Tangy Sushi Bake Recipe: The Fun Twist on a Japanese Classic

Crafting a delectable sushi bake promises an adventure in culinary creativity that breaks traditional dining boundaries.

Layers of seasoned rice, creamy filling, and crispy nori create a mouthwatering experience.

California rolls meet casserole comfort in this innovative dish that delights every palate.

Texture and flavor collide with each perfectly baked bite.

Home cooks can easily master this crowd-pleasing recipe without complex techniques.

Simple ingredients blend into a spectacular meal that sparks conversation and satisfies hunger.

You’ll want to make this again and again for an unforgettable dining moment.

Why Sushi Bake Is The Coolest Crowd-Pleaser Ever

• Craft a Fusion Feast: Transform traditional sushi into a delectable baked casserole that brings exciting new flavors to your dining table.
• Master Quick Gourmet Cooking: Create a restaurant-quality dish with simple ingredients and straightforward steps that make you feel like a professional chef.
• Customize Your Culinary Adventure: Easily swap proteins, adjust spice levels, and personalize toppings to match your taste preferences and dietary needs.
• Share a Crowd-Pleasing Sensation: Serve this impressive dish at gatherings, potlucks, or family dinners that will have everyone asking for seconds and your secret recipe.

Ingredients You Need For A Flavor-Packed Sushi Bake

• Sushi Rice: A sticky and tender Japanese short-grain rice that creates the foundation of the sushi bake.
• Imitation Crab Meat: A mild-flavored seafood product that provides a soft and delicate texture to the dish.
• Salmon or Sushi-Grade Fish: A fresh and high-quality protein that adds richness and authentic seafood flavor.

• Mayonnaise, Cream Cheese: Creates a creamy and smooth base that binds the seafood together.
• Sriracha Sauce, Soy Sauce, Rice Vinegar: Provides a balance of spicy, salty, and tangy flavors to enhance the overall taste.
• Furikake Seasoning: A traditional Japanese dry condiment that adds a savory and umami element to the dish.

• Green Onions, Avocado, Toasted Sesame Seeds: Offers fresh, creamy, and nutty layers of texture and flavor.
• Wasabi Paste: An optional condiment that introduces a sharp and intense heat to the sushi bake.

How To Make Sushi Bake Without The Fuss

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F and give your 9×13 inch baking dish a quick spray of cooking oil to prevent sticking.

Step 2: Cook the Rice Base

Prepare sushi rice following package directions. You want it slightly sticky and tender. Let it chill to room temperature.

Step 3: Prep the Seafood Mixture

• Imitation crab meat
• Salmon or sushi-grade fish

Shred the crab into super fine pieces and dice the fish into tiny cubes for perfect bites.

Step 4: Create the Creamy Sauce

• Mayonnaise
• Sriracha sauce
• Cream cheese
• Soy sauce
• Rice vinegar

Whisk all sauce ingredients in a mixing bowl until silky smooth and fully blended.

Step 5: Combine Seafood and Sauce

Gently fold the shredded crab and diced fish into the creamy sauce, ensuring every morsel gets coated.

Step 6: Build the Rice Layer

Press the cooled rice into the baking dish, creating a compact and even foundation.

Step 7: Top with Seafood Goodness

Spread the seafood mixture evenly across the rice, covering every inch.

Step 8: Sprinkle Furikake Magic

Generously dust furikake seasoning over the top for an extra flavor punch.

Step 9: Bake to Perfection

Slide the dish into the oven and bake for 15-20 minutes until edges turn golden and top looks crispy.

Step 10: Rest and Garnish

• Chopped green onions
• Sliced avocado
• Toasted sesame seeds

Step 11: Serve and Enjoy

Cut into squares and serve warm. Optional: Add a tiny dollop of wasabi for heat lovers.

Sushi Bake Tips To Get That Perfect Bite Every Time

• Prevent Rice Sticking: Dampen your hands with water when pressing rice into the baking dish to avoid clumping and ensure an even layer.
• Balance Spice Level: Adjust sriracha sauce quantity based on personal heat tolerance, adding gradually to maintain a perfect flavor profile.
• Elevate Seafood Freshness: Use sushi-grade fish or fresh imitation crab for optimal taste and texture in your sushi bake.
• Achieve Golden Crust: Watch carefully during the last 5 minutes of baking to get a perfectly crispy, golden-brown top without burning.
• Enhance Serving Presentation: Serve on a large platter with additional toppings like pickled ginger or extra furikake for a restaurant-style experience.

