This is sushi in a 9×13 inch baking dish! It’s so easy and it if your sushi lovers, it will become your families new favorite any night meal. Make some rice (ideally sushi rice but any short grain rice will do), add some seasonings, mix up some salmon, tuna or crab filling and bake for 15 minutes. You serve it on Nori seaweed strips and top it with your favorite sushi toppings like sesame seeds, pickled ginger and wasabi.
Sushi Bake
Ingredients
4 cups cooked sushi rice or short grain rice per directions on package
2 tablespoons rice vinegar
1 tablespoon sugar
1 1/2 teaspoon kosher salt
3 tablespoons plain Greek yogurt
2 tablespoons Kewpie mayonnaise or regular mayonnaise
2 teaspoons Siracha
1 tablespoon tamari or low sodium soy sauce
4 scallions, chopped
1-1 1/2 pounds imitation crabmeat or canned or cooked salmon, canned tuna fish
1/4 cup Furikake, divided
Nori seaweed sheets, each cut sheet in half
Toppings: chopped avocado, wasabi, pickled ginger, sesame seeds
Directions
- Set oven to 400 degrees. Spray a 9×12 inch baking dish with cooking spray.
- Cook rice according to package. Fluff and add vinegar, sugar and salt. Toss together. Spread into the bottom of the baking dish. Top with 2 tablespoons Furikake.
- In a medium bowl, mix yogurt, mayonnaise, Sriacha, soy sauce, and scallions. Fold in crabmeat.
- Spread crab mixture over the rice. Sprinkle with remaining Furikake.
- Bake 15 minutes.
- Serve on top of the cut nori sheets. Top with assorted toppings and fold like a taco or wrap like a sushi roll.
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