This Sushi Bake is a fun and easy twist on traditional sushi, bringing together the delicious flavors of salmon, imitation crab, and savory sauces in a baked casserole form. Perfect for serving a crowd, this dish is layered with sushi rice, nori sheets, and a creamy seafood mixture, then topped with yummy sauce, unagi sauce, avocado, and sesame seeds for that classic sushi experience.
I love how this recipe takes the complexity out of rolling sushi but keeps all the amazing flavors intact. Serve it with extra nori sheets for scooping, and enjoy a dish that’s perfect for family gatherings or potlucks!
Prep time: 15 minutes
Cook time: 27-32 minutes
Servings: 10
Ingredients sushi rice:
- 1 ½ cup sushi rice
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
Ingredients Sushi Bake:
- 6 oz salmon
- 6 oz imitation crab
- 2 packs of snack nori sheets (1 pack contains 10 sheets)
- 1 avocado
- 1 scallion
- 4 tbsp yummy sauce (also known as yum yum sauce)
- 3 tbsp unagi sauce
- 1 tbsp furikake
- ½ tbsp black sesame seeds
- ¼ tbsp salt
Instructions:
- Preheat your oven to 375 degrees Fahrenheit.
- Wash the sushi rice in cold water at least 5 times, or until the water runs clear. Then let it soak in cold water for 10 minutes.
- Bake the salmon in the preheated oven at 375 degrees Fahrenheit for 15-20 minutes. Afterward, let it cool for a few minutes. Alternatively, you can cook the salmon in an air fryer for about 12-15 minutes.
- Drain the soaking water from the sushi rice. In a pot over high heat, add the sushi rice and 2 cups of clean water. Bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 14 minutes. Remove from heat and allow it to cool.
- Shred the imitation crab and cut it into smaller chunks.
- When the cooked salmon has cooled, shred it and place it in a bowl along with the shredded imitation crab.
- Add half of the yummy sauce and the salt to the bowl. Mix until well combined.
- In a 9×13 casserole dish, spread the cooked sushi rice evenly. Sprinkle rice vinegar and granulated sugar over the rice and mix it in. Press the rice down into the casserole dish.
- Cover the rice with 10 nori sheets.
- Spread the shredded salmon and imitation crab mixture over the nori sheets and press it down.
- Bake in the oven for about 10 minutes, then roast for an additional 1-2 minutes. Remove from the oven and let it cool for at least 10 minutes.
- Add toppings to your sushi bake. Drizzle unagi sauce and the remaining yummy sauce. Sprinkle furikake, black sesame seeds, sliced scallions, and avocado.
- Cut into 10 pieces and serve on top of a nori sheet.
