Sushi Bake
Sushi bake is a baked casserole that combines seasoned sushi rice, nori, and a savory mixture of salmon and crab, finished with spicy mayo and sriracha for a creamy, umami-rich comfort food.
Sushi bake is a baked casserole that combines seasoned sushi rice, nori, and a savory mixture of salmon and crab, finished with spicy mayo and sriracha for a creamy, umami-rich comfort food.
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Preheat your oven. In a baking dish, combine the cooked sushi rice with mirin, rice vinegar, sesame oil, and salt. Mix well and press into an even layer.
Crumble the nori sheets and spread them evenly over the rice layer.
In a separate bowl, combine the flaked baked salmon, shredded imitation crab, Japanese mayonnaise, sriracha, and softened cream cheese. Mix until everything is well incorporated.
Spread the salmon and crab mixture over the nori layer in the baking dish.
Bake until heated through and bubbly. (Note: Temperature and time not specified).
While the sushi bake is in the oven, prepare the spicy mayo. In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and minced garlic until smooth.
Once baked, remove from the oven. If desired, transfer to a broiler-safe pan and broil for 1-2 minutes until the top is lightly golden.
Drizzle the finished sushi bake with additional sriracha and the homemade spicy mayo. Garnish with sliced green onions, sliced jalapeños, and sesame seeds.
Serve warm, scooping with tortilla chips or nori sheets.
Cover and refrigerate leftovers up to 2 days; reheat in a 350°F oven for 10 minutes or serve cold.
9×13 baking dish or comparable casserole · Oven
Yes. Use lump crab meat or fresh crab; adjust quantity to maintain the same volume and moisture level as imitation crab.
Bake until the top is bubbly and lightly golden, typically 15–20 minutes at 375°F. The rice should be heated through and edges slightly crispy.
Yes. Assemble the bake, cover, and refrigerate up to 4 hours before baking. Add 5–10 minutes to bake time if starting from cold.
Regular mayonnaise works, though Japanese mayo is creamier and slightly sweeter. Add a touch of mirin or rice vinegar to regular mayo for closer results.
Cover and refrigerate up to 2 days. Reheat in a 350°F oven for 10 minutes or eat cold; avoid microwaving to prevent rice from drying out.
