Baked Sushi (My Kid-Approved Version)

Baked Sushi (My Kid-Approved Version)

This version of Baked Sushi features a more-kid approved creamy topping that is mainly made of just salmon, imitation crab, mayonnaise and cream cheese. Generously topped with a crumbled seasoned seaweeds, the flavor in every spoonful is amazing.

Course Lunch, Main Course, Side Dish, Snack

Cuisine Asian, Western

Keyword baked sushi, sushi

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 492kcal

Author sanna

Ingredients

For the Rice

3 cups Sushi Rice see note 2
3 cups Water
2 tsp sugar
1 tsp salt
3 tbsp mirin See note 3

The Creamy Topping

½ cup Kewpie Mayo see note 4
¾ block cream cheese softened, see note 5
300 grams cooked salmon shredded, see note 6
1½ cups Imitation Crab Flaked

Seasoned Seaweed Mixture

3 sheets nori the full-sized, square ones. Crumbled into little pieces.
2 tbsp sesame seeds
½ tsp salt
1 tbsp brown sugar

For Serving

6-10 seaweeds snack packs

Instructions

Cook the Rice. Rinse and drain the rice. Combine the rice and water in the pot of a rice cooker and use the cook feature to cook the rice completely. Turn off rice cooker and sprinkle the sugar, salt and mirin into the freshly cooked rice. Stir well to distribute.
Non-rice cooker option at the notes 1 section.
Combine the Ingredients for the Creamy Topping. In a large bowl, combine softened cream cheese, kewpie, salmon and imitation crab. Stir will to incorporate the ingredients and the mayo and cream cheese is evenly distributed.
Make the Seasoned Seaweed Mix. Crumble or cut the nori into really tiny little pieces into a bowl. In another small bowl, combine sugar, salt and sesame seeds.
Layer. Preheat the Oven to 350℉. Spread the rice into ta 9x13 inch glass baking dish or 9x13 inch rimmed baking pan. Sprinkle more than half of the crumbled seaweeds over the rice and about half of the sesame mixture. Drop the creamy mixture in dollops on top, then use an angled spatula or the back of the spoon to spread it out evenly.
Finishing Touches. Sprinkle the remaining crumbled nori all over the top, followed by the remaining sesame mixture. Lastly, Pipe a thin layer of the kewpie mayo in diagonal lines on top.
Bake. Bake at 350 ℉ for 25-30 minutes or until the top is lightly browned and a bit bubbly.
Serve. Scoop out a spoonful into a piece of a seaweed and eat :) Be careful as it is hot. Store the dish in the fridge, covered well. Reheat portions in the microwave, for about 15-30 seconds, depending on how much are you heating.

Notes

No rice cooker? After rinsing and draining the rice, combine the rice and 3 cups of water in a medium saucepan or pot. Do not cover. Bring the heat to medium high and allow the water to come to a boil. Once boiling, lower the heat and continue cooking until a very small amount of liquid is left at the surface of the rice. Put the lid on the pot. Cook for a few minutes more, until all the liquid is absorbed and the rice is tender.
Sushi Rice. I recommend sushi rice because it is sticky and a bit more plump. However, if you do not have it, just use white jasmine rice.
No Mirin. Just omit it from the recipe. This adds more stickiness and sweetness to the rice, but if you do not have it or cannot find it. Just skip it.
Kewpie Mayo. This is more robust, has a slightly salty kick and bit sweeter. If you cannot find this, you can use regular mayonnaise. It can change the flavor profile a bit, but nothing really drastic.
Softened Cream Cheese. You want the cream cheese to be really soft, as in stirrable. Mostly, even after letting it sit at roomm temperature for a while, it is still not that soft to the point of being stirrable. So what I recommend for ease is to microwave the cream cheese for a very brief 3-5 seconds. Anything longer can scorch the cream cheese so keep it reaallly short.
Cooked Salmon. I use 3-4 skinless salmon fillets. I seasoned it with salt and pepper and cooked it in the air fryer for 8-10 minutes.
Nutrition Information are approximate and doesn't include the seaweed snacks as that consumption may vary from person to person.

Nutrition