Sushi Bake

This viral sushi bake recipe combines the flavors of sushi with the convenience of a casserole, and it comes together in minutes. It's so easy to customize. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American, Japanese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 261kcal

Author Arman Liew

Ingredients

1 cup cooked rice * see notes
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
2 tablespoons sesame seeds
5 sheets nori
1 cup imitation crab
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup cream cheese
1/4 cup spicy mayo

Instructions

Preheat the oven to 220C/440F.
Mix the rice vinegar, sugar, and salt in a small bowl and wait for the sugar and salt to dissolve. Pour the mixture over the cooked rice and mix well.
In a skillet, toast the sesame seeds until golden, on low heat. Mix it with 1 crumbled seaweed sheet and place aside.
In a medium bowl combine soy sauce, sesame oil, sriracha, cream cheese, and mayo. Mix well and add chopped crab. Combine everything and set it aside.
In a rectangular baking pan spread the sushi rice, pressing it down. Sprinkle some toasted sesame seeds followed by a cream cheese mixture. Sprinkle more sesame seeds on top.
Bake the sushi for 10-15 minutes, or until golden on top.
Remove the baked sushi from the oven and decorate with more spicy mayo and fresh cucumber slices and serve on the rest of the seaweed sheets.

Video

Notes

* Sushi rice is preferred, but short grain white rice or any white/brown rice of choice works. You can also make my Instant Pot sushi rice instead.

TO STORE: Transfer your cooked sushi bake to an airtight container, or cover the baking dish in foil, and store in the fridge for up to 2-3 days. Keep the nori separate until you’re ready to serve.

TO REHEAT: Transfer the sushi bake back to a baking dish and bake it, covered, at 177°C for 10-12 minutes or until it’s fully reheated. You can also microwave your leftovers in 20-second intervals until warm.

Nutrition