Sushi Bake
Make a delightful and enjoyable sushi bake that will be loved by all!
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!
