Sushi Bake
Sushi in a casserole dish — Sushi Bake, Shrimp Tempura Sushi Bake, Sweet Chili Salmon Sushi Bake, California Maki sushi bake — for busy weeknights and potlucks.
★ dinner
dinnerIngredients
- 3 cups Sushi rice
- 3 1/2 cups Water
- 6 strips Imitation crab
- 1/4 cup Carrots
- 3/4 cup Mango
- 1/2 Cucumber
- 1/2 cup Seaweed
- 1/2 cup Kewpie mayo
- 1/2 cup Light cream cheese
- 1 1/2 tbsp Rice vinegar
- 1/2 tbsp Sugar
- Seaweed
- Sesame seeds
- Sriracha
Instructions
- 1Rinse the sushi rice in water until the water runs clear. Add the sushi rice to a pot on medium heat and add the water. Cook according to package instructions.
- 2Chop up the imitation crab, seaweed, mango, cucumber, and shred carrots.
- 3To the cooked sushi rice, add sugar and rice vinegar. Combine it together.
- 4Add all the chopped ingredients to the rice along with Kewpie mayo and cream cheese. Mix it all together.
- 5To a baking pan, add the mixture. Top with extra Kewpie mayo, sriracha, and sesame seeds.
- 6Bake at 400F for 20 minutes. Serve with seaweed.
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Open in Pepper →All The Sushi Flavor Without The Rolling
Rolling sushi at home takes time most weeknights don't have. Baking it in a 9x13 gets you the same warm rice, creamy seafood topping and salty nori bite, and everybody scoops their own.
Cooks on Pepper reach for these when the kids want takeout, when there's a potluck to bring something to, or when there's leftover rice in the fridge and a pack of imitation crab that needs using.
Every recipe here is a full pan: the classic Sushi Bake with sushi rice and imitation crab, TikToks Famous Sushi Bake with furikake and salmon, Shrimp Tempura Sushi Bake, Sweet Chili Salmon Sushi Bake, Thai Chilli Sushi Bake, and a vegan spicy 'tuna' version made with tofu or chickpeas.
Quick Tips
- 1
Season the rice warm
Stir rice vinegar and sugar into the rice while it's still hot so it soaks in — about 2 tablespoons vinegar per 3 cups cooked rice.
- 2
Press the rice layer
Pack the rice into the dish about 1 inch thick with damp hands or a spatula so it holds together when you scoop.
- 3
Broil the last minutes
Bake at 375°F for 15 to 20 minutes, then broil 2 to 3 minutes to get the mayo topping browned and bubbly.
- 4
Toast the nori sheets
Warm seaweed squares in a dry skillet for 20 to 30 seconds a side so they stay crisp under a hot scoop.
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