.
Serve warm with nori sheets on the side so everyone can scoop their own delicious bites.
Can I Use Frozen Fish for Sushi Bake?
Yes, you can use frozen salmon or imitation crab—just be sure to thaw it completely in the fridge overnight and pat dry before mixing. This helps avoid extra moisture in your bake.
Can I Make Sushi Bake Ahead of Time?
Absolutely! You can prepare the rice and topping mixture a few hours ahead, then assemble and bake just before serving for the best texture and flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, adding a splash of soy sauce or mayo if it feels dry.
What Can I Serve with Sushi Bake?
Sushi bake is great with extra nori sheets for scooping, and pairs well with simple sides like cucumber salad, edamame, or miso soup for a complete meal.
