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

3 tbsp rice wine vinegar

3 cups cooked rice

furikake, optional

nori sheets, for serving

1

Make the sushi topping by combining Japanese mayo, softened cream cheese, chili sauce, half of the roe, and chopped salmon or kani.

2

Mix rice wine vinegar into cooked rice and pat down in an oven-safe tray.

3

Sprinkle furikake over the rice in an even layer. You can use sesame seeds and shredded nori as an alternative.

4

Add your sushi topping over the rice in an even layer.

5

Finish by adding the rest of the roe and more furikake.

6

Bake in a broiler or oven at 500F for 10 mins or until bubbly.

7

Serve by scooping with nori sheets.

Substitutions & FAQs

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