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Overhead shot of sushi bake garnished with sliced green onions and avocado in a white ceramic casserole dish on a grey surface.
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4.84 from 6 votes

Easy Sushi Bake

Simple to make, this Sushi Bake is the perfect way to bring your favorite sushi flavors right to your family's dinner table!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 10
Author: Kristin King

Ingredients

  • 1 ½ cups sushi rice
  • 6 ounces salmon
  • 2 cups water
  • 6 ounces imitation crab
  • 4 tablespoons yum yum sauce
  • ¼ tablespoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 20 nori sheets (2 packs)
  • 3 tablespoons unagi sauce
  • 1 tablespoon furikake
  • ½ tablespoon black sesame seeds
  • 1 green onion
  • 1 avocado
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F.
  • Wash the sushi rice in cold water until the water runs clear (could be about 4-5 rinses). Then let it soak in cold water for 10 minutes and then drain.
    1 ½ cups sushi rice
  • Place the salmon on a baking sheet and bake in the oven 15-20 minutes (or in an air fryer for about 12-15 minutes).
    6 ounces salmon
  • In a pot over high heat, add the drained sushi rice and 2 cups of clean water and bring to a boil. Then reduce the heat to low, cover with a lid, and let it simmer for 14 minutes. Remove from the heat and allow it to cool.
    2 cups water
  • Shred the imitation crab and the cooled salmon.
    6 ounces imitation crab
  • Place the crab, salmon, half of the yum yum sauce, and salt in a bowl and mix together.
    4 tablespoons yum yum sauce, ¼ tablespoon salt
  • Place the rice, rice vinegar, and granulated sugar in a 9x13 casserole dish. Mix it together and then spread the rice evenly in the dish and press it down gently.
    2 tablespoons rice vinegar, 1 tablespoon granulated sugar
  • Cover the rice with 10 nori sheets.
    20 nori sheets
  • Spread the shredded salmon and imitation crab mixture over the nori sheets and press it down.
  • Bake in the oven for 12 minutes. Remove from the oven and let it cool for at least 10 minutes.
  • Drizzle the unagi sauce and the remaining yummy sauce over the baked sushi. Sprinkle the furikake, black sesame seeds, sliced scallions, and avocado.
    3 tablespoons unagi sauce, 1 tablespoon furikake, ½ tablespoon black sesame seeds, 1 green onion, 1 avocado
  • Cut into 10 pieces and serve on top of a the remaining nori sheets.

Notes

  • Serve with soy sauce, wasabi, and pickled ginger on the side for a complete sushi experience.
  • If you don't have yum yum sauce, make your own by mixing together mayonnaise, Sriracha sauce, a splash of soy sauce, and a squeeze of lemon or lime juice to taste.
  • If you don't have unagi sauce, you can substitute hoisin sauce or even teriyaki sauce.
  • Furikake is a popular Japanese seasoning blend that adds flavor and texture. It can be skipped if you can't find it.
  • Nori sheets are thin, dried sheets of seaweed commonly used in Japanese cuisine. When purchasing nori sheets, look for ones that are fresh, crisp, and free from excessive moisture or damage. Store them in a cool, dry place away from direct sunlight to maintain their quality.

Nutrition

Calories: 215kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 640mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
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