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Easy Sushi Bake (California Roll Style)

A square slice of amazing sushi bake served on a white plate, generously topped with creamy sauce, furikake, and green onions.
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You can make this Easy Sushi Bake, which has all the flavors of a California roll layered into a warm, creamy casserole. This crowd-pleasing dish is perfect for weeknight dinners or parties.

Ingredients

Scale
  • 4 cups cooked and seasoned sushi rice
  • 8 ounces imitation crab (kani), shredded
  • 4 ounces cooked salmon or canned tuna, drained and flaked (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chopped green onions, divided
  • 1/4 cup spicy mayo (mayonnaise mixed with sriracha)
  • 2 tablespoons furikake seasoning
  • Nori sheets, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Prepare the sushi rice according to package directions. Once cooked, season the rice with a mixture of 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Mix gently and spread the seasoned rice evenly into the bottom of the prepared baking dish. This forms your base layer.
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, remaining 1 tablespoon of rice vinegar, soy sauce, sesame oil, and half of the chopped green onions. Mix until smooth and creamy.
  4. Gently fold the shredded imitation crab and any optional cooked salmon or tuna into the cream cheese mixture until just combined. Do not overmix.
  5. Spread the creamy seafood mixture evenly over the layer of seasoned sushi rice in the baking dish.
  6. Drizzle the spicy mayo over the topping layer. You can use a knife or spoon to gently swirl it into the topping for a marbled effect.
  7. Sprinkle the remaining green onions and the furikake seasoning evenly over the top.
  8. Bake for 15 to 20 minutes, or until the topping is hot and slightly bubbly around the edges. For a golden finish, you can briefly broil for 1-2 minutes, watching closely to prevent burning.
  9. Remove the sushi bake from the oven and let it cool for 5 minutes before serving. Scoop portions onto plates and serve immediately with crispy nori sheets for wrapping.

Notes

  • You can make the seasoned sushi rice and the topping mixture ahead of time. Store them separately in the refrigerator for up to one day before assembling and baking.
  • For a richer flavor, substitute regular mayonnaise with Kewpie mayonnaise in the topping mixture.
  • If you prefer a less spicy topping, reduce the amount of sriracha used in the spicy mayo.

Nutrition

Find it online: https://kingscook.com/sushi-bake-easy-recipe-california-roll-style/