Apr 12, 2024, Updated Jun 04, 2024 Every succulent, seafood-filled bite is complemented by perfectly-seasoned sushi rice and a drizzle of caramelized spicy mayo. I’m absolutely hooked on this and I know you will be, too. It’s also the equivalent to a boatload of sushi at a fraction of the cost – let’s dive in!
Why You’ll Love This Sushi Bake Recipe
Want more reasons to make this recipe? Here they are:
All the flavor, within a budget: This sushi bake combines the essence of traditional sushi with creamy textures and savory notes without the premium-priced sushi price tag. Customizable: You can absolutely customize this recipe. Pop in your favorite sushi seafood like seared salmon or raw sushi-grade tuna. Easy to make: Don’t be intimidated by the word sushi – there’s no rollin’ and foldin’ and slicin’ going on here. This Sushi Bake is so easy to make. Perfect for sharing: Whether you’re hosting a party with friends or simply enjoying feeding the family, this recipe is totally shareable. It’s also a great potluck dish. Kid-friendly: The familiar flavors of sushi, combined with the novelty of a baked dish, make it super appealing to my kids.
See also: Baked Salmon Rice Muffins (or as I call them, Sushi Cups!). An individually-portioned version that’s ideal for an appetizer in situations where you’d like to be tidier.
Substitutions and Variations
Here are a few swaps to create sushi bake variations:
Here’s What You Need
Grab these ingredients and items to get this dish in the oven:
Ingredients
The ingredient list has three parts: the rice base, the sushi topping, and the nori sheets for serving and scooping.
For Rice
For Sushi Topping
Imitation crab: Mimics the flavor and texture of real crab meat. This crab mixture is a classic sushi component. Cooked shrimp: This is a staple in sushi bakes for its convenience and mild flavor, but feel free to substitute with any flaky white fish or additional seafood. Mayonnaise: I love the special umami flavor of Kewpie mayo for this, but any mayo will work. An extra drizzle before baking caramelizes deliciously in the oven. Yum. Sriracha: Infuses the topping with a spicy kick, balancing the creaminess of the mayonnaise with its heat. Soy Sauce: Used sparingly to season the topping mixture, providing a savory depth of flavor.
To Serve
Nori Seaweed Sheets: Traditionally used in sushi rolls, these sheets add a hint of brininess and texture to each bite. Cut them into smaller squares if desired, perfect for wrapping individual portions of the sushi bake for serving.
Seafood variations: Swap imitation crab meat with real crab meat, lobster, or diced sushi-grade fish like salmon, scallops, or tuna. Avocado or cucumber: For freshness and additional texture. Flavor boosters: Mix in chopped scallions, cilantro, or jalapeños. Other sauces: Try alternative sauces like spicy mayo, eel sauce, unagi sauce, or ponzu. Toasted seeds and nuts: Add toasted sesame seeds or slivered almonds – sprinkle over the top for added crunch. Sliced radishes, carrots, or pickled ginger: For color and freshness. Added briney flavor: Add a dollop of masago (fish roe) or tobiko (flying fish roe).
Tools to Grab
Here’s what you’ll need to get this sushi bake made up:
Sieve or colander: To rinse the rice in. Large pot: To cook the rice in. Use a LARGE pot – this will give you enough room to stir the seasoning in without the grains flying around the kitchen. Mixing bowl: To mix the topping in. Baking dish: Spray a 9×13″ baking dish with oil (or grease with 1 tsp sesame oil rubbed on with a paper towel).
Make Ahead and Storage
You can absolutely make this dish ahead. You can either prepare it, keep it in the fridge, and then bake it later, or bake and store leftovers.
How to Make Sushi Bake: An Easy Guide
Let’s get into it, here’s exactly how to make this luscious, viral sushi bake:
Make the rice layer
First, place the rice in a sieve or colander and run it under cold water to wash it. Rinse it until the water runs clear. Next, Place the rice with 2 1/2 cups of water in a large pot. Bring the mixture to boil. Once it is boiling, turn down the heat and simmer the mixture for 18 minutes. After this time, turn off the heat and let it sit, covered for 10 minutes.
Season the rice with the sushi vinegar mixture
In a small bowl, combine the rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice.
Make and assemble the sushi casserole topping
In a large mixing bowl, combine the imitation crab, shrimp, mayonnaise, sriracha, and soy sauce. Next, prepare a 9×13″ baking dish by spraying it with oil (or grease with 1 tsp sesame oil rubbed on with a paper towel). Spread rice evenly in the bottom of the greased dish. if using, sprinkle furikake evenly over the rice.
Bake the casserole
Spread the seafood mixture over the rice. Drizzle the top with more mayonnaise if you like. Bake the dish at 375°F for about 20 minutes or until the top is bubbly and slightly golden. To store leftovers, pop them into an airtight container or make sure the baking dish is covered before refrigerating. It’s important to let the dish cool to room temperature before chilling it. Keep leftover sushi bake for 2-3 days in the fridge. Reheat leftovers in a microwave or oven. If oven-baking, cover with foil to prevent it from drying out.
How to Serve this Sushi Bake Recipe
Serve family-style, like a warm dip, with nori sheets on the side for individuals to scoop their own. Just whizzing through? Here are the key points you won’t want to miss:
Sushi rice secret #1: Use a larger-than-you-think-you-need-sized pot. Sushi rice secret #2: Season while the rice is still warm. Sushi rice secret #3: Use a gentle folding motion with a spatula to season the rice. Sushi rice secret #4: Fan the rice out as you mix in the seasoning. Sushi rice secret #5: Use unseasoned rice vinegar for the seasoning.
I’ve written in much greater detail about making sushi rice specifically with more on each of these tips in the Sushi Rice: Science-Based Secrets and Tips section.
Nori Sheets: If nori sheets are too brittle, lightly toast them over an open flame or in a dry pan for a few seconds to make them more pliable.
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