The first time I heard about sushi bake, I was skeptical to say the least. A casserole with fish? Hard pass—or so I thought! But then a friend invited me over, and I gave it a try. Let me tell you, it blew my mind. Think of it as a deconstructed sushi roll: warm, flavorful, and incredibly satisfying. It’s now a staple in my recipe arsenal because it’s just so easy and absolutely foolproof. Let’s dive in!
What You’ll Need:
- A casserole pan
- Sushi rice (Instant Pot makes it super easy; jasmine rice works in a pinch)
- Nori sheets
- Kewpie mayo (or your favorite mayonnaise)
- Sriracha
- Japanese BBQ sauce
- Shrimp, salmon, or your fish of choice
- Optional: sesame seeds and green onions for topping
Step 1: Marinate the Fish
Take your fish and chop it thinly. In a mixing bowl, combine the fish with Japanese BBQ sauce, sriracha, and Kewpie mayo. Adjust the amounts to taste, as these sauces are already seasoned—no extra salt needed! Once mixed, pop the fish mixture into the fridge to marinate while you prepare the other components.
Step 2: Prepare the Rice
Cook your sushi rice and spread it evenly in a casserole dish. If you don’t have sushi rice, jasmine rice will do the trick.
Step 3: Assemble
Layer nori sheets over the rice. Then, take your marinated fish mixture and spread it evenly on top.
Step 4: Bake
Preheat your oven to 425°F (220°C). Bake the sushi bake for about 15 minutes, or until the fish is cooked through and slightly crispy on the edges—but not too crispy!
Step 5: Garnish and Serve
Optional but highly recommended: top your sushi bake with sesame seeds and chopped green onions. For an extra kick, mix Kewpie mayo and sriracha together to create a spicy mayo drizzle and drizzle it over the casserole.
Enjoy!
Serve your sushi bake with extra nori sheets for scooping. It’s like a sushi roll, but with a warm, comforting twist. I hope you love this dish as much as I do—it’s a guaranteed crowd-pleaser!
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