Sushi Bake

Kravings.Blog's picture

Apr. 09, 2021

This is a twist on the classic California roll that meets a casserole. Once you try it you will be making this over and over and over. My son's girlfriend introduced me to this and graciously showed me how to make this. You do need to stock up on a few Asian ingredients but once you do, you will just need to thaw the fish fillets and crab sticks and away you go! One of my favourite ingredients is the Furikake. This means sprinkling in Japanese and is a combination of nori, sesame seeds, salt sugar some brands also contains fish.


For rice:
Sugar 1/2 Teaspoon
Vinegar 1 Teaspoon
Sushi rice 1 Cup (16 tbs)
Salt To Taste
For fish and marinade:
Trout fillets/Salmon fillets 3 (about 250 gms)
Sesame oil 1 Tablespoon
Light soy sauce 1 Tablespoon
Furikake 1 Tablespoon (Furikake seasoning)
Kewpie mayo 3/4 Cup (12 tbs)
Sriracha sauce 4 Tablespoon
For topping:
Furikake 2 Tablespoon (Furikake seasoning)
Sriracha sauce 4 Tablespoon
Unagi sauce 4 Tablespoon
Sriracha mayonnaise 4 Tablespoon
Nori furikake sheets/Roasted seaweed 5 (for serving)



1. Preheat your oven to 350 degrees.


2. Rinse the starch off the rice a few times before cooking with salt.

3. Once cooked, remove and add the sugar and vinegar.

4. Marinate the fish with sesame oil, soya and seasoning.

5. Cook till done.

6. Cut the crab sticks into small pieces.

7. Crumble the cooked fish and add it to the bowl.

8. Add the cream cheese, Furikake, mayo and sriracha sauce and mix.

9. Take an ovenproof glass bowl and add the sushi rice at the bottom and pack it down.

10. Add the fish and crab and do the same.

11. Cover the surface with the Furikake and drizzle on the sriracha, unary and the sriracha mayo.

12. Bake in a 350 degree preheated oven for about 15 - 20 mins.


13. To serve, spoon onto roasted seaweed or nori and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6