Description

This Easy Sushi Bake turns sushi night into a no-fuss, crowd-pleasing meal. A cozy casserole layered with seasoned rice, creamy-spicy salmon or crab, and topped with crunchy garnishes, it’s everything you love about sushi rolls without the rolling. Serve hot with roasted seaweed sheets for scooping.

Ingredients

2 cups sushi rice

1/4 cup rice vinegar

1 tablespoon sugar

Pinch of salt

2 cups flaked cooked salmon or imitation crab

1/2 cup Kewpie mayonnaise

2 tablespoons Sriracha (adjust to taste)

Soy sauce (for drizzling)

2 tablespoons chopped green onions

1 tablespoon toasted sesame seeds

1 sheet of roasted nori, crumbled (or seaweed snacks for serving)

Instructions

Rinse sushi rice under cold water until clear. Cook according to package instructions.
Mix rice vinegar, sugar, and salt; stir into cooked rice. Spread rice in a greased 9×13-inch baking dish.
In a bowl, combine salmon/crab with Kewpie mayo and Sriracha. Adjust spice to taste.
Spread the seafood mixture over the rice layer evenly.
Drizzle soy sauce and extra mayo or Sriracha if desired.
Bake at 400°F (200°C) for 10–15 minutes until top is golden and bubbly.
Top with green onions, sesame seeds, and crumbled nori.
Let cool slightly and serve with roasted seaweed squares.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner