Easy Sushi Bake

If you’re like me and love sushi, then you’ll definitely love this easy sushi bake! It’s pretty much a deconstructed sushi that is layered with ingredients in a baking dish, however, it’s not technically sushi either.

Regardless, it’s still delicious and we’ve made it several times already because we enjoy it so much! The ingredients below are ones that I like and enjoy in my sushi bake. If you don’t like certain ingredients, you can definitely substitute them with the ones you do like. This recipe is really easy to make to your liking. Ingredients and instructions below.

Ingredients for Sushi Bake:

• Rice – short-grain rice for sushi
• Rice vinegar
• granulated sugar
• Nori seaweed (I bought the regular size for sushi rolls and cut each sheet into four pieces)
• Unagi Sushi sauce
• Hellmann’s Mayonnaise – I like this because it’s a little sweet
• Kewpie Mayonnaise (Japanese mayonnaise) – This mayonnaise is savory and super-rich in flavor
• Furikake (rice seasoning)
• Avocado
• Sriracha
• Imitation crab (pulled apart and roughly chopped)
• Shrimp (boiled, and roughly chopped)
• Thinly sliced raw salmon (will be baked in the oven)

First things first…Sushi Rice

You’ll have to make the sushi rice first! Cook the rice (I made 3 cups of rice) and start prepping the rest of the ingredients (see below in instructions). Once the rice is done cooking, you can make the sushi rice.

The basic sushi rice recipe I used is 2 tablespoon sugar and 1/4 cups rice vinegar. Warm up the rice vinegar in a small pot and then pour in the sugar until dissolved completely. Now pour the rice vinegar over the cooked rice and mix gently until the rice has absorbed all the liquid.

When you have all your ingredients ready and prepped, it’s time to assemble and layer your sushi bake.

Once your sushi bake is done, you can enjoy as is, add more toppings, or with pieces of nori.

• The sushi bake can be stored in an airtight container for up to 3 days in the refrigerator.
• You can easily warm it up in the microwave as well.

Print Recipe

Easy Sushi Bake

(10 votes, average: 4.20 out of 5)

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By Kashia – Serves: 2-3 people for dinner, 4-6 as an appetizer

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

A deconstructed sushi dish baked with layers of delicious ingredients. Enjoy as is or with pieces of nori.

Ingredients

• 3 cups Rice - short-grain rice for sushi
• 1/4 cup Rice vinegar
• 2 tablespoon granulated sugar
• 1 package. Nori seaweed, each sheet cut into 4 pieces
• 1/2 lbs. shrimp, boiled and roughly chopped
• 8 oz. Imitation crab pulled apart and roughly chopped
• 1/4 cup Hellmann's Mayonnaise
• 1/4 cup Kewpie mayonnaise
• 2 tablespoon sriracha (more or less, depending on how much spiciness you like)
• 1/2 lbs. Fresh salmon, thinly sliced
• Furikake (rice seasoning)
• Unagi Sushi Sauce
• 1 ripe avocado

Instructions

Sushi Rice

1

Clean rice until the water is clear.

2

Cook rice according to your rice cooker.

3

Warm-up rice vinegar and dissolve the sugar.

4

Once the rice is done, in a medium bowl, pour the vinegar sugar mixture into the rice and gently mix until the rice has absorbed all the liquid.

5

Cover and set aside until ready to use.

Shrimp/Imitation Crab Mixture

6

Boil the shrimp until cooked, until opaque for about 2 minutes in boiling water.

7

Once cooked, roughly chop the shrimp and place in a medium bowl.

8

For the imitation crab, pull apart and roughly chop and place in the same bowl with the shrimp.

9

Add the two mayonnaises and sriracha and mix all the ingredients. Cover and place in the fridge until ready to use.

Salmon

10

Place salmon with the skin down and take a sharp knife, cutting at an angle, thin slices of the salmon.

11

Cover and place in the fridge until ready to use.

Assembling the Sushi Bake

12

1st layer of the sushi bake is the sushi rice. Gently spread out the rice until the bottom of the 9 x 13 pan is covered.

13

Next, sprinkle the furikake on top of the rice.

14

Your next layer is the shrimp/imitation crab mixture. Spread to cover all the furikake and rice.

15

Now take your thinly sliced salmon and layer it on top of the shrimp/imitation crab mixture.

16

Lastly, drizzle your unagi sushi sauce and kewpie sauce on top of the salmon.

17

Bake at 350 degrees for 20 minutes.

Serving the Sushi Bake

18

You can eat the Sushi Bake as is or add more toppings for more deliciousness:

19

thinly sliced avocados

20

more kewpie. sriracha and unagi sauce

21

more furikake

22

Enjoy as is or take a spoonful and place on a piece of nori to make a little wrap.