This Simple Sushi Bake is packed with flavor, featuring a creamy crab topping, crunchy shrimp tempura, and zesty mayo. It’s an ideal recipe for crafting homemade sushi effortlessly, allowing you to savor all the elements you appreciate about sushi.
If you like this recipe, consider trying our Shrimp Tempura California Roll and crispy Shrimp Tempura.
Recipe Details
This dish is not only incredibly tasty but also a fantastic way to create sushi at home. A Sushi Bake is a deconstructed version of a sushi roll, incorporating all the flavors you love: tangy sushi rice, seasoned crab filling, and a topping of spicy mayo.
- TASTE: This Sushi Bake is tangy, rich, umami, and spicy, boasting all the best flavors. The sweetness of Japanese mayonnaise is delightful.
- TEXTURE: The combination of crunchy cucumber, crisp shrimp tempura, and rich cream cheese provides a satisfying texture in each bite. It’s highly addictive.
- TIME: The preparation takes just 35 minutes.
- EASE: Prepared in a baking dish, it’s easy to serve to larger groups. This recipe is straightforward and an excellent way to enjoy sushi at home.
What You’ll Need
Ingredient Notes
- Sushi rice: A short-grain rice that’s sticky, helping the bake hold together.
- Rice vinegar: Used in the sushi rice for a tangy kick.
- Shrimp tempura: You can make your own using this recipe or buy premade from Costco for convenience.
- Imitation crab flakes: This ingredient offers the best texture, flaky and full of crab flavor.
- Cream cheese: Opt for full-fat for added creaminess.
- Unagi sauce: Also called eel sauce, this thickened soy sauce provides a delightful sweet and savory flavor paired with sushi.
- Japanese mayonnaise: Distinctly sweet and creamy, this kewpie mayo differs from American mayo and lends authentic flavor and texture.
- Rice seasoning: This mixture of seaweed and sesame seeds enhances the dish’s flavor.
Add-ins and Substitutions
- Homemade Japanese mayo: If you can’t find Japanese mayonnaise, mix 3 tablespoons of regular mayo with 1 1/2 tsp. rice vinegar and 1/3 tsp. sugar until smooth.
- Cucumber alternatives: This recipe works well with other crunchy veggies like carrots or radishes. Feel free to use different types of cucumbers or include avocado.
- Diverse proteins: In addition to crab and shrimp, you can opt for salmon, ahi tuna, or yellowtail, or substitute with spicy crab or spicy tuna.
- Sesame oil: Adds a wonderful flavor to sushi; just a small amount goes a long way due to its potent, nutty essence.
How to Make Sushi Bake
- Rinse the rice. Begin by rinsing the sushi rice in a fine-mesh sieve under cold water for about a minute, ensuring you stir it around with a spoon.
- Cook the rice. Place the rinsed rice in a rice cooker with water and start it. Once cooked, transfer it to a buttered 13×9-inch rimmed baking sheet to prevent sticking.
- Cool the rice. Drizzle the seasoned rice vinegar over the hot rice and gently fold it in with a rice paddle. Allow it to cool.
- Create the crab mixture. In a bowl, combine finely chopped imitation crab, chopped shrimp tempura, Japanese mayo, softened cream cheese, and Sriracha. Blend well.
Pro Tip: Allow the cream cheese to soften to make it easier to blend. Cold cream cheese won’t mix smoothly; leave it out to soften.
- Assemble the sushi bake. Spread the cooled sushi rice evenly in the baking sheet, pressing it down. Sprinkle furikake on top, then layer the crab mixture over the rice.
- Broil. Place the sushi bake in the oven and broil for four minutes.
- Prepare the spicy mayo. Mix Japanese mayo with Sriracha and stir until combined.
- Garnish the sushi bake. After broiling, drizzle the sushi bake with spicy mayo and unagi sauce, and add chopped cucumber, furikake, and green onion for garnish, if desired.
Recipe Insights
- Rinse the rice: Prior to cooking, ensure you wash the rice thoroughly to eliminate surface starch that could make it gummy during cooking.
- Incorporate rice vinegar into heated rice: Hot rice absorbs vinegar more effectively. The acidity helps break down the starch, resulting in a fluffier and more absorbent texture.
- Compress the cooled rice: Once the rice has cooled, compressing it in the baking sheet helps maintain its shape during cooking, ensuring the sushi bake holds together well.
Frequently Asked Questions
What ingredients are in sushi bake?Sushi bake is essentially a deconstructed California roll, layered in a casserole dish. It consists of rice, imitation crab meat, and sauces such as unagi and spicy mayo. You can add various seafood, sauces, and vegetables to customize the flavor and texture, resulting in numerous variations.
Is sushi bake meant to be served cold?Sushi bake can be enjoyed either cold or warm straight from the oven. Regardless, it’s delightful!
Serving Ideas
This Sushi Bake is a flexible dish that blends tangy, spicy, and sweet elements, making it a perfect companion to salads, sushi rolls, and other Asian-themed meals.
- Sushi: Enjoy this dish alongside 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: Pair it with Wild Rice, Wild Brown Rice, Pork Fried Rice, or Hibachi Fried Rice.
- Asian-inspired dishes: Serve alongside Mongolian Beef, Grilled Honey Soy Salmon, 30-Minute Shrimp Chow Mein, or Teriyaki Chicken Wings.
Preparation Ahead of Time
Making ahead: You can prepare the sushi rice in advance and keep it covered at room temperature 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 it in the microwave or oven until thoroughly warmed.
Freezing: For the best experience, this dish is best enjoyed fresh, so freezing is not recommended. The texture of the mayo, shrimp tempura, and cream cheese may become compromised upon thawing.
Additional Delicious Sushi Recipes!
- Shrimp Tempura Roll Recipe
- Dynamite Roll
- Salmon Skin Roll
- Volcano Roll
Shrimp Tempura Roll Recipe
Dynamite Roll
Salmon Skin Roll
Volcano RollComplete Recipe Instructions
Simple Sushi Bake
This Simple Sushi Bake features a creamy crab filling, spicy mayo, and sweet tangy rice. You will appreciate its straightforward preparation and delicious taste.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
-
▢ 10 cooked tempura shrimp, chopped (I usually buy mine pre-prepared 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. To rinse the rice, place the dry Calrose Sushi Rice in a fine-mesh sieve and wash it under cold water for about a minute, stirring the rice with a spoon.
- Transfer the rinsed rice into a rice cooker, add the appropriate amount of 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 gently mix it in using a rice paddle. Allow it to cool.
- For the crab mixture: In a mixing bowl, add the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 Tbsp sriracha.
- Stir everything together until thoroughly mixed.
- Evenly distribute and press the cooled sushi rice into the baking sheet. Next, sprinkle 3 tablespoons of your chosen furikake over the rice.
- Spread the spicy crab mixture on top of the rice and broil in the oven for 4 minutes.
- After the sushi bake is finished, drizzle it with spicy mayonnaise and unagi sauce. Optionally, top with chopped cucumber, furikake, and green onions.
Notes
How To Store Sushi BakeKeep the Sushi Bake in an airtight container in the refrigerator. It will remain fresh for up to 3 days. Reheat it in the microwave or oven until fully warmed.
Nutrition
Calories:
434
kcal
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