Description
This sushi bake takes all the flavors of your favorite spicy roll and layers them into a rich, oven-baked casserole. Creamy, savory, and full of texture, it’s a fun and crowd-pleasing twist on sushi that’s easy to make and perfect for sharing. Just scoop, wrap in nori, and enjoy every bite.
Ingredients
Sushi Rice
1½ cups sushi rice, rinsed
2 cups water
¼ cup lite seasoned rice vinegar
2 tbsp furikake
Salmon Mixture
8 oz salmon filet, skin removed, cut into ½” pieces
8 oz imitation crab meat, shredded
⅓ cup Kewpie mayo
3 oz cream cheese, softened
2 tbsp sriracha
2 tbsp soy sauce or tamari
¼ cup green onions, thinly sliced
Unagi Sauce
¼ cup soy sauce
¼ cup mirin
2 tbsp sake
1½ tbsp sugar
Spicy Mayo
½ cup Kewpie mayo
2 tbsp sriracha
1 tsp fresh lime juice
¼ tsp salt
Toppings
Sliced avocado
Toasted black & white sesame seeds
Thinly sliced green onion
Sliced English cucumber
Nori sheets, cut into squares
Instructions
Cook the Rice
Combine rice and water in a pot. Bring to a boil, then simmer covered for 18–20 minutes. Remove from heat, stir in rice vinegar, and spread into a 9×13” baking dish. Sprinkle with furikake.
Make the Salmon Mixture
Mix salmon, crab, mayo, cream cheese, sriracha, soy sauce, and green onions until creamy and well combined. Spread evenly over the rice layer.
Bake
Bake at 375°F (190°C) for 15–20 minutes until hot and slightly golden.
Prepare Sauces
For unagi sauce: Simmer all ingredients in a small pan until slightly thickened.
For spicy mayo: Whisk all ingredients until smooth.
Top & Serve
Drizzle baked sushi with both sauces. Add avocado, sesame seeds, cucumber, and green onions. Serve with nori squares for scooping.
Notes
Creamy, spicy, and packed with umami—this sushi bake is comfort food with a sushi twist!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 per serving
- Fat: 28g per serving
- Carbohydrates: 28g per serving
- Fiber: 3g per serving
- Protein: 22g per serving