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This Sushi bake AKA sushi casserole is so easy to make and has all the sushi flavors that you love. With just 15 minutes of prep, you will be serving this delicious sushi dish in less than an hour. 

Sushi Bake 

My kids love sushi. When we are planning to go out to dinner the first thing they ask is if we can go to sushi. The problem is sushi can be very expensive. That is why I love this sushi bake. It is easy to make at home and fairly inexpensive in the sushi world. My kids love it which makes it a huge win in my book. Once you make this, you and your family will be adding it to your dinner rotation in no time. If you love this, then you definitely will also love this delicious california roll salad, it is so good!!

What is Sushi Bake?

A sushi bake is basically a deconstructed sushi roll in a casserole form. It has all your favorite sushi ingredients layered together. It is one of the easiest ways to enjoy sushi at home without all the rolling of rolls. 

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

How to Make Sushi Bake

• 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 it 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.

Tips Tricks and FAQs

• You can use a variety of rice when making sushi casseroles. Sushi rice works best, but you can really use any variety of white rice. 
• Be sure you wash your rice before cooking it. You want the water to run clear as you wash it. This is when you know it is clean. This helps wash off the starch so the rice is more sticky and less gummy. 
• If you prefer you can halve the recipe and use an 8×8 pan. 

Reheating

Place your desired amount on a microwavable safe plate, and heat until the desired temperature. 

• Air Fryer Salmon
• Air Fryer Crab Cakes
• Ceviche
• Chicken and Rice Casserole
• Air Fryer Salmon

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