Sushi Bake

I love making sushi at home, especially when I have friends over, but it can be time-consuming and takes little practice to get it right. This Sushi Bake recipe, however, is the perfect way to achieve the Japanese flavors you know and love without the hassle and it tastes amazing! I first came across sushi bakes a few years ago on TikTok and just had to give them a go. Various recipes have been around for a while, but they became trendy again during lockdown when we were all searching for creative dishes to break up the cycle of yet another pasta night. After much experimentation and lots of flavor fusions, this crab and salmon combo is definitely my favorite.

Sushi has become one of the most popular and beloved dishes worldwide, moving beyond its Japanese origins to become a global culinary phenomenon. From high-end restaurants to casual takeout spots, sushi is enjoyed by people of all cultures for its delicate flavors, fresh ingredients. Sushi is super versatile with options ranging from traditional nigiri and sashimi to creative rolls with fusion flavors to suit all tastes, even kids love it!
I’ve eaten sushi all around the world, and while the best is obviously in Japan, the U.S. has some of the best sushi chefs in the world. Places like Sushi Nakazawa in NYC and Sushi Ginza Onodera in L.A. are known for their incredible omakase experiences, where chefs meticulously prepare each piece in front of you, showcasing the artistry and precision of Japanese sushi-making

My favorite sushi is definitely the classic nigiri, particularly tuna and salmon. There’s something about the simplicity of fresh, high-quality fish paired with perfectly seasoned rice that makes each bite melt in your mouth. As far as pairings go, wines like Sauvignon Blanc or Riesling can provide fruity, acidic notes that balance the richness of the fish. For an authentic non-alcoholic option, green tea, known as agari in sushi restaurants, is a perfect accompaniment, offering a clean and refreshing contrast to the rich sushi flavors.

This Sushi Bake is a fun and easy twist on traditional sushi, bringing together the delicious flavors of salmon, imitation crab, and umami sauce in a baked casserole form. Perfect for serving a crowd, this dish is layered with sushi rice, nori sheets, and a creamy seafood mixture, then topped with yummy sauce, unagi sauce, avocado, and sesame seeds for that classic sushi experience. If you want to splash out, you can add real crab to this dish in place of imitation crab for a richer, more indulgent dinner. Shrimp and scallops also work well if you like to cook with what’s on offer at your local fishmongers.

One-tray dishes are a fantastic solution for easy, flavorful meals that require minimal cleanup; just the ticket after a long day at the office or when hungry children are looking for a quick dinner. The first time you make this Sushi Bake you may feel there are too many steps but once you get used to preparing the rice it’s a really easy dish to make.

If you’re salivating at the thought of this dish, you can be enjoying it in under an hour, it’s that easy. I love how this recipe takes the complexity out of rolling sushi but provides the flavors you know and love from your favorite sushi restaurant. Serve it with extra nori sheets for scooping, and enjoy a dish that’s perfect for your next family gathering or potluck.

Prep time: 15 minutes
Cook time: 27-32 minutes
Servings: 10

Ingredients sushi rice:

1 ½ cup sushi rice
2 cups water
2 tbsp rice vinegar
1 tbsp granulated sugar

Ingredients Sushi Bake:

6 oz salmon
6 oz imitation crab
2 packs of snack nori sheets (1 pack contains 10 sheets)
1 avocado
1 scallion
4 tbsp yummy sauce (also known as yum yum sauce)
3 tbsp unagi sauce
1 tbsp furikake
½ tbsp black sesame seeds
¼ tbsp salt

Instructions:

Preheat your oven to 375 degrees Fahrenheit.
Wash the sushi rice in cold water at least 5 times, or until the water runs clear. Then let it soak in cold water for 10 minutes.

Bake the salmon in the preheated oven at 375 degrees Fahrenheit for 15-20 minutes. Afterward, let it cool for a few minutes. Alternatively, you can cook the salmon in an air fryer for about 12-15 minutes.

Drain the soaking water from the sushi rice. In a pot over high heat, add the sushi rice and 2 cups of clean water. Bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 14 minutes. Remove from heat and allow it to cool.

Shred the imitation crab and cut it into smaller chunks.
When the cooked salmon has cooled, shred it and place it in a bowl along with the shredded imitation crab.

Add half of the yummy sauce and the salt to the bowl. Mix until well combined.

In a 9×13 casserole dish, spread the cooked sushi rice evenly. Sprinkle rice vinegar and granulated sugar over the rice and mix it in. Press the rice down into the casserole dish.

Cover the rice with 10 nori sheets.

Spread the shredded salmon and imitation crab mixture over the nori sheets and press it down.

Bake in the oven for about 10 minutes, then roast for an additional 1-2 minutes. Remove from the oven and let it cool for at least 10 minutes.
Add toppings to your sushi bake. Drizzle unagi sauce and the remaining yummy sauce. Sprinkle furikake, black sesame seeds, sliced scallions, and avocado.