Sushi Bake
A delightful deconstructed sushi experience, this Sushi Bake features a seasoned sushi rice base topped with a creamy, savory mixture of imitation crab, flaked salmon, and a rich Kewpie mayonnaise sauce, all baked to golden perfection. Serve with crisp nori sheets for a customizable, scoop-and-wrap meal that's perfect for sharing.
Ingredients
- •2 cup short-grain sushi rice
- •2.5 cup water
- •0.25 cup rice vinegar
- •2 tablespoon granulated sugar
- •1 teaspoon salt
- •8 oz imitation crab meat, shredded
- •8 oz cooked salmon, flaked (canned or freshly cooked)
- •4 oz cream cheese, softened
- •0.75 cup Japanese mayonnaise (Kewpie recommended)
- •1 tablespoon Sriracha sauce
- •2 tablespoon masago or tobiko (fish roe), optional
- •0.5 tablespoon soy sauce
- •0.5 teaspoon sesame oil
- •2 tablespoon furikake seasoning
- •2 tablespoon green onions, thinly sliced
- •1 package roasted seaweed snacks or nori sheets, cut into squares
Instructions
- 1.
Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions, typically using 2.5 cups of water for 2 cups of rice in a rice cooker or stovetop. Once cooked, let it rest for 10 minutes.
- 2.
While the rice cooks, prepare the sushi vinegar mixture: In a small saucepan, combine the rice vinegar, granulated sugar, and 1 teaspoon of salt. Heat gently over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
- 3.
Transfer the cooked rice to a large, shallow bowl or baking sheet. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or spatula, gently fold and cut the rice to incorporate the seasoning, trying not to mash the grains. Fan the rice with a handheld fan or a piece of cardboard while mixing to cool it down quickly and give it a shiny texture. Set aside.
- 4.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 5.
In a medium bowl, combine the shredded imitation crab meat, flaked salmon, softened cream cheese, Japanese mayonnaise, Sriracha, masago (if using), soy sauce, and sesame oil. Mix thoroughly until all ingredients are well combined and creamy. Taste and adjust seasoning as needed (add more Sriracha for heat, or a pinch of salt if desired).
- 6.
Press the seasoned sushi rice evenly into the bottom of the prepared baking dish, forming a compact layer. Sprinkle half of the furikake seasoning over the rice layer.
- 7.
Spread the crab and salmon mixture evenly over the furikake-dusted rice layer. Gently smooth the top with a spatula.
- 8.
Sprinkle the remaining furikake seasoning generously over the top of the crab and salmon layer. If desired, you can add a drizzle of extra Japanese mayonnaise or Sriracha in a zigzag pattern for presentation.
- 9.
Bake for 20-25 minutes, or until the top is lightly golden brown and bubbly around the edges. If you desire a more browned top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- 10.
Remove from the oven and let cool for a few minutes. Garnish with thinly sliced green onions. Serve warm, scooping generous portions onto individual plates. Provide roasted seaweed snacks or nori sheets for guests to wrap their sushi bake in.
Tips
- 💡For best results, use a high-quality short-grain sushi rice. The texture is crucial for a good sushi bake.
- 💡If you don't have fresh salmon, canned salmon or tuna (drained well) works perfectly. You can also use cooked shrimp or a mix of proteins.
- 💡Adjust the amount of Sriracha to your preferred spice level. For a milder flavor, reduce or omit it.
- 💡For an extra layer of flavor and texture, you can add a thin layer of sliced avocado between the rice and the crab mixture before baking.
- 💡Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven.
Recipe from TheCookbook.ai
Created by Basil Roux