How To Eat Sushi Bake?

Bake: Pop the sushi bake into the oven and bake until it starts to brown and bubble and is heated through. Enjoy: Remove from the oven and if desired, drizzle with extra kewpie mayo and sriracha. Enjoy scooped on to roasted seaweed snacks with cucumber and avocado.

How to bake sushi in the oven?

Then add 1 tablespoon furikake of your choice over the rice. Then spread the spicy crab mixture over the rice and bake in the oven at 380 degrees Fahrenheit for about 10 minutes. If you want a more baked flavor, you can broil the sushi bake for a few minutes in the oven.

What is in this easy sushi bake?

This Easy Sushi Bake is made with creamy crab filling, spicy mayo, and tangy sweet rice. You’ll love how easy and delicious it is. Start off by making the sushi rice first. To clean the rice, add 1 1/2 cups of dry Calrose Sushi Rice into a fine-mesh sieve.

What do you serve with sushi bake?

Once the sushi bake is done, drizzle some sriracha and spicy mayonnaise on top. Then garnish with chopped green onion but that’s optional. To serve sushi bake, cut out squares of nori (toasted seaweed) and place your desired amount of the warm sushi bake on top.

How do you reheat sushi bake?

How to Store and Reheat it. Store the Sushi Bake in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Then reheat it in the microwave or in the oven until warmed through.

What does baked sushi taste like?

There are different spins to it – some bake it with more kani and mango and roe, like a California Maki, or Salmon Teriyaki style with cream cheese and torched salmon – but ultimately, it’s a creamy, savory, and slightly tangy explosion of flavors in one nori-wrapped, rice-stuffed bite.

What goes well with sushi bake?

To help you out, I’ve gathered some of the best sides, desserts, and drinks that will transform your sushi into an unforgettable meal.

  1. Miso Soup. Japanese meals always have soup in it, so this is a must if you’re eating sushi.
  2. Gari or Pickled Ginger.
  3. Tempura.
  4. Edamame.
  5. Gyoza.
  6. Eggplant.
  7. Kani Salad.
  8. Seaweed Salad.

Why is it called sushi bake?

It’s unknown how the baked sushi casserole idea came about, but Mashed reports that it might have its roots in Hawaiian cuisine, given its poke bowls (which are sometimes cooked) and Spam musubi.

How do you eat sushi?

Eat the sushi. Smaller pieces like nigiri and sashimi should be eaten in one bite, but larger American-style rolls may need to be eaten in two or more bites. Chew the sushi completely, allowing the flavor to coat the inside of your mouth. If you’re drinking sake along with your sushi, now is a good time to take a sip.

Can you refrigerate baked sushi?

Raw sushi can be stored at room temperature for up to 2 hours and in the fridge for 1–2 days, but cooked sushi can be stored for 3–4 days in the fridge.

Can you reheat cooked sushi?

The best way to reheat sushi is to microwave it for 30 seconds on medium (500-watt power) next to a glass of water. Always heat in short 10 second bursts then do a touch test before deciding whether to continue heating. It is easy to dry out the edges of fish and other fillings.

Can you use regular rice for sushi?

Be aware that there is no real substitute for sticky rice or sushi rice. It is possible to cook regular rice so that it becomes stickier or mushier, but it will lack the particular flavor and texture that sticky rice is known for.

Is baked sushi served hot or cold?

I’m sure that there are restaurants or places that will sell you trays of sushi bakes, but in my experience, they have always been homemade, often served cold or at room temp, or be placed in the oven for a bit so that it has a warm and melty texture.” (In my own research, I also found several delicious-looking

Why is sushi bake popular?

The sushi bake, then, is a perfect dish for any household – it tastes great, it’s super easy to divvy up for a group of people, and its mixture of oven-baked warmth and creaminess makes it a winner for any time of the year.

How do you use leftover sushi?

What can I make with leftover sushi?

  1. Stir-fries. Our favorite use for sushi is to turn it into a stir-fry.
  2. Deep-fried bites. For a quick and easy way to use up any remaining sushi, try deep-frying them.
  3. Breakfast stack.
  4. Chirashi.
  5. Broth.
  6. Bean Curd Pouches.

Who invented sushi bake?

In the Philippines, several media outlets have already traced sushi bake’s origins to celebrity nail artist Mimi Qui Reyes. Reyes took inspiration from the famous California roll—which, incidentally was conceptualized in North America – and started serving it to her friends in April.

What type of sushi is cooked?

Cooked sushi can be made with a variety of different ingredients. Seafood options include smoked salmon, BBQ eel, poached shrimp, or crab tempura. Fresh or cooked vegetables can be used in sushi and even non-seafood proteins such as teriyaki chicken or beef.

What is baked sushi called?

Sushi bakes are deconstructed sushi rolls which have been baked in a casserole, with layers of vinegared sushi rice, crab sticks, salmon, and fish roe or tobiko, and devoured by scooping the concoction into a sheet of nori seaweed (via Vice).

Easy Sushi Bake

  • It is possible that this content contains affiliate links. My disclosure policy may be found here. Every aspect of sushi that you enjoy in a dish that you can make at home is contained inside this Simple Sushi Bake Recipe. This meal is full of flavor and deliciousness, thanks to the creamy crab topping and spicy mayonnaise. Try our shrimp tempura California roll and crispy shrimp tempura if you enjoy this dish. Contents of the Table of Contents The ingredients for a Super Easy Sushi Bake
  • what you’ll need
  • how to make a Sushi Bake
  • how to make the Best Sushi Bake
  • how to store and reheat it
  • More delectable Asian cuisines to sample
  • Instructions for the entire recipe

Super Easy Sushi Bake

This dish is really delicious and is the ideal way to have handmade sushi anytime you want.A sushi bake is essentially a deconstructed sushi roll, complete with all of the flavors and textures you love: acidic sushi rice, seasoned crab filling, and spicy mayo to round it off.This simple Sushi Bake is created in a casserole dish and is perfect for entertaining guests or serving as a family supper……………………………………They’ll be blown away by how beautiful it appears, as well as how delicious it tastes.

What you’ll need

  • In order to make the rice, you’ll need calrose sushi rice, water, and seasoning rice vinegar (Marukan).
  • For the Crab Mixture, combine imitation crab, Japanese (or standard) mayonnaise, cream cheese, Sriracha, Furikake, nori sheets, and toasted sesame seeds in a large mixing bowl until well combined.
  • Japanese (or ordinary) mayonnaise combined with Sriracha
  • Spicy Mayo

How to Make Sushi Bake

  • Remove the rice from the pan. The rice must first be cleaned by passing it through a fine-mesh sieve before it can be used to make sushi. Afterwards, run it under cold water for approximately a minute, stirring it around with a spoon as you go.
  • Prepare the rice. After that, put the rice in a rice cooker with the water and set it on to cook. It should be transferred to a 13-by-9-inch rimmed baking sheet that has been greased (to prevent sticking) after it has finished cooking.
  • Cool. Pour the seasoned rice vinegar over the heated rice and gently mix it in with a rice paddle to prevent the rice from being mashed. After that, lay it aside to cool.

Make the crab mixture in a mixing bowl. Finely chop the imitation crab and place it in a mixing dish along with the Japanese mayo, melted cream cheese, and Sriracha. Combine all of the ingredients until fully blended.

  • Assemble the sushi bake in a baking pan. Using your hands, evenly distribute and compress the cooled sushi rice into the baking pan. Then sprinkle furikake on top of the dish. After that, put the crab mixture over the rice and bake for 20 minutes. Preheat the oven to 380 degrees Fahrenheit and bake the sushi bake for 10 minutes. In order to achieve a more cooked flavor, you can place the dish under the broiler for a few minutes. Just make sure it doesn’t become too hot or it will burn
  • prepare the spicy mayo. Now, add the Japanese mayo to the Sriracha and mix well
  • garnish the sushi bake with the sesame seeds. When the sushi bake is finished, sprinkle it with the spicy mayonnaise and Sriracha to finish it off. Then, if desired, garnish with finely chopped green onion before serving. To assemble the sushi bake, cut off squares of nori and add part of the sushi bake on top. Enjoy

Tips for making the Best Sushi Bake

  • The following are some suggestions to make sure your Sushi Bake turns out perfectly every time: Wash the rice well before cooking it, since surface starch can cause the rice to turn sticky while it cooks if the rice is not fully washed.
  • Add the rice vinegar to the heated rice- When the rice is hot, it is more absorbent, making it a better absorbent. In turn, the acidity of the vinegar breaks down the starch in the rice, making it even more absorbent and fluffy after it has been cooked.
  • Grease the baking sheet with butter- Greasing the baking sheet with butter prevents the rice from sticking and burning while baking. This also makes it simpler to scoop out when it is time to serve.
  • Once the rice has cooled, compress it. After the rice has been allowed to cool, the grains will keep their form more effectively. The sushi bake will hold together better if it is compressed into the baking sheet before baking.

How to Store and Reheat it

Refrigerate the Sushi Bake after it has been prepared in an airtight container. It should be good for up to 3 days after being prepared. Reheat it in the microwave or the oven until it is well warmed through, if necessary.

More Tasty Asian recipes to try!

  • Cooking Techniques: Hibachi Fried Rice
  • Shrimp Tempura Udon Soup
  • Shrimp Tempura Roll Recipe
  • 30-Minute Shrimp Chow Mein
  • Grilled Teriyaki Chicken
  • Cooking Techniques: Hibachi Fried Rice, Shrimp Tempura Udon Soup, Shrimp Tempura Roll Recipe
  • Cooking Techniques: Hibachi Fried Rice

Full Recipe Instructions

Cook, season, cool the rice

  • Make the sushi rice first, and then move on to the next step. To clean the rice, place 1 1/2 cups of dry Calrose Sushi Rice in a fine-mesh strainer and shake vigorously to remove any debris. Afterwards, run it under cold water for approximately 1 minute, being careful to stir the rice around with a spoon. Then set the rice in your rice cooker and add 2 cups of water, turning it on to start the process. Once the rice has finished cooking, move it to a baking sheet with a rim and a little butter on it. This will prevent the rice from adhering to the bottom. Next, pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in to include it all. This is something that you should accomplish with a rice paddle. Make careful to handle the rice with care and not mush it up too much. After then, lay it away and let it to cool

Make the crab mixture

  • The crab mixture is now ready: In a large mixing bowl, combine 8 oz finely chopped imitation crab and 1/4 cup Japanese mayonnaise until well combined (or regular Mayo) 2-ounce softened cream cheese and 1 tablespoon sriracha are combined in this recipe.
  • Combine all of the ingredients in a large mixing bowl until everything is thoroughly blended.

Assemble and bake the sushi bake

  • After that, uniformly spread and compact the cooled sushi rice onto the baking sheet. Then pour the spicy crab mixture over the rice and bake for about 10 minutes at 380 degrees Fahrenheit. Then remove from the oven and let cool for a few minutes before serving. In order to give the sushi bake a more cooked flavor, you may broil it for a few minutes at high heat in the oven. Just be sure to keep an eye on it so that it doesn’t catch on fire if it does.

Make the spicy mayo

  • Make the spicy sushi mayo by blending 1/2 cup Japanese mayonnaise with 2 teaspoons sriracha in a small mixing bowl
  • set aside.
  • When the sushi bake is finished, pour some sriracha and spicy mayonnaise on top and serve immediately. Finally, if desired, garnish with chopped green onion
  • however, this is not required.
  • For serving, cut off squares of nori (toasted seaweed) and add your chosen quantity of the heated sushi bake on top of the nori.
  • In order to keep the Sushi Bake fresh, it should be stored in an airtight container in the refrigerator. It should be good for up to 3 days after being prepared. Reheat it in the microwave or the oven until it is well warmed through, if necessary. calorie count 434kcal | carbohydrate count 45g | protein count 6g | fat count 24g | saturated fat 5g | trans fat 1g | cholesterol 26mg | sodium 600mg | potassium 67 mg | fiber 2g | sugar 2 g | vitamin A 199IU | vitamin C 5mg | calcium 21mg | iron 1 mg calorie count 434kcal Take a picture of it and tag me on Instagram @simplyhomecooked or use the hashtags simplyhomecooked so that I may see it and showcase it. Recent Posts by the Author

Hello, my name is Dina, and I’m delighted you’ve dropped by!I feel that life is too short to waste time drinking lousy coffee and eating dull meals.You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.I hope you are able to discover something you like!

  • Dina’s most recent blog entries (see all)

Sushi Bake · i am a food blog

Have you ever heard of the term ″sushi bake″?It’s a really popular potluck meal that’s influenced by Japanese cuisine.A California roll disassembled, then stacked and cooked in a casserole dish is what this dish is really about.You warm everything together until it’s smooth and creamy, then scoop it onto crispy sheets of toasted seaweed before topping it with cucumber and avocado.

  • It’s INCREDIBLY delicious.
  • Sushi bake is a dish that will appeal to fans of California rolls.
  • It’s flavorful and creamy, and it’s really filling.

What is sushi bake?

Originally, sushi bake was created as a healthier alternative to sushi rolls: it incorporates all of the tastes of innovative sushi rolls, which are piled and baked into a warm and cozy delectable dish that is scooped into small sheets of roasted seaweed.The dish, like other casseroles, is a comfort food dish that is designed to be shared with friends and relatives.It’s less time-consuming than rolling a large number of rolls, and the scooping and sharing make it more enjoyable and participatory.With endless customization options, there is a sushi bake to suit every taste and preference.

