Have you heard of cooking sushi? It is a super popular dish inspired by sushi. It’s basically a California roll deconstructed, layered, and baked in a skillet. Everything gets warm and creamy and you scoop it up on crispy sheets of grilled seaweed and top it with cucumber and avocado. It’s so good. If you like California rolls, you’ll love Baked Sushi. It’s flavorful, creamy, and super satisfying.
What is cooking sushi?
Sushi Bake emerged as an alternative to sushi rolls: all the flavors of creative sushi rolls layered and baked in a delicious, warm and comforting casserole dish meant to be served on little sheets of toasted seaweed.
Like most stews, it is a homemade dish meant to be shared with friends and family. It’s easier than rolling many reels and collecting and sharing makes it fun and interactive. It’s infinitely customizable, which means there’s a sushi for everyone.
how to cook sushi
- Fair: Take the time to make sushi rice. You can 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.
- Diffuser: Spread the sushi rice in a baking dish and sprinkle with some furikake.
- To mix: In a bowl, mix the shredded ground crab with cream cheese and Kewpie mayonnaise, then spread over the rice layer. Sprinkle some more furikake.
- Cook: Place the baked sushi in the oven and bake until just beginning to brown and bubbly and 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 can be found very easily online and in grocery stores. It is a short thick rice that is naturally sticky. It cooks beautifully and is perfect for cooking sushi.
- crab or shellfish – You can go for imitation crab (which is not crab at all but fish!), canned crab or fresh crab. Since the crab is cooked, I suggest choosing whichever is easier. To me, that means canned crab or imitation crab. If you’re not a fan of crab, you can definitely use any type of shellfish you like, such as salmon, tuna, or shrimp.
- Kewpie mayo and cream cheese – the cream cheese mixed with the crab gets gooey and creamy and is so decadent and addictive. Mayo Kewpie adds a subtle sweet and rich mayonnaise flavor that is tangy from the rice vinegar.
- furikake – Furikake, if you haven’t heard of it, is the seasoning for rice. Think of it like a mix of seaweed and sesame seeds and other tasty morsels that people sprinkle over bowls of rice to dress them up a bit. It’s super addictive and tastes amazing on everything: rice, noodles, pasta, popcorn, eggs, etc. Furikake does it better. You can find furikake in Asian supermarkets or online.
How to serve sushi cuisine
Baked sushi is eaten as a small taco with a roasted seaweed snack as a tortilla and baked sushi as a filling. Simply place some cooked sushi on a grilled seaweed snack and pop it into your mouth for the perfect bite.
He usually just places a hot plate of sushi in the center of the table and everyone can put some on their plate, wrap it in seaweed and eat it. You can also cut it into small slices into portions that you can easily move over grilled seaweed.
What kind of seaweed do I need?
Seasoned Roasted Korean Seaweed Snacks are the best seaweed to eat with sushi. You’ll find them in little foil packets sold in the snack section. They sell them in Asian grocery stores, Costco, Whole Foods, Trader Joe’s, online, pretty much everywhere! Grilled seaweed puffs look a little different than typical seaweed used for sushi: a bit more translucent with a looser weave. You can also use regular grilled seaweed cut into rectangular strips, but I love the crunchy crunch of grilled seaweed puffs.
Variants of cooking sushi.
Sushi cooking variations 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. Mix in some sliced green onions.
- Spicy – mix 1-2 tablespoons of sriracha into the crab mixture and garnish with an extra drizzle of sriracha when eating.
- nerd – add an extra layer of shredded cheddar cheese on top before baking.
Spicy Salmon Sushi Roll
To make Spicy Salmon Roll Sushi, prepare the rice base as follows. For the filling, combine 1 pound of cooked, flaked salmon with 1 cup of kewpie mayonnaise and 2 tablespoons of sriracha. Spread the spicy salmon mixture over the rice and top with furikake and bake as directed below. To enjoy it warm with seaweed!
Cooking sushi in the slow cooker
A reader asked a very good question about cooking sushi in a slow cooker so you can bring it to a party and still keep it warm. He hadn’t thought about it before, but the more he thought about it, the more he thought about how it would absolutely work to use the Crock Pot as a heater. The key to cooking sushi in a slow cooker is to use the slow cooker as a warmer after you’ve prepared and cooked it. That is how:
- make rice for sushi mixing cooked short grain rice with vinegar, sugar and salt.
- Sushi rice spread in bottom of slow cooker insert and top generously with furikake.
- mix your ingredients of your choice with cream cheese and Kewpie mayonnaise and spread over rice. Finish by sprinkling generously with furikake.
- cooking sushi rice in the slow cooker in the oven at 350°F. This is a lower temperature than normal because the slow cooker insert cannot get too hot.
- When the top is brown and bubbling and everything is heating up (about 20 minutes), transfer the insert from the slow cooker to the slow cooker and keep warm over low heat.
- keep it down until ready to serve, then garnish with additional mayonnaise and sriracha, if desired. Serve hot with grilled seaweed puffs to serve!
What to serve with baked sushi
Truthfully, cooking sushi is a complete meal on its own, but if you’re looking for extras, try these:
A delicious, creamy and super satisfying California roll deconstructed, layered and baked in one skillet.
- 1 taxes curl Koshihikari or other short grain rice preferably
- 1/4 taxes rice vinegar
- 1/2 soup sucre
- 1 coffee spoon seal
- 8 ounces imitation crab grated and chopped
- 1/2 taxes Fresh cheese room temperature
- 1/2 taxes mayonnaise favorite kewpie mayonnaise
- 1/4 taxes furikake
- 1/2 cucumber sliced, to serve
- 1 lawyer cubed, to serve
- 3 packages roasted seaweed also known as Korean seaweed snacks, serve
Heat oven to 425°F. Place the sushi rice in a colander, rinse well, and drain for 15 minutes. Cook rice according to package instructions or according to your preferences. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan and heat over low heat until the sugar dissolves. Otherwise, microwave briefly, stirring to dissolve the sugar. Put aside.
In a bowl, mix the shredded crab with the cream cheese and mayonnaise until smooth. Put aside.
When the rice is cooked, transfer it to a very large bowl. Sprinkle over the vinegar mixture and use a paddle or rice spatula to stir the vinegar into the rice as you slice it. Fan the rice while mixing so it dries out a bit.
Spread the sushi rice in a baking dish and top with half of the furikake.
Top with the cream cheese and crab mayonnaise mixture. Sprinkle with the remaining furikake.
Bake for 10 to 15 minutes or until the top is just beginning to brown and bubble and the pan is heated through.
Enjoy hot with a sandwich of toasted seaweed, cucumber slices and avocado slices.
To Reheat: Reheat in oven at 325°F for 10 to 15 minutes until heated through or microwave for 30 to 1 minute.
Amount per proportion
Calories from fat 264
% Daily value*
Fat 29.3gFour. Five%
Saturated Fatty Acids 7.7g48%
Cholesterol 52 milligrams17%
Sodium 962 milligrams42%
Potassium 258 milligrams7%
The carbohydrates 39.6g13%
*Percent Daily Values are based on a 2,000 calorie diet.