Sushi Bake
Sushi Bake is a high-protein oven-baked recipe ready in 1 h. It makes 4 servings, each 920 kcal with 32 g protein. Intermediate level, 21 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 1 htotal
- Intermediatelevel
- 920kcal a serving
- 32 gprotein
What is Sushi Bake
Vinegared sushi rice topped with a baked, creamy crab, shrimp and cream cheese mixture, served with nori, cucumber, avocado, sesame seeds and unagi sauce.
- From the oven · Fish & seafood
- Baking
How to make Sushi Bake
Tips from the cook
- Rinse the rice until the water runs clear, so it does not turn gluey.
- Mix the rice vinegar mixture through the rice while it is warm, so every grain is coated and sticky.
- Bake until golden on top. If you use the grill to finish, watch it closely so it does not burn.
- Scoop it up with extra pieces of nori, like a hand roll.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Add the avocado and cucumber just before serving. Leftovers keep 1 day in the fridge.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Sushi Bake substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Mayonnaise2 options
- Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume
Frying/hot dishes; not a binder for crispy rice.
Still contains dairy.
- Vegan mayonnaise 1:1
Often contains mustard; check label.
Still contains mustard and soy.
Sriracha2 options
- Sambal oelek start with a smaller amount, it is hotter
Chunkier.
- Cayenne (heat only) pinch to taste
No sweetness or garlic.
Sesame oil2 options
- Neutral oil (sunflower or rapeseed) 1:1
Loses the toasted nutty flavour in dressings.
- Peanut oil (not for peanut allergy) 1:1
Still contains peanuts.
Crab meat2 options
- Flaked cooked white fish (cod, haddock or pollock) 1:1 by weight
No crab sweetness; still fish.
Still contains fish.
- Shredded jackfruit or firm tofu 1:1 by weight
Not seafood taste; jackfruit has no soy.
Still contains soy.
Shrimp2 options
- Chicken breast strips 1:1 by weight; cook a little longer
Not seafood taste.
- Firm tofu cubes 1:1 by weight
Still contains soy.
Cream cheese2 options
- Dairy-free cream cheese (tofu/oat/coconut based) 1:1 by weight
Cashew versions carry nuts.
Still contains soy.
- Silken tofu blended with lemon and coconut oil 1:1
Needs chilling.
Still contains soy.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Sesame seeds2 options
- Leave out (garnish only) leave out (garnish only)
- Poppy seeds 1:1
Different flavour.
Unagi sauce2 options
- Teriyaki sauce 1:1
Thinner and less sweet.
Still contains soy and gluten.
- Coconut aminos + coconut sugar, simmered until syrupy simmer 5-8 min until it coats a spoon
Less salty, milder.
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