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
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.
Can i substitute rice vinegar with apple cider vinegar?
Yes, you can.
Great Recipe!
I have tried it and its very delicious....the first time I tried this dish was when I was in Manila....your recipe is much much better. Though I had to be creative with the cream cheese. My craving striked late and I did not had the time to go to the grocery store. So I mashed a soft white cheese and blend it with a little milk with dash of caster sugar (just to achieved the consistency of a cream cheese and its flavor)...nevertheless it tasted great!....
thak you so much!
Wow! That is very resourceful and creative, Jeanne. I am happy that you like it!
Does no one realize that you forgot to mention imitation crab anywhere in the actual recipe?
You mean the Kani? It is right there under Creamy Topping> steps 2.
Great recipe! I had no cream cheese, so used generic mayo but added some rice vinegar and sugar to make it more like Jap mayo. Didn't have mango or cucumber so used apple instead. Don't have sriracha so just used BBQ sauce. Worked perfect. It's avocado season here in the Pacific so I chucked that on top and it is *chefs kiss* divine!
Wow! Sounds amazing, maybe I should make it as a different version😉. Thanks for sharing it here, Kim.
i tried the recipe today and it was really super delicious! may boyfriend liked it so much 🙂 do you have any tips how the sushi rice will stay firm? medyo buhaghag sya nung after baking at nung nilagay na namin sa nori. Thank youuu
Hi Maritess, try adding more water while cooking the rice. Rice grains have different water absorption depending on the variety and the age of the rice.
Loved it! Made it with canned salmon as I am allergic to crab (even imitation). It is a really good recipe and I will make it again. Thanks for the very helpful video too!
Glad you like it, Jessica.
Thank you for sharing your recipe. I know there are a lot of sushi bake recipes out there but for some reason l wanted to try yours and it turned out really good! I made one for my cousin and they loved it as well that they asked for the recipe. I now tend to check your recipes first if l am looking for something l wanted to make. Thanks so much.
That is great, Len. Really glad that you are loving our recipes here.
So today I tried out the sushi bake... IT WAS SO DELICIOUS...!! I made it with salmon and crab meat...and added more sriracha But DEFINITELY will build on this recipe.
Glad you like it, Nhou! Thanks for your nice comment and for the 5 stars.
Hello- can I prep this Friday and store in fridge unbaked and then bake it on Sunday?
Hi Angela, I am not a big fan of refrigerating rice, because when I usually do, it either dries out and becomes hard or the opposite, soggy and wet. So I will not recommend it.
I want to try this soon. Can I make this ahead of time? How long can i store this in the fridge? Do i need to bake this before storing? Thank you.
It can be refrigerated for a day or two, maybe a bit longer but it can affect the taste. You can bake it later before serving.
Love this recipe! Made it last night, and needless to say, it was so good! Not even a bit of it left to be placed in the fridge. Everyone loved it! I tried adding omelet strips at the top, so good!
Sounds perfect!
Love your baked Sushi recipe!!! Made it several times already and gave to relatives and friends. All of them love it. The latest I made, I topped it with salmon flavored Furokake. Mas sumarap.
Can you share recipe of other flavors of baked sushi like tuna and salmon?
Hi Portia, if you like to have it with tuna or salmon, you can simply steam the fish and add or use it instead of the kani sticks.
Raw nio po ba nilagay ung crab sticks with the creamy topping or ini-steam or fried po sia bago ilagay sa mixture of creamy toppings po?
Hi Celine, the crabsticks you buy are actually not "raw", they are usually ready to eat.. You just add it directly.
Hi, what if I don't have a microwave. What is the other way to dissolve the salt and sugar? Gonna try this out next week 😊
You can warm it on a saucepan on a stovetop.
what can I use instead of cream cheese? my daughter is allergic to cheese
If she is allergic to milk, there are non-dairy cream cheeses you can use. You can also just use more Japanese Mayo if you can't find an alternative.
Hi, can i use Jasmine rice instead of Japanese rice?
Sure you can..
It’s gonna be my first time to try this recipe definitely I will do it tomorrow.Thank you for this latest recipe perfect timing for sure my kids will love it especially my bunso !
How did it go, Nora?
Hi!!
This looks so good and easy to make.😋
Do you know if salmon and tuna is doable for this too?? Thank you!
Sure it will, just steam the salmon or tuna seasoned with a bit of salt. Then flake them and replace the kani with them.
what will I substition if mango is not available?
You can simply skip it.
What can i substitute for cream cheese? Can I use more mayo?
It will not be the same but sure go ahead.
Made this today and hubby and I enjoyed it so much! Thanks for the wonderful recipe!
That is great, Allrni. Thanks for the 5 stars.
Very easy but so good!
Thanks, Kat! Glad you like it!
I tried the baked sushi, easy to make and it's delicious. First time to make and everybody loves it. I made another batch for our get together tomorrow.
That is great, Terri! It is one of our most popular recipes at the moment.
So yummy...I made it with lobsters & shrimps without a mango coz I don’t have at the moment 😍
i love all your recipe,
btw regular rice lang po ba? no need na japanese rice?
thank you ms bebs
Yes, short-grain rice like Jasmine or Dinorado will do.
Hi Bebs, I tried your egg pie and baked sushi recipe and it was really really good. My family loves it so much. Thank you for sharing your recipe with us
That is great Yaa, thanks for letting us know.
The best recipe ever I made it for dinner tonight my 2 boys love it. Thank you so much
Thank you so much for your feedback....
really tasty, thanks again for another wonderful recipe 🙂
Thank you, Lucy, for your nice comment and perfect rating!
THANK YOU SO MUCH FOR TEACHING ME I REALLY APPRECIATE IT...
Thank you, Lucy, for your nice comment and perfect rating!
the best sushi bake california maki thank you
Can i use gold mayo ottogi brand product of korea instead of Japanese mayo? Thanks
Hi there. I tried making this yesterday and it is very good and recipe is easy to follow. My friends enjoy the sushi. I am wondering how long I can keep it in the fridge. Thanks for sharing
Glad you like it, Aurelia, As for storing in the fridge, covered properly, I would suggest only to store it for a couple of days.
Can I replace Sriracha with Gojuchang? Possible to add carrots too? Thanks for all your recipes! I've been trying them! ♥️
Sure go ahead, Hannah.
Hi! Thanks for sharing this wonderful recipe! Wondering if I could pop this in the microwave instead? If so, for how long? Thanks! 🙂
Hi Gabby, I think it should work in the microwave. As for the time try 3-5 minutes at high power.
Thank you for sharing the recipe.. it is very delicious. Your instructions are easy to follow. Brought joy to my family and friends =)
I am glad to hear it, Mary.
Good recipes
Thanks, Maryjane.
So yummy send more recipe please
We will 😉
Tried to make it! So easy and really good ❤️
Glad you like it, Mariem! 😘
Oh. My. God. This sushi bake is so delicious! I love your recipe as it is very easy to follow. The make-your-own furikake is a great help. The cucumber and mango brought freshness to the dish! I cannot stop eating this! I'm so glad I gave this a try. Thank you!
Hi Penny, thanks for your great feedback...the same hear...actually we bought the Sushi Bake in a shop and we really loved it, so we had the idea to do this ourselves and it turned out even better than the one we got before 😉
Hi! Can I use Kraft Mayonnaise instead of Japanese mayo?
Although there is a difference in taste, I am pretty sure regular mayo will also taste fine.
Can I use sour cream instrad of cream cheese?
It will not have the same taste and texture.