sushi bake

Baked Sushi is a gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.

Sushi Bake California Maki

rice

rice vinegar

sugar

salt

sesame seeds

Korean roasted seaweed (crumbled

salt (to taste)

sugar (to taste)

mango (diced)

cucumber

Kani

cream cheese

mayonnaise

Sriracha (- adjust as desired)

Korean

Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.

Pour the mixture to the freshly cooked rice and toss until evenly distributed.

SUSHI RICE

Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar

FURIKAKE

In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.

Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.

CREAMY TOPPING

In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.

Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.

Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.

BAKED SUSHI ASSEMBLY

https://www.youtube.com/watch?v=comRbG5vt-Y

Learn how to make this trending Sushi Bake recipe, no need to buy it...this recipe is so easy, that anyone can make.
Make your own Furikake by mixing Korean crispy seaweed and toasted sesame seeds.
Sushi Bake is the latest gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.

For more great tips and details about this recipe, visit our homepage 👇
www.foxyfolksy.com/sushi-bake

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INGREDIENTS
SUSHI RICE
▢4 cups freshly cooked rice
▢3 tablespoon rice vinegar
▢1 tablespoon sugar
▢1 teaspoon salt

FURIKAKE
▢1/2 cup sesame seeds
▢1/2 cup Korean roasted seaweed – crumbled or cut into small bits
▢1 teaspoon salt – to taste
▢1 teaspoon sugar – to taste

CREAMY TOPPING
▢1 big ripe mango – diced
▢1 medium cucumber – diced
▢2 cups Kani – shredded or cut into chunks
▢200 grams cream cheese
▢1/4 cup Japanese mayonnaise
▢1 tablespoon Sriracha – – adjust as desired
▢salt – to taste
▢20 sheets Korean roasted seaweed sheets – – or use nori sheets

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 #baked sushi #sushi bake recipe #baked sushi recipe

SUSHI BAKE (CALIFORNIA MAKI) | FOXY FOLKSY - Modern Filipino Kitchen

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

Sushi Bake

white rice

cream cheese, softened

crab,

cucumber, diced

green onion, sliced

unagi sauce

furikake

To a small bowl add rice vinegar, sugar,...

To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.

Add hot rice to a large bowl. Pour...

Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

Pre heat oven to 450F.

To another bowl add cream cheese, mayonnaise, crab,...

To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.

Pour rice mixture into a 9x13 baking dish...

Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.

Then layer on the crab mixture. Drizzle over...

Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.

Place in oven and bake for 10-15 minutes...

Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.

Optionally serve with a piece of nori. ENJOY!

https://www.youtube.com/watch?v=y9oqzKd2o7k

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.


Follow along as I show you how to make a yummy sushi bake.



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Sushi Bake Recipe
Ingredients:
3 tablespoons rice vinegar https://amzn.to/30KtHfA
3 tablespoons granulated sugar https://amzn.to/2N4Qdrg
1 tablespoon salt https://amzn.to/30RYyqs
3 cups cooked white rice https://amzn.to/37A58Do
1/2 cup cream cheese,  softened https://amzn.to/30RYtTG
1/2 cup mayonnaise https://amzn.to/2BePcub
6 ounces imitation crab, shredded and roughly chopped
1/4 cup cucumber, diced
1/4 cup green onion, sliced
2 tablespoons unagi sauce https://amzn.to/2BgYw0u
1/4 cup furikake https://amzn.to/3hBvLMT
Optional: nori sheets https://amzn.to/37BaVIV

Directions:
To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.
Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.
Pre heat oven to 450F.
To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.
Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice. 
Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.
Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.
Optionally serve with a piece of nori. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #sushibake #hawaii

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Quick and Easy SUSHI BAKE Recipe | Keeping It Relle

Baked Sushi is your favorite rice dish in a casserole form! It&#039;s easy to make and delivers the delicious Japanese flavors you love with no special sushi chef skills required.

Furikake

Imitation crab (kani), shredded

mangoes,

cucumber, julienned

quick-melt cheese, shredded

Nori seaweed sheets

mango, peeled and diced

egg omelet, sliced into strips

Sriracha sauce

In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.

Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.

In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.

Spoon over the sushi rice layer and spread to cover top.

Sprinkle the kani salad topping with shredded cheese.

Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.

Remove from the oven and allow to slightly cool. Garnish with additional diced mangoes, cucumber, and egg omelet strips, and drizzle with Japanese mayo and Sriracha sauce, if desired.

To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.

For the Sushi Rice Layer

https://www.youtube.com/watch?v=nlEmzQe_O2M

Sushi Bake is your favorite rice dish in a casserole form! It’s easy to make and delivers the delicious Japanese flavors you love with no special sushi chef skills required.

