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Sushi Bake Recipe
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Ultimate Sushi Bake Recipe - Two Delicious Versions in One Tray

This Sushi Bake Recipe features two delicious versions in one baking tray. Half of the tray uses traditional Japanese rice while the other half uses low-carb cauliflower rice. Both are seasoned with sushi vinegar mixture and topped with creamy crab sticks, salmon, mayonnaise, roasted seaweed, sesame seeds, and sriracha before being baked until warm and flavorful.
Perfect for gatherings, meal prep, and family dinners, this versatile baked sushi dish allows everyone to enjoy their preferred version.
Author Onyok Kokok

Ingredients

For the Rice Bases

  • 2 cups cooked Japanese rice
  • 3 cups grated cauliflower uncooked
  • 2 tablespoons cream cheese

For the Vinegar Mixture

  • 3 tablespoons rice vinegar
  • 1½ tablespoons white sugar Low-Carb Alternative: Replace sugar with an equal amount of Equal Gold or preferred sweetener
  • ½ teaspoon salt
  • ½ teaspoon sesame oil

For the Toppings

  • 500 grams crab sticks about 32 sticks, shredded
  • 8 tablespoons mayonnaise preferably Kewpie
  • 250 grams salmon thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking oil
  • 12 grams roasted seaweed or nori about 4 large sheets, shredded
  • 3 tablespoons roasted sesame seeds

Additional Toppings

  • Sriracha
  • Kewpie mayonnaise

Instructions

Cook the Cauliflower Rice

  • Heat a pan over medium-high heat without oil.
  • Add the grated cauliflower and cook for 2 minutes while stirring.
  • Add the cream cheese and continue mixing.
  • Cook for another 2 minutes or until the cauliflower rice is tender and most of the moisture has evaporated.
  • Set aside.

Cook the Salmon

  • Heat 1 tablespoon cooking oil in a pan.
  • Add the sliced salmon and cook for about 30 seconds.
  • Season with salt and ground black pepper.
  • Continue cooking and stirring for about 2 minutes or until fully cooked.
  • Set aside.

Prepare the Seafood Topping

  • In a large bowl, combine: Shredded crab sticks, Cooked salmon, Mayonnaise. Mix thoroughly until well combined.
  • Set aside.

Make the Sushi Vinegar Mixture

  • In a small bowl or cup, combine: Rice vinegar, Sugar or low-carb sweetener, Salt, Sesame oil. Mix until dissolved.
  • Set aside.

Prepare the Two Rice Bases

  • Place the cooked Japanese rice in one bowl.
  • Pour half of the vinegar mixture into the rice and mix well.
  • In a separate bowl, place the cauliflower rice.
  • Pour the remaining vinegar mixture and mix thoroughly.

Assemble the Sushi Bake

  • Prepare a baking tray.
  • Spread the Japanese rice mixture on one half of the tray.
  • Spread the cauliflower rice mixture on the other half.
  • Keep both sides separate.
  • Sprinkle some roasted sesame seeds and shredded roasted seaweed over both rice bases.
  • Drizzle with mayonnaise and sriracha.
  • Spread the seafood topping evenly over both sides.
  • Add another layer of: Roasted sesame seeds, Roasted seaweed, Mayonnaise, Sriracha

Bake

  • Preheat the oven to 200°C.
  • Bake the assembled Sushi Bake Recipe for 10 minutes.
  • Remove from the oven and allow it to cool slightly before serving.

Serve

  • Slice into portions.
  • Serve with roasted seaweed sheets. Wrap each portion with seaweed and drizzle with extra mayonnaise and sriracha if desired.
  • Enjoy!
    • If you are on a strick low carb diet, you can replace the crabsticks with salmon.