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
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
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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.
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Preheat the oven to 400 F. Prepare a baking dish. I used an oval baking dish with 1.25 L capacity.
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In a bowl, add rice vinegar, sugar, salt and sesame oil. Mix and warm up in the microwave for 10 seconds.
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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.
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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.
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Bake in a preheated oven at 400 F for 20-30 minutes.
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Remove from the oven, drizzle more Sriracha and kewpie, and top with sliced spring onions. Let it cool down a bit.
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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.