Best Sushi Bake Recipe – How To Make Sushi Bake – Delish

Recipes only go viral when they’re insanely good or insanely bad, and this sushi bake falls firmly at the top of the “insanely good” list. This

easy casserole (because, let’s be honest, that’s what this is) is the perfect entry point for trying your hand at making sushi at home or introducing sushi to picky kiddos. It’s exactly like your favorite spicy roll—chopped fish or crab combined with a wasabi-spiked mayo and sushi rice—with extra toppings, like creamy sliced avocado, cucumber, and plenty of sriracha. The sticky, seasoned sushi rice gets baked in an oiled dish, making the bottom and edges slightly crisp and chewy, creating a mind-blowing texture contrast with the decadent topping. Once it’s out of the oven, cut the bake into small rectangles and serve it with small sheets of nori to get the full sushi vibe. You can also serve it cold!
Do I have to use imitation crab?
Not at all! Imitation crab is a popular, delicious, and budget-friendly choice, but if you’re craving a spicy salmon or tuna roll vibe, you can swap the crab with chopped raw salmon or tuna.
Can I use regular mayo?
There’s something special about kewpie mayo. It’s got a bit of extra tang that brings much-needed balance to the richness of the spicy seafood topping. But it’s not the end of the world if you can’t find it. If you only have regular mayo, use that with an extra splash of rice vinegar to mimic the taste of kewpie.
Did you try making this viral recipe? Let us know how it went in the comments!
Cooking spray
cooked sushi rice
plus 1 1/2 tsp. unseasoned rice vinegar
granulated sugar
kosher salt
canola oil
cream cheese (about 3 tbsp.), room temperature
kewpie mayonnaise, plus more for drizzling
sriracha, plus more for drizzling
reduced-sodium soy sauce, plus more for serving
scallions, sliced, divided
imitation crab, salmon, or tuna, chopped
furikake, divided
avocado, sliced or chopped
finely chopped cucumber
Toasted sesame seeds and small nori sheets, for serving 

Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish’s YouTube channel. She’s obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There’s no food she won’t try, but cranberry whipped feta dip has her heart.

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