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How to make sushi bake

  1. Make sushi rice: Set aside some time to prepare sushi rice. You can use normal cooked short grain rice, but spending the effort to prepare sushi rice by combining vinegar, sugar, and salt will elevate your sushi bake to a whole new level.
  2. Sprinkle some furikake on top of the sushi rice after it has been spread into an oven-proof dish.
  3. Mix: In a large mixing bowl, combine some shredded chopped crab with cream cheese and Kewpie mayo, then distribute the mixture on top of the rice layer. Add a pinch or two extra furikake to taste.
  4. Bake: Place the sushi bake in the oven and bake until the top begins to brown and bubble and the sushi bake is well heated
  5. Enjoy: To finish, remove from the oven and sprinkle with more kewpie mayo and sriracha if preferred. Cucumber and avocado may be added to roasted seaweed snacks for a delicious combination.


  • Sake – Sushi rice (also known as koshihikari) is the basic kind of rice used for sushi and can be purchased online or in most grocery shops. It’s a short and stubby rice that’s naturally sticky, which makes it ideal for cooking. Sushi bake is a great way to use this dish since it cooks up wonderfully.
  • If you prefer crab or shellfish, you may choose between fake crab (which is actually fish! ), canned crab, or fresh crab as your main course. Because the crab has already been baked, I recommend going with whichever is the most convenient. Canned crab or imitation crab are the only options available to me. In the event that you are not a fan of crab, you may substitute any other type of seafood that you enjoy – such as salmon, tuna, or prawns
  • Kewpie mayo and cream cheese – both are delicious. When the cream cheese and crab are combined, the mixture becomes melty and creamy, making it extremely luxurious and irresistible. With the addition of rice vinegar, Kewpie mayo imparts a delicate, creamy, and sweet mayonnaise taste that is tart and refreshing.
  • Furikake – If you haven’t heard of furikake before, it is a type of rice flavoring. To think of it as a combination of seaweed, sesame seeds, and other delectable pieces that people sprinkle across bowls of rice to dress them up a little bit, go here. Everything tastes better when you add furikake to it, and it’s quite addicting. You can put it on anything: rice, noodles, spaghetti, popcorn, eggs, you name it, and it tastes better. Furikake may be purchased at Asian grocery shops or on the internet.

How to serve sushi bake

Sushi bakes are eaten in the same way as a little taco, with the toasted seaweed snack serving as the tortilla and the sushi bake serving as the filling (see photo above).Simply spoon a little amount of sushi bake onto a piece of roasted seaweed snack and put it in your mouth for the ideal mouthful of Japanese cuisine.To serve sushi bake during a party, you just place a warm serving dish in the center of the table and invite guests to scoop a portion onto their plates, wrap it in seaweed, and devour it.You may alternatively slice it into small, pre-portioned slices that can be readily transferred to roasted seaweed after roasting.

What kind of seaweed do I need?

Seasoned roasted Korean laver seaweed snacks are the ideal seaweed to serve with sushi bake because they are flavorful and crunchy.You’ll find them in little foil packs in the snack area of the grocery store.They may be found in Asian grocery shops, Costco, Whole Foods, Trader Joe’s, and online, to name a few places.Roughly chopped roasted seaweed snacks have a somewhat different appearance from the standard seaweed used for sushi — they are more transparent and have a looser weave.

  • You may also use ordinary toasted seaweed, sliced into rectangular strips, but I like the crispy bite of roasted seaweed snacks since they are more filling.

Sushi bake variations

  • The possibilities for sushi bakes are unlimited! Take a look at these: To make miso salmon, use drained canned salmon for the crab in an equivalent quantity of miso. Add 1-2 teaspoons of miso and mix well.
  • Tuna salad – instead of crab, use the same amount of drained canned tuna as in the crab salad recipe. Add some thinly sliced onions to the mix.
  • If you want it spicy, stir in 1-2 teaspoons of sriracha into the crab mix before serving, then pour an additional tablespoon of sriracha over the top while serving.
  • Cheesy – before baking, sprinkle an additional layer of shredded cheddar cheese on top of the dish.

Spicy salmon roll sushi bake

Prepare the rice foundation as directed below in order to produce a spicy salmon roll sushi bake. Cook and flake 1 pound of salmon, then mix it with 1 cup kewpie mayo and 2 tablespoons Sriracha to make the topping. Spread the spicy salmon mixture on top of the rice and sprinkle with furikake before baking according to package directions. Warm up and enjoy with seaweed!

What to serve with sushi bake

  • To be honest, the sushi bake is a complete dinner in and of itself, but if you’re searching for some more ingredients, try these: Tamagoyaki, because who doesn’t enjoy rolling eggs that are both sweet and savory?
  • An authentic Japanese-inspired lunch would be incomplete without miso soup.
  • It would be nice to serve a little salad with a really tempting Japanese dressing as a side dish.
  • Tempura prawns with chili mayo, which are spicy, creamy, and addicting
  • For dessert, make a really fluffy, jiggly Japanese cheesecake.

Sushi Bake

  • A savory, creamy, and supremely gratifying deconstructed California roll that is piled and cooked in a casserole dish is presented here. Serves 6 Preparation Time: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes 1 cup rice (Koshihikari or other short grain rice is recommended)
  • 1 cup water
  • 4 tablespoons rice vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces imitation crab, minced
  • To serve, combine 1/2 cup cream cheese at room temperature with 1/2 cup mayonnaise, preferably kewpie mayonnaise
  • 1/4 cup furikake
  • 1/2 cucumber cut and served with 1 avocado cubed
  • 3 packages roasted laver, which are Korean seaweed snacks, to serve.
  • Preheat the oven to 425 degrees Fahrenheit. Fill a colander halfway with sushi rice. Rinse well and set aside to drain for 15 minutes. Depending on your liking, you can cook the rice according to the package directions. Cook rice according to package directions. Meanwhile, mix the rice vinegar, sugar, and salt in a small sauce pan over low heat, stirring constantly, until the sugar melts. Alternatively, microwave for a short period of time, stirring constantly, until the sugar is dissolved. Remove from consideration.
  • In a large mixing bowl, combine the shredded crab, cream cheese, and mayonnaise until smooth. Remove from consideration.
  • When the rice is finished cooking, move it to a very large mixing basin. Sprinkle on the vinegar mixture and, using a rice paddle or spatula, stir the vinegar into the rice in a slicing motion, until the rice is thoroughly mixed. While mixing, fan the rice to help it dry out a little bit.
  • In an oven-safe baking dish, spread the sushi rice and sprinkle with half of the furikake.
  • Finish with the crab mixture made with cream cheese and mayonnaise. Furikake is sprinkled on top of the remaining ingredients.
  • Bake for 10-15 minutes, or until the top is just beginning to brown and bubble and the dish is thoroughly warmed.
  • Combine with toasted seaweed snack, thinly sliced cucumbers, and thinly sliced avocados to serve warm.

