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    You are here: Home / Baking Recipes / Sushi Bake

    by Jenalyn Rose Forbes · published: Jun 7, 2020 · updated: Jun 7, 2020

    Sushi Bake

    Jump to Recipe Print Recipe

    Sushi Bake is a new exciting way to eat your favorite Japanese dish. It is a deconstructed sushi roll, baked on a tray like a casserole.

    sushi bake

    This delicious dish is simple, fast and great for family meal or potluck parties. You do not need to be an expert to make it, all you need is a baking tray, mixing bowl and a spatula.

    Ingredients (tips and substitute)

    Like any sushi, this dish is very versatile. You can almost use any ingredients you want. For this recipe, I used the following:

    • Sushi rice - you can buy this Japanese rice in most groceries and Asian stores. Follow the packaging instruction for the ratio of rice to water, rinse it three to five times. If the water remains cloudy, keep washing and rinsing until the water is clear.
    • Rice wince vinegar and sesame oil - it is important to add these seasonings to the sushi rice. Once you add it to the rice, it may look too wet. Keep on stirring and the rice will dry out as it cools.
    • Salmon - season the salmon with salt and pepper then bake it for 8-10 minutes at 200°C or 392°F. Shred the salmon using two forks.
    • Imitation crab meat - it is less expensive and more accessible than the real crab meat. I got mine for $3.50 AUD for ½ kilo in the seafood section of the grocery store.
    • Cream cheese - I use 1 block of Philadelphia cream cheese, I feel like you cannot go wrong with this ingredient if you are making sushi.
    • Kewpie mayonnaise - a special Japanese mayo, thicker and creamier.
    • Sriracha sauce - It adds a little bit spice and gives bright orange color to the sushi.
    • Furikake seasoning - a combination of chopped seaweed and sesame seed meant to be sprinkled on Japanese food.
    • Avocado - I thought of adding some green would give more color to this meal. I happen to have avocados on my kitchen counter so I included them.
    • Roasted Seaweeds - it's a thin crispy seaweed or nori sheet, that holds the sushi together.

    Let's start making it

    Start by washing, rinsing and cooking the rice, follow the instruction on the rice packaging or scroll up for the tips on how to cook the sushi rice. Once cooked, transfer on a baking tray, season it with rice wine vinegar and sesame seed oil. Finding the right balance is the best way to make sushi bake.

    • sesame seed oil
      Add 1 tbsp of sesame seed oil
    • rice wine vinegar in sushi rice
      Add ¼ cup rice wine vinegar

    Season the salmon with salt and pepper, put a teaspoon of olive oil to avoid it from sticking on the tray. Bake for 8-10 minutes at 200°C or 392°F. Using two forks, shred it and set aside.

    • bake salmon
      Bake salmon at 200°C or 392°F for 8-10 minutes.
    • Shredded Salmon
      Shred the salmon using two forks.

    In a large bowl, cream the cream cheese until soft and fluffy. Combine it with baked salmon, crab meat, mayonnaise and Sriracha sauce. Place the mixture on top of the cooked rice. Bake 15 minutes at 180°C or 356°F. You want the top to be lightly brown.

    • imitation crab
      Combine baked salmon and imitation crab
    • sriracha sauce
      Add the cream cheese, mayonnaise and sriracha sauce.
    • Mix all together
      Mix all together until well blended.
    • Put the mixture on top of the rice.
    • Bake 15 minutes at 180°C or 356°F
    • Top with sliced avocado

    How to Store?

    The sushi rice can be made ahead, pour the seasonings into the rice, stir and put inside the fridge overnight.

    Once it is baked, allow it to cool completely, cover with aluminum foil and put inside the refrigerator for up to 3 days.

    How to Serve Sushi Bake?

    It's very easy to serve this mouth-watering deconstructed sushi on a baking tray. Just do not forget to serve the roasted seaweeds as this will hold the sushi together. Scoop a heaping tablespoon of the sushi and put it on top of the nori sheet, wrap and eat!

    • Scoop sushi bake
      Scoop a heaping tablespoon of sushi bake
    • sushi bake with seaweeds
      Wrap it with roasted seaweeds

    If you don't have an oven or don't like carrying hot food for a potluck party, then you don't really have to bake it. Although, as the title of the dish itself, bake it to experience a different kind of sushi. Serve it hot or cold, it's completely up to you!

    Vegetarian Option

    As I mentioned earlier, you can choose other ingredients for this recipe. To make it a vegetarian dish, replace the salmon and imitation crab meat with shitake mushrooms, cucumber, carrots, spinach or tofu. Instead of using regular mayonnaise or kewpie mayo, use spicy vegan mayo and soy sauce.

    sushi bake recipe

    Sushi Bake Recipe

    Jenalyn Rose Forbes
    Sushi Bake is a deconstructed sushi roll on a baking tray. It is packed with salmon, imitation crab meat, mayonnaise, sriracha sauce, furikake and avocado. Try this recipe and be delighted with this mouth-watering Japanese dish.
    4.44 from 213 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Japanese
    Servings 6
    Calories 672 kcal

    Ingredients
      

    Sushi Rice

    • 2 cups sushi rice
    • 3 cups water
    • ¼ cup rice wine vinegar
    • 1 tbsp sesame oil

    Bake Salmon

    • 280 g salmon 2 portions
    • salt and pepper
    • 1 tsp olive oil

    Sushi Bake

    • 1 cup imitation crab meat shredded
    • 250 g cream cheese 1 block, softened at room temperature
    • ¼ cup mayonnaise
    • 2 tbsp sriracha sauce
    • roasted seaweeds

    Toppings

    • 2 small avocado sliced
    • sriracha sauce
    • kewpie mayonnaise
    • furikake seasoning

    Instructions
     

    • Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker, follow the packing instruction. Once the rice is cook, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.
    • On a baking tray, place the salmon and season with salt and pepper. Put a little bit of olive oil so it won't stick on the tray. Bake for 8-10 minutes at 200°C or 392°F. Once cooked, shred the salmon using a fork and set aside.
    • Using an electric hand-held mixer, beat the cream cheese until soft and fluffy.
    • In a large bowl, combine the salmon, imitation crab meat, cream cheese mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 15 minutes at 180°C or 356°F until the top is lightly browned.
    • Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some furikake seasoning.
    • To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy!

    Video

    Nutrition

    Calories: 672kcalCarbohydrates: 64gProtein: 19gFat: 37gSaturated Fat: 12gCholesterol: 79mgSodium: 512mgPotassium: 665mgFiber: 7gSugar: 3gVitamin A: 676IUVitamin C: 10mgCalcium: 65mgIron: 2mg
    Keyword sushi bake, sushi bake salmon

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    Reader Interactions

    Comments

    1. DG says

      May 21, 2022 at 1:27 am

      How many cups of cooked rice do you use? I'm using medium grain rice and instructions are slightly different and yields different amount.

      Reply
      • Jenalyn Rose Forbes says

        May 25, 2022 at 7:38 pm

        The measurement of the rice does not really matter you can put based on your preference do not overthink the measurements cook with your heart

        Reply
    2. Fiona says

      April 06, 2022 at 11:55 am

      5 stars
      Look, I didn’t have a lot of the ingredients and it still turned out so good! Can’t imagine how good it would have been if I made it the way it was intended! Didn’t have cream cheese or crab, so I used extra salmon and a mix of yogurt and kewpie mayo. I also added some fresh ginger and a bit of wasabi to the salmon mixture. 10/10 will absolutely make this again!

      Reply
    3. Faye says

      February 24, 2022 at 2:32 am

      I've also always used sour cream.

      Reply
    4. Shannon B says

      January 09, 2022 at 2:39 pm

      5 stars
      I've been excitedly looking for the ingredients to make this and today was successful! So good! Leftovers will be sushi-ritos for lunch tomorrow. Ty so much for this recipe

      Reply
    5. G.Malfant says

      October 31, 2021 at 6:02 am

      5 stars
      I make this for a lot of parties and potlucks and it is always a hit. Thanks for a great easy recipe

      Reply
    6. shiela says

      November 29, 2020 at 5:46 pm

      hi. may i know if any substitute for furikake? i'm trying to find it here in our place but no luck. thanks

      Reply
      • Shannon says

        January 09, 2022 at 2:37 pm

        3 stars
        Look at your local World Market if you have one. That's where I found it and kewpie mayo.

