Sushi Bake

Why Make This Recipe

Sushi Bake is a fun and easy way to enjoy sushi in a casserole form. It’s great for gatherings and a tasty option for those who may not want to eat raw fish. Plus, it’s a hit with both kids and adults! This dish packs all the delicious flavors of traditional sushi but is so much simpler to prepare and share.

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: Start by rinsing the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once done, mix the rice with rice vinegar, sugar, and salt while the rice is still warm. Let it cool.

2. Make the Crab Mixture: In a bowl, shred the imitation crab meat. Add ½ cup of Kewpie mayo, 1 tablespoon of Sriracha, sake, soy sauce, sugar, and mirin. Mix everything until combined.

3. For the Spicy Mayo: In a small bowl, combine the remaining ¼ cup of Kewpie mayo with Sriracha (to taste) for a spicy kick.

4. (Optional) For the Unagi Sauce: If desired, prepare a quick unagi sauce by mixing equal parts soy sauce and sugar in a pan over low heat until it thickens.

5. Assemble and Bake: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with sesame oil (if using). Spread the sushi rice in an even layer at the bottom of the dish. Layer the crab mixture on top.

6. Serve: Drizzle spicy mayo over the top (and optional unagi sauce). Bake in the oven for about 15-20 minutes or until heated through.

How to Serve Sushi Bake

Once it’s out of the oven, let it cool slightly before serving. You can garnish it with sliced cucumber and avocado on the side. Cut portions to serve and let everyone grab their own seaweed snacks to enjoy with the bake.

How to Store Sushi Bake

Leftover Sushi Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave or oven until warmed through.

Tips to Make Sushi Bake

• Make sure to rinse the rice well to get rid of excess starch. This helps achieve the perfect sushi texture.
• You can adjust the spice level of the mayo to suit your taste by adding more or less Sriracha.
• Experiment with different toppings like green onions or sesame seeds for added flavor.

Variation

You can customize the filling. Instead of imitation crab, you can use shrimp, cooked salmon, or vegetables for a vegetarian option. Feel free to add other toppings like cream cheese or avocado slices.

FAQs

1. Can I use regular mayo instead of Kewpie mayo?
Yes, you can but Kewpie mayo has a unique flavor that adds a special touch.

2. Can I make Sushi Bake ahead of time?
Yes! You can prepare the rice and crab mixture in advance and assemble everything just before placing it in the oven.

3. Is Sushi Bake gluten-free?
To keep it gluten-free, ensure you are using gluten-free soy sauce and check that your crab meat is also gluten-free.

Sushi Bake

Sushi Bake is a fun and easy way to enjoy all the delicious flavors of sushi without the need for rolling. Perfect for family dinners or gatherings, this baked sushi casserole combines seasoned sushi rice, creamy crab topping, and spicy mayo for a dish that’s comforting, shareable, and incredibly tasty.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Main Dish

Cuisine: Japanese Fusion

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups sushi rice medium or short grain (about 4 cups cooked)
• 1/4 cup rice vinegar regular, not seasoned
• 1 1/2 tbsp granulated sugar
• 1 tsp salt
• toasted sesame oil for greasing, optional
• 1 lb imitation crab meat shredded
• 3/4 cup Kewpie mayo divided (1/2 cup for crab mixture, 1/4 cup for spicy mayo)
• 1 tbsp Sriracha adjust to taste
• 2 tbsp sake
• 2 tbsp soy sauce light sodium
• 2 tbsp granulated sugar for crab mixture
• 1 tbsp mirin
• English cucumber sliced for garnish
• avocado sliced for garnish
• furikake for topping
• seaweed snacks for serving

Equipment

• Baking Dish
• Mixing Bowls
• Rice Cooker or Pot
• Spatula
• Oven

Method

 

1. Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions.
2. While the rice is still warm, mix in rice vinegar, sugar, and salt. Let it cool slightly.
3. In a bowl, shred the imitation crab meat and mix with 1/2 cup Kewpie mayo, Sriracha, sake, soy sauce, sugar, and mirin until well combined.
4. In a separate small bowl, combine remaining 1/4 cup Kewpie mayo with additional Sriracha to taste for spicy mayo.
5. (Optional) For unagi sauce, simmer equal parts soy sauce and sugar until thickened.
6. Preheat the oven to 350°F (175°C). Lightly grease a baking dish with sesame oil if desired.
7. Spread the sushi rice evenly in the baking dish. Top with the crab mixture and drizzle spicy mayo (and unagi sauce if using).
8. Bake for 15–20 minutes or until heated through and slightly golden on top.
9. Garnish with cucumber slices, avocado, and furikake. Serve with seaweed snacks for scooping.

Notes

Make sure to rinse the rice thoroughly to remove excess starch for perfect texture. Adjust the spice level of the mayo to your liking, and feel free to add toppings like green onions or sesame seeds for extra flavor.