Easy Baked / No-Bake Sushi Recipe

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The Baked/No-Bake Sushi recipe is a modern twist on traditional sushi 🍣, blending the classic flavors of sushi with a convenient, layered casserole style. Popularized in Hawaii and the Philippines, this dish is perfect for gatherings, offering a creative and shareable way to enjoy sushi without the need for intricate assembly. The No-Bake version is a quick, easy alternative, making this fusion dish a favorite for sushi lovers who enjoy a bit of innovation in the kitchen 🍱.

NUTRITION FACTS (approximately per serving):

Calories: 320

Protein: 10g

Fat: 15g

Carbohydrates: 35g

Fiber: 2g

Sugar: 3g


Prep Time: 20 minutes

Cook Time: 20 minutes (for baked version)

Total Time: 40 minutes

Servings: 4-6


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

For the Rice:

  • 2 cups Japanese Rice or glutinous rice

  • 2 ½ cups Water

  • ½ tablespoon Rice vinegar or white vinegar

  • 1 teaspoon White sugar 

  • ½ tablespoon Japanese soy sauce

  • 2 tablespoons Flavored seaweed (crumbled, optional) 

For the Crab Meat Layer:

  • 200 grams Crab meat or steamed salmon filet (shredded)

  • ½ cup Mayonnaise

  • ½ tablespoon Japanese soy sauce 

  • ½ tablespoon Sesame oil

  • ⅛ teaspoon Cayenne pepper or chili powder 

  • ⅛ teaspoon Paprika (optional) 

For the Cheesy Corn Layer:

  • ½ cup Whole corn kernels (cooked and drained) 

  • ¼ cup Mayonnaise

  • 2 tablespoons Cream cheese

  • 1 tablespoon Japanese soy sauce

For Garnish:

  • Cucumber (cubed, seeds removed)

  • Carrots (finely chopped)

  • Japanese mayonnaise (optional)

  • Nori Sheets - for eating

DIRECTIONS:

Step 1: Prepare the Rice

  • Rinse the rice thoroughly until the water runs clear.

  • Cook the rice in a rice cooker or on the stovetop with 2 ½ cups of water.

  • Once cooked, let it sit for 10 minutes to cool slightly.


Step 2: Prepare the Garnishes

  • Cube the cucumber, remove the seeds, and set aside.

  • Finely chop the carrots and set aside.


Step 3: Season the Rice

  • While the rice is still warm, transfer it to a large bowl.

  • In a small bowl, mix the vinegar and sugar, stirring until the sugar is dissolved.

  • Pour the vinegar mixture over the rice, then add the soy sauce and crumbled flavored seaweed (if using).

  • Mix gently but thoroughly to ensure the rice is evenly seasoned. Set aside.


Step 4: Prepare the Crab Meat Layer

  • In a bowl, combine the shredded crab meat (or salmon), cayenne pepper, paprika (if using), soy sauce, sesame oil and mayonnaise. Mix gently and set aside.


Step 5: Prepare the Cheesy Corn Layer

  • In another bowl, mix the cooked corn kernels with mayonnaise and cream cheese mixture, and soy sauce.

  • Stir well and set aside.


Step 6: Assemble the Sushi

  • In a baking dish or a microwave-safe container, spread a layer of seasoned rice evenly at the bottom.

  • Add a generous layer of the crab meat mixture over the rice, leveling it with a spatula.

  • Top with cucumber cubes and a small amount of the cheesy corn mixture.

  • Add another layer of the crab meat mixture to cover the top.

  • Garnish with Japanese mayonnaise (Kewpie) and crumbled seaweed.


Step 7: For Baked Sushi

  • Preheat your oven to 180°C (350°F).

  • Bake the assembled sushi for 10-15 minutes or until the top is slightly golden and bubbly.

  • Once baked, allow it to cool slightly before garnishing with finely chopped carrots.


Step 7: For No-Bake Sushi

If not baking, simply garnish the top layer with finely chopped carrots.


TIPS:

  • Add Flavor: Consider adding a bit of wasabi to the crab meat mixture for a spicy kick.

  • Substitutions: You can substitute the crab meat with canned tuna for a different flavor.

  • Serving Suggestions: Serve with pickled ginger and soy sauce for dipping.

  • Storage: Store leftover sushi in an airtight container in the refrigerator for 2-3 days. To keep the rice from drying out, place plastic wrap directly on its surface. For better freshness with large batches, store the rice and toppings separately.


Serve & Enjoy! 💖




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