Thursday, November 29, 2012

Crowd Pleaser: Sushi Bake

Yes, you heard that right SUSHI BAKE.

I was first introduced to this delicious dish when I attended my son's kindergarten potluck last year. I saw kids and parents just diving for this one after the other. I was curious to see what it taste like and I was so lucky to even had one!

After trying it, I went on a hunt in the parish hall to see who brought that Sushi Bake!

I finally found that person (thanks Pia!) whom I immediately asked for the recipe. She was not hesitant to share the recipe where she got it from but she was right, it is very easy to prepare and make.

The ingredients in the Sushi Bake can be changed from time to time depending on the type of crowd you'll be in, like for example, some may not like tobiko (fish roe eggs) or baby shrimp. You can definitely change it up (for filipino breakfast plate lovers, try spam and eggs!).

To see another version of this sushi bake, you can visit my co-worker's blog at

For this particular Sushi Bake that I'm posting, you will need:

Sushi Wrappers (flavored or Non-flavored) - I used non-flavored
1/2 cup mayonnaise or japanese mayonnaise
1 cup sour cream
3-4 cups of chopped imitation crab (which I used) OR 3 cans of real crab in water (drained)
1 bottle of Furikake seasoning
Cooked White rice

1. Preheat Oven to 375.
2. Chop the imitation crab
3. Mix the mayonnaise, sour cream together like so :

4. Next, spread the cooked rice all over your 13 x 9 pyrex dish, pat it down with your rice spoon. I usually like to have more of the crab mixture and less rice, so I probably made the height of the rice about 1/2 inch (that's just how our family likes it).
5. Take your crab mixture and pour that over the cooked rice, making sure it's evenly spread across the rice.
6. Next, take your Furikake seasoning, and as for me, I like to start pouring (the whole bottle) starting from the sides but it's up to you really! I just wanted to make sure that the corners are taken care of :-) I have a tendency to start with corners when I bake (ex. brownies).
7. Place the prepared pyrex dish in the oven. Bake uncovered for about 20 minutes.

8. While the sushi bake is in the oven, open your Nori Sushi Wrapper and grab one sheet. With scissors, cut and make 4 squares (as shown below) set aside:

9. Your probably already smelling the smoked aroma from the furikake seasoning by now! Ok, time to pull out the sushi bake (after 20 minutes have passed or your timer has told you). You can cool it for about 10 minutes but I really don't wait for that (lol).

10. Take a tablespoon and place it in the wrapper, fold it and then .. well, you have to try this recipe and let me know what you think!

This is definitely a CROWD PLEASER!

1 comment:

  1. I've had the sushi bake at one of my Auntie Linda's parties and I remember just coming back for more and taking leftovers home. Delicious!