Sushi Bake
About this recipe
Sushi Bake is a fun, baked take on traditional sushi that combines all the delicious elements of a spicy crab roll into a single dish. Instead of rolling individual pieces, you layer sushi rice and toppings in a baking pan, making it perfect for sharing.
This version, inspired by EmmyMade, is easy to prepare and comes together quickly, making it a great option for a cozy night in or a casual gathering with friends.
Ingredient notes
- Use pre-seasoned rice wine vinegar for convenience, but if using unseasoned, mix equal parts vinegar and sugar.
- Kewpie mayonnaise is recommended for its creamier texture, and you can adjust the quantity to your taste.
Tips from emmymade’s video
- Wash the sushi rice thoroughly until the water runs clear to remove excess starch, which helps achieve the right sticky texture for sushi.
- Be gentle when folding the vinegar mixture into the rice to avoid mashing it, preserving the rice's texture.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What is the total cooking time for Sushi Bake?
- The total time to prepare and bake Sushi Bake is 30 minutes.
- Can I adjust the amount of Kewpie mayonnaise in the recipe?
- Yes, you can adjust the amount of Kewpie mayonnaise to your taste, using between 0.5 to 0.75 cups.
- What temperature should I preheat the oven to for baking?
- Preheat the oven to 400°F (200°C) for baking the Sushi Bake.
No life story here — the video and the recipe are the whole point. All credit to emmymade: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare sushi rice by washing it under cool water until the water runs clear, then cook it in a rice cooker set to sushi mode.
- 2
In a bowl, mix 3 tablespoons of rice wine vinegar, 1 teaspoon of sugar, and a pinch of salt. Adjust seasoning to taste.
- 3
Once the rice is cooked, gently fold the vinegar mixture into the rice without mashing it.
- 4
In a separate bowl, combine shredded imitation crab, Kewpie mayonnaise, softened cream cheese, and sriracha. Mix until well combined.
- 5
Grease a baking pan with a little oil and press the sushi rice into the bottom of the pan evenly.
- 6
Sprinkle furikake over the rice layer.
- 7
Spread the crab mixture evenly on top of the rice.
- 8
Preheat the oven to 400°F (200°C) and bake for about 20 minutes until warmed through.
Heads up — we had to guess a little:
- The quantity of Kewpie mayonnaise is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from emmymade’s original video on YouTube. Follow them there — it’s their dish.
Are you emmymade? Claim this page or ask us to take it down. Your call, always.
