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.
Ingredients
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
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.
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.
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.