Fun Variations To Switch Up Your Sushi Bake

• Spicy Tuna Temptation: Replace imitation crab with fresh tuna, increase sriracha for an extra fiery kick. Mix in diced jalapeños for additional heat and complexity.
• Vegetarian Veggie Voyage: Swap seafood with roasted vegetables like bell peppers, zucchini, and mushrooms. Use vegan cream cheese and add nutritional yeast for umami flavor.
• Hawaiian Luau Edition: Incorporate diced pineapple and teriyaki sauce into the seafood mixture. Top with crispy macadamia nuts and coconut flakes for tropical flair.
• California Roll Remix: Add cucumber and avocado directly into the seafood mixture. Sprinkle toasted nori strips on top for a classic California roll experience.

Perfect Pairings For Sushi Bake Night

• Sip and Savor: Perfect Sushi Bake Companions
• Crisp Sake Pairing: Light, dry Japanese sake cuts through the creamy seafood mixture, balancing rich flavors with its clean, refreshing profile and complementing the sushi bake's complex taste.
• Zesty Citrus Spritzer: Homemade yuzu or lemon sparkling water provides a bright, tangy counterpoint to the dish's richness, cleansing the palate between bites and enhancing the seafood's delicate notes.
• Cucumber Seaweed Salad: Chilled, crisp cucumber salad with thin seaweed strips offers a cool, refreshing side that echoes the oceanic flavors of the sushi bake, adding textural contrast and light acidity.

How To Store Sushi Bake And Keep It Fresh

• Store leftover sushi bake in an airtight container in the refrigerator for up to 2-3 days. Cover tightly to prevent moisture loss and maintain optimal texture.
• Wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month, ensuring minimal air exposure to prevent freezer burn.
• Warm refrigerated sushi bake in the oven at 350°F for 10-15 minutes. Avoid microwave reheating to preserve the crispy top and prevent soggy texture.
• If possible, store rice and seafood mixture separately to maintain individual freshness and prevent sogginess when refrigerated.

Sushi Bake FAQs That Cover It All

• What is a sushi bake?

A popular Hawaiian-inspired dish that deconstructed sushi ingredients layered in a baking dish, featuring rice, seafood, and creamy sauce, baked until golden and served family-style.

• Is imitation crab okay to use in this recipe?

Absolutely! Imitation crab is a cost-effective and tasty alternative to real crab meat, providing similar texture and flavor profile for the sushi bake.

• Can I make this recipe spicy?

Yes, adjust the spice level by increasing or decreasing sriracha sauce amount. You can also add extra hot sauce or red pepper flakes for more heat.

Sushi Bake Recipe

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4.6 from 22 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Sushi bake rolls California flavors into one delectable casserole-style dish. Crispy panko-topped rice layers combine creamy seafood filling for a modern twist on classic sushi that delivers restaurant-worthy comfort you can easily craft at home.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups sushi rice
• 1 lb imitation crab meat (kanikama)
• 1/2 lb salmon or sushi-grade fish
• 2 sheets nori seaweed

Flavor Enhancers:

• 1/4 cup mayonnaise
• 2 tbsp sriracha sauce
• 2 tbsp cream cheese
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

Garnish and Topping:

• 1/4 cup furikake seasoning
• 2 green onions, chopped
• 1 avocado, sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp wasabi paste (optional)

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Instructions

1. Preheat the oven to 375°F and prepare a 9×13 inch baking dish with a light coating of cooking spray.
2. Cook sushi rice according to package instructions, ensuring a slightly sticky and tender consistency. Let it cool to room temperature.
3. Shred the imitation crab meat into fine, delicate pieces, creating a uniform texture for even distribution.
4. Dice the salmon or sushi-grade fish into small, bite-sized cubes, ensuring clean and precise cuts.
5. In a mixing bowl, combine mayonnaise, sriracha sauce, cream cheese, soy sauce, and rice vinegar. Whisk until smooth and well-integrated.
6. Fold the shredded crab meat and diced fish into the creamy sauce, coating each piece thoroughly.
7. Press the cooled sushi rice into the prepared baking dish, creating a compact and even base layer.
8. Spread the seafood mixture evenly over the rice, ensuring complete coverage.
9. Sprinkle furikake seasoning generously across the top, adding a savory and aromatic dimension.
10. Bake in the preheated oven for 15-20 minutes, until the edges turn golden and the top appears slightly crispy.
11. Remove from oven and let cool for 5 minutes to allow flavors to settle.
12. Garnish with chopped green onions, sliced avocado, and toasted sesame seeds.
13. Optional: Serve with a small dollop of wasabi paste for an extra kick of heat.
14. Cut into squares and serve warm, enjoying the layers of flavor and texture.

Notes

• Elevate rice texture by rinsing thoroughly before cooking, removing excess starch for optimal sticky consistency.
• Balance spice levels in sauce by gradually adding sriracha, tasting as you mix to prevent overwhelming heat.
• Create gluten-free version by substituting soy sauce with tamari and using certified gluten-free imitation crab or fresh seafood.
• Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making the dish more enjoyable to create.

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg