California Maki Sushi Bake

I am glad that, today, I am finally sharing with you a recipe for Sushi Bake.

If I am not mistaken, Sushi Bake or Baked Sushi became popular last year, when lockdown started. It is inspired by the rolled sushi and it’s a deconstructed version of it. I’ve never been a huge fan of the rolled sushi, but this baked version is a huge favorite of mine. In fact, this is not the first time I made it. If I remember if correctly, this is the fifth time, but the first four were not California Maki.

I haven’t shared with you the recipe when I made it the first time because we couldn’t wait to dig in right after it comes out from the oven. It’s still hot, but we didn’t care. The scene is always like that for the first four. This one, however, I managed to resist. I told myself, I need to resist in order to share with you this recipe while mangoes are still in season.

MY VERSION OF CALIFORNIA MAKI SUSHI BAKE

This sushi bake is made up of cooked sushi rice, imitation crab, cucumber, mango, kewpie mayo, cream cheese, sriracha, seasoned rice vinegar, furikake, and spring onions. Sushi Bake varies from one cook to another, depending on one’s preference.

I love this version a lot that I wish mango is available all-year round. It’s spicy, creamy, the rice is not dry or mushy – just perfect!

NOTES:

• Use any brand of sushi rice and follow the package instructions. I used this brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured the cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
• Sushi bake stays good for 3 days in the fridge. Reheat using a microwave.
• Always do a taste test and adjust according to your preference.  
• I used an oval baking dish with a 1.25 L capacity.

WANNA SEE HOW I MADE THIS?

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I am sharing this at Fiesta Friday #390 | WEEKEND POTLUCK #489 | Happiness is Homemade | Lou Lou Girls Fabulous Party 382 | Full Plate Thursday, 547 | What’s for Dinner? Sunday Link up #326 |

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California Maki Sushi Bake

A great twist to the California Maki rolled sushi is this sushi bake. It’s spicy, creamy, the rice is not dry or mushy – just perfect!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Jhuls @ The Not So Creative Cook

Ingredients

• 3 cups cooked sushi rice see notes
• 4 tbsp (60 ml) rice vinegar
• 4 tsp white sugar
• 1 tsp salt
• 1 tbsp sesame oil
• 5 sticks imitation crab chopped
• ¾ cup chopped cucumber
• 1 cup chopped mango ripe
• 100 g cream cheese
• 1/3 cup kewpie mayo more for the topping
• ¼ cup furikake
• Sriracha
• Spring onions sliced
• Nori sheets

Instructions

1. Cook the sushi rice according the package instructions. 250 g of uncooked rice yields up to about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.

2. Preheat the oven to 400 F. Prepare a baking dish. I used an oval baking dish with 1.25 L capacity.
3. In a bowl, add rice vinegar, sugar, salt and sesame oil. Mix and warm up in the microwave for 10 seconds.
4. When rice is cooked, transfer to a bowl. Add the vinegar mixture and mix. Spread this evenly on the prepared baking dish. Add some of the furikake on top of the rice.

5. Using another bowl, add imitation crab, some of the chopped cucumber and chopped mango (reserving some for topping), cream cheese and kewpie mayo. Give it a good mix. Add this to the rice topped with furikake, spread evenly. Add the rest of the chopped cucumber and mango. Add more furikake. Drizzle with sriracha and kewpie mayo.

6. Bake in a preheated oven at 400 F for 20-30 minutes.

7. Remove from the oven, drizzle more Sriracha and kewpie, and top with sliced spring onions. Let it cool down a bit.

8. Take a spoonful of the sushi bake and place on top of a nori sheet. Enjoy!

Recipe Notes

• Use any brand of sushi rice and follow the package instructions. I used this brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
• Sushi bake stays good for 3 days in the fridge. Reheat using a microwave.
• Always do a taste test and adjust according to your preference.
• I used an oval baking dish with 1.25 L capacity.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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