Have you heard of sushi bake? It’s a super popular sushi-inspired dish. It’s a deconstructed California roll, layered and baked in a casserole. Everything gets warm and creamy and you slice it into crispy sheets of baked seaweed and top it with cucumber and avocado. It’s very good. If you like California rolls, you’ll love sushi rolls. It’s delicious, creamy and super satisfying. Because it is so easy to make, it is perfect for eating, gatherings and gatherings.
What is sushi bake?
Grilling sushi came as an alternative to sushi rolls: all the flavors of creative sushi rolls layered and baked in a deliciously warm and comforting pan, meant to be tucked into little sheets of seaweed. ripe.
Like most casseroles, it’s a home-style dish meant to be shared with friends and family. It’s easier than spinning a lot of reels and collecting and splitting makes it fun and interactive. It’s infinitely customizable which means there’s a sushi maker out there for everyone!
How to cook sushi
- Do: Take time to make sushi rice. You can use plain cooked short grain rice, but taking the time to add vinegar, sugar and salt to make sushi rice will take your sushi making to a whole other level.
- Spread: Spread the sushi rice on an oven-safe plate and sprinkle with some furikake.
- Mixture: In a bowl, mix some shredded crab with cream cheese and Kewpie mayonnaise, then spread over the rice layer. Sprinkle with a little furikake.
- Bake: Place the sushi in the oven and bake until it begins to brown and bubble and heat through.
- Enjoy: Remove from oven and drizzle with extra kewpie mayo and sriracha, if desired. Enjoy baked seaweed snacks with cucumber and avocado.
Ingredients
- Sushi rice – Koshihikari is the standard variety of rice used for sushi and is easily found online and in grocery stores. It is a short, thick rice that is naturally sticky. It cooks beautifully and is perfect for grilling sushi.
- Crab or seafood – You can either go with imitation crab (which is not a crab at all but a fish!), canned crab or fresh crab. Since the crab is baked, I suggest you go with whatever is easiest. For me, that means either canned or imitation crab. If you’re not a fan of crab, you can definitely use any type of seafood you like – like salmon or tuna or shrimp!
- Kewpie mayonnaise and cream cheese – the cream cheese mixed with the crab gets melty and creamy and is so decadent and addictive. Mayo Kewpie adds a subtle rich and sweet mayo flavor that is tangy from the rice vinegar.
- Furikake – Furikake, if you haven’t heard of it, is rice seasoning. Think of it as a mixture of seaweed and sesame seeds and other tasty bits that people sprinkle over rice bowls to dress them up a bit. It’s super addicting and tastes amazing on anything: rice, noodles, pasta, popcorn, eggs, you name it, furikake makes it better. You can find furikake at Asian grocery stores or online.
How to serve sushi baking
Sushi rolls are eaten as a small snack taco with baked seaweed being the tortilla and the sushi roll being the filling. Simply toss some sushi and bake on a piece of baked seaweed snack and pop it in your mouth for the perfect bite.
Typically, you just place a plate of warm sushi rolls in the center of the table and everyone can throw some on their plate, wrap it in seaweed, and eat it. You can also cut it into small pre-portioned slices that you can easily slide into the baked seaweed.
What kind of seaweed do I need?
Korean Seasoned Grilled Seaweed Snack is the best seaweed to eat with sushi grilling. You’ll see them in small foil packages sold in the grocery section. They sell them at Asian grocery stores, Costco, Whole Foods, Trader Joe’s, online, basically everywhere! Seaweed baked goods look a little different than the typical seaweed used for sushi – a little more translucent with a looser texture. You can also just use regular baked seaweed cut into rectangular strips, but I love the crunchy crunch of baked seaweed snacks.
Variations of sushi baking
The variations of sushi baking are endless! Try these:
- Salmon Miso – instead of crab, use the same amount of drained canned salmon. Stir in 1-2 tablespoons of miso.
