Sushi Bake
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Sushi Bake
 Sushi rice under a baked salmon filling, eaten as hand rolls in nori. It serves a crowd. Cook sushi rice Rinse under running water until the water runs clean: 2 c short-grain rice uncooked Combine the clean 2 c short-grain rice in the rice pot with: 2 c filtered water plus more for rinsing Cook the rice following the cooker's settings. Fish Preheat the oven to 400 °F. Pat them dry and place them onto a parchment-lined sheet pan: 2 (5 oz) wild sockeye filets 1-inch thick (or your preferred fish) Season the 2 (5 oz) wild sockeye filets thoroughly with: ½ tsp kosher salt Diamond Crystal preferred Bake the salmon for 9 minutes or until the internal temperature reaches 140 °F. Remove from the oven and let cool on the counter. Use a fork or clean hands to flake the salmon into smaller pieces. Season sushi rice When the rice is done, turn off the cooker and open the lid. Fluff with a rice paddle. Let cool about 10 minutes. In a microwave-safe bowl, combine: 2 tbsp cane sugar 2 tbsp rice vinegar 1 tsp kosher salt Diamond Crystal preferred Microwave for 20 seconds, then stir to dissolve all the ingredients. Pour half the seasoning into the rice and mix gently with the paddle. Add the other half and mix again. Sprinkle in and mix to evenly distribute: Sushi rice: 2 tbsp furikake Assembly Preheat the oven to 425 °F. Mix all the filling & seasoning ingredients in a large mixing bowl: ½ c cream cheese softened ½ c Kewpie mayonnaise 1 tbsp low-sodium soy sauce ½ tbsp red miso 1 tbsp sriracha 1 tsp yuzu juice or lemon juice In the same bowl, add: 2 c shredded baked salmon from the baked fish above 1 c kani chopped (about 8 kani sticks) Use a spatula to mix. Transfer the rice to an oven-safe dish. Press lightly into an even layer with the paddle. Add on top: the filling Spread into an even layer of fish. Bake for 10-15 minutes, or until the top is golden brown. Remove to a heat-safe surface or trivet. Toppings (all optional) Sprinkle with more: furikake or seasoned seaweed flakes green onions, sliced avocado avocado, sliced or cubed Drizzle on top for more flavor: Toppings (all optional): Kewpie mayonnaise Toppings (all optional): sriracha eel sauce For more crunch, sprinkle any of these as a finishing ingredient: tempura bits fried shallots fried garlic To serve Give guests individual packs: nori packs Hold one nori sheet on the palm. Scoop an even layer of rice and fish into the center. Top if preferred with: cucumber sliced Hold it like a taco and eat in one bite. |
Sushi Rice (Sushi-meshi) with Nori-maki (nori-roll sushi) crumb: seasoned rice + seafood, eaten in nori Japanese Cooking: A Simple Art includes “Sushi Rice (Sushi-meshi) with Nori-maki (nori-roll sushi)”. Shizuo Tsuji wrote it (1980). This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving. Differences: Both pair seasoned sushi rice with seafood wrapped in nori. The popular online sushi bake spreads furikake rice in a dish. It tops the rice with baked salmon and imitation crab. It mixes the seafood with cream cheese, Kewpie mayo, sriracha and miso. It bakes the dish until golden. Guests scoop it into nori squares with eel sauce and avocado. It is hot, creamy and saucy. It tastes nothing like fresh, cold rolled sushi (maki). |
Trace receipt
- Dish
- Sushi Bake
- Match
- Reasonably similar, but will taste different
- Ancestor
- Sushi Rice (Sushi-meshi) with Nori-maki (nori-roll sushi)
- Source
- Japanese Cooking: A Simple Art by Shizuo Tsuji (1980)
- Differences
Both pair seasoned sushi rice with seafood wrapped in nori. The popular online sushi bake spreads furikake rice in a dish. It tops the rice with baked salmon and imitation crab. It mixes the seafood with cream cheese, Kewpie mayo, sriracha and miso. It bakes the dish until golden. Guests scoop it into nori squares with eel sauce and avocado. It is hot, creamy and saucy. It tastes nothing like fresh, cold rolled sushi (maki).
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Hungry Huy · Sushi Bake
TikTok
web writeups - Date
- Sep 2026
Japanese Cooking: A Simple Art by Shizuo Tsuji (1980).
This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving.