Easy Baked Sushi
This simply delicious sushi bake is a luxury meal on a budget. It’s deconstructed sushi in casserole form!
I have to admit, the first time I heard about Baked Sushi, I was a bit skeptical. Us Midwesterners tend to turn everything into casserole, even when it isn’t necessary.
I love to be proven wrong, and this is one of those times. This deconstructed sushi roll is the real deal and DELISH!
It’s a pan of all the delicious things you love about a California roll, in casserole form!
What I love most about this deconstructed version of sushi is how affordable it is! It’s perfect for family dinner and costs way less than your traditional sushi dinner.
This Easy Sushi Bake Recipe helps us scratch our sushi itch without spending too much money or time on it.
If you do want to try your hand at making a sushi roll at home, I highly recommend this Boston roll recipe. You can even get the kids involved by making sushi for kids! Or, if you prefer to something bite sized, I highly recommend these Spicy Salmon Cups.
This Baked Sushi Roll Recipe is also a popular potluck dish! Everyone will enjoy the amazing flavors of this Easy Sushi Bake Recipe and appreciate that you brought something a bit out of the ordinary.
I know it’s frustrating when you don’t have all of the ingredients on hand for a recipe, so here are a few substitution suggestions!
- If you don’t have Japanese mayonnaise like this Kewpie mayonnaise, use regular mayonnaise
- White rice will give you the best results, but feel free to use the rice of your choice.
- If you do not want to use mayonnaise, consider using sour cream or cream cheese.
- If you do not have rice vinegar, you can substitute lime juice or lemon juice.
- Instead of shredded crab meat, use a high-quality shredded albacore tuna for a dish that tastes like Spicy Tuna Rolls!
One of the important parts of this recipe that may be unfamiliar is the Furikake rice seasoning. This is a traditional Japanese seasoning that is used in sushi and often sprinkled over cooked rice.
It typically is a mix of sesame seeds, crushed seaweed, bonito flakes, sugar and other spices. It’s the definition of umami.
Once you have it in the cabinet, you’ll put it on all of the rice you make! I like to sprinkle it over the top of cooked white rice with a bit of spicy mayo and fried eggs (with runny egg yolks)!
But, if you don’t want to buy Furikake, you can make it at home! Check out this recipe for homemade furikake seasoning.
For the rice layer:
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- ½ teaspoon salt
- 4 cups of cooked rice (preferably white rice)
- 3 tablespoons Furikake rice seasoning
For the crab mixture:
- ½ cup mayonnaise (preferably Japanese Kewpie mayo)
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- ½ tablespoon tomato paste
- 15 ounces imitation crab meat, shredded
For spicy mayo topping (optional)
- 3 tablespoons mayo
- 1 tablespoon sriracha
- ½ cup of mayonnaise
- additional Furikake seasoning
- ½ English cucumber, diced
- 1 avocado, removed from the peel and diced
- (optional) diced green onion
- Nori seaweed paper sheets
- Preheat the oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
- Stir the sugar, rice vinegar and salt together in a small microwave safe bowl and microwave for 30 seconds.
- Place the rice into a large bowl then pour the vinegar mixture on top of the rice. Toss to combine.
- In a separate large mixing bowl, stir the mayonnaise, sriracha, soy sauce and tomato paste together. Add the crab and stir again to combine.
- Gently press the rice into the prepared baking pan and sprinkle on the furikake seasoning.
- Spread the crab mixture on top and bake for 20 minutes. Then, broil for 5 minutes or until the top starts to turn golden brown.
- Allow the casserole to cool for 15 minutes.
- In a small mixing bowl, mix together the ingredients for the spicy mayo.
- Drizzle spicy mayo over the top of the cooled casserole.
- Garnish with a sprinkling of furikake seasoning, avocado and cucumber pieces.
- Then slice and serve with seaweed paper squares (nori), scooping the sushi bake into the pieces of nori to make loosely made little sushi rolls.
Leftovers can be stored in the refrigerator in an airtight container for up to three days.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 338Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 17mgSodium 803mgCarbohydrates 40gFiber 3gSugar 8gProtein 7g
The nutrition for this recipe is calculated by an app, and may be incorrect.
If you love this recipe, I think you’ll also enjoy this Asian Chicken Rice Bowl!