- Tuna salad – instead of crab, use an equal amount of drained canned tuna. Stir in some sliced onions.
- spicy – Mix 1-2 tablespoons of sriracha into the crab mixture and top with an extra oregano sriracha when you eat.
- Right – add an extra layer of shredded cheddar cheese on top before baking.
Baked spicy salmon with sushi roll
To make a spicy salmon roll sushi, prepare the rice base as follows. For topping, combine 1 pound cooked and shredded salmon with 1 cup kewpie mayonnaise and 2 tablespoons sriracha. Spread the spicy salmon mixture over the rice and top with the furikake and bake as directed below. Enjoy warm with seaweed!
Cook in a sushi pot
A reader asked a really good question about making sushi to bake in a crock pot so that they can be brought to a party while keeping it warm. I hadn’t thought of it before, but the more I thought about it, the more I thought how using the Tea Pot as a heater would absolutely work. The key to making sushi in a pot is to use the pot as a heater after you’ve already made and baked it. Here’s how you do it:
- Make sushi rice mixing boiled short grain rice with vinegar, sugar and salt.
- Spread the sushi rice in the bottom of the slow cooker insert and top with furikake.
- Mix your fillings optional with cream cheese and Kewpie mayonnaise and spread over rice. Finish with a generous sprinkling of furikake.
- Bake the sushi rice in the pot put it in the oven at 350°F. This is a lower temperature than usual because the insert of the container cannot be heated very high.
- When the top is brown and bubbling and all warmed through (about 20 minutes), transfer the casserole dish to the pot and keep warm on low.
- Keep it low key until ready to serve, then top with additional mayo and sriracha, if desired. Serve warm with baked seaweed snacks to pile on!
What to serve with baked sushi
Honestly, baking sushi is a complete meal in itself, but if you’re looking for some extras, try these:
Bake Sushi
A delicious, creamy and super satisfying California roll, layered and baked in a pan.
It serves 6
- 1 CUP RICE Koshihikari or other short grain rice is preferred
- 1/4 CUP rice vinegar
- 1/2 tablespoon sugar
- 1 SPOON salt
- 8 oz imitation crab shredded and shredded
- 1/2 CUP Cream cheese room temperature
- 1/2 CUP mayonnaise favorite kewpie mayo
- 1/4 CUP furious
- 1/2 cucumber slice, to serve
- 1 avocado cubed, to serve
- 3 packs mature pelvis aka Korean seaweed snacks, to serve
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Preheat oven to 425°F. Place the sushi rice in a colander, rinse well and let it drain for 15 minutes. Cook the rice according to package directions or to your preference. While the rice is cooking, combine the rice vinegar, sugar and salt in a small saucepan and heat over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Leave it aside.
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In a bowl, mix the shredded crab with the cream cheese and mayonnaise until smooth. Leave it aside.
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When the rice is ready, transfer it to a very large bowl. Drizzle over the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice using a chopping motion. Rub the rice while stirring to dry it a little.
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Spread the sushi rice in an oven safe baking dish and top with 1/2 the furikake.
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Top with crab mixture with cream mayonnaise. Sprinkle over the remaining furikake.
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Bake for 10-15 minutes or until the top just begins to brown and puff and the pan is heated through.
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Enjoy warm with a snack of roasted seaweed, sliced cucumber and sliced avocado.
To reheat: heat in a 325°F oven for 10-15 minutes until heated through or microwave for 30 seconds – 1 min.
Nutrition facts
Bake Sushi
Amount per service
Calories 476
Calories from fat 264
% Daily Value*
Fat 29.3 g45%
Saturated fat 7.7 g48%
cholesterol 52 mg17%
Sodium 962 mg42%
potassium 258 mg7%
Carbohydrates 39.6 g13%
Fiber 3.4 g14%
Sugar 4.5 g5%
Protein 9.2 g18%
* Percent Daily Values are based on a 2000 calorie diet.
