Easy Sushi Bake

Even after the sushi bake trend has died down, you know it's good to indulge in once in a while.
Difficulty
Easy
Servings
4 servings
Wait Time
10 Mins
Active Time
20 Mins

You're probably already familiar with sushi bake. The trend is basically deconstructed sushi—it has all the flavors you'd expect from a typical roll, but baked like a casserole.

This recipe is relatively easy to make and we've even put some substitutions you can use in case you don't have the exact ingredients in your pantry.

Toppings

  • ¾ cup Japanese mayo, preferably Kewpie
  • ¼ cup cream cheese, softened
  • Asian chili sauce (see Notes), optional
  • ½ cup ebiko or tobiko
  • 1 lb imitation crabstick (kani), chopped

Sushi Bake

  • 3 tbsp rice wine vinegar
  • 3 cups cooked rice
  • furikake, optional
  • nori sheets, for serving
1

Make sushi bake topping: Combine Japanese mayo, softened cream cheese, chili sauce, half of the roe, and chopped salmon or kani in a mixing bowl.

2

Assemble sushi bake: Mix rice wine vinegar into cooked rice and pat down in an oven-safe tray. Sprinkle furikake over the rice in an even layer. You can use sesame seeds and shredded nori as an alternative.

Add your sushi topping over the rice in an even layer. Finish by adding the rest of the roe and more furikake.

3

Bake: Bake in a broiler or oven at 400°F until bubbly, about 10 minutes. Remove from oven and let cool slightly before serving with nori sheets.

Substitutions & FAQs

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