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How to Make Baked Sushi Casserole with Kani Salad Topping

✅Ingredients

For the Sushi Rice
4 cups cooked short-grain rice
2 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 cup Furikake

For the Kani Salad Topping
2 cups Imitation crab (kani), shredded
2 mangoes, peeled and diced
1 cucumber, julienned
1/2 cup Japanese mayonnaise
1/2 cup quick-melt cheese, shredded
Nori seaweed sheets

✅Instructions

In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.

Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.

In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.

Spoon over the sushi rice layer and spread to cover the top.

Sprinkle the Kani salad topping with shredded cheese.

Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.

Remove from the oven and allow to slightly cool. Garnish with additional diced mangoes, cucumber, and egg omelet strips, and drizzle with Japanese mayo and Sriracha sauce, if desired.

To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.

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#bakedsushi #sushibake #ricecasserole

Sushi Bake with Kani Salad Topping

This Easy Sushi Bake is made with creamy crab filling, spicy mayo, and tangy sweet rice. You&#039;ll love how easy and delicious it is.

Easy Sushi Bake

dry Calrose Sushi Rice

water

seasoned rice vinegar (Marukan)

oz imitation crab chopped into small pieces

oz cream cheese

Tbsp sriracha

(chopped

sesame seeds (for garnish)

sriracha

Start off by making the sushi rice first. To clean the rice, add 1 1/2 cups of dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.

Then place the rice in your rice cooker and add 2 cups of water and turn it on. Once the rice is cooked, transfer it to a 13x9 inch rimmed (buttered) baking sheet. The butter will help the rice from sticking to the bottom.

Now pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.

Cook, season, cool the rice

Now for the crab mixture: In a bowl, add 8 oz finely chopped imitation crab, 1/4 cup Japanese mayonnaise (or regular Mayo) 2 oz softened cream cheese, and 1 Tbsp sriracha.

Mix everything together until all the ingredients are well combined.

Make the crab mixture

Now evenly spread and compress the cooled sushi rice into the baking sheet. Then add 1 tablespoon furikake of your choice over the rice.

Then spread the spicy crab mixture over the rice and bake in the oven at 380 degrees Fahrenheit for about 10 minutes. If you want a more baked flavor, you can broil the sushi bake for a few minutes in the oven. Just make sure to keep an eye on it so it does not burn.

Assemble and bake the sushi bake

Now make the spicy sushi mayo by combining 1/2 cup Japanese mayonnaise with 2 tablespoons of sriracha.

Once the sushi bake is done, drizzle some sriracha and spicy mayonnaise on top. Then garnish with chopped green onion but that’s optional.

To serve sushi bake, cut out squares of nori (toasted seaweed) and place your desired amount of the warm sushi bake on top.

Make the spicy mayo

Servings: 2 - 3 people as dinner / 6 - 8 people as appetizer

imitation crab meat

Kewpie ((Japanese mayonnaise))

avocado ((thinly sliced))

soy sauce

Furikake ((Japanese rice seasoning))

nori ((roasted seaweed))

Vegetable oil

Sriracha

Preheat the oven to 375˚F (190˚C). In an oven-safe baking dish that is large enough to hold about 3½-cup of food. Lightly rub or brush the baking dish with a thin layer of vegetable oil. Set aside.

Separate the imitation crab meat with your hands. If the crab meat is too long, cut them into smaller pieces. Place them in a large bowl. Add 5 tablespoon mayo. Mix well. Set aside.

In a small bowl, combine 1½ tablespoons mayo with sriracha. Set aside.

To assemble, add the hot cooked rice in the prepared baking dish and pat down lightly. Smooth out the top. Let the rice cool for about 5 minutes. Sprinkle a layer of furikake on the rice. Then, place the avocado slices in a single layer (little overlap is ok). Top with the imitation crab. Pack tightly. Gently spread the spicy mayo over the crab.

Bake in the oven for 10 minutes. If you have a broiler, broil for 3 more minutes until lightly golden brown. If you don’t have a broiler, turn up the heat to 450˚F (230˚C) and cook for 5 more minutes until lightly golden brown.

While the sushi is baking, cut the sheets of nori into smaller squares.

Remove from oven. Drizzle the soy sauce over and sprinkle with another layer of furikake. Serve the dish family-style. Scoop a little bit onto a piece of nori, wrap it like a sushi roll &amp; eat.

Sushi Bake is a deconstructed sushi roll on a baking tray. It is packed with salmon, imitation crab meat, mayonnaise, sriracha sauce, furikake and avocado. Try this recipe and be delighted with this mouth-watering Japanese dish.

Sushi Bake Recipe

sushi rice

rice wine vinegar

tbsp sesame oil

280 g salmon (2 portions)

salt and pepper

olive oil

imitation crab meat (shredded)

g cream cheese (1 block, softened at room temperature)

tbsp sriracha sauce

roasted seaweeds

avocado (sliced)

sriracha sauce

furikake seasoning

Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker, follow the packing instruction.  Once the rice is cook, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.