To reheat, place the dish in a 325°F oven for 10-15 minutes, or heat it in the microwave for 30 seconds to 1 minute until warm.Nutritional Values 264 percent of the Daily Value in Sushi Bake Amount per serving: 476 calories, 476 calories from fat Cholesterol 52 mg * Fat 29.3 g45 percent Saturated fat 7.7 g48 percent Sodium (962mg) at 17 percent Potassium (42 percent, 258 milligrams) 7% of the population Carbohydrates account for 39.6g13 percent of total calories.3.4g14 percent of the total fiber 4.5 grams of sugar (5 percent) Protein 9.2g18 percent *Percent Daily Values are based on a 2,000 calorie diet with no added sugar.

Sushi Bake

Sushi Bake is a meal that is quite popular in Hawaii. Put together the components of a California Roll (rice, imitation crab, and avocado), arrange them on a pan, and bake them until they are hot and brown. Scoop onto a dish and roll or bite into sushi rolls. Sushi Bake, all ready to be scooped, folded, and devoured__ Sushi Bake is a newcomer on the scene.

Sushi Bake in Hawaii

Sushi Bake is a very popular meal in Hawaii, and it is frequently served at potlucks and family events.It’s steaming hot and really excellent.It’s a lot of fun to eat and is perfect for parties and families to enjoy.Among my mainland acquaintances, Sushi Bake is referred to as a ″sushi casserole.″ That is, to some extent, correct.

  • Sushi Bake is a type of sushi that is stacked.
  • It consists of all of the parts of sushi (rice, avocado, crab) that are meticulously packed onto a pan (usually a 9×13-inch foil pan) and then baked until golden brown.
  • It is cooked until the filling is hot and the top is golden in color.
  • To consume, start by scooping up a large *scoop of the Sushi Bake and placing it on your plate.
  • Then buy yourself a couple nori / toasted seaweed sheets to snack on.
  • Make and consume little sushi rolls/bite-sized sushi rolls out of the nori.
  • Sushi Bake is a hit with everyone.

Due to the prevalence of large families and parties (usually accompanied by plenty of delicious food), Sushi Bake has become so popular in Hawaii.Hawaii is a family-oriented state, and when you’re always cooking for groups of people or families, you’re drawn to foods that are both simple to prepare and attractive to a large number of people.* Take a ″scoop″ or a ″square″ of the Sushi Bake, depending on how big your baking pan is!Occasionally, the Sushi Bake is pre-cut/scored before it is delivered to the potluck and assembled on site.It is easier to slip a ″square″ of Sushi Bake onto your plate when the Sushi Bake has had a chance to cool a bit between the time it leaves the oven and when it gets at the potluck destination.

  • Sushi Bake is complete with all of its components.

Sushi Bake Versus Pan Sushi

  • Did you notice the post about Pan Sushi? Sushi Bake and Pan Sushi are extremely similar in terms of preparation. Both of these sushi meals are stacked and designed to be shared. Some individuals confuse the two terms and use them interchangeably. However, the general rule of thumb is as follows: Sushi Bake – must be baked
  • Pan Sushi – can be baked or not baked
  • Sushi Roll – can be baked or not baked.

More information on the history of this popular local cuisine may be found in our Pan Sushi article. Sushi Bake in a single bite, ready to be devoured.

Nori / Seaweed Sheets

  • One of the most essential aspects of Sushi Bake is the nori/seaweed wraps that are used to enclose each individual bite. It is, without a doubt, the most crucial component! Otherwise, you’d be stuck with rice, avocado, and crab for dinner (which is not a bad thing, but not what we are going after). There are two types of nori/seaweed sheets that we use for Sushi Bake: a traditional nori sheet and a thin nori sheet. Nori / seaweed that has been seasoned and pre-cut – This is purchased at a local Japanese or Korean market. (they come in three-packs). In Hawaii, you can also get them in Costco (which offers the best deal! ), 7-Eleven Hawaii, and Longs Drugs, among others.
  • Nori / seaweed sheets that are not seasoned and are bigger in size – These are the sheets that are more ″traditional″ when ordering handrolls at a restaurant. For the sake of this meal, we normally cut them into smaller rectangles (for example, we cut one sheet into six rectangles).

Adding the crab-mayonnaise layer to the top of the dish (I mixed some furikake with this layer).

What Goes In Sushi Bake

  • The California Roll serves as the inspiration for the traditional/classic Sushi Bake. It’s plain and easy to understand: Risotto, avocado, imitation (or genuine) crab combined with mayonnaise, rice, and beans.
    We round it out with:

  • Furikake
  • Soy sauce

Sushi Bake may be made with just a few simple ingredients. This is referred to as the ″basic″ recipe. From there, you may create an infinite number of variants… The first layer is made of rice. Furikake is the second layer. Avocado is the third layer. The crab-mayonnaise layer is the fourth layer. After that, it’s time to bake!

Sushi Bake Variations and Substitutions

  • One of the most appealing aspects of Sushi Bake is that it can be customized in an almost limitless number of ways. Here are a handful that we particularly like: Toss in tobiko or ikura after baking the imitation crab (you don’t want to bake the tobiko or ikura or it will become soggy). This makes the meal seem much more attractive, and it is how we frequently prepare Pan Sushi.
  • Real crab should be used instead of fake crab. Alternatively, do half and half.
  • Japanese Kewpie mayonnaise should be substituted with ″normal″ mayonnaise.
  • If you want to use half mayonnaise and half sour cream, instead of using simply mayonnaise, do so.
  • In a separate bowl, combine the crab and mayonnaise combination
  • stir in the chopped shiitake mushrooms (fresh or rehydrated dried shiitake mushrooms).
  • Toss the crab and mayonnaise combination with the green onions once they have been chopped.

Immediately after it has been taken out of the oven. After that, drizzle soy sauce over the top and sprinkle furikake over the top.

What Size Pan To Use?

At potluck dinners in Hawaii, a 9×13-inch foil pan is the standard pan to bring.It is preferable to make the Sushi Bake shorter and broader when serving Sushi Bake at a potluck since you will be feeding a large number of people.Because of this, it will be easy for everyone to obtain some.In our home, we cook Sushi Bake in a smaller pan because it’s generally just the two of us eating at the same time.

  • We prepare the recipe below in a 6-inch circular dish, but you may use any size container you choose.
  • If you want more of the crab-mayonnaise combination to get golden and brown, cook it in a larger pan.
  • Sushi Bake may be done in a variety of ways, and there is no right or wrong method to accomplish it.
  • It’s more of a notion than anything else.
  • Take it and run with it to create your own version!
  • Make little bits, they’re delicious!

