Baked Sushi Tray With Salmon, Avocado, Masago, Inari, and MORE!
Watch How To Make It:
I saw that sushi bake (aka “sushi casserole”) was trending in the Philippines, and I didn’t think much of it. At first look, it seemed like one of those baked rolls that we can get at various sushi restaurants here in California.
Then, more and more people started showing their sushi bake recipes and I thought hey, I should take a stab at making a sushi bake that I’d enjoy eating!
I could’ve taken the pretentious route and filled it with raw sushi-grade fish, real wasabi, and all that frou-frou stuff. But that defeats the whole purpose of a sushi bake!
Sushi bake is supposed to be affordable, and a fun way to feed a large party. If I used fancy schmancy ingredients, this sushi bake may have cost me at least $50+.
So I created a sushi bake that satisfied the best of both worlds. I included imitation crab, added some salmon, and topped it with raw masago and avocado.
Don’t forget that delicious furikake! If you don’t have a jar of furikake at home…what are you waiting for!? It’s amazing on rice, meats, veggies, and even POPCORN!
Ingredients:
- 2 cups of sushi rice (or any white rice you have available works too)
- 1/2 cup sushi vinegar (or rice vinegar + salt and sugar to taste)
- 1 1/2 cup salmon, sliced into little chunks (cook this salmon separately if you don’t want to risk slightly undercooked salmon)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 1/2 cup imitation crab, shredded
- 1/2 cup of Japanese mayo (normal mayo is fine)
- 1 tbsp + 1 tsp prepackaged wasabi
- Furikake (I used about 3/4 of a 55 gram jar)
- Seasoned and pre-sliced nori sheets
- Packaged inari (deep-fried tofu pockets – OPTIONAL)
Directions:
1. Cook the sushi rice; follow the directions on the package. Once it’s finished cooking, allow the rice to cool down for at least 20 minutes.
2. In a bowl, combine the salmon, soy sauce, and sesame oil. Mix to combine thoroughly.
3. In the same bowl, add the imitation crab, mayonnaise, and wasabi. Mix all the ingredients together, making sure to break up the wasabi throughout the mixture.
4. Once the rice has cooled, in a separate bowl combine the rice and sushi vinegar. Mix thoroughly to combine.
5. Grab a pan (I used a 7×10.5″ pan) and press your rice firmly on top to create a flat base of rice. Sprinkle about half of the jar of furikake on top (about 25 grams), distributing evenly across the rice.
6. Dump the fish mixture on top, and evenly spread it across the furikake and rice to create a flat surface.
7. Preheat your oven to 450ºF or 230ºC. Once preheated, bake the sushi tray for 5-8 minutes, depending on how cooked you want your salmon.
8. After it’s finished baking, take it out of the oven and top it with the rest of the furikake. Add the masago, spreading it evenly across the top of the sushi bake. Finish it off by scattering the slices of avocado across the top of the masago.
9. Slice or scoop out a section of the sushi bake, and serve atop of pre-sliced nori sheets or stuff it inside pre-made inari. Enjoy!
Special Notes: Stick it in the fridge to cool it down and MAYBE you’ll enjoy it more compared to the freshly baked version!
DID YOU MAKE THIS?! Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!