Easiest Sushi Bake Recipe

Baked… sushi? Yes, you heard that right.

People are always coming up with new ways to eat food. But this recent innovation, sushi bake, actually works. Sushi Bake is basically like a sushi casserole. The best part is the crispy top layer where all the flavors from the toppings come together.

Making this is so easy! All you need to do is layer the ingredients, pop it in the oven, and you’re all set! You’ll be wondering why you haven’t made it sooner.

 

Kani Sushi Bake

Sushi rice:

  • 2 cups of sushi rice
  • 3 cups of water
  • 1/4 cup sushi rice vinegar (or a combo of rice vinegar, sugar and salt)
  • 1 sheet of Kombu

For Kani Mix

  • 1 cup chopped kani
  • 1/2 cup sour cream
  • 1/2 cup Kewpie mayonnaise
  • 2 tbsp Furikake of choice
  • 1 tbsp dried fish roe or tobiko

For Crab Mix

  • 1 cup Steamed and cold Blue Crab
  • 3 chopped scallions
  • 1 tsp sesame oil
  • 2 tbsp yuzu shoyu
  • 1 tbsp sesame seeds
  • 1/3 cup sour cream
  • 1/3 cup Japanese mayo
  • 2 tbsp Furikake of choice
  • 1 tbsp black fish roe

Instructions:

  1. Combine the rice with water, rice vinegar, and kombu. Rest for 30 minutes and cook until fluffy.
  2. Mix with a little rice vinegar, sugar, and salt.
  3. Chop crabsticks and mix with Japanese mayo and sour cream.
  4. Chop scallions. Mix with fresh crab, shoyu, sesame seeds, mayo, and sour cream.
  5. Spread rice 1 inch thick on a casserole dish. Sprinkle a thin layer of Furikake.
  6. Scoop crab mayo mixture on top. Top with fish roe.
  7. Broil until top is crispy.

Spicy Tuna Rice Cake

Here’s another fun way to make sushi bake. If you have a cupcake mold tin at home, you definitely have to give this a try!

Ingredients:

  • Crispy shredded seaweed
  • sushi rice
  • Japanese mayo
  • 1 tbsp furikake
  • 200 grams cubed tuna
  • 2 tbsp gochujang
  • 1 tsp sesame oil
  • 2 tsp sesame seeds
  • Dried Seaweed sheets

Instructions:

  1. Scoop sushi rice into cupcake molds, leave a little space at the brim. Spread a thin layer of mayo.
  2. Sprinkle with furikake and top with shredded dried seaweed. Broil until tops are crispy.
  3. Cut tuna into cubes. In a bowl, mix sesame oil, shoyu, gochujang, and sesame seeds. Add in tuna and mix until coated evenly.
  4. Separate rice cakes from the mold, seaweed side up, and place tuna on top.

See how to make Sushi Bake!

Erwan Heussaff
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