Sushi Bake Recipe
on Jan 26, 2023, Updated Jan 12, 2024
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My Sushi Bake Recipe is the perfect one-dish, single-serve weekday meal. A sushi bake is a warm, hearty dish made with flavors and ingredients often found in cooked sushi rolls. The hot, savory dish is then garnished with toppings of your choice, such as avocado 🥑, sesame seeds, and spicy mayo, and served scooped onto squares of nori (crisp seaweed). This dish makes a comforting meal for one or you could double or triple the recipe and serve to friends as an appetizer.
Why You’ll Love This Sushi Bake Recipe
This Sushi Bake Recipe is inspired by the flavors and ingredients of hot and creamy sushi rolls. If you love Philadelphia rolls or fried shrimp rolls 🍣, you will adore the taste and texture of this dish: a crisp broiled top with layers of rich dairy, salty shrimp, and chewy rice. Also, it’s endlessly customizable, from the type of rice to the seafood and toppings.
How to Prepare
♨️ Preheat the oven to 400 (200C).
🍚 Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to flavor it.
🥣 In a bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Then add the shrimp to the cream cheese mixture and stir to combine.
🥄 Take a small baking dish or ramekin and press down the cooked rice with the back of a spoon. Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon.
⏲️ Bake, uncovered, for 12 minutes. Switch the oven setting to broil (top of the oven only) and keep a very close eye on the sushi bake as it broils. I like to broil the top for 2 to 3 minutes or until golden brown.
🥑 Lastly, remove the ramekins from the oven and top the Sushi Bake recipe with any of the optional garnishes. Enjoy with small sheets of nori.
Nonna’s Tip 🍤
I used 9 extra-large jumbo black tiger shrimp, peeled and deveined in this Sushi Bake recipe. If using fully frozen, make sure to thaw the shrimp and pat them dry with a paper towel. I then cut each shrimp into 5 small pieces.
Variations and Substitutions For This Sushi Bake Recipe
- Instead of shrimp, you can also use salmon (pinbones and skin removed, and cut into small pieces), crab, or lobster in this Sushi Bake recipe. 🦀
- You can top this Sushi Bake recipe with other finely chopped fresh herbs such as parsley, cilantro, or scallions. 🌱
- Use whatever kind of rice 🍚 you love: jasmine, sushi, short-grain, or brown rice. I like to cook mine in a rice cooker.
Similar Recipes
Best Served With
- This Sushi Bake Recipe is great loaded with toppings, like spicy mayo, which can be purchased, such as this Lee Kum Kee-brand sriracha mayo, or prepared homemade.
- There are so many delicious ways to scoop up the sushi bake: with sheets of nori (seaweed), nori crackers, rice crackers, or crisp leaves of lettuce, such as baby romaine or endive.
- If serving this Sushi Bake recipe as an appetizer, follow it with some super comforting Ramen Noodle Soup.
Common Questions
Yes, you can use salmon, lobster, crab, or even chicken in this Sushi Bake recipe. Just make sure whatever protein you use is raw, boneless, skinless, and cut into even, small bite-size pieces, so it cooks evenly with the dish.
Coconut aminos is my favorite soy sauce alternative to use in a recipe like this one, to reduce the sodium and remove the soy altogether.
Yes, you can certainly make this with dairy-free cream cheese. You can also try my Egg-Free Mayo recipe.
Sushi Bake Recipe
Equipment
Ingredients
- ½ cup jasmine rice, yields (1 cup cooked rice)
- 2 tablespoons cream cheese, softened to room temperature
- 2 tablespoons mayo, any brand you enjoy
- sriracha, or any hot sauce you love (to taste)
- ½ teaspoon sesame oil
- 1 tablespoon coconut aminos, or soy sauce or tamari
- ½ pound jumbo shrimp, thawed if frozen and peeled, deveined, and cut into small pieces
- snack-size nori squares or nori sheets cut into squares
Optional Toppings
- ½ avocado, thinly sliced
- fresh chives, finely chopped
- spicy mayo
- sesame seeds
- furikake seasoning
- unagi sauce
Instructions
- Preheat the oven to 400F (200C)
- Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it.
- In a bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Add the shrimp to the cream cheese mixture and stir to combine.
- Take a small baking dish or ramekin and press down the cooked rice with the back of a spoon.
- Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon.
- Bake, uncovered, for 12 minutes. Switch the oven setting to broil (top of the oven only) and keep a very close eye on the dish as it broils. I like to broil the top for 2 to 3 minutes or until golden brown.
- Remove the dish from the oven and top with any of the optional garnishes. Enjoy with small sheets of nori.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks! Very easy to prepare and was soooo good. With Lent in Season, it is my Friday night meal. THANK YOU for sharing your recipes…..
So happy you liked it, Meta!
Can tuna be used in this?
Definitely 🙂
Loved this dish! I would like to make a 9×13 casserole of this. Could you give me the amounts for a dish this size?
Hi hun oh I would have to measure it’s hard for me to tell you on the top of my head. At least 5X this recipe.
Amazing!!
Hi , this is amazing.