sushi bake recipe

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 Bake

sushi rice (short grain)

water

rice vinegar

sugar

salt

Furikake seasoning

mayonnaise

sriracha

lime juice

lb imitation crab meat

Kewpie mayo

cream cheese

soy sauce

sesame oil

onions

Unagi sauce (optional)

Cucumber (sliced)

onions (minced)

Avocado

sesame seeds

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.

Make any night sushi night with this easy &amp; budget-friendly Tuna Sushi Bake - in under 30 minutes! Save your sushi money &amp; create a fun dinner experience with these bite-size sushi handrolls - no fancy rolling required!

Tuna Sushi Bake

short grain rice*

¾ tsp rice vinegar

cream cheese (softened)

¼ teaspoon ponzu

¼ teaspoon Japanese mayo

tuna (drained)

green onion (thinly sliced)

furikake (divided in half)

unagi sauce

Sriracha

Japanese mayo

seaweed chips

cucumber (thinly sliced, optional)

avocado (thinly sliced, optional)

In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until sugar & salt is dissolved.

Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top of a spatula while moving it in a swiping motion. This helps distribute the mixture more evenly. Gently fold together, being careful not to mush the rice. Set aside.

Preheat oven to 450° F.

In a large mixing bowl, combine the sushi filling ingredients - drained tuna, cream cheese, ponzu, Japanese mayo, light soy sauce, sesame oil, & green onions. Set aside.

In a baking dish, begin assembling the sushi bake by evenly layering the sushi rice (again, be careful not to mush the rice), then half of the furikake, the sushi filling, &amp; the remaining furikake. Drizzle unagi sauce, Sriracha, and Japanese mayo on top.Keep in mind, the unagi sauce is sweet AND salty, so don&#39;t add too much so the sushi bake won&#39;t be overly salty.

Bake in the oven for 10 - 15 minutes, or until the top is golden and everything is heated through.

Serve with seaweed chips or nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a seaweed chip and adding cucumber and / or avocado, if desired. Roll up into a bite &amp; enjoy!

Spicy Tuna Sushi Bake. An easy and delicious sushi bake with rice, spicy tuna mayo, avocado and green onions broiled and wrapped in nori. Great as a meal!

Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)

nori (cut in half to make 20 sheets)

avocado

canned tuna

tbsp Japanese mayo (if you want it extra creamy, add another tablespoon)

tbsp Sriracha sauce (if you want it spicier, add another tablespoon)

tsp salt

sushi rice (or 4 cups cooked sushi rice)

tbsp rice vinegar

tsp white granulated sugar

tbsp furikake (or sub with crushed nori)

tsp sesame seeds (optional)

2-3 tbsp Japanese mayo (for drizzling)

Sriracha sauce (for drizzling)

green onion (finely chopped)

Grease your 9 x 9 baking dish with sesame oil.

Cook short grain rice according to package instructions in your rice cooker or pot. Once cooked, season your hot rice with sugar, salt and rice vinegar and mix with a rice paddle.

Transfer cooked rice to greased baking dish and spread rice out evenly. Optional: Sprinkle sesame seeds and furikake over the rice.

Preheat oven to 500 degrees F.

In a medium bowl, mix strained tuna with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.

Then peel and thinly slice avocados. Spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top.

Broil in oven for 10 minutes until the sauce is bubbling. Optional: garnish with green onions. Slice with a wet knife into 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy!

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Top 3 sushi bake recipe recipes from across the web

The most viewed sushi bake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sushi Bake

Tuna Sushi Bake

Easy Spicy Tuna Sushi Bake (Using C...

The most viewed sushi bake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine