Easy Sushi Bake Recipe - Chefjar (2024)

This sushi bake recipe is easy to make, quick and feeds a crowd. Made with seasoned sushi rice and creamy and spicy crab mixture.

Sushi… baked? That’s right, we’re throwing out the rulebook this time. This recipe combines everything you already know and love about sushi with the simplicity and straightforward goodness of a tray bake. It’s got a kicking creamy crab topping and some spicy mayo for that true Japanese restaurant flavor profile. Curious? Read on!

Super Easy Sushi Bake

This is a great way to enjoy sushi at home without a massive time commitment. In fact, if you’re following this recipe, it should only take about thirty-five minutes. It’s really easy to make this, and we’ve included some awesome tips on achieving the perfect sushi bake every time. If you’re a lover of sushi, and you want a quick, easy meal that will be satisfying and delicious, give our easy sushi bake a go. But, if you like your sushi spicy, when you’re preparing the sriracha mayo, increase the ratio of sriracha to mayo. If, on the other hand, you prefer a milder taste, use less sriracha, or forego it altogether.

This is a perfect way to easily prepare homemade sushi. We’re pretty much deconstructing the sushi roll and using a common home cooking appliance, the oven. Imagine all that you love about sushi, from the tangy rice to the perfectly seasoned filling, and having it at your fingertips with an easy recipe. We’ll be making this easy sushi bake not unlike a casserole, and it will be a sure delight at dinners and parties alike. It looks great, and tastes even better.

You’ll Need

• Sushi rice. We recommend Calrose sushi rice, water, and seasoned rice vinegar.
• Crab mixture. Use imitation crab (or fresh if you’re close enough to the sea), Japanese mayo, sriracha, nori sheets or sprinkle, and toasted sesame seeds.
• A mix of Japanese mayonnaise and sriracha.

How To Make Sushi Bake

• First, you’ll want to clean your rice. To do this, place it in a fine mesh sieve, and run it under cold water for 60-90 seconds. Be sure to stir it around with a spoon to make sure all your grains of rice have the starch washed from them.
• Next, cook your rice. If you have a rice cooker, great! Throw the rice in your cooker with some water and turn it on.
• Pour your rice vinegar mixture over the warm rice, and fold it in gently. This step really helps with the texture of your rice, but make sure to do this gently. You don’t want a big tray of lukewarm, mashed rice. Set the tray aside to cool after this step.

• To make your crab mixture, first you’ll finely shred your kani (or imitation crab). Add this to a bowl with Japanese mayo, and Sriracha. Mix these thoroughly. You want them to combine into a thick mixture.
• Now for the fun part! Evenly spread your sushi rice across the baking sheet, making sure to compress the cooled rice. Sprinkle some furikake and nori sprinkle on top, and then spread the crab mixture over the rice, getting a nice even spread. You don’t want to end up with uneven ratios in some patches.

• Bake your freshly assembled sushi tray in the oven at 380 F (190 C) for ten minutes. Because you’ve already cooked the ingredients, you won’t need much longer, and a longer cooking time risks burning or drying out your beautiful baked sushi.
• Make up your spicy mayo while the tray is in the oven by adding sriracha to Japanese mayonnaise in your preferred ratio and stirring until it’s well mixed.
• You can garnish your sushi bake with the spicy mayo and sriracha, and if you want to bring a burst of freshness and a verdant green color, chopped green onion makes an awesome garnish as well.

Tips For Making the Best Sushi Bake

To ensure that your sushi bake emerges from the oven perfect every single time, try the following tips.

• First of all, always wash your rice. Thoroughly washing your rice will remove surface starch. This starch is what makes the rice go all gummy as it cooks.
• Add your rice vinegar to warm, rather than cold, rice. Warm rice is far more absorbent than cold rice, so it will take on the vinegar more easily and absorb more of it. The vinegar’s natural acidity will help break down the starch in your rice, which helps achieve the fluffy, light texture we all love about sushi.
• Butter your baking sheet. Lubricating your baking sheet with butter will prevent your rice from sticking to the sheet and burning. This makes scooping the sushi bake out for serving much easier, and a little bit of cooked butter helps your food taste awesome as well.
• Compress your rice once it has cooled down. After the rice has cooled, the grains will be better at holding their shape. Gently compressing your rice into the baking sheet will keep your sushi bake structurally sound, holding together once it has cooked.

Storage and Reheating

If you have leftovers - and that’s a big if with a recipe as tasty as this - store your sushi bake in an airtight container in the fridge. It will keep for up to three days. You can reheat it in the microwave or the oven until it’s warm all the way through. The oven, on a lower heat and longer time, will provide a more even reheat than the microwave. As a tip, remove your bake from the fridge 20 minutes before reheating to allow it to reach room temperature and achieve a more even temperature throughout.

More Delicious Sushi Recipe

Spicy Crab Roll

Nigiri Sushi

Crunchy Roll Sushi

Boston Roll

Philadelphia Roll sushi

Godzilla Roll

If you make this recipebe sure to leave a comment or give this recipe a rating⭐⭐⭐⭐⭐! I will be happy to hear from you!

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Easy Sushi Bake Recipe

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5 from 1 review

• Author: chefjar
• Total Time: 35 minutes
• Yield: 8 1x

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Description

This sushi bake recipe is easy to make, quick and feeds a crowd. Made with seasoned sushi rice and creamy and spicy crab mixture.

Ingredients

Scale

See Also

Beef and Broccoli Ramen Stir Fry (VIDEO)

For the Rice

• 2 cups Japanese short-grain rice (sushi rice)
• 2 cups water
• ¼ cup unseasoned rice vinegar
• 1 teaspoon sugar
• ½ - 1 teaspoon salt

For the Crab Mixture

• 8 oz imitation crab ( kani), shredded
• ¾ cup Japanese mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon Furikake seasoning
• 3-4 tablespoons nori sprinkle or 3 nori sheets crumbled into small pieces

To Garnish

• Spicy mayo ( recipe here)
• 1 tablespoon toasted sesame seeds
• 4 tablespoons spring onion, sliced

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Instructions

Sushi Rice

• Place the rice in a fine mesh sieve, and run it under cold water for 60-90 seconds. Be sure to stir it around with a spoon.
• Throw the rice in your rice cooker with 2 cups water and turn it on. Once the rice is cooked, transfer it into a large bowl.
• In a small bowl combine the rice vinegar, salt and sugar. Pour the mixture over the WARM rice and fold in gently.Set aside.

Crab Mixture

• Unroll the crab sticks, stack the sheets together and cut into strips.
• In a large bowl add the shredded crab sticks, Japanese mayonnaise and sriracha. Mix everything together until just combined.

Assemble sushi bake

• Preheat your oven to 380 F ( 190 C). Butter a 15×10 inch baking sheet or spray it with cooking oil spray.
• Transfer the rice to a 15×10 inch (38×25 cm)baking sheet ( buttered). Spread the rice in an even layer and compress into the baking sheet.
• Sprinkle with furukake and nori sprinkles.
• Spread the crab mixture over the rice.
• Bake for 10 minutes.
• Remove from the oven and drizzle with spicy mayonnaise on top.
• Garnish with chopped spring onions and sprinkle with toasted sesame seeds.
• Serve with the square pieces of nori ( seaweed). Enjoy!

Equipment

Rice vinegar

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Baking tray

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• Prep Time: 15 min
• Cook Time: 20 min
• Category: Sushi recipes
• Cuisine: Japanese

Nutrition

• Calories: 399kcal
• Sugar: 3 g
• Sodium: 600mg
• Fat: 21g
• Saturated Fat: 5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 24mg

All rights reserved.CHEF JAR.All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share thisrecipe, PLEASE provide a link back to this post.

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