This Simple Sushi Bake bursts with flavor and is delightful, featuring a creamy crab topping, crispy shrimp tempura, and a zesty mayo. It’s an ideal recipe for crafting sushi at home while relishing all the beloved components of sushi.
If you enjoy this dish, consider trying our Shrimp Tempura California Roll and crunchy Shrimp Tempura.
Recipe Details
This recipe is exceptionally flavorful and offers an outstanding way to create sushi at home. A Sushi Bake essentially serves as a deconstructed sushi roll, encompassing all the components you cherish: tangy sushi rice, seasoned crab filling, and a spicy mayo topping.
- TASTE: Tangy, rich, umami, and spicy; this Sushi Bake incorporates all the finest flavors. The sweet Japanese mayonnaise is a standout.
- TEXTURE: The crunch of cucumber, crispy shrimp tempura, and creamy cheese provide fabulous texture with every bite. It’s incredibly addictive.
- TIME: Preparation takes only 35 minutes.
- EASE: Prepared in a baking dish, making it simpler to serve to larger gatherings. It’s a breeze and a fantastic method to enjoy sushi at home.
What You’ll Need
Ingredient Notes
- Sushi rice– This is a short-grain variety. The starch in the cooked rice keeps the bake cohesive.
- Rice vinegar- This is added to the sushi rice for a tangy taste.
- Shrimp tempura- You can make your own using this recipe, or save time by purchasing pre-made from Costco.
- Imitation crab flakes– This ingredient provides the ideal flakiness and crab taste for a sushi bake.
- Cream cheese– Opt for full-fat for added creaminess.
- Unagi sauce- Also referred to as eel sauce, this thick, sweet soy sauce is exceptional with sushi.
- Japanese mayonnaise-This sweet, tangy, custardy Kewpie mayo differs from American varieties, imparting authentic flavor and texture.
- Rice seasoning- This blend of seaweed and sesame seeds contributes wonderful flavor.
Add-ins and Substitutions
- Make your own Japanese mayo- If you can’t find Japanese mayonnaise, whisk together 3 tablespoons of regular mayo with 1 1/2 tsp. rice vinegar and 1/3 tsp. sugar until combined.
- Substitute the cucumber- Experiment with other crunchy vegetables, such as carrots or radishes. You can also use different cucumber types, like English or Persian, or add avocado.
- Use another protein- In addition to crab and shrimp, you can try salmon, ahi tuna, or yellowtail. Spicy crab or spicy tuna are also options.
- Add sesame oil- This ingredient adds a delightful flavor to sushi. Its rich, nutty profile is strong, so use sparingly.
How to Make Sushi Bake
- Clean the rice. Start by rinsing the rice in a fine-mesh sieve under cold water for about a minute, while mixing it around with a spoon.
- Cook the rice. Transfer the rice into a rice cooker with water and turn it on. When done, move the rice to a 13×9-inch greased baking sheet to prevent sticking.
- Cool. Pour seasoned rice vinegar over the warm rice, gently folding it in with a rice paddle to avoid mashing, then set aside to cool.
- Make the crab mixture. In a bowl, combine finely chopped imitation crab, diced shrimp tempura, Japanese mayo, softened cream cheese, and Sriracha. Mix thoroughly until well blended.
Pro Tip: Allow the cream cheese to soften before mixing; cold cream cheese won’t blend smoothly. Let it sit out until soft.
- Assemble the sushi bake. Evenly spread and press the cooled sushi rice into the baking sheet, then sprinkle with furikake. Follow by spreading the crab mixture over the rice.
- Broil. Put the assembled sushi bake in the oven and broil for 4 minutes.
- Prepare the spicy mayo. Mix Japanese mayo with Sriracha.
- Garnish the sushi bake. Once broiling is complete, drizzle the sushi bake with the spicy mayo, unagi sauce, and garnish with diced cucumber, furikake, and green onions if desired.
Recipe Tips
- Wash the rice: Ensure you thoroughly wash the rice prior to cooking to eliminate excess surface starch, which can lead to gummy rice.
- Incorporate rice vinegar into warm rice: Adding vinegar to hot rice enhances absorption. The acidity helps break down the starch, resulting in even fluffier rice when cooked.
