Go Back
–+ servings
Sushi Bake

Mouthwatering Sushi Bake: Customize Your Perfect Dish

This Sushi Bake recipe is a crowd-pleaser, combining rich flavors and customizable toppings for a delicious and interactive meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American, Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Short-grain rice Use sushi rice or arborio rice as substitutes.
  • 2 cups Filtered water Ensure to rinse the rice beforehand for best results.
  • 2 tablespoons Cane sugar Can be substituted with agave syrup or honey.
  • 1/4 cup Rice vinegar Apple cider vinegar or white vinegar can work if rice vinegar is unavailable.
  • 1 teaspoon Kosher salt Use sea salt as an alternative.
  • 2 tablespoons Furikake Can be omitted or replaced with sesame seeds and nori flakes.
For the Filling
  • 4 ounces Wild sockeye filets Swap with any preferred fish or even tofu for vegetarian options.
  • 2 ounces Shredded baked salmon Leftover fish works well here.
  • 1 cup Kani Can substitute with real crab or shrimp.
  • 4 ounces Cream cheese Use vegan cream cheese for a dairy-free option.
  • 2 tablespoons Kewpie mayonnaise Regular mayo can be used, but it won’t replicate the unique taste.
  • 2 tablespoons Low-sodium soy sauce Tamari can be a gluten-free substitute.
  • 1 tablespoon Sriracha Adjust based on heat preference; chili garlic sauce is an alternative.
  • 1 tablespoon Red miso Substitute with any fermented soybean paste.
  • 1 tablespoon Yuzu juice Use lemon juice if yuzu is unavailable.
For Toppings
  • 2 tablespoons Kewpie mayonnaise
  • 1 tablespoons Sriracha
  • 1/4 cup Eel sauce
  • 2 tablespoons Furikake
  • 1/4 cup Sliced green onions
  • 2 tablespoons Fried shallots
  • 2 tablespoons Fried garlic
  • 1 medium Avocado
  • 1/2 cup Tempura bits
  • 1 medium Cucumber

Equipment

  • rice cooker
  • Oven
  • baking dish
  • Mixing bowls
  • Parchment Paper

Method
 

Step-by-Step Instructions for Sushi Bake
  1. Begin by rinsing 2 cups of short-grain rice under cold running water until the water runs clear. Cook the rice according to your rice cooker instructions. Let the rice rest for about 10 minutes with the lid on.
  2. Preheat your oven to 400°F (200°C). Place seasoned sockeye filets on a parchment-lined baking sheet. Bake the fish for approximately 9 minutes, remove from the oven and flake the cooked salmon.
  3. In a large mixing bowl, combine 2 tablespoons of cane sugar, 1/4 cup of rice vinegar, and 1 teaspoon of kosher salt. Gently fold the warm, cooked rice into this mixture and sprinkle in 2 tablespoons of furikake.
  4. In a separate bowl, create the filling by combining 4 ounces of cream cheese, 2 tablespoons of Kewpie mayonnaise, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of red miso, and 1 tablespoon of yuzu juice. Add the flaked salmon and 1 cup of kani, stirring thoroughly.
  5. Press the seasoned sushi rice firmly into the bottom of a greased 9x13 inch baking dish. Evenly spread the salmon filling over the rice layer.
  6. Bake the sushi casserole in the preheated oven for 10-15 minutes, or until the top is beautifully golden brown and bubbly. Let it cool slightly and garnish with your favorite toppings. Serve warm with nori sheets.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 700mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve with nori sheets for an interactive dining experience.

Tried this recipe?

Let us know how it was!