On a baking tray, place the salmon and season with salt and pepper. Put a little bit of olive oil so it won&#039;t stick on the tray. Bake for 8-10 minutes at 200°C or 392°F. Once cooked, shred the salmon using a fork and set aside.

Using an electric hand-held mixer, beat the cream cheese until soft and fluffy.

In a large bowl, combine the salmon, imitation crab meat, cream cheese mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 15 minutes at 180°C or 356°F until the top is lightly browned.

Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some furikake seasoning.

To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy!

Sushi bake is an easy Asian casserole that is rich and creamy and allows you to enjoy sushi without having to learn how to roll! You can even make it spicy! Made with easily available ingredients that you don&#39;t need to go the Asian grocery stores for, this pantry-ingredient-recipe is the perfect party dish for sharing with friends and family.

Sushi Bake (with Canned Tuna)

Cup uncooked

Cup rice vinegar (Substitute

Tablespoon white sugar

¼-⅓ Cup Furikake seasoning

¾ Cup Mayonnaise

Tablespoons Cream cheese

Cans Tuna

avocado (sliced, cold out of the fridge)

Sesame oil (Drizzle)

Green onions (sliced thin)

Tablespoon sesame seeds (white, black

Nori Sheet (Roasted, preferably,

Optional, for a crispy rice bottom: coat a thin baking pan with some sesame oil.

Cook short grain rice as you normally do. (Add 1 piece of dried kelp if you have it for more flavor.)

When the rice is cooking, microwave the vinegar, sugar and salt so that the sugar dissolves in the vinegar. Alternatively, you can just use ready-made sushi seasoning.

After that, stir the softened cream cheese, mayo and drained tuna until it is evenly mixed.

Once the rice is cooked, scoop it into a large bowl then use the flat rice scoop (or spatula if you don&#39;t have 1) to mix the sushi seasoning into the rice by cutting and folding the rice. (Not stirring- this makes the rice mushy.) If you want more savory food, add some sesame oil too. (This will make it more like Korean Kimbap than Japanese sushi.)

Spread the rice onto the baking dish then top with 1/2 the furikake, followed by the tuna mix, then the rest of the furikake. (If you want it spicier, you can add some chili flakes now.) Try to get them in even layers.Tip: taste it now- everything is cooked- to see if the flavor is sufficient. If not, add more seasoning!

Bake in a pre-heated oven at 425F/ 218.3C for 12-15 minutes or till the top turns golden brown and bubbly.

Whilst the dish is in the oven, cut the avocado and other garnishes then place on the dish once out of the oven.

Enjoy with seaweed, sliced cucumber and pickled ginger!

This deconstructed California roll sushi bake is savory, creamy and so incredibly addicting. Made with seasoned rice, imitation crab, furikake seasoning and topped with cucumber and avocado, this sushi casserole is so easy to make in under 30 minutes!

sushi rice (short grain)

Furikake seasoning

lime juice

lb imitation crab meat

Kewpie mayo

sesame oil

onions

Unagi sauce (optional)

Cucumber (sliced)

onions (minced)

Avocado

Cook the sushi rice. Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).

Sushi rice seasoning. In a separate bowl add the rice vinegar, sugar and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix to coat evenly. Set aside.

Sushi Rice

Make spicy mayo. In a small bowl, add the spicy mayo, sriracha, and lime juice. Mix until creamy and smooth. Set aside.

Spicy Mayo

Make crab filling. In a large mixing bowl, add the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Then add the chopped crab and gently fold until the crab is evenly coated. Set aside.

Crab Filling

Preheat oven to 425°F (218°C). Preheat the oven to 425ºF (218°C) and place the oven rack in the middle of the oven. Lightly grease a casserole dish or 9x9&quot; square baking dish.

Add rice and furikake seasoning. Add an even layer of rice to the baking pan. You can add as much rice as you’d like for a desired thickness. Gently pat the rice to compact it together. Sprinkle an even layer of furikake seasoning over the rice.

Add crab mixture. Add an even layer of the crab mixture over the rice and press down firmly.

Bake. Bake at 425ºF for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes until slightly charred but keep a close eye on it so it doesn’t burn.

Serve. Drizzle with spicy mayo, unagi sauce and top with green onions and sesame seeds. Serve with roasted seaweed snacks, avocado and cucumber slices!

Assemble and Bake.

Change you way you eat your sushi with this trendy and viral salmon sushi bake recipe. 

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Top 12 sushi bake recipes from across the web

The most viewed sushi bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sushi Bake California Maki

Sushi Bake

Sushi Bake

Easy Sushi Bake

Easy Sushi Bake

Sushi Bake Recipe

Sushi Bake (with Canned Tuna)

Sushi Bake

Salmon Sushi Bake Recipe

Original Sushi Bake Recipe

Tuna Sushi Bake

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The most viewed sushi bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine