Get ready to revolutionize your weeknight dinner routine with the incredible sushi bake! Imagine all the delightful flavors of your favorite sushi roll, baked into a warm, shareable casserole that’s ridiculously easy to make. No rolling skills required, just pure, unadulterated sushi goodness, perfect for parties, family meals, or a cozy night in.
This "deconstructed sushi" is an absolute crowd-pleaser, delivering layers of perfectly seasoned sushi rice, a creamy, savory seafood topping, and a sprinkle of crunchy furikake. Serve it with crisp nori sheets, fresh avocado, and cucumber, and watch it disappear. It’s comforting, vibrant, and surprisingly simple, proving that gourmet flavors can absolutely be achieved in your home kitchen!
Ingredients
- 3 cups Japanese short-grain rice
- 3 cups water (for cooking rice)
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 8 ounces imitation crab (kani), shredded
- 1 (14.75 ounce) can salmon, drained and flaked (or 1 lb cooked salmon fillet)
- 1/2 cup Kewpie mayonnaise (or your favorite regular mayonnaise)
- 2 tablespoons cream cheese, softened
- 1-2 tablespoons sriracha (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons furikake, plus more for topping
- 2 tablespoons green onions, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- Nori seaweed snacks or full sheets, cut into squares (for serving)
- Avocado slices, cucumber slices (optional, for serving)
Instructions
- Prepare the Sushi Rice: Begin by rinsing the Japanese short-grain rice under cold water until the water runs clear. Cook the rice according to your rice cooker's instructions or on the stovetop with 3 cups of water. Once cooked, transfer the hot rice to a large, shallow bowl.
- Season the Rice: In a small saucepan, gently heat the rice vinegar, granulated sugar, and salt over low heat, stirring until the sugar and salt have fully dissolved. Pour this warm seasoning mixture evenly over the hot rice. Using a rice paddle or spoon, gently fold the mixture into the rice until thoroughly combined. Be careful not to mash the grains. Allow the seasoned rice to cool slightly while you prepare the topping.
- Create the Kani Salmon Mixture: In a separate medium-sized bowl, combine the shredded imitation crab, flaked salmon, Kewpie mayonnaise, softened cream cheese, sriracha, soy sauce, and sesame oil. Mix all the ingredients until they are well incorporated and creamy. Stir in 2 tablespoons of furikake.
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Layer the Rice Base: Evenly press the cooled, seasoned sushi rice into the bottom of the prepared baking dish, creating a firm and compact layer.
- Add the Topping Layer: Carefully spread the kani salmon mixture over the rice layer, ensuring it covers the rice from edge to edge.
- Bake to Perfection: Sprinkle a generous amount of additional furikake over the top of the seafood mixture. Bake for 15-20 minutes, or until the top is lightly golden brown and bubbly around the edges.
- Garnish & Serve: Remove the sushi bake from the oven. Garnish with chopped green onions and toasted sesame seeds immediately. Let it cool for a few minutes before serving.
- Enjoy with Nori: To serve, scoop generous portions onto plates. Encourage everyone to wrap the sushi bake in squares of nori seaweed, adding avocado and cucumber slices for extra freshness if desired. Enjoy warm!
Expert Tips
Perfecting Your Rice
The foundation of a great sushi bake is well-cooked, perfectly seasoned sushi rice. Don't skip rinsing the rice – it removes excess starch, leading to fluffier grains. When adding the vinegar mixture, fold it in gently to avoid mashing the rice. The goal is separate, glossy grains that are slightly sticky.
Customize Your Topping
While the kani and salmon combination is classic, feel free to experiment! Cooked shrimp, shredded chicken, or even finely diced firm tofu can make excellent additions. Adjust the sriracha level to your preference, or add a dash of chili garlic sauce for extra kick. A sprinkle of masago or tobiko on top before baking also adds a lovely pop of color and texture.
Serving Suggestions
For an authentic experience, offer a variety of fresh accompaniments alongside your nori sheets. Thinly sliced cucumber, fresh avocado, pickled ginger, and extra soy sauce or sriracha mayo can elevate each bite. Make it a fun, interactive meal by setting everything out and letting guests build their own perfect wraps!
Storage Information
Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm portions in the microwave or a preheated oven until heated through. Be aware that the texture of the rice may become slightly firmer after refrigeration, but the flavors will still be delicious!
There you have it – your new favorite way to enjoy all the vibrant flavors of sushi, without any of the fuss! This sushi bake is truly a game-changer, bringing gourmet comfort right to your dining table. So go ahead, whip up a batch, gather your loved ones, and prepare for an explosion of flavor that’s sure to become a cherished family favorite. Happy baking!
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