Sushi bake has been a viral recipe for months, and for good reason. It comes together super quickly while satisfying the “sushi” craving. This dish is also for those who do not consume raw fish as it is fully cooked. This recipe cooks salmon in the rice cooker with the rice, making it more time-efficient and ideal for an easy meal.
Sushi bake ingredients
- Japanese short /medium grain rice – I’m using Nishiki medium grain rice today. Short/ medium grain rice works best for sushi recipes. However, since this is made in a baking dish, you can use whatever rice you like
- SalmonβI think salmon works best in this recipe, and it adds more protein to the dish. If you don’t like salmon, you can omit it.
- Seasoned rice vinegarβSeasoned rice vinegar contains sugar and salt, making it convenient for making sushi. If you don’t have seasoned rice vinegar, you can use 4 tbsp rice vinegar (unseasoned), 1 tbsp sugar, and a pinch of salt.
- Furikake – furikake is rice seasoning. You can use whatever furikake you like.
- Sesame oil – this is only to line the baking dish so the rice doesn’t stick to it. You can use whatever oil you have
Creamy crab topping
- Cream cheeseΒ – Plain, regular cream cheese is best
- Kewpie mayo – Kewpie mayo is different from American mayo. It’s a little more tangy, and I prefer using it for Japanese/ Asian recipes. However, you can use regular mayo
- Sriracha – feel free to use whichever brand you like
- Imitation crab – There are many types of imitation crab on the market. I like the ones that look like a stick and can be pulled apart and shredded easily.
Additional products mentioned
How to serve
There are many things that sushi bake pairs well with. Here are a few things I like to eat with it:
- Seaweed
- Soy sauce and wasabi
- Fish roe such as tobiko eggs (if you like this and want to jazz it up a bit)
- Vegetables such as avocado, cucumber, radish/ broccoli sprouts
How to store
Sushi bake stores well in the fridge. To heat it, you can pop it back in the oven and bake for another 15 minutes or so, depending on how much leftover you have. You can also heat it in the microwave.
If you make too much, you can store it in the freezer. I recommend storing it in individual servings so you can quickly heat it in the microwave when you want to eat it.
Sushi Bake
Sushi bake has been a viral recipe for months, and for good reason. It comes together super quickly while satisfying the "sushi" craving. It is similar to a deconstructed sushi roll.
Equipment
- 1 Rice cooker
- 9×12 in oven safe dishware
- 1 big bowl to mix cream cheese filling
- 1 oven
Ingredients
- 1.5 cups rice or 2 rice cooker cups
- 1.5 cups filtered water or 2 rice cooker cups; this is 1:1 ratio of water to uncooked rice
- 1 lb salmon
- 4 tbsp seasoned rice vinegar
- 4 tbsp furikake
- 1 tsp sesame oil to like baking dish
Creamy crab topping
- 8 oz cream cheese room temp
- 4 tbsp kewpie mayo
- 2 tbsp sriracha
- 1/2 lb imitation crab or 250g
Topping
- 2 tbsp sriracha
- 2 tbsp kewpie mayo
- 1 stalk chopped green onion
- furikake
- seaweed
Instructions
- Wash rice about 3-4 times and drain completely
- Pour filtered water into the rice. The rule of thumb is a 1:1 ratio of uncooked rice to water
- Put salmon filet in rice cooker
- Cook rice and salmon together in the rice cooker on regular setting. My rice cooker cooks rice in 55 minutes
Make creamy crab topping
- In the meantime, make the cream cheese topping by first removing the package from the imitation crab and chopping it up into bite-sized pieces
- In a bowl, put cream cheese. Heat it for 15 seconds in the microwave so it is easy to mix
- Add in mayo and sriracha, and mix together
- Add in imitation crab and mix until fully combined. Shred the imitation crab so it's easier to eat
- Set aside to use later
Make sushi bake
- Preheat oven to 400F
- Once rice is done, mix salmon and rice so it's fully incorporated
- Add vinegar and furikake and mix together
- Line baking dish with sesame oil to prevent the rice from sticking to the bottom of the dish
- Evenly spread the rice into the baking dish. Slightly press down to compact it
- Layer creamy crab topping on top
- Drizzle on more mayo and sriracha
- Sprinkle on furikake
- Bake in oven at 400F for 20 minutes
- Once it's baked, remove from oven and add chopped green onion
- Serve with additional items such as seaweed, avocado, cucumber
- Serve hot and enjoy!