Sushi Bake Recipe

See below and enjoy ^_^


  1. Locate an oven-safe pan or container in which to stack the sushi bake (I used a 6-inch circular dish, but if you’re serving a bigger party, I recommend using a larger pan. Consequently, the sushi bake will be shorter, but it will be simpler to scoop and distribute). Set the dishes aside after washing them.
  2. In a large mixing bowl, combine the imitation crab and mayonnaise. Remove from consideration.
  3. Cooked rice should be placed on the bottom layer of the pan. Press the rice down with your palm (or a spatula if you have one).
  4. Furikake should be sprinkled on top of the dish. Place the avocado slices on top of the furikake and rice, and then layer the imitation crab/mayonnaise on top of the avocado slices and furikake. pat yourself on the back
  5. Bake for 15-20 minutes at 375 degrees Fahrenheit, or until the Sushi Bake is well warmed through and the top layer of imitation crab is nicely browned
  6. Remove the baking sheet from the oven. Finish with a sprinkle or layer of furikake on top and a drizzle of soy sauce on top
  7. Place the Sushi Bake in the center of the table, hot and ready to serve. Assemble the Sushi Bake by having everyone take a large scoop and place it on their dish. Nori sheets may be used to make tiny rolls or bite-sized morsels. Take pleasure in
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What To Serve With Sushi Bake? – Food & Drink

Here are some pointers on how to properly serve sushi. Because it is packed with roasted seaweed snack and the tortilla serves as the stuffing, the sushi bake is similar to a taco in appearance. By combining a small amount of sushi bake with a piece of toasted seaweed, you may create a delectable sushi snack.

What Do You Serve With Sushi?

  1. My go-to side dish whenever I eat sushi is miso soup, which I make at home.
  2. Sukhumo is a transparent soup that is particularly popular in Japan.
  3. Pickled ginger, also known as Tsukemono (Japanese pickles), Ohitashi (pickled ginger), and other names, is one of the most popular accompaniments to sushi.
  4. The cuisine is really great
  5. Salad cooked with wampee
  6. eggplant is one of my favorite vegetables.
  7. Edamame

What Side Dish Goes With Sushi?

  1. A miso soup
  2. pickled ginger or gar
  3. the meal is amazing
  4. I purchased edamame
  5. I adore you, Gyoza.
  6. I adore eggplant.
  7. I adore miso soup
  8. I really enjoy the Kani Salad., which is a seaweed salad.

What Appetizers Go With Sushi?

  1. The edamame pods are cooked until tender and gently salted soybeans are added to the mix.
  2. Crab wontons are a type of wonton that is made with crab meat. A crab meat dish with seasoned crab meat, cream cheese, and scallions that is golden crisp and delicious
  3. Tuna tartar is a kind of tartar prepared from tuna.
  4. Tempura skewers with teriyaki sauce.
  5. Stickers for meat pots
  6. vegetable rolls prepared from fried veggies
  7. spinach-based cheese sticks.
  8. A smorgasbord of seafood

How Do You Eat Baked Sushi?

To assemble the sushi bake, just scoop up a big amount of the rice and toppings onto your square sheet of nori, fold it like a roll, and eat as you would any other sushi.

What Is Sushi Bake Made Of?

Make this Easy Sushi Bake and serve it to your friends and family members.It is necessary to bake the ingredients in layers until they are hot, then stack them again and bake them again until they are hot.You may wrap the seaweed in sushi bake and scoop a small amount of sushi bake into the seaweed.The best type of cuisine for summer is sushi, while the best type of food for winter and cold weather is Sushi Bake.

Can I Refrigerate Sushi Bake?

What is the best method to keep a sushi bake once it has been made? In order to avoid food spoilage, leftovers should be kept in an airtight container in the refrigerator.

Where Did Baked Sushi Come From?

Mimi Qui Reyes, a popular nail artist in the Philippines, has been attributed to the creation of the sushi bake, according to a number of local media publications. Reyes was inspired by the famed California roll – which was created in North America – to begin serving it to her friends in April of this year.

How Do You Use Leftover Sushi?

  1. You can turn leftover sushi into a morning dish by heating it up a little and adding two fried eggs to the mix. A fried egg or two can be added to leftover sushi to make it a little more interesting.
  2. Foods that have been fried
  3. Sushi was strewn throughout the place
  4. These bean-shaped bags are constructed of long-lasting materials.
  5. Soup

What Is The Green Stuff Served With Sushi?

Tata is the name given to the green paste that is used in the preparation of sushi meals. The spice has a strong flavor and should only be used sparingly. In fact, it has a significant impact on the food you consume. Through the crab’s digestion, it is able to keep the fish secure from being eaten.

What Vegetable Goes With Sushi?

  1. Edamame is a variety of soy bean that is still in its infancy.
  2. A light and crunchy tempura.
  3. a traditional miso soup.
  4. a salad created with Japanese seaweed.
  5. Gyoza are Japanese dumplings
  6. Kushiyaki (skewers) are a Japanese dish.
  7. Tofu marinated in teriyaki sauce
  8. Gyoza are Japanese dumplings
  9. Gyoza are Japanese dumplings
  10. Gyoza are Japanese dumplings
  11. Gyoza are Japanese dumplings
  12. Gyoza are Japanese dumplings
  13. Gyoza are Japanese dumplings
  14. Gyoza are Japanese dumplings
  15. Gyoza are Japanese dumplings
  16. Gyoza are Japanese dumplings
  17. Gyoza are Japanese

What Is A Good Dessert After Sushi?

  1. Mochi are Japanese rice cakes that are filled with ancho (sweet red bean paste) or ice cream. Their earthy flavor has been enjoyed by the Japanese for more than a century, and they are sweet, sticky, and filled with ice cream.
  2. Castella…
  3. Dorayaki is one of my favorite characters. Honey toast is one of my favorite things to have with tea. Tea should never be neglected.

What Are Japanese Side Dishes Called?

Okazu is a Japanese side dish that is usually referred to as English in English-speaking countries. In actuality, this is not correct at all. In Japan, rice is typically served with a meal of fish or meat, and occasionally vegetables, in addition to a plate of rice. Rice, on the other hand, is simple, unseasoned, and not seasoned in any way whatsoever.

What Are Some Japanese Appetizers?

  1. Gyoza (Japanese dumplings) are pan-fried dumplings made from ground pork.
  2. The spicy edamame is a delectable treat
  3. Tofu Agedashi is a delectable dish.
  4. The skewers of chicken and scallions (Negima) are a traditional Japanese dish.
  5. In Japanese, the game is referred to as Tsukune ().
  6. In Japan, spring rolls are known as ″harumaki.″
  7. Shumai, Shio Teba (Salted Chicken Wings), and other Japanese dishes are among my favorites.

Is Sushi An Appetizer Or Entree?

Sushi platter
Alternative names すし, 寿司, 鮨, 鮓
Course appetizer, main dish
Place of origin Japan
Region or state East Asia

Can I Eat Sushi Bake The Next Day?

If the fish is raw, you can take some leftover sushi home with you and keep it in the refrigerator for up to 24 hours after eating it. Even while the flavor and texture of the sushi may change with time (for example, it may be created with softer, limp seaweed paper or with tougher rice), eating it up to 24 hours after it has been prepared is not detrimental.

Can I Reheat Baked Sushi?

