Sushi Bake is the latest gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.
What's the hype all about?
We all know that Japanese food is well-loved by Filipinos, so it is not surprising that this deconstructed version of Sushi suddenly became a favored and in-trend dish. It has all the components of the scrumptious sushi roll but is baked in a casserole pan!
I also found that making this casserole baked version is much more cook-friendly and less intimidating compared to making rolled Sushi where you have to use a bamboo rolling mat. With this version, all you have to do is scoop a portion and wrap it in a small piece of roasted seaweed or nori sheet to eat.
About the Ingredients
Sushi Rice- this is white rice mixed with Japanese vinegar, salt and sugar. Though it is highly recommended to use short-grain rice, I find that Jasmine and Dinorado work as well. As long as your rice does not end up fluffy and loose, you can use it.
Furikake-is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since it was a bit challenging for me to find one in the supermarket, I just made one myself! I used roasted sesame seeds, Korean roasted seaweed flakes, and some salt and sugar.
If you are feeling more adventurous, you can explore by adding Tobiko or Flying fish roe. These are fish eggs that are a vivid red-orange in color and has a salty taste and crispy texture. It can be added as a topping for baked sushi.
Korean Roasted Seaweed - It is very similar to the regular Nori used for sushi but they are crunchier and normally seasoned. You can buy them as small sheets or bits mixed with sesame. I recommend using this instead of regular nori because the later is chewier. But if all you have is nori that would be fine too. You can also roast it yourself, by brushing one side of the nori with a bit of sesame oil and sprinkle with salt. Stack them up and roll together. Next is to roast them in a pan one by one until it turns green and crispy.
If this Japanese Sushi Bake put you in a mood for more Asian inspired recipes, you can try these next!
Sushi Bake California Maki
Recipe Video
Ingredients
SUSHI RICE
- 4 cups freshly cooked rice
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
FURIKAKE
- ½ cup sesame seeds
- ½ cup Korean roasted seaweed crumbled or cut into small bits
- 1 teaspoon salt to taste
- 1 teaspoon sugar to taste
CREAMY TOPPING
- 1 big ripe mango diced
- 1 medium cucumber diced
- 2 cups Kani shredded or cut into chunks
- 200 grams cream cheese
- ¼ cup Japanese mayonnaise
- 1 tablespoon Sriracha - adjust as desired
- salt to taste
- 20 sheets Korean roasted seaweed sheets - or use nori sheets
Instructions
SUSHI RICE
- Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
- Pour the mixture to the freshly cooked rice and toss until evenly distributed.
FURIKAKE
- Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar
CREAMY TOPPING
- In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
- Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
BAKED SUSHI ASSEMBLY
- In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
- Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
- Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.
Gwen says
The best baked shushi!
Ethel Sablayan says
This was my first time to make bake sushi, and my family loved it. Thank you for your easy to follow bake sushi recipe. And oh the taste? It is so delicious, craving satisfied
D says
Love this recipe. Made a tiktok version before and it was just ok. Yours was DELICIOUS. Used canned tuna instead of imitation crab.
Question : if I wanted this to fit in a 9x13 pan to the same thickness as the original 8x6, would I x1.5 or x2 the recipe? Thx.
Bebs says
Glad you like it, D. Make it double for a 9x13 pan.
Ceci says
Great recipe! It is awesome fresh. But how can we prep the left overs for the next day to avoid the rice getting crunchy?
Bebs says
Hi Ceci, normally I will not recommend refrigerating rice as it easily dries out. But maybe if you cover the pan with plastic wrap then place it in the fridge.
Joey says
So delicious and very easy to make! Yum yum yum...
Ambie says
Thanks! Great recipe! Big hit
Eve Ashford says
Fantastic! I will be making this for New Year 2022 celebration!
Anne says
My first take on the hyped sushi bake, and it was great! Thank you for sharing another wonderful recipe!
Bebs says
Happy that you like it, Anne.
Michelle says
Hi. Thank you for the recipe! Btw, can I use regular vinegar? And can I add quickmelt cheese?
Bebs says
Yes and yes, Michelle. Enjoy!
Tessa says
Taste so yummy. I love it.
Faye says
I made it now for the first time and wow! Taste good‼️😃 thank you for the recipe😃💪
Maureen says
Hi. Is 4 cups of rice after or before cooking it?
Btw, love your crispy pata recipe. The lye water really works.
Bebs says
Hi Maureen, that is cooked rice already. But you can still adjust it depending how much rice you like.
Sandman says
EXCELLENT RECIPE! I’ve made it several times.
Judy says
Thank you for the recipe. My sister used this and started selling baked sushi this May. I think hers is the best in town because there's a lot of good feedbacks and repeat orders. But now that the mango season is almost over, what is a good susbstitute for it?
Vanessa says
Awesome!
My absolute ‘go-to’ when I need something easy and delicious. Even the pickiest of eaters will devour this dish.
Bebs says
Thank you for your kind words, Vanessa.
Tes says
Hi! Can i pre-make it a day ahead and just bake it next day?
Bebs says
Sure you can, Tes.
ES says
What type of cream cheese to use? The spread or the brick?
Bebs says
You can use any of the two but the spread is easier to work with. Hope you like it.
Joy says
Can i use ranch dressing instead of Japanese mayo?
Bebs says
I have not tried it so I am not sure if it will work well. You can use regular mayo too.
Irish says
Can i substitute rice vinegar with apple cider vinegar?
Bebs says
Yes, you can.