Sushi Bake Recipes

SUSHI BAKE

Sushi Bake image

Savory and satisfying, this easy-to-make dish is a local favorite in Hawaii. This is the only dish I bring to parties anymore. Even at a smaller gathering, I get to take home a clean baking dish at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.

Provided by NovelApproach

Categories Appetizers and Snacks

Time 35m

Yield 24

Number Of Ingredients 10

Ingredients

1 ounce dried shiitake mushrooms
cooking spray
4 cups cooked short-grain rice
6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
1 (8 ounce) package imitation crabmeat, shredded
½ cup mayonnaise
½ cup sour cream
1 ounce tobiko (flying fish roe)
1 kamaboko (Japanese fish cake), sliced into matchsticks
12 (2 ounce) packages seasoned Korean seaweed

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top.
Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake.
Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 16.8 g, Cholesterol 10.5 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 228 mg, Sugar 2.3 g

SUSHI BAKE

Sushi Bake image

This recipe is far removed from the precise art of sushi-making, but still delicious. Great for party, potluck, etc. For furikake rice seasoning, see recipe #523268.

Provided by gailanng

Categories Spreads

Time 45m

Yield 20-30 serving(s)

Number Of Ingredients 8

Ingredients

3 cups freshly cooked sushi rice, room temp (Calrose)
1/2 cup mayonnaise
1 cup sour cream
1 lb crabmeat (can sub imitation crab sticks chopped finely)
1/2 lb cooked baby shrimp, chopped
8 ounces tobiko (Masago orange fish eggs)
1 (1 2/3 ounce) furikake rice seasoning (to taste)
10 -20 nori, roasted seaweed sheets (1-2 .75 ounce packages)

Steps:

Preheat oven to 375 degrees.
Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands).
Spread crab/shrimp mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees for about 15 to 20 minutes.
To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.

ASYA'S FAVORITE SUSHI BAKE

Asya's Favorite Sushi Bake image

Think of a sushi bake like a flavorful sushi roll, layered into a casserole and baked to perfection. Many recipes I've seen use the California roll as inspiration, but, for our family's favorite, we like to roast salmon or Arctic char fillets and flake them up instead of using crab. Sushi rice forms the bottom layer, topped with flaked char mixed with a spicy mayo. On top, we layer furikake, a Japanese spice blend, and a little tamari-based sauce. Scooping the bake onto roasted nori sheets makes the perfect bite and my daughter's favorite weeknight dinner.

Provided by Aliya LeeKong

Categories main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

Six 5- to 7-ounce skin-on fillets salmon or Arctic char
1 tablespoon avocado oil
Kosher salt and freshly ground black pepper
Scant 1/2 cup Japanese mayonnaise, preferably Kewpie (see Cook's Note)
2 tablespoons plus 1 1/2 teaspoons sriracha (2 1/2 tablespoons)
2 scallions, thinly sliced
3 cups uncooked Japanese short-grain rice
1/2 cup rice vinegar
2 tablespoons sugar
Kosher salt
Cooking spray, for greasing
1/4 cup mirin
1/4 cup tamari or soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted sesame oil (1 1/2 tablespoons)
2 tablespoons plus 1 1/2 teaspoons furikake (2 1/2 tablespoons)
Roasted nori snack sheets, for serving

Steps:

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.

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