In order to reheat sushi bake, you can either microwave it or bake it in the oven until it is thoroughly warmed and cooked through.

How Do You Reheat Baked Sushi?

Some suggestions on how to keep and heat it are provided below. Refrigerate the Sushi Bake in an airtight container for up to 3 days before serving. Keep it refrigerated for up to three days and it should remain fresh. For those who prefer to microwave their food, simply microwave or reheat in the oven until it is warm.


  • For storage and heating instructions, please see below. In an airtight container, refrigerate the Sushi Bake. Keep it refrigerated for up to three days and it should be OK. For those who like to microwave their food, simply microwave or bake it until it is warm.
  • ½ cup sour cream
  • (optional) Sriracha


  1. To begin, preheat your oven to broil.
  2. In a large mixing bowl, combine the crab, 12 cup mayonnaise, and sour cream
  3. set aside.
  4. Pour the rice into a large casserole dish or baking pan and distribute it to just below halfway up the pan’s sides.
  5. Furikake spice should be liberally sprinkled on top of the rice before placing 1 layer of nori on top.
  6. Sprinkle extra Furikake spice on top of the crab mixture before spreading it out evenly.
  7. Optionally, combine more mayonnaise and Sriracha (tune the heat level to your liking) and drizzle over the top.
  8. Continue to cook under the broiler for a few minutes until the topping is browned.
  9. In order to serve, use a fork or place a piece of Nori on a plate and set a slice of the sushi bake on top to wrap it up, then eat it like a roll
  10. or

Sushi Bake

By published on: June 7, 2020 updated on: June 7, 2020 by Sushi Bake is a new and exciting way to enjoy your favorite Japanese meal in a new and fascinating way.It’s a deconstructed sushi roll that’s been cooked on a baking sheet like a casserole.This tasty recipe is easy to prepare, takes little time, and is perfect for a family lunch or potluck party.In order to create it, you don’t need any special equipment; all you need is a baking pan, a mixing bowl, and an offset spatula.

Ingredients (tips and substitute)

  • This meal, like any sushi, may be dressed up or down depending on your mood. You may pretty much use any items you want in this recipe. I used the following ingredients in this recipe: Sushi rice is a kind of Japanese rice that can be found in most grocery stores and Asian markets. Follow the package directions for the rice-to-water ratio, then rinse the rice three to five times before serving. Maintain a consistent washing and rinsing routine until the water becomes clear.
  • It is critical to season the sushi rice with rice wine vinegar and sesame oil before serving it to the customer. Once you’ve mixed it into the rice, it may appear to be overly moist. Continue to stir the rice, and it will dry out as it cools down.
  • Salmon – season the salmon fillets with salt and pepper before baking for 8-10 minutes at 200°C (392°F) for 8-10 minutes. Two forks are used to shred the fish.
  • Imitation crab meat is less costly and more readily available than real crab meat. It is also more nutritious. It cost $3.50 AUD for 12 kg when I purchased it from the seafood area of the supermarket store.
  • It is made with cream cheese (I use 1 block of Philadelphia cream cheese because I believe you can’t go wrong with it when making sushi)
  • Kewpie mayonnaise (which is a special Japanese mayonnaise that is thicker and creamier)
  • Sriracha sauce (which adds a little spice and gives the sushi a bright orange color)
  • and avocado (because I thought adding some green would give it more color). I happened to have some avocados sitting on my kitchen counter, so I decided to incorporate them. Roasted Seaweeds – this is a thin crispy seaweed sheet, also known as nori sheet, that is used to keep the sushi together.

Let’s start making it

Begin by washing, rinsing, and cooking the rice according to the directions on the rice container, or continue reading for advice on how to make sushi rice.Once the rice has cooked, transfer it to a baking sheet and season with rice wine vinegar and sesame seed oil to taste.Finding the correct balance while making sushi bake is the key to success.1 tablespoon of sesame seed oil should be added.

Season the salmon with salt and pepper, then drizzle with a teaspoon of olive oil to prevent it from adhering to the baking sheet as it cooks. Preheat the oven to 200°C (392°F) for 8-10 minutes. Shred the chicken with two forks and set it aside. Salmon should be baked for 8-10 minutes at 200°C (392°F).

Cream the cream cheese in a large mixing bowl until it is smooth and creamy. Serve with baked salmon, crab meat, mayonnaise, and Sriracha sauce as a side dish. Place the mixture on top of the cooked rice and stir to combine. Preheat the oven to 180°C (356°F) for 15 minutes. The top should have a light brown color to it. Combining baked salmon with imitation crab is a delicious combination.

How to Store?

Sushi rice may be prepared ahead of time by pouring the ingredients into the rice and stirring well before placing it in the refrigerator overnight. Once it has been cooked, allow it to cool fully before covering it with aluminum foil and storing it in the refrigerator for up to 3 days at room temperature.

How to Serve Sushi Bake?

Using a baking tray, you can serve this mouth-watering deconstructed sushi dish in little time at all. Just remember to include the roasted seaweeds in the dish, as they will help to hold the sushi together. Wrap the sushi with a nori sheet after scooping a heaping tablespoon of the sushi on top of the nori sheet. Scoop a heaping spoonful of sushi bake into a small bowl.

In the event that you do not have access to an oven or do not wish to transport hot food to a potluck party, you are not required to bake the dish. Although, as the title of the meal suggests, you may bake it to have a different sort of sushi experience. It’s absolutely up to you whether you want it hot or cold!

Vegetarian Option

Even if you do not have an oven and/or do not enjoy transporting hot foods, you are not required to bake the dish for a potluck gathering. It is possible to bake the meal nevertheless, as the title of the dish suggests, to enjoy a different type of sushi. It’s absolutely up to you whether you want it hot or cold.

Sushi Bake Recipe

Jenalyn Rose Forbes is a young woman who lives in the United States.Sushi Bake is a sushi roll that has been disassembled and baked on a baking sheet.In addition to salmon and imitation crab meat, the sandwich also contains mayonnaise, sriracha sauce, furikake, and avocado.Try this recipe and you will be pleasantly surprised by this mouth-watering Japanese cuisine.

  • Preparation time: 15 minutes Preparation time: 40 minutes Time allotted: 55 minutes Course Course I: The Main Course Japanese Dishes are served in this restaurant.
  • 6 Calories (Kcal) 672 kcal

Sushi Rice

  • Sushi rice (two cups), three cups water, one-fourth cup rice wine vinegar, and one tablespoon sesame oil

Bake Salmon

  • 280 g salmon 2 portions
  • salt and pepper
  • 1 tsp olive oil

Sushi Bake

  • 3 Cups shredded imitation crabmeat
  • 1 block melted at room temperature cream cheese
  • 14 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 cup roasted seaweed
  • 1 cup imitation crabmeat


  • The ingredients include: 2 small avocados cut, Sriracha sauce, Kewpie mayonnaise and Furikake spice.
  • For best results, rinse and wash the sushi rice 3-5 times until the water is clear. Cook in a rice cooker according to the manufacturer’s instructions. Rice wine vinegar and sesame oil should be added after the rice has been finished cooking. It may appear damp at first, but keep stirring since it will dry out as it cools. Place the mixture in a baking pan and put it aside. Cooking the salmon on a baking sheet with salt and pepper is a good way to start. Put a small amount of olive oil on the tray to prevent it from sticking. Preheat the oven to 200°C (392°F) for 8-10 minutes. Once the salmon has been cooked, shred it with a fork and set it aside.
  • Use an electric hand-held mixer to whip the cream cheese until it is light and frothy.
  • Combine the salmon, imitation crab meat, cream cheese mayonnaise, and sriracha sauce in a large mixing bowl until well combined. Combine until everything is well-combined. Place on top of the cooked sushi rice and spread out evenly using a spatula. Bake for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) or until the top is gently browned.
  • As soon as they are taken out, layer them with sliced avocado and sriracha sauce, then kewpie mayonnaise, and some furikake spice to finish them.
  • Scoop out a spoonful of sushi bake and set it on top of a roasted seaweed sheet before wrapping and eating! Enjoy

Calories: 672 kilocalories 64 g of carbohydrates 19 g of protein 37 g of fat 12 g of saturated fat Cholesterol: 79 milligrams Sodium: 512 milligrams Potassium: 665 milligrams 7 g of dietary fiber 3 g of sugar Vitamin A (in IU): 676 10 milligrams of vitamin C Calcium: 65 milligrams Iron: 2 milligrams Sushi bake, salmon sushi bake, are all terms used to refer to the same thing.

The Original Sushi Bake Recipe

It is a hybrid of two dishes: a baked sushi casserole and a deconstructed sushi roll (sushi bake).You get all of the sushi flavor without having to go through the time-consuming procedure of rolling them!This specific sushi bake is similar to a baked California roll in appearance and taste.It is created with cooked seafood – shrimp and fake crab – as the main ingredients.

  • As a result, it is open to everyone!
  • Sushi bake is a terrific dish to serve at gatherings since it can feed a large number of people.
  • I realize the tray doesn’t appear to be very large, but it will quickly fill you up!
  • It’s the equivalent of two dinners for our household.
  • Eat it now, and it will serve as your lunch for tomorrow.
  • A family friend took on the responsibility of cooking sushi bake for the holidays, and I was fortunate enough to be able to partake in it.
  • Thank you very much, Rani!

And, through the years, it has evolved into a comfort dish of sorts for me.Because I hadn’t cooked it in more than a decade, it was a special occasion when I prepared this baked sushi for this recipe posting.

Sushi Bake Origin

This recipe for sushi bake is one that I hold close to my heart.Years ago, I was at a friend’s house and had my first experience with sushi bake, which I absolutely loved!When I first started writing in 2007, this was one of the very first recipes I shared, and it quickly became a hit!YummySF Sushi Bake was one of my most well-known creations.

  • Unfortunately, my first food blog is no longer active.
  • Fortunately, it may still be found on the Wayback Machine, which is an Internet archive site.
  • Finding the original recipe, complete with photographs, brought things full circle for me, and it inspired me to share it on my site as a result.

Sushi Bake Ingredients

  • Shrimp It is preferable to use baby shrimp because it reduces the amount of cutting required, but regular-sized shrimp can still be used.
  • Which is better: imitation crab or genuine crab?
  • In Asian grocery shops, you may find this in either the refrigerator or the frozen part of the freezer.
  1. Mayonnaise Use either ordinary mayonnaise or Kewpie mayonnaise in this recipe.
  2. Sour cream is a type of dressing.
  3. Tobiko or Masago (orange fish eggs or sushi caviar) can be purchased from this website.
  4. This may be found at Asian grocery shops, among other places.
  5. I find this to be the most difficult component to locate because it is frequently stored in an inconspicuous spot, such as a refrigerator near the seafood department.
  • I was able to locate it on Amazon, but at a higher cost.
  • They do, however, provide next-day delivery with cold packs.
  • To cover the top of the sushi bake, you’ll need around 6 oz.

However, you may always use less and distribute it more evenly.Masago lends a great crunch to the sushi bake while also providing a splash of color.However, if you are unable to locate it, you may leave it out.Furikake seasoning may be purchased here.

Seaweed, bonito flakes (skipjack tuna shavings), soy sauce, rice wine, and sesame seeds are all used in the preparation of furikake, a Japanese rice flavoring.Simple steamed rice is given a significant boost in taste thanks to this ingredient.Seto and Katsuo are the two most common brands that I run with on a regular basis.Egg yolk powder is available under the Seto brand.

The Katsuo brand is my favorite.Nori Seaweed Can Be Purchased Here Sushi is made from nori seaweed sheets, which are sheets of seaweed.This sushi bake recipe calls for cutting it into four pieces, which serves as a wrap for the sushi bake.

What kind of rice works for this sushi casserole?

Calrose is the best choice since it is sticky and starchy, making it great for baking. However, if you’re in a hurry, you may use Jasmine rice.

How to eat sushi bake

  • Small portions of sushi bake are best served with a spoon; remember, less is more!
  • Using a section that is as long as the seaweed square, so that it is long and slender, such as a 1 inch by 3 inch piece, will work best.
  • Place it on a square of seaweed, fold the seaweed beneath it, and consume it as is.
  1. It has the appearance of a sushi roll when done this manner.
  2. But don’t overthink things; instead, simply enjoy yourself!

Is baked sushi healthy?

Yes, the dish consists solely of fish and rice. It’s similar to eating sushi.

Where to Buy:

All of these ingredients may be purchased in an Asian store or on Amazon. a 9 x 13-inch ceramic baking pan Furikake Masago Nori Seaweed Furikake Masago Nori Seaweed

