Baked Sushi Recipe

Sushi Bake California Maki

Baked Sushi is a gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.

Prep: 20min

Total: 40min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 147 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 14 mg, Sodium 408 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4 cups freshly cooked rice
• 3 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup sesame seeds
• 1/2 cup Korean roasted seaweed (crumbled or cut into small bits)
• 1 teaspoon salt (to taste)
• 1 teaspoon sugar (to taste)
• 1 big ripe mango (diced)
• 1 medium cucumber (diced)
• 2 cups Kani ( shredded or cut into chunks)
• 200 grams cream cheese
• 1/4 cup Japanese mayonnaise
• 1 tablespoon Sriracha (- adjust as desired )
• salt (to taste)
• 20 sheets Korean roasted seaweed sheets (- or use nori sheets)

Instruction:

1. Pour the mixture to the freshly cooked rice and toss until evenly distributed.
2. Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar
3. Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
4. Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.

Sushi Bake

This Sushi Bake is like a big, deconstructed sushi roll. It has all the fillings and flavors of a California Roll, but no rolling required!

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 568 kcal, Carbohydrate 74 g, Protein 9 g, Fat 25 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 29 mg, Sodium 2366 mg, Fiber 3 g, Sugar 9 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups sushi rice (Calrose rice works as well)
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 pound imitation crab meat
• 1 tablespoon sriracha
• 1/2 teaspoon wasabi
• 1 1/2 ounces cream cheese
• 2 green onions (chopped)
• 1/2 cup kewpie mayo
• furikake seasoning (to taste)
• seaweed snacks for serving

Instruction:

1. Cook rice according to package directions. While rice is cooking, finely shred the imitation crab and add that to a bowl with sriracha, wasabi, green onion, cream cheese, and kewpie mayo. Stir to combine.
2. When the rice is done cooking, add rice vinegar, salt, and sugar. Stir to combine.
3. Press the rice into the bottom of an 8×8 baking dish. Sprinkle with furikake seasoning.
4. Spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra sriracha and kewpie mayo if desired.
5. Broil for 10 minutes.
6. Serve with seaweed snacks.

Sushi Bake

A savory, creamy, and super satisfying deconstructed California roll, layered and baked in a casserole.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 476 kcal, Carbohydrate 39.6 g, Protein 9.2 g, Fat 29.3 g, Saturated Fat 7.7 g, Cholesterol 52 mg, Sodium 962 mg, Fiber 3.4 g, Sugar 4.5 g, servingSize 1 serving

Ingredients:

• 1 cup rice (Koshihikari or other short grain rice preferred)
• 1/4 cup rice vinegar
• 1/2 tbsp sugar
• 1 tsp salt
• 8 oz imitation crab (shredded and chopped)
• 1/2 cup cream cheese (room temp)
• 1/2 cup mayo (kewpie mayo preferred)
• 1/4 cup furikake
• 1/2 cucumber (sliced, to serve)
• 1 avocado (cubed, to serve)
• 3 packages roasted laver (aka Korean seaweed snacks, to serve)

Instruction:

1. Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
2. In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
3. When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
4. Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
5. Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
6. Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
7. Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.

Easy Sushi Bake Recipe

FAQ

What is sushi bake made of?

What goes with a sushi bake?

• Tamagoyaki because who doesn’t love sweet and savory rolled eggs.
• No Japanese inspired meal is complete without miso soup!
• A lil salad with incredibly addictive Japanese dressing would be a lovely side.
• Spicy, creamy, addictive prawn tempura in chili mayo.

What are the 3 main ingredients in sushi?

What oven setting for baked sushi?