Sushi Bake Recipe

Name: Sushi Bake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serves
Ingredients: 1 cup (210 grams, 7.41 ounces) sushi rice; 1 ½ cups water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar; ½ teaspoon salt; 6 crab sticks; 40 grams (1.41 ounces) Japanese mayonnaise; 5 Nori sheets; ½ cup (40 grams, 1.41 ounces) green (spring) onions, finely chopped; 100 grams (3.53 ounces) cucumber, diced; 2 teaspoons Sriracha sauce; salt; 1 ½ tablespoons sesame seeds; 1 sheets nori; ¼ teaspoon salt; ¼ teaspoon sugar

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Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 min
Total Time
1 hr 10 mins
Servings
4 serves
Calories
431 kcal
Course
Main Course, Appetizer
Cuisine
Japanese, American

Sushi Bake Recipe

Iris Warren

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Creamy, soft, and tasty sushi bake recipe. Perfect for a last-minute dinner party, or even a little afternoon treat for you!

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Ingredients

Servings

Sushi Rice

1 cup (210 grams, 7.41 ounces) sushi rice
1 ½ cups water
2 tablespoons sushi vinegar
2 teaspoons caster sugar super fine sugar
½ teaspoon salt

Topping

6 crab sticks imitation crab (200 grams, 7.05 ounces), chopped / diced
40 grams (1.41 ounces) Japanese mayonnaise
5 Nori sheets seaweed sheets (15 grams, 0.53 ounces), roughly chopped, plus extra sheets not chopped for serving
½ cup (40 grams, 1.41 ounces) green (spring) onions, finely chopped
100 grams (3.53 ounces) cucumber, diced
2 teaspoons Sriracha sauce or to taste
salt to taste

Furikake

1 ½ tablespoons sesame seeds
1 sheets nori roughly chopped
¼ teaspoon salt or to taste
¼ teaspoon sugar or to taste

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Instructions

For the Sushi Rice

Rinse the rice under cold water until the water becomes clear. Drain well.
Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice. Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.
Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
When the rice has become cool, cover with a damp tea towel. Set this aside.

For the Topping

In a medium size bowl, add crab stick, Japanese mayonnaise, nori, green onions, cucumber, sriracha, and salt. Mix until well combined.

For the Furikake

In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.

Putting It Together

Using a 22 x 13 cm (8.66 inches x 5.12 inches) baking dish lined with parchment paper, spread the sushi rice evenly and lightly press it down. Sprinkle some of the furikake over the top of the rice.
Place the prepared topping on top. Then sprinkle the remainder of the furikake evenly.
Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes.
Drizzle Japanese mayonnaise and sriracha on top if desired.
Cut into pieces and serve on cut nori sheets.

Nutrition Information

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Serving 1 serve Calories 431kcal (22%) Carbohydrates 39g (13%) Protein 15g (30%) Fat 30g (46%) Cholesterol 3mg (1%) Sodium 1447mg (60%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 8g (16%)