- Gluten free
- High in protein
- No added sugar
- Nut free
- Peanut free
- Wheat free
Fluffy rice, creamy seafood and roasted seaweed come together in this layered sushi bake that doesn’t require any rolling.
- Serves4
- Cook time35 minutes
- Prep time10 minutes, + standing time
Ingredients
- 1 1/2 cups (300g) sushi rice, rinsed, drained
- 250g pkt cream cheese
- 1/4 cup (75g) Kewpie mayonnaise
- 2 tbs Sriracha sauce
- 140g packet Ocean Blue Premium Blue Swimmer Crab Meat
- 2 spring onions, finely chopped
- 150g pkt Coles Tasmanian Hot Smoked Salmon Natural, coarsely flaked
- 5g pkt roasted seaweed (5 small sheets), finely chopped
- 1/2 cup (75g) frozen shelled edamame beans
- Kewpie mayonnaise, extra, to serve
- Sriracha sauce, extra, to serve
- Black and white sesame seeds, toasted, to serve
- Sliced spring onions, extra, to serve
- Sliced roasted seaweed, extra, to serve
- Pickled ginger, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place rice and 2½ cups (625ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10-12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Spread rice over the base of a 4-cup (2L) baking dish.
Step 3
Place the cream cheese, mayonnaise and sriracha in a medium bowl and stir with a wooden spoon until soft and creamy. Add the crab and spring onion and stir to combine. Season. Add the salmon and gently fold until just combined but still chunky.
Step 4
Crumble seaweed over rice. Spoon salmon mixture over seaweed and gently spread evenly over the rice.
Step 5
Bake for 15 mins or until heated through. Meanwhile, cook edamame beans in a small saucepan of boiling water for 2 mins or until tender. Drain and refresh under cold water. Drizzle sushi bake with extra mayonnaise and Sriracha sauce. Sprinkle with sesame seeds, edamame beans, extra spring onion and seaweed. Serve with pickled ginger.
Recipe tip
COOK. STORE. SAVE.
Clever swaps: You can use canned salmon or crab meat for a budget-friendly alternative.
Tip: Cook the rice in a rice cooker if preferred.
Introducing the viral TikTok sushi bake recipe
Baking sushi might not be the first thing to come to mind when you’re thinking of Japanese cuisine but this fun take on traditional sushi will become a new family favourite. Combining sushi rice with seafood, creamy Kewpie mayonnaise, spicy Sriracha hot sauce and savoury roasted seaweed, this simple yet delicious dish began as a viral social media trend on TikTok and has since turned into a winning weeknight dinner idea.
Reminiscent of an American-style California sushi roll thanks to the use of cream cheese, baked sushi consists of seasoned rice in a dish topped with a creamy seafood layer that’s baked and finished with fresh edamame beans. And, unlike sushi, there’s no rolling involved!
The essential ingredients you need to make sushi bake
There are two main components of a baked sushi recipe: the sushi rice base and the seafood layer.
To make fluffy sushi rice at home, cook 1½ cups of rinsed and drained rice with 2½ cups of water in a saucepan over high heat. Then continue to cook it, covered, over low heat. You can also use a rice cooker.
The seafood layer is made from a handful of key ingredients, including Kewpie and hot smoked salmon. The richness of the cream cheese and mayonnaise paired with the spicy kick from Sriracha with the delicate flesh from the crab and salmon make it the ultimate seafood pairing for a sushi salmon bake.
When it’s time to bake, spread the rice into a 4-cup (2L) baking dish, season with crumbled seaweed sheets, and gently spoon over the salmon mixture so every spoonful gets an even bite of flavour.
Ideas for how to serve salmon sushi bake at home
When you’re ready to eat it, let the sushi tray bake cool slightly before drizzling with extra Kewpie and Sriracha. Add a sprinkling of sesame seeds and sliced seaweed, and finish with fresh ingredients like edamame and spring onions.
Use a large spoon to portion out the bake into four equal sizes and plate it up for your family and friends. To eat, scoop a spoonful of the dish on top of a sheet of roasted seaweed and eat it in one mouthful. Don’t forget all the extras like fresh cucumber slices, avocado, wasabi and pickled ginger to complete the meal.
FAQs
Sushi bake
- Serves4
- Cook time35 minutes
- Prep time10 minutes, + standing time
Ingredients
- 1 1/2 cups (300g) sushi rice, rinsed, drained
- 250g pkt cream cheese
- 1/4 cup (75g) Kewpie mayonnaise
- 2 tbs Sriracha sauce
- 140g packet Ocean Blue Premium Blue Swimmer Crab Meat
- 2 spring onions, finely chopped
- 150g pkt Coles Tasmanian Hot Smoked Salmon Natural, coarsely flaked
- 5g pkt roasted seaweed (5 small sheets), finely chopped
- 1/2 cup (75g) frozen shelled edamame beans
- Kewpie mayonnaise, extra, to serve
- Sriracha sauce, extra, to serve
- Black and white sesame seeds, toasted, to serve
- Sliced spring onions, extra, to serve
- Sliced roasted seaweed, extra, to serve
- Pickled ginger, to serve
Description
Fluffy rice, creamy seafood and roasted seaweed come together in this layered sushi bake that doesn’t require any rolling.
Method
Step 1
Preheat oven to 180°C. Place rice and 2½ cups (625ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10-12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Spread rice over the base of a 4-cup (2L) baking dish.
Step 3
Place the cream cheese, mayonnaise and sriracha in a medium bowl and stir with a wooden spoon until soft and creamy. Add the crab and spring onion and stir to combine. Season. Add the salmon and gently fold until just combined but still chunky.
Step 4
Crumble seaweed over rice. Spoon salmon mixture over seaweed and gently spread evenly over the rice.
Step 5
Bake for 15 mins or until heated through. Meanwhile, cook edamame beans in a small saucepan of boiling water for 2 mins or until tender. Drain and refresh under cold water. Drizzle sushi bake with extra mayonnaise and Sriracha sauce. Sprinkle with sesame seeds, edamame beans, extra spring onion and seaweed. Serve with pickled ginger.