Sushi Bake: A Fun and Flavorsome Family Favorite Casserole

Sushi Bake is a fun twist on traditional sushi, perfect for family dinners, adaptable to any dietary preference.

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Prep Time 30

Cook Time 20

Cooling Time 10

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Casserole Base

1 can Cooking Spray Prevents sticking; parchment paper is great for easy cleanup.
3.5 cups cooked sushi rice Provides the ideal structure for the bake; regular rice can be used if needed.
1.5 Tbsp. unseasoned rice vinegar Adds a tangy flavor; choose unseasoned for the best balance.
1 Tbsp. granulated sugar Balances the saltiness; can be omitted for sugar-free options.
1.5 tsp. kosher salt Enhances overall flavor; adjust to your taste.
2 Tbsp. canola oil Helps in cooking the rice; any neutral oil is a suitable substitute.

Creamy Filling

1.5 oz. cream cheese Delivers creaminess; mascarpone can be used for a different flavor profile.
2 Tbsp. kewpie mayonnaise Adds richness; substitute with regular mayonnaise for less umami-rich taste.
2 Tbsp. sriracha Introduces heat; adjust based on your spice preference.
1 Tbsp. reduced-sodium soy sauce Infuses umami flavor; consider gluten-free soy sauce for gluten-free diets.
2 tsp. wasabi Provides a spicy kick; reduce or omit based on heat sensitivity.

Toppings and Garnish

3 pieces scallions, sliced Adds freshness and crunch.
1 lb. imitation crab, salmon, or tuna, chopped Your protein choice, depending on availability or personal preference.
0.25 cup furikake Offers a savory seaweed flavor that's essential for this Sushi Bake.
0.5 pieces avocado, sliced or chopped A creamy topping; optional but highly recommended.
0.25 cup finely chopped cucumber Provides a refreshing crunch; can replace with shredded carrots if desired.
Toasted sesame seeds and small nori sheets For serving; enhance presentation and authenticity.

Equipment

Baking Dish
Mixing Bowl
Spatula

Method

Preparation

Preheat your oven to 350°F (175°C). Spray a baking dish with cooking spray or line it with parchment paper.
Mix the sushi rice with rice vinegar, granulated sugar, and kosher salt until evenly coated.
Press the seasoned rice firmly into the baking dish and refrigerate for 30 minutes.
In a mixing bowl, combine cream cheese, kewpie mayonnaise, soy sauce, sriracha, and wasabi. Fold in your choice of chopped imitation crab, salmon, or tuna.
Spread the creamy filling over the chilled rice, drizzle extra mayo and sriracha, and sprinkle furikake on top.
Bake for 15 to 20 minutes until the top is golden and bubbling.
Let cool for 10 minutes before serving. Top with avocado, cucumber, sesame seeds, and scallions.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use fresh toppings for the best texture. Refrigerate leftovers in an airtight container for up to 3 days.

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