        Reply
    7. Lhena says

      October 07, 2020 at 11:08 am

      Magkano kaya ang size nyan?

      Reply
    8. larz says

      September 21, 2020 at 3:33 am

      Can we add other cheese po ba aside sa cream cheese? What's the best cheese po that goes with the cream cheese?

      Reply
      • Audrey Pastones says

        October 24, 2021 at 7:55 am

        I use sour cream

        Reply
    9. Tiff says

      August 12, 2020 at 4:34 pm

      Hi! May I know the approx size of your serving/baking tray for this recipe?

      Reply
    10. Alexis says

      July 31, 2020 at 9:09 am

      How would you got about using soft shell crab in this recipe?

      Reply
    11. VICTOR TABAO says

      July 29, 2020 at 10:30 am

      5 stars
      Salamat po mam at nakita at napanood namin kung papaano gumawa ng bake sushi sa tulong ng website nyo.nakakatakam.

      Reply
    12. Lyssa says

      July 26, 2020 at 10:06 am

      Hello,
      What is the recommended serving size per person?

      Reply
      • Shannon B says

        January 09, 2022 at 2:38 pm

        3 stars
        I used a 9x12 roughly and it was perfect.

        Reply
    13. Kristine says

      July 13, 2020 at 1:02 pm

      5 stars
      Thanks for sharing your recipe. It was so easy to follow even for a person with amateur kitchen skills! Family loved it!

      Reply
      • jaimee says

        July 25, 2020 at 10:51 pm

        Hi po, how long you can keep the mixture? Pwede rin po ba ito i-freeze? Thank you!

        Reply
    14. Noami Mulingbayan says

      July 07, 2020 at 10:27 am

      If sushi rice is not available in your area(province,) what is the best substitute. Tnx

      Reply
      • Niq says

        July 09, 2020 at 1:06 pm

        After cleaning the rice, you can let the Uncooked rice steep in water first for 30 minutes then throw away the water. Put the regular amount of water you need For the rice then cook

        Reply
      • Heather Earle says

        January 08, 2022 at 5:55 am

        Any short grain rice. Just make sure you rinse it until the water comes clear.

        Reply
    15. Irma A Gulinao says

      July 05, 2020 at 1:42 am

      Hi po. How do you reheat this sushi bake, oven pa din?

      Reply
    16. Lala says

      July 04, 2020 at 4:14 pm

      Hi Jen! Is the 672kcal the entire tray or per serving? Thanks!

      Reply
      • Addis says

        August 16, 2020 at 2:19 pm

        Hi! May I know the size of your baking tray per serving of 6,12 and 18?

        Reply
    17. Sharon says

      June 29, 2020 at 7:08 pm

      hello, just wanted to confirm is it 2 US standard cup of uncooked rice?

      Reply
    18. Babylyn Templomuevo says

      June 27, 2020 at 9:40 pm

      5 stars
      Salamat po.. Kasi natuwa po ako dahil f pa ako nakakatikim ng ganitong food ngayon alam ko na po dahil sa inyong website.. More power po..

      Reply
    19. GENA says

      June 15, 2020 at 7:08 pm

      5 stars
      Hi Jen, How long will it last from the day you made it? Thank you 😊 I'm planning to sell it sana para mailagay ko ung kelan ang best before date 😊

      Reply
      • Jenalyn Rose Forbes says

        June 15, 2020 at 11:22 pm

        2-3 days shelf-life

        Reply

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    Jenalyn Rose Forbes, Food Blogger

    Hi I am Jen

    I so love it when I see my family smile after cooking a delicious meal for them and I am sure plenty of Mom's out there will feel the same way too. This is why I started this blog.

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