Sushi Bake (Viral Tiktok Recipe)
This viral Sushi Bake is definitely worth the hype! It’s a creamy Salmon and California roll mash up, layered over sushi rice then baked in the oven until warm. It's crazy good!
Servings: 6
Calories: 492kcal
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Ingredients
Sushi Rice
- 2 cups sushi rice - uncooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
Filling
- 11oz / 310g salmon fillet
- 11oz / 310g imitation crab / surimi
- ½ cup Japanese kewpie mayonnaise - or regular mayonnaise
- 1-3 teaspoons sriracha sauce (depending how spicy you like it)
- 2 tablespoons soy sauce - I prefer low sodium soy
- 1 teaspoon sesame oil
- 1 nori sheet
- Sesame seeds
Garnish and Serving (Optional)
- Spicy mayonnaise
- Chopped cilantro (coriander) and/or scallions
- Black sesame seeds
- Seaweed snacks or nori sheets
- Sliced avocado and cucumber
Instructions
Cook Sushi Rice and Filling
- Wash the sushi rice in a small non-stick pot until the water is clear and not murky (optional - soak the rice for 30-60 mins if you have the time). Add 2 ½ cups of water and cook over a medium-high heat until the water starts to boil, then reduce heat to low and place the lid on. Cook for 15-20 minutes until the water is absorbed
- Taste rice to confirm its cooked. Remove the pot from the heat but leave the lid on to steam for 5-10 minutes
- While the rice is cooking, season salmon with salt, pepper and spray with olive oil. Air fry for 10 minutes until cooked or pan fry / oven bake
- Once the salmon is cooked, flake it with a fork and add to a large bowl
- Using your fingers, pull strings off the crabs sticks lengthways (similar to pulling string cheese) then dice into small cubes
- Add crab to the salmon bowl along with the soy sauce, mayonnaise, sriracha and sesame oil. Stir until combined and your mixture is ready
- Preheat oven to 400℉/200℃. In a small bowl or ramekin, add the rice seasoning - rice wine vinegar, salt and sugar and mix together
Layer and Bake
- Spray an oven dish (13 x 9 inches / 30 x 22 cm) with olive oil and add the cooked rice. Then pour over the rice seasoning and gently fold using a wooden paddle or a rubber spatula, so that it's evenly seasoned (don't over mix as it will become mushy)
- Using a rubber spatula, spread out the rice evenly and gently flatten the top to an even layer, spreading out to the edges
- Tear the nori sheet into small pieces and sprinkle over the rice along with sesame seeds
- Add the seafood filling on top and spread evenly, gently patting it down with the spatula. Bake for 10 minutes then broil for 2 minutes
- Remove from the oven and garnish with a zigzag line of spicy mayo along with a sprinkle of black sesame seeds and chopped cilantro
- Slice into 6 even squares and serve with nori sheets, cucumber and avocado and enjoy your delicious Sushi Bake!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Sushi rice – when adding the seasoning, use a wooden paddle or spatula and fold gently to avoid mushy rice
- Rice and filling – firmly press it into the baking dish before it goes in the oven so it holds together neatly when sliced
- Sriracha mayo – add the drizzle just before serving or mix your own using kewpie mayonnaise and sriracha hot sauce
- Serve cold – for a chilled version, let it cool after baking, refrigerate for 4–6 hours, then sit it out for 15 minutes before serving
- Less mayo – swap out half the mayo for cream cheese if you’d like a richer, slightly tangier filling
Nutrition
Calories: 492kcal | Carbohydrates: 61g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 646mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