- Compress the rice as it cools: Once the rice has cooled, compressing it into the baking sheet will better retain its shape, ensuring the sushi bake holds together when baked.
FAQs
What ingredients are in sushi bake?A sushi bake essentially features a deconstructed California roll in a casserole form. It layers rice, imitation crab, and sauces such as unagi and spicy mayo. You can personalize it with different seafood, sauces, and vegetables to vary the flavor and texture.
Should sushi bake be eaten cold?You can enjoy sushi bake either cold or warm from the oven; both options are delightful!
Serving Suggestions
This versatile Sushi Bake blends tangy, spicy, and sweet flavors beautifully. It pairs well with salads, sushi rolls, and other Asian-inspired dishes.
- Sushi: Serve this dish with a Salmon Skin Roll, Dynamite Roll, Spicy Salmon Roll, or California Roll Sushi Bowl.
- Salads: Complement it with a Spinach Salad, Cabbage Cucumber Salad, Salmon Potato Salad, or Broccoli Salad with Bacon and Cheese.
- Rice: Enjoy it with Wild Rice, Wild Brown Rice, Pork Fried Rice, or Hibachi Fried Rice.
- Asian-inspired dishes: Pair this recipe with Mongolian Beef, Grilled Honey Soy Salmon (VIDEO), 30-Minute Shrimp Chow Mein, or Teriyaki Chicken Wings.
Make This Recipe in Advance
Preparation: You can cook the sushi rice ahead of time and keep it covered on the counter for a few hours before assembling the sushi bake.
Storage: Keep the Sushi Bake in an airtight container in the refrigerator, where it will remain fresh for up to three days. Reheat in the microwave or oven until warmed through.
Freezing: It’s best to serve this dish fresh; freezing is not recommended, as the mayo, shrimp tempura, and cream cheese may lose their textures upon thawing.
More Delicious Sushi Options
-
Shrimp Tempura Roll Recipe -
Dynamite Roll -
Salmon Skin Roll -
Volcano Roll
Full Recipe Instructions
Easy Sushi Bake
This Easy Sushi Bake features creamy crab filling, spicy mayo, and sweet, tangy rice. You’ll love how simple and delightful it is.Course:
Appetizer, Main Course Cuisine:
Asian, Japanese Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings:
6 Calories:
434
kcal
Ingredients
For the Rice
-
2 cups dry Calrose Sushi Rice -
2 cups water -
1/4 cup seasoned rice vinegar Marukan
Crab mixture
-
16 oz imitation crab chopped into small pieces
10 cooked tempura shrimp, chopped (I buy mine premade from Costco)
1/2 cup Japanese mayonnaise
2 oz cream cheese
1 Tbsp sriracha
3 tablespoon furikake
Toppings
1/2 cup Spicy mayo
1-2 Tbsp Furikake
1/4 cup Unagi
Instructions
- Begin by preparing the sushi rice. Rinse the dry Calrose Sushi Rice in a fine-mesh sieve under cold water for around 1 minute, using a spoon to stir the rice as you rinse it.
- Transfer the rinsed rice to a rice cooker, add in the water, and switch it on. After the rice is cooked, move it to a rimmed baking sheet. Drizzle 1/4 cup of seasoned rice vinegar over the rice and carefully fold it in with a rice paddle. Allow it to cool.
- For the mixture with crab: In a bowl, combine the chopped imitation crab, tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 Tbsp sriracha.
- Mix all the ingredients together until well blended.
- Evenly layer and press the cooled sushi rice into the baking sheet. Then sprinkle 3 tablespoons of your chosen furikake over the rice.
- Distribute the spicy crab mixture on top of the rice and broil in the oven for 4 minutes.
- After broiling, drizzle some spicy mayonnaise and Unagi sauce over the sushi bake. Optionally, garnish with chopped cucumber, additional furikake, and green onions.
Notes
How to Store Sushi BakePlace the Sushi Bake in an airtight container in the refrigerator. It will remain fresh for up to three days. Reheat it in either the microwave or the oven until it’s warmed through.
Nutrition
Calories:
434
kcal
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