Sushi Bake Recipe Video

Original Sushi Bake Recipe

  • You may enjoy the flavor of sushi without having to roll it yourself! Make this delectable sushi bake to satiate your sushi cravings this week. Preparation time: 20 minutes Preparation time: 20 minutes Rice should be cooked in a rice cooker. Preheat the oven to 375 degrees Fahrenheit.
  • Cook the shrimp for 5 minutes over a medium-high heat. If you’re using raw shrimp, cook them until they become pink. Drain the water and slice the vegetables into tiny pieces. Set aside
  • if using frozen imitation crab sticks, drop them in the hot water that was used to boil the shrimp in the previous step and cook until they are soft. When the crab sticks have thawed, remove them from the oven. Then remove the crab sticks from their plastic wrappers and slice them into small pieces. Remove the plastic wrapping from the crab sticks and slice them into small pieces to make fresh crab sticks. Remove from consideration
  • Put everything in a big mixing bowl and whisk until well blended
  • add the chopped shrimp and imitation crab sticks after you’ve finished whisking until well incorporated.
  • Spread cooked rice evenly on the bottom of a 9-by-13-inch baking sheet, being sure to make a level layer.
  • After that, sprinkle the crab and shrimp combination on top of the rice to create the second layer of flavor. Make sure to build a layer that is flat and even once again.
  • Third, evenly distribute the tobiko or masago atop the crab and shrimp mixture as the third layer
  • Finally, as the final layer and topping for this sushi bake, sprinkle the Furikake spice over the top. It’s possible that you’ll use up the entire bottle of Furikake. Bake for 20 minutes in the oven after putting the pan in.
  • While the sushi bake is baking, cut each seaweed sheet in half horizontally.
  • When the sushi bake is finished, take it from the oven and set it aside to cool for 5 minutes. Make tiny scoops of sushi bake onto a seaweed sheet to serve as an appetizer or side dish.
  1. The most expensive item in this dish is the Masago or Tobiko. However, it also imparts a more realistic sushi flavor to this recipe. A viewer commented that I was using too much Masago in the video. I agreed with him. A variety of pre-measured containers of masago are available for purchase in Asian grocery stores. If you only need half of the container for the recipe, you may freeze the remaining half for later use.
  2. Seasoned seaweed snack packets are available at Costco and Asian grocery stores, and I really enjoy them. Plain Nori sheets are more dry than seasoned snack packs, which are pre-cut and more tasty than plain Nori sheets.
  3. Using tinned salmon, I created a variation on the traditional salmon sushi bake recipe. In place of the imitation crab, use three five-ounce cans of salmon.
  4. If you enjoy this sushi bake dish, please consider leaving a review on the recipe page! It will aid in the discovery of this recipe by more people. Thank you very much.

This post includes affiliate links for your convenience. Whenever you make a qualifying purchase through my affiliate link, I will get a small compensation, which will go towards supporting this blog. Thank you very much for your help!

Easy Sushi Bake Recipe

This deconstructed form of the traditional Japanese rolled Sushi is the newest culinary trend, and it is becoming increasingly popular. This delectable dish also includes my own method for producing handmade Furikake, which you can find below.

What’s the hype all about?

  • We all know how much Filipinos adore Japanese cuisine, so it should come as no surprise that this deconstructed version of Sushi has become a popular and in-demand meal.
  • It contains all of the delicious components of a delicious sushi roll, but it is cooked in a casserole pan!
  • In addition, I discovered that creating this casserole baked version is far more cook-friendly and less daunting than making rolled Sushi, which requires the use of a bamboo rolling mat, as I previously said.
  1. The only preparation required for this variation is to scoop out a little and wrap it in a tiny piece of toasted seaweed or nori sheet before eating.

About the Ingredients

  • Sushi Rice is a type of white rice that is combined with Japanese vinegar, salt, and sugar to make sushi.
  • Despite the fact that short-grain rice is frequently suggested, I have found that Jasmine and Dinorado work just as well.
  • You may use any type of rice as long as it does not become fluffy and loose after cooking.
  1. Furikake- is a spice made from a blend of dry ingredients that is sprinkled on top of cooked rice, fish, and vegetables as a finishing touch.
  2. Because it was difficult for me to locate one in the grocery, I decided to make one myself!
  3. I made this dish using toasted sesame seeds, Korean roasted seaweed flakes, and a little of salt and sugar to taste.
  4. If you want to be a little more daring, you may experiment with the addition of Tobiko or Flying fish roe.
  5. These are fish eggs that are a vibrant red-orange in color, have a salty taste, and have a crunchy texture.
  • A topping for baked sushi may be made out of this ingredient.
  • Korean Roasted Seaweed – This type of seaweed is quite similar to the ordinary Nori used for sushi, except it is crunchier and usually seasoned.
  • You may buy them in little sheets or in pieces mixed with sesame seeds, depending on your preference.

Regular nori is preferable to this since it is chewier, thus I recommend using this instead.However, if all you have is nori, it is perfectly OK.Roasting nori is also possible by brushing one side of the nori with a little amount of sesame oil and seasoning with salt.Stack them on top of one other and roll them together.

The next step is to roast them in a skillet, one at a time, until they are crisp and green.

If this Japanese Sushi Bake put you in a mood for more Asian inspired recipes, you can try these next!


  • Rice: 4 cups freshly cooked rice
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • and 1 teaspoon salt


  • 12 cup sesame seeds
  • 12 cup Korean roasted seaweed crumbled or chopped into tiny pieces
  • 1 teaspoon salt to taste
  • 1 teaspoon sugar to taste
  • 12 cup sesame seeds


  • 1 large ripe mango chopped
  • 1 medium cucumber diced
  • 2 cups Kani shredded or cut into bits
  • 200 grams cream cheese
  • 14 cup Japanese mayonnaise
  • 1 teaspoon Sriracha (adjust to taste)
  • 1 tablespoon sesame seeds
  • Salt to taste
  • Nori sheets can also be used in place of the Korean roasted seaweed sheets.


  • In a small mixing bowl, combine the rice vinegar, salt, and sugar until thoroughly combined. Warm it in the microwave until the salt and sugar have completely dissolved
  • Pour the mixture over the hot, newly cooked rice and toss until everything is uniformly coated.


Toast the sesame seeds over a very low fire until they are aromatic and golden in color. Combine the nori pieces that have been crushed. Season with salt and sugar before serving.


  • Combine the cream cheese, Japanese mayonnaise, and Sriracha in a mixing bowl until well combined.
  • Combine the chopped Kani, 34 of the mango, and 34 of the cucumber in a large mixing bowl. Make careful to save some of the mango and cucumber for subsequent use in additional layerings. Season with salt to taste


  • Spread the sushi rice equally in a rectangular pan (8x6in) and softly push it down with a spatula. Sprinkle a thin layer of Fukikake on top of the rice until it is completely coated
  • then drizzle on the creamy topping and spread equally throughout. Sprinkle the remaining mango and cucumber pieces, as well as a little amount of Furikake, on top of the salad. Dress with Japanese Mayonnaise and Sriracha, if preferred
  • serve immediately.
  • Preheat the oven to 200°C/390°F and bake for 15 to 20 minutes. To enjoy, scoop up a bit of the sushi and wrap it with nori

Calories: 147 kilocalories 16 g of carbohydrates 3 g of protein 7 g of fat 3 g of saturated fat Cholesterol: 14 milligrams 408 milligrams of sodium Potassium: 57 milligrams 1 gram of fiber 2 g of sugar 144 International Units of Vitamin A 1 milligram of vitamin C Calcium: 52 milligrams 1 milligram of iron

Cooking At Home: How To Make The Instagram-famous ‘Sushi Bake’

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Here’s how to create Instagram’s mouthwatering Japanese-fusion masterpiece in your own home

  • Filipinos like putting their own unique spin on classic foreign meals.
  • Who doesn’t like a little calamansi juice drizzled over some sashimi from time to time?
  • Adding

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