Sushi Bake

One of my biggest regrets in life is that I didn’t try sushi until college. Today, I love it all: sashimi, nigiri, maki … Basically, if it involves fresh seafood, seasoned sushi rice, nori and a side of wasabi, sign me up. So, when recipes for sushi bake started going viral on social media, I knew I had to create my own version.

Making good sushi at home is challenging. Sushi-grade fish isn’t widely available at supermarkets, and learning how to layer, roll and slice perfect maki is an art form that takes patience and precision to master. Thankfully, you need none of these skills to make a delicious, easy and beautiful sushi bake at home.

What is a sushi bake?

Sushi bake is essentially deconstructed maki assembled in a 9×9-inch pan. (Maki means “roll” in Japanese. To make it, you spread sushi rice on top of a sheet of nori, add simple fillings and then roll it up using a bamboo sushi rolling mat. Basically, with maki, the nori is on the outside, the sushi rice is in the middle, and the fillings are in the center.)

The easiest type of sushi bake to prepare is one inspired by a California roll, since it’s made with imitation crab meat (as opposed to sushi-grade fish), which can be purchased from most retailers in the seafood section. To make a sushi bake, you’ll begin by making a batch of seasoned sticky sushi rice, which serves as the base. Use authentic sushi rice to achieve the perfect consistency.

Once cooked, the rice is pressed into a baking dish and topped with a mixture of imitation crab meat, Japanese mayonnaise and wasabi (if desired). The sushi casserole is then baked in the oven until it’s bubbly before being topped with an array of flavorful toppings and sauces. Cut into squares, a sushi bake makes a great family meal or excellent party food to share with a crowd.

Sushi Bake Ingredients

• Sushi rice: Look for sushi rice in your grocery store’s rice aisle or near other traditional Japanese ingredients and condiments. This short-grain rice has a higher starch content than other rice varieties, which holds the grains together well once they’re steamed. Other types of rice don’t contain enough starch and will not hold together when scooped.
• Rice seasoning: To achieve its distinctive taste and aroma, sushi rice is traditionally seasoned with a blend of salt, granulated sugar and a few glugs of rice vinegar.
• Imitation crab meat: Imitation crab is actually made from surimi, a fish paste made from cooked, deboned white fish (usually Alaskan pollock). It’s fully cooked and ready to eat.
• Japanese mayonnaise: Kewpie is the most famous brand of Japanese mayonnaise available in the United States. If you don’t have access to it, regular mayonnaise can be used as an alternative.
• Wasabi paste: A small amount of wasabi goes a long way, so start with a small amount and add more as needed. It tints the filling pale green and gives it an excellent zesty bite, too.
• Avocados: Ripe, creamy avocados spread easily over the crab filling and offer a cooling effect that combats the spicy wasabi and Sriracha.
• Marinated cucumber: Diced cucumbers marinated in a dash of soy sauce and sesame oil add a layer of freshness and complex umami flavor to the sushi bake.
• Panko crunch: Panko bread crumbs toasted in olive oil offer a nice textural contrast to the softer layers of the sushi bake.
• Sriracha sauce: For a little kick, mix a bit of Sriracha into Japanese mayo and then drizzle it over the top before serving. For extra color and heat, you can drizzle on additional Sriracha sauce.
• Green onions: Finely chopped green onions add some mild zip and a flourish of color.
• Furikake: This classic Japanese seasoning is usually found near the Asian condiments and sauces in your supermarket. It contains a mixture of nori flakes, sesame seeds, sugar and salt, along with other ingredients like dried egg, shiso or bonito.

Directions

Step 1: Make the sushi rice

Preheat the oven to 350°F. Rinse the sushi rice in a fine mesh strainer until the water runs clear.

Drain the rice well, then add it to a saucepan with the water and salt. Bring the rice to a boil, then reduce the heat to low. Cover the pan and simmer the rice for 20 minutes, then remove from the heat and let stand, covered, for 10 minutes.

Fluff the rice with a fork and then stir in the sugar and rice vinegar.

Editor’s Tip: The cook time and water-to-rice ratios for sushi rice can vary between brands. Consult the package directions and adjust the ratios and cooking times accordingly to ensure the rice cooks properly.

Step 2: Prepare the crab mixture

While the rice cooks, chop the crab meat and mix it with 1/4 cup of mayonnaise and wasabi (if you’re using it).

Step 3: Layer and bake

Firmly press the cooked, seasoned sushi rice into the bottom of a 9×9-inch baking pan. Spread the crab mixture evenly over the rice and then bake them for 10 to 15 minutes until they’re heated through.

Step 4: Prep the other toppings

Meanwhile, in a small bowl, toss the cucumbers with the soy sauce and sesame oil. Set them aside.

Heat the olive oil in a small skillet over medium heat. Once the oil begins to shimmer, add the panko bread crumbs. Toast them for one to two minutes until they’re lightly golden, then transfer them promptly to a plate.

In a small ramekin, combine the Sriracha with the remaining 2 tablespoons of mayonnaise. Mix them well and set the sauce aside.

Step 5: Assemble and serve

To assemble, spread the mashed avocados over the crab mixture. Scatter the top with the marinated cucumbers and sprinkle it with the toasted bread crumbs. Drizzle the top of the sushi bake with the Sriracha mayo (and additional plain Sriracha, if desired), then sprinkle it with green onions and furikake seasoning. Serve it immediately.

Editor’s Tip: If your Sriracha mayo is too thick to drizzle, you can transfer it to a zip-top storage bag and cut away a corner (or use a pastry bag). Squeeze it over the top in thin ribbons.

Sushi Bake Variations

• Consider canned tuna or salmon: Instead of imitation crab, try making this sushi bake with an equal amount of canned tuna or salmon.
• Served the dish unbaked: If you enjoy cold sushi, you can technically skip the baking step, since imitation crab is fully cooked. Simply layer on the other toppings immediately after spreading the crab mixture over the rice.
• Try other toppings: Finish the sushi bake with chopped, blanched asparagus, grated carrots, mango, unagi (eel) sauce, ponzu sauce or tobiko.

How to Store Sushi Bake

Sushi bake is best enjoyed immediately upon serving, as the panko crunch will become soggy and the avocado will turn brown when refrigerated. If you plan to have leftovers, we suggest leaving the toppings off the main bake and piling them onto individual servings. Then, you may cover the sushi bake in storage wrap and refrigerate it. Store the other toppings separately in individual containers.

How long does sushi bake last?

Properly stored, sushi bake will stay fresh for two or three days.

How should you reheat sushi bake?

To reheat sushi bake, warm it without any toppings in a preheated 350-deegree oven until it’s heated through. Sushi bake may also be enjoyed cold straight from the fridge.

Sushi Bake Tips

Can you use real crab meat in a sushi bake?

Yes! If you want to splurge, you can turn this imitation crab recipe into a real crabmeat recipe. Canned crab is fully cooked, so you may prepare the recipe as directed without any modifications.

What should you serve with sushi bake?

Serve your sushi bake with other Asian-inspired favorites. A bowl of spicy edamame would make a terrific appetizer along with some pan-fried dumplings. Add bulk with a homemade pork and bok choy udon soup or a quick and easy stir-fry recipe.