What will the fate of sushi bake be, once the pandemic is over and some semblance of “normal” returns? Time will tell but Leiana Aika Go of Sushi Lab has a feeling they’re here to stay. “Honestly, we never really thought of [the trend] lasting this long,” she tells me. “It has unexpectedly caught the Filipino palate.” Go believes sushi bakes will join the ranks of the traditional lechon and adobo that are often served on special occasions.
Here’s how I make a sushi bake:
In learning about sushi bake, I’ve tried different versions and I’ve finally settled on one that suits my household perfectly.
Start by making 2 cups uncooked sushi rice according to package or rice cooker directions (if you use the small plastic measuring cup that comes with your rice cooker, it will be about 2¾ of these cups)—you want 5–5½ cups cooked rice. Once the rice is cooked, transfer to a large bowl. Add 1 tsp. toasted sesame oil (optional), and carefully mix and keep covered with a clean kitchen towel while you proceed with the recipe.
Heat oven to 400°F.
In a large bowl, combine 1 pound imitation crab meat, separated and chopped into small but not minuscule pieces, 1–2 Tbsp. Sriracha, 3–4 scallions, finely chopped, 3 Tbsp. masago or tobiko (fish roe), and 1 cup Kewpie mayo. While many recipes rely on some combination of mayonnaise and sour cream or mayonnaise and cream cheese as the primary binder, I prefer Kewpie (a rich, slightly sweet Japanese mayonnaise) for the best flavor, without being over-the-top heavy. Combine crab mixture thoroughly, but gently.
Add your rice to a 9x13" baking or casserole dish. Press down firmly, but not too tightly, in an even layer. Sprinkle about ⅓ of one 1.7-ounce bottle of furikake rice seasoning across the top of the rice.
Add the imitation crab mixture on top of the furikake layer. Again, press firmly (not tightly) and evenly. Sprinkle another ⅓ of the furikake bottle on top of this mixture.
Using the fine tip of the Kewpie bottle, garnish the top of the sushi bake in a zigzag pattern. Repeat the zigzag pattern from the opposite direction with the Sriracha bottle. Using your finger or the tip of a butter knife, sprinkle 1 Tbsp. of masago or tobiko on top of the sushi bake. I love using masago or tobiko fish roe in the imitation crab mix and to top the sushi bake because it adds salty brininess as well as a nice pop of texture.
Bake in the oven for 15–20 minutes, until the top gets a light golden brown. If you’re using a glass pan, you may see the edges of the rice start to sizzle (that’s a good thing!).
Remove from the oven and let cool for 5–10 minutes. Serve with about 3–4 packages seasoned, roasted Korean seaweed snack (a.k.a. gim), sliced cucumber, and sliced avocado. You’ll spoon a small portion onto the roasted seaweed sheet and it will resemble a mini taco of sorts. Cucumber adds a much-needed crunch and cooling respite and avocado's inherent creaminess pairs well too—it’s even better if it's cold from the fridge. Refrigerate any leftovers. Reheat in a 325°F oven for about 10—15 minutes.
This is not traditional sushi as you know it, but if you’ve ever enjoyed an American-style spicy roll, I have a strong feeling you will also enjoy the sushi bake. Having tested the following recipe more than a handful of times for a rapt crowd (my husband and six-year-old), I can safely say it’s already become a family favorite.
While I would recommend following my version of sushi bake as written the first time around, I’d encourage you to customize it to your and your household’s tastes moving forward. Use this extra time at home now to perfect your sushi bake so that when we can eventually gather with others again for a real potluck, you’ll know exactly what your contribution will be.
Hana Asbrink is a writer, editor, and recipe developer based in New York. She likes long walks and the elusive egg bagel.
