Over the past few years, Sushi Bake has become one of the most popular pot luck/party food among friends and family. It is requested at every party and always the first dish to be devoured. Sushi Bake is essentially a deconstructed sushi roll, baked like a casserole. It’s the perfect food to bring to parties or events because it takes little time to prepare, super easy to make, packed with all the Japanese flavors people love when eating sushi, and is absolutely yummy.
All the ingredients for Sushi Bake are simply piled on in a disposable pan/baking dish and baked for about 30 minutes. Once it is ready to serve, scoop the sushi bake in the middle of roasted seaweed, folded, and enjoyed like mini tacos.
For this recipe, I used just Salmon and Imitation crab, but you can substitute with cooked shrimp, real crab, extra imitation crab, or whatever combination of protein works best for you or is readily available. There are a few combinations I still want to try and experiment with and will definitely post if it’s successful.
3 Cups Rice, cooked (makes ~6 cups)
1 pound Salmon Filet, thawed
1 pound imitation crab, thawed
1 pound Tobiko
3.1 ounce jar Furikake Rice Seasoning
1 cup Japanese Mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
3 green onions, finely chopped
1 tablespoon butter
3 tablespoons vegetable oil, for frying
Packages of layered seaweed
Prepare Mixture – Preheat the oven to 425 degrees. Coat salmon with oil and season with salt and pepper. Roast in the oven for 12 minutes. Remove salmon from the oven and place in medium mixing bowl. When salmon is cooled, chop and shred salmon. Unwrap imitation crab from packaging. chop and shred and add to medium bowl. Mix salmon and imitation crab with Japanese mayonnaise, salt, and pepper until fully combined.
Assemble Casserole – Use an aluminum disposable pan or baking dish. Butter the pan. Add first layer with rice. Sprinkle half of the Furikake Rice Seasoning over Rice. Spread a layer of the salmon and crab mixture over the rice. Sprinkle the rest of the Furikake Rice Seasoning over crab Mixture. Spread Tobiko over crab mixture.
Bake Casserole – Preheat oven to 375 degrees. Wrap tray/baking dish with foil. Bake for 30 minutes. Remove foil and sprinkle on green onions. Serve with seaweed layers.
- It is important to cover the casserole with foil before placing in the oven to avoid casserole from dying out.
- Substitute shrimp, real crab, or with more imitation crab for salmon. Possibilities are endless.
- If packaged Roasted Seaweed is unavailable, buy Sushi Nori and cut into little rectangles