Have you heard of the combination of sushi and baking? If you’re hosting a house party or attending a potluck dinner and want to make something simple yet hearty and special, I recommend trying Sushi Bake.
Sushi Bake is a dish that deconstructs the commonly seen California roll and reinterprets it by layering and baking it in a casserole dish.
Baked in the oven, it has a crispy exterior and a moist interior, combining the flavors of seafood, crunchy cucumber, smooth avocado, and savory seaweed. With its variety of textures and flavors, it is a healthy dish that everyone will enjoy!
What is Sushi Bake?
Making traditional sushi rolls at home can be quite a handful, right? That’s where sushi bake comes to the rescue!
Sushi Bake is a simple and delightful dish that saves you time and effort. Just layer various ingredients in a casserole dish, pop it in the oven, and voila! You’ll have a mouthwatering creation ready to be scooped onto a sheet of seaweed for a fantastic bite.
The beauty of sushi bake lies in its convenience. As it bakes in the casserole, it becomes a perfect sharable dish, eliminating the need to roll individual pieces. Plus, the best part is that you have the freedom to choose your favorite ingredients, catering to your unique taste preferences. With endless possibilities and an explosion of flavors, sushi bake will surely bring joy to your taste buds!
So, gather your ingredients, get creative, and let the fun and deliciousness begin!
What I used for presenting sushi bake:
Types of Rice Used in Sushi
We have Sasanishiki, Hatsushimo, and Koshihikari as the usual suspects. Sasanishiki and Koshihikari only make up a tiny fraction of the overall rice varieties, so they’re not that commonly seen. Hatsushimo is often hailed as the “dream rice,” but truth be told, it’s not something you come across all the time.
Koshihikari is the sticky, gooey one with a shiny appearance when cooked. It’s the one that sushi chefs seem to prefer, boasting its reputation among them.
Sasanishiki has a polished texture that adds a bit of sheen to the individual grains. Cook it up, and you’ll get that glossy, moist result with a fitting texture and a touch of sweetness for sushi.
Now, let’s talk about Hatsushimo. It’s got slightly bigger grains, giving it a chewier texture that manages to hold onto its flavor for a decent amount of time after harvesting.
Koshihikari, well, it’s the darling of Japan, the most popular rice brand, known for its tasty reputation. It has a versatile flavor that suits various dishes, being smooth, chewy, sweet, and retaining its shine and aroma even after cooling down.
Remember, different regions and seasons might bring slight variations to these rice types, especially with Koshihikari. But no matter which one you choose, they all have their unique qualities that make them suitable for sushi and more.
How to Make Sushi Bake
Ingredients
Ingredients for the rice
- 1 cup Koshihikari rice or other short-grain rice preferred
- 1/4 cup rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon granulated white sugar
- 1 teaspoon sesame oil
Ingredients for the filling
- 8 oz crab or any seafood (e.g., prawns, steamed salmon fillets, or imitation crab meat)
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, room temperature
- 2 tablespoons sriracha or sambal (adjust according to your spice preference)
- 1 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon or lime juice
Ingredients for the toppings
- Furikake (a rice seasoning mix containing various seaweed and sesame seeds)
- Avocado
- Spring onion
- Cucumber
- Korean seaweed
Note: The toppings mentioned above are my personal favorites. Feel free to use any other ingredients of your choice. Prepare the toppings according to your taste preferences.
Now you’re all set to create a delicious sushi bake! Enjoy experimenting with different flavors and textures as you layer the ingredients and indulge in this delightful dish.
Steps
I. Preparing the sushi rice:
- Rinse the rice until the water runs clear, repeating this process 2 or 3 times to remove excess starch.
- In a medium saucepan with a tight-fitting lid, pour in cold water for the rice, ensuring it is about a fingertip higher than the rice level.
- Stir in the rice and ¼ tsp salt, cover with the lid, and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to its lowest setting.
- Let the rice cook for 10 minutes, then set it aside for another 10 minutes or until ready to serve (the rice will continue to cook in its own steam).
- Transfer the cooked rice to a large bowl. Add rice vinegar, granulated sugar, and sesame oil, and mix well. Set aside for later when assembling the dish.
I am obsessed with this salt and pepper grinder! These mills are not only visually appealing but also a joy to use!
II. The Seafood filling:
- Chop the prawns and flake the salmon into small chunks and place them in a bowl.
- Add mayo, cream cheese, lemon juice, sesame oil, sugar, and Sriracha to the bowl. Mix all the ingredients until evenly combined.
If you enjoy spicy food, I recommend trying Gochujang, which is Korean red chili paste, or Sambal, which is Vietnamese hot chili paste. Japanese Kewpie Mayo is also a good option.
Sesame oil is optional, but I highly recommend it as it adds a savory flavor. If you’re new to this flavor, start with a small amount as it has a strong nutty and earthy taste.
III. Assembling and baking:
- Preheat the oven to 425°F.
- Spread the sushi rice at the bottom of the casserole dish, then sprinkle half of the furikake on top.
- Add the seafood mixture on top of the rice and sprinkle the remaining furikake.
- Place the casserole in the oven and bake for about 10-15 minutes until the top begins to golden.
IV. Serving:
- Scoop a spoonful of the sushi bake and place it on a sheet of seaweed.
- Top it off with sliced cucumbers, sliced avocados, green onions, or anything else you like!
If you want neater slices, allow the sushi bake to cool before slicing. It can get a bit messy if sliced while hot.
There you have it! Enjoy your delicious sushi bake, and feel free to customize it with your favorite toppings and flavors.
