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.
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
3 tbsp rice wine vinegar
3 cups cooked rice
nori sheets, for serving
Make the sushi topping by combining Japanese mayo, softened cream cheese, chili sauce, half of the roe, and chopped salmon or kani.
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 in a broiler or oven at 500F for 10 mins or until bubbly.
Serve by scooping with nori sheets.