Sushi Bake

Sushi Bake

Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort dish. This recipe uses imitation crab, but feel free to use real crab meat, or equal amounts cooked or canned tuna or salmon. Furikake, the Japanese seasoning mix, flavors the rice, while Kewpie mayo and cream cheese bind and add richness. (Both furikake and Kewpie mayo can be found at Asian supermarkets and online.) A final drizzle of sriracha mayo brings it all to life. Once baked, everyone can assemble their own atop seaweed squares with a variety of toppings. Don’t forget a side of <a href="https://cooking.nytimes.com/recipes/1020357-tamagoyaki-japanese-rolled-omelet"><span>tamagoyaki</span></a>, and sweet and savory unagi, or eel, sauce for drizzling.

Ingredients

  • 1/2 cup cream cheese

    4 ounces

  • 1 1/2 cups sushi or Calrose rice
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon kosher salt

    such as Diamond Crystal

  • Toasted sesame oil

    for greasing

  • 1/3 cup furikake rice seasoning
  • 1 pound imitation crab

    thawed if frozen, finely chopped

  • 1/2 cup plus 1/3 cup Kewpie mayonnaise

    or regular mayonnaise

  • Sriracha
    to taste, optional
  • Chopped scallions

    for topping, optional

  • Diced avocado

    sliced cucumber, nori sheets and unagi sauce, for serving, cut into 3-inch squares

Directions

  1. 1

    Place the cream cheese in a large mixing bowl and set aside to come to room temperature.

  2. 2

    Prepare the rice: In a fine-mesh strainer, rinse the rice until the water runs clear and transfer to a medium pot or saucepan with a lid. Cover with 2 cups of water and soak for 15 minutes. Bring the rice to a boil over medium-high heat. Reduce to low, cover and cook for 15 to 20 minutes, depending on the rice, until tender and the water has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. (Alternatively, you can use a rice cooker.)

  3. 3

    Meanwhile, add the vinegar, sugar and salt to a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. Transfer the rice to a large mixing bowl. Pour the vinegar mixture evenly on top and fold it into the rice.

  4. 4

    Heat oven to 375 degrees with the rack in the middle position. Grease the bottom of a 9-by-13-inch casserole dish with sesame oil.

  5. 5

    Transfer the rice to the casserole dish, using damp hands to spread it an even layer. Sprinkle on half of the furikake seasoning.

  6. 6

    Add the crab, 1/2 cup mayo and sriracha, if using, to the bowl with the cream cheese, then mix well to combine. Evenly spread the crab mixture on top of the rice in the casserole, then sprinkle on the remaining furikake.

  7. 7

    In a small bowl, combine the remaining 1/3 cup mayo and sriracha, if using, for the topping. Spoon the mixture on the casserole, or transfer it to a small, resealable plastic bag and snip the corner to pipe it onto the dish.

  8. 8

    Bake, uncovered, until everything is gently bubbling, 25 to 30 minutes. Remove from the oven and let rest for at least 10 minutes before slicing. Serve with nori and toppings of choice.

Sushi Bake

Sushi Bake

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About this Recipe

Craving the vibrant, comforting flavors of a California roll but want an easy, deconstructed meal without the fuss of rolling? Dive into the delightful world of Sushi Bake, a clever casserole that brings all your favorite sushi elements to your dinner table.

Why This Recipe Works

This ingenious recipe transforms classic sushi into an accessible, layered comfort dish. It's a brilliant way to enjoy the creamy, savory, and subtly sweet notes of a California roll, all baked together for a truly satisfying experience. The combination of seasoned rice with rich cream cheese and Kewpie mayonnaise creates a craveable foundation.

What to Expect

Imagine warm, seasoned sushi rice as your base, infused with the nutty depth of furikake seasoning. This is generously topped with a creamy, flavorful mixture featuring imitation crab, bound together with luscious cream cheese and Kewpie mayo. Once baked, it emerges as a golden, bubbly casserole, ready for your personalized touch. Each scoop offers a delightful textural contrast and a harmonious blend of savory and tangy flavors, easily brightened with a drizzle of sriracha mayo.

Customization & Variations

While imitation crab is a popular and convenient choice, feel free to elevate your Sushi Bake with real crab meat for an authentic flavor. Alternatively, you can swap it for equal amounts of cooked or canned tuna or salmon, offering a different protein option. Don't have Kewpie mayo? Regular mayonnaise works well too, though Kewpie adds a distinct richness. You can also adjust the spice level by adding more or less sriracha.

Serving & Context

This Sushi Bake is perfect for a casual get-together, a fun family dinner, or whenever you're in the mood for an interactive meal. Serve it with crisp nori sheets cut into squares, allowing everyone to scoop and assemble their own bites. Offer a spread of fresh toppings like diced avocado, sliced cucumber, and chopped scallions, and don't forget a side of tamagoyaki and a drizzle of sweet and savory unagi sauce for the ultimate experience.

Frequently Asked Questions