Deconstructed Sushi Bake


For the Sushi Rice:

  • 1 cup sushi or short-grain rice
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • Pinch of salt
  • Drizzle of sesame oil

For the Crab and Salmon Mix:

  • 1 package imitation crab, shredded or chopped
  • 1 piece of salmon, seasoned and cooked (baked or air-fried)
  • 1/2 cup cream cheese, softened
  • 1/2 cup Kewpie mayonnaise
  • Dash of soy sauce

For the Topping:

  • Sriracha
  • Mayo
  • Hoisin sauce
  • Sesame seeds
  • Scallions, chopped for garnish

For Serving:

  • Seaweed sheets
  • Cucumber slices
  • Avocado slices


  1. Begin by preheating your oven to 400°F (200°C).
  2. Prepare the sushi rice: Wash the rice 3-4 times until the water runs clear and soak for 15 minutes. Cook according to package instructions. Once cooked, season the rice with a mixture of rice vinegar, sugar, salt, and a drizzle of sesame oil. Warm the vinegar mixture in the microwave for 5 seconds before mixing to dissolve the sugar.
  3. For the filling, combine the shredded crab, cooked and flaked salmon, cream cheese, Kewpie mayonnaise, and a dash of soy sauce in a bowl. Season the salmon with salt, pepper, garlic powder, onion powder, and a dash of smoked paprika before cooking.
  4. In a baking dish, spread an even layer of seasoned sushi rice.
  5. Layer the crab and salmon mixture over the rice.
  6. Bake in the preheated oven for about 15 minutes until the top is slightly golden and heated through.
  7. For the final touch, drizzle sriracha, mayo, and hoisin sauce over the baked layer.
  8. Garnish with a sprinkle of sesame seeds and freshly chopped scallions.

To Serve:

  • Accompany the sushi bake with sheets of seaweed, and slices of cucumber and avocado. Spoon a portion of the bake onto a seaweed sheet, add cucumber and avocado, roll it up, and enjoy this creative twist on classic sushi.

This Sushi Bake is a fun and communal way to enjoy the flavors of sushi in a casserole-style dish, perfect for sharing at any gathering!

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