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The Best Sushi Bake
Alyssa

The Best Sushi Bake

Try the Best Sushi Bake: a creamy, savory casserole with sushi rice, spicy mayo, seafood, and toppings. An easy, oven-baked take on sushi.
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Ingredients Method

Ingredients
  

  • 2 cups sushi rice uncooked: The foundation of your sushi bake sushi rice is sticky and slightly sweet, creating the perfect base for layering flavors.
  • 2 1/2 cups water: Essential for cooking the rice to the perfect texture ensuring it retains its slight stickiness.
  • 1/4 cup rice vinegar: Adds a light tangy flavor that enhances the overall dish and balances the richness of the seafood layer.
  • 2 tbsp sugar: Helps to create a subtly sweet flavor in the rice complementing the savory elements of the bake.
  • 1 tsp salt: Essential for flavor bringing all the ingredients together harmoniously.
  • 1/2 lb cooked shrimp chopped into small pieces: Provides a fresh succulent element, making the dish hearty and flavorful.
  • 1/2 lb imitation crab shredded: Adds a sweet and delicate seafood flavor perfect for those who enjoy the taste of crab without the price tag.
  • 6 oz cream cheese softened: Contributes to the creamy texture of the seafood layer binding all the flavors together.
  • 1/2 cup Japanese mayonnaise: Kewpie mayonnaise is recommended for its rich flavor enhancing the overall creamy profile.
  • 2 tbsp sriracha optional, for spice: Introduces a kick of heat that elevates the dish, making it more exciting for those who enjoy spicy food.
  • 2 tbsp soy sauce: Adds a savory depth to the seafood mixture enriching the overall taste.
  • 1/2 cup caramelized onions: Brings a sweet and savory richness boosting the umami flavor of the dish.
  • For the Toppings: Include Japanese mayonnaise or spicy mayonnaise sriracha or unagi sauce for drizzling, furikake seasoning, and thinly sliced green onions or sesame seeds for garnishing.

Method
 

  1. Cook Sushi Rice: Rinse 2 cups of sushi rice thoroughly in cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a rice cooker or a pot with a lid. Cook according to instructions, then let sit, covered, for 10 minutes. In a separate bowl, mix 1/4 cup of rice vinegar, 2 tbsp of sugar, and 1 tsp of salt until dissolved; gently fold this mixture into the hot rice.
  2. Make the Seafood Layer: In a bowl, combine 1/2 lb of chopped cooked shrimp, 1/2 lb of shredded imitation crab, 6 oz of softened cream cheese, 1/2 cup of Japanese mayonnaise, 2 tbsp of sriracha (if desired for spice), 1/2 cup of caramelized onions, and 2 tbsp of soy sauce. Mix until creamy and well combined. Preheat your oven to 375°F.
  3. Assemble the Dish: Spread the cooked sushi rice evenly into a greased baking dish. Layer the creamy seafood mixture on top and sprinkle generously with furikake seasoning. Drizzle with additional Japanese mayo and sriracha.
  4. Bake: Place the dish in the preheated oven and bake for 15-20 minutes until bubbly and slightly golden on top. Once done, let it cool for a few minutes before serving.
  5. Serve: Scoop into nori sheets or serve directly from the dish, enjoying the delightful layers of flavors!