Have you heard of cooking sushi? This is a very popular sushi inspired potluck dish. It’s basically a deconstructed California roll spread out and cooked in a pan. It all gets hot and creamy and you scoop it up in crispy roasted seaweed leaves and add cucumber and avocado. It is so good. If you love California rolls, you’ll love sushi. It’s tasty, creamy, and super satisfying.
What is sushi cooking?
Sushi bake came as an alternative to sushi rolls: all the flavors of the creative sushi rolls are layered and cooked in a delicious, warm comforting pan, meant to be scooped up in little roasted seaweed leaves.
Like most casseroles, this is a homemade dish meant to be shared with friends and family. It’s easier than rolling a lot of rollers and the picking up and sharing makes it fun and interactive. It’s endlessly customizable, which means there’s a cooked sushi for everyone!
How to cook sushi
- Build: Take the time to make sushi rice. You can just use plain cooked short grain rice, but taking the time to add vinegar, sugar and salt to make sushi rice will take your sushi cooking to a whole new level.
- Spread: Spread the sushi rice in a baking dish and sprinkle with it furikake.
- Mix: In a bowl, mix grated chopped crab with cream cheese and Kewpie mayonnaise, then spread it over the rice layer. Sprinkle a little more furikake.
- Cook: Place the sushi in the oven and bake it until it begins to brown and bubble and is heated through.
- Enjoy: Remove from oven and, if desired, drizzle with additional kewpie mayonnaise and sriracha. Enjoy grilled seaweed snacks with cucumber and avocado.
- Sushi rice – Koshihikari is the standard variety of rice used for sushi and is very easily found online and in grocery stores. It is a short, chunky rice that is naturally sticky. It cooks wonderfully and is perfect for cooking sushi.
- Crab or seafood – You can choose either imitation crab (which is not crab at all but fish!), Canned crab or fresh crab. Since the crab is baked in the oven, I just suggest choosing what is easier. To me that means either canned crab or imitation crab. If you’re not a crab fan, you can definitely use any type of seafood you like – like salmon or tuna or shrimp!
- Mayo Kewpie and Cream Cheese – the cream cheese mixed with the crab gets gooey and creamy and is so decadent and addicting. Mayonnaise Kewpie adds a subtle rich and sweet mayonnaise flavor that is tangy from the rice vinegar.
- Furikake – Furikake, if you haven’t heard of it, is a seasoning for rice. Think of it as a mixture of seaweed and sesame seeds and other tasty bits that people sprinkle over bowls of rice to dress them up a bit. It’s super addicting and tastes amazing on everything: rice, noodles, pasta, popcorn, eggs, you name it, furikake makes it better. You can find furikake in Asian grocery stores or online.
How to serve baked sushi
Sushi is eaten much like a small taco with a roasted seaweed snack being the tortilla and the sushi baking being the garnish. Just pour some cooked sushi over a piece of grilled seaweed snack and put it in your mouth for a perfect bite.
As a rule of thumb, just put a hot sushi dish in the center of the table, and everyone can grab a bit of it on their plate, wrap it in seaweed, and eat it. You can also cut it into small pre-portioned slices that you can easily move over roasted seaweed.
What kind of seaweed do i need?
Roasted and seasoned Korean seaweed snacks are the best seaweed to eat with sushi. You will see them in small foil wrappers sold in the snacks section. They sell them in Asian grocery stores, Costco, Whole Foods, Trader Joe’s, online, pretty much everywhere! Grilled seaweed snacks look a bit different from the typical seaweed used for sushi – slightly more translucent with a looser weave. You can also just use regular grilled seaweed cut into rectangular strips, but I love the crunchy crunch of the grilled seaweed snacks.
Sushi cooking variations
The variations in sushi cooking are endless! Try these:
- Miso salmon – instead of crab, use the same amount of drained canned salmon. Mix 1 to 2 tablespoons of miso.
- Tuna salad – instead of crab, use the same amount of drained canned tuna. Stir in a few sliced green onions.
- Spice – mix 1 to 2 tablespoons of sriracha in the crab mixture and garnish with an additional drizzle of sriracha while eating.
- Nerdy – add an extra layer of grated cheddar cheese on top before cooking.
What to serve with sushi
Really, cooking sushi is a complete meal on its own, but if you’re looking for the extras, try these:
A tasty, creamy and super satisfying deconstructed California roll, layered and cooked in a pan.
- 1 Cup rice Koshihikari or other favorite short grain rice
- 1/4 Cup rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 8 oz imitation crab grated and chopped
- 1/2 Cup Cream cheese ambient temperature
- 1/2 Cup mayonnaise favorite kewpie mayo
- 1/4 Cup furikake
- 1/2 cucumber sliced, serve
- 1 lawyer cubed, to serve
- 3 packages wash roast aka Korean seaweed snacks, to serve
Heat the oven to 425 ° F. Place the sushi rice in a colander, rinse thoroughly and allow to drain for 15 minutes. Cook the rice according to package directions or to your preference. While the rice cooks, combine the rice vinegar, sugar and salt in a small saucepan and heat over low heat until the sugar dissolves. Otherwise, briefly microwave, stirring to dissolve the sugar. Put aside.
- In a bowl, combine the grated crab with the cream cheese and mayonnaise until smooth. Put aside.
- When the rice is cooked, transfer it to a very large bowl. Sprinkle the vinegar mixture over and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while stirring to dry it slightly.
- Divide the sushi rice in a baking dish and top with half the furikake.
- Top with mayonnaise and cream cheese crab mixture. Sprinkle over the remaining furikake.
- Bake for 10 to 15 minutes or until the top begins to brown and bubbly and the casserole is heated through.
- Enjoy it hot with a snack of grilled seaweed, sliced cucumbers and sliced avocados.
To Reheat: Reheat in 325 ° F oven for 10 to 15 minutes until heated through or in microwave for 30 seconds to 1 min.
Quantity per serving
Calories from Fat 264
% Daily Value *
Large 29.3 g45%
Saturated Fat 7.7g48%
Cholesterol 52 mg17%
Sodium 962 mg42%
Potassium 258 mg7%
Carbohydrates 39.6 g13%
Sugar 4.5 g5%
Protein 9.2 g18%
* Percent Daily Values are based on a 2000 calorie diet.