Sushi Bake Variations
Sushi bake is a versatile dish that can be customized to suit your taste preferences and dietary restrictions. Here are a few variations and ideas to inspire you:
- Vegetarian Sushi Bake: For a vegetarian option, omit the fish, crab, and shrimp. Instead, incorporate a variety of colorful and crunchy vegetables like cucumber, avocado, carrots, and bell peppers. You can also add marinated tofu or sautéed mushrooms for added flavor and texture.
- Spicy Tuna Sushi Bake: Replace the diced sushi-grade fish with spicy tuna. To make spicy tuna, mix diced tuna with mayonnaise, sriracha sauce, soy sauce, and a touch of sesame oil. Proceed with the recipe as usual, layering the spicy tuna mixture over the sushi rice.
- California Roll Sushi Bake: Capture the flavors of a classic California roll by combining imitation crab meat, avocado, and cucumber in the fish and seafood mixture. Add a squeeze of lemon juice to brighten the flavors.
- Teriyaki Chicken Sushi Bake: Instead of seafood, use cooked and shredded teriyaki chicken as the protein. Toss the chicken with teriyaki sauce before layering it over the sushi rice. Top it with a sprinkle of sesame seeds for added crunch.
- Spicy Salmon and Cream Cheese Sushi Bake: Use diced spicy salmon in the fish and seafood mixture, along with a dollop of cream cheese. The creamy and spicy combination adds a delightful twist to the traditional recipe.
- Mango and Shrimp Sushi Bake: Combine cooked shrimp with diced mango for a sweet and savory fusion. The juicy mango complements the shrimp beautifully, adding a refreshing and tropical element to the dish.
- Tempura Sushi Bake: Incorporate tempura elements into your Sushi Bake by adding tempura shrimp or tempura-fried vegetables like sweet potato, zucchini, or eggplant. The crispy texture of the tempura adds an exciting twist to the dish.
Remember, these variations are just a starting point. Feel free to get creative and experiment with different ingredients and flavors to create your own unique Sushi Bake combinations. Enjoy the process of discovering new and delicious combinations that suit your palate!
Frequently Asked Questions
While sushi rice is traditionally used for sushi bake, you can experiment with different types of rice. Keep in mind that sushi rice has a sticky texture, which helps hold the dish together. If you use regular rice, it may not have the same cohesion, but you can still achieve a tasty result.
Yes, you can make sushi bake ahead of time and reheat it. After baking, allow it to cool, cover it tightly, and store it in the refrigerator. When you’re ready to serve, reheat it in the oven until heated through. However, note that the texture may differ slightly from when it was freshly baked.
Absolutely! One of the great things about sushi bake is its versatility. You can customize the filling by using different types of seafood, such as crab, shrimp, or salmon. Additionally, you can add your favorite vegetables, such as cucumber, avocado, or carrots, to enhance the flavors according to your preference.
Yes, sushi bake can be adapted for vegetarian or vegan diets. Replace the seafood with plant-based alternatives like marinated tofu, tempeh, or even a medley of colorful vegetables. Additionally, use vegan mayonnaise and cream cheese substitutes. Customize the toppings with vegan-friendly options, such as sliced avocado, pickled vegetables, or tofu-based sauces.
While serving sushi bake with seaweed is traditional, there are other creative ways to enjoy it. You can serve it with a side of sushi rice or as a filling for sushi burritos or sushi bowls. Alternatively, use it as a flavorful topping for crispy rice cakes or as a filling for onigiri (rice balls). Feel free to get creative and explore different serving options to suit your taste and presentation preferences.
Sushi Bake
Ingredients
Rice
- 1 cup Koshihikari rice or other short grain rice preferred
- 1/4 cup rice vinegar
- 1/2 tbsp salt
- 1/2 tbsp granulated white sugar
- 1 tbsp sesame oil
Seafood filling
- 8 oz crab or any seafood (e.g., prawns, steamed salmon fillets, or imitation crab meat)
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, room temperature
- 2 tbsp sriracha or sambal (adjust according to your spice preference)
- 1 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp lemon or lime juice
Toppings
- furikake
- avocado
- spring onion
- cucumber
- Korean seaweed
Instructions
Preparing the sushi rice
- Rinse the rice until the water runs clear, repeating this process 2 or 3 times to remove excess starch.
- In a medium saucepan with a tight-fitting lid, pour in cold water for the rice, ensuring it is about a fingertip higher than the rice level.
- Stir in the rice and ¼ tsp salt, cover with the lid, and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to its lowest setting.
- Let the rice cook for 10 minutes, then set it aside for another 10 minutes or until ready to serve (the rice will continue to cook in its own steam).
- Transfer the cooked rice to a large bowl. Add rice vinegar, granulated sugar, and sesame oil, and mix well. Set aside for later when assembling the dish.
The seafood filling
- Chop the prawns and flake the salmon into small chunks and place them in a bowl.
- Add mayo, cream cheese, lemon juice, sesame oil, sugar, and Sriracha to the bowl. Mix all the ingredients until evenly combined.If you enjoy spicy food, I recommend trying Gochujang, which is Korean red chili paste, or Sambal, which is Vietnamese hot chili paste. Japanese Kewpie Mayo is also a good option.Sesame oil is optional, but I highly recommend it as it adds a savory flavor. If you're new to this flavor, start with a small amount as it has a strong nutty and earthy taste.
Assembling and baking
- Preheat the oven to 425°F.
- Spread the sushi rice at the bottom of the casserole dish, then sprinkle half of the furikake on top.
- Add the seafood mixture on top of the rice and sprinkle the remaining furikake.
- Place the casserole in the oven and bake for about 10-15 minutes until the top begins to golden.
Serving
- Scoop a spoonful of the sushi bake and place it on a sheet of seaweed.
- Top it off with sliced cucumbers, sliced avocados, green onions, or anything else you like!
