Sushi Bake

If you're a fan of sushi, you're going to absolutely love this Sushi Bake. Just think of a deconstructed California Roll layered in a casserole dish and baked to caramel-y perfection!

Course Dinner

Cuisine Asian

Keyword Sushi Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 492kcal

Author Katie Cooksey

Ingredients

for the rice-

1 1/2 cups sushi rice rinsed well
1/4 cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt or to taste
1 tablespoon furikake or japanese inspired sesame seaweed seasoning
1 tablespoon sesame seeds toasted

for the remainder of sushi bake-

1/2 cup cream cheese softened
8 oz crab meat finely chopped or shredded (or imitation crab meat)
8 oz shrimp cooked, finely chopped (or salmon, tuna, etc.)
1/4 cup mayonnaise Japanese mayo preferred (Kewpie)
2 large sheets Nori aka seaweed wrap (or 3-4 small ones to cover baking dish)
4 stalks asparagus blanched in boiling water for about 3 minutes, chopped into about 1 inch pieces
2 tablespoons sriracha mayo drizzled
2 tablespoons unagi sushi sauce drizzled (or eel sauce)

for the topping/garnish-

2 medium scallions white and green parts, diced
1 large avocado diced
1 large cucumber diced
1 tablespoon furikake sprinkled

Instructions

Preheat oven to 425° F and prepare a 9x13 baking dish with nonstick spray.
Place rice vinegar, granulated sugar, and salt in a pot and bring to a boil, stirring just until sugar is dissolved.
Add rinsed rice to the pot and the amount of water the package instructions indicate. Cook according to package instructions.
Once rice is fully cooked, remove from heat and mix in the furikake and sesame seeds. Press rice mixture into the bottom of the prepared casserole dish, spreading evenly. Set aside.
In a small bowl, combine cream cheese, crab, shrimp and Japanese mayo, and mix until well combined.
Add the Nori sheets in a single layer over the rice.
Add the crab mixture over the Nori, spreading out evenly with a rubber spatula.
Add asparagus pieces evenly over top crab mixture.
Drizzle sriracha mayo and unagi sushi sauce in a diangle pattern all over top of casserole.
Place in oven and bake for 15-20 minutes, or until hot and caramel-y, being careful not to burn.
Let rest for a few minutes before topping with avocado, cucumber, green onions, furikake, and more sauce if desired. Serve warm.

Video

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. You can prep the rice and seafood mixture a day ahead and bake right before serving. Freezing isn’t recommended because the cream cheese and seafood lose their texture once thawed.

Nutrition