Sushi Bake

Servings: 5-6 


  • 1/4-1/2 teaspoon sesame oil
  • 4 1/2 cup cooked short-grain white rice
  • 2 tablespoon sushi vinegar
  • Mishima Nori Komi Furikake
  • 1 pack of 8.8 oz imitation crab, chopped
  • 1/2 pound cooked salmon filet
  • 2 oz cream cheese, softened
  • 3 tablespoon kewpie mayonnaise
  • 2 tablespoon sriracha sauce
  • Chopped green onion, for garnish
  • Sliced cucumber, for serving (optional)
  • Sliced avocado, for serving (optional)
  • Ikura, for serving (optional)
  • Nori sheets, for serving


    1. Preheat the oven to 425°F.
    2. Lightly grease an 8x8 baking dish with sesame oil and set aside.
    3. In a large bowl, mix together the rice vinegar with the hot white rice. Cover with a kitchen towel and set aside.
    4. In a medium bowl, add the chopped imitation crab, cooked salmon, cream cheese, kewpie mayo, and sriracha. Mix well with a rubber spatula and be sure to break apart the salmon into small pieces.
    5. Transfer the sushi rice into the prepared baking dish and spread it out in an even, flat layer. Sprinkle a generous amount of furikake throughout. Top with the crab and salmon mixture and spread it out once more in an even, flat layer.
    6. Bake for 13-15 minutes. If desired, broil on low for a few minutes afterwards.
    7. Drizzle with kewpie mayo and sriracha. Top with more furikake and garnish with green onions.
    8. Scoop onto a sheet or nori and top with a cucumber, avocado, and ikura.
    9. Enjoy!
    You have successfully subscribed!
    This email has been registered