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Sushi Bake

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  • Author: Raymund


Sushi Bake is a deconstructed sushi roll baked in a casserole made with similar components found in the usual sushi like sushi rice, salmon, crab sticks, tobiko, avocado and/or cream cheese. Usually eaten scooping a slice and placing it on a small nori sheet.



Sushi Rice

Spicy Salmon Topping

  • 200 g salmon fillets
  • 80 g cream cheese (approx. 1/3 of one block)
  • 2 tbsp Sriracha

Creamy Kani Topping



Spicy Salmon Topping

  1. Bake salmon on a 220C preheated oven for 10 minutes. Remove from oven then using a fork, flake the salmon and gently mix it with Sriracha, set it aside.

Creamy Kani Topping

  1. In a bowl combine kani, kewpie mayonnaise and roasted sesame dressing, mix well then set it aside.

Sushi Rice

  1. Rinse rice with water until drain water runs clear.
  2. Place rice and cold water in a small rice cooker and cook.
  3. Once cooked stand for 10 minutes covered in rice cooker.


  1. Place rice in ceramic or bamboo bowl then slowly add vinegar while mixing the rice. Place and lightly flatten rice in a 12 x 8-inch baking casserole.
  2. In an alternating fashion, on top of the rice, spread a layer of cream cheese 1 1/2-inch-wide, skip a 1 1/2-inch space then repeat until you have four strips with cream cheese topping. On top of the cream cheese add the seasoned flaked salmon.
  3. On the remaining sections without toppings, add the prepared kani topping.
  4. Place in a 200C preheated oven and bake for 10-15 minutes.
  5. Remove from oven, place cubed avocadoes on top of the kani topping.
  6. Sprinkle Furikake on top then drizzle Kewpie Mayonnaise and Sriracha, serve with Nori seaweed squares and Gari on the side.