Sushi Bake (Broiled Pan Sushi)
Sushi bakes are a staple in Japanese Hawaiian home cooking. They're super easy to make and can feed a crowd. I love this broiled version for extra creaminess and warmth. This recipe is easily customizable to the sushi fillings of your choice.
Servings: 8 people
Ingredients
Sushi Rice
- 2 cups Japanese short grain rice
- water to cook rice
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 pinch salt
Broiled Sushi Filling
- 1 batch sushi rice (see above)
- 3-4 oz shredded imitation crab can sub canned salmon or other fish
- 8 oz sour cream
- 8 oz mayonnaise
- nori furikake
To Make Temaki (Hand Rolled Sushi)
- 7-10 large sheets seaweed cut in quarters
- takuan
- cucumber
- avocado
Instructions
Sushi Rice
- Cook 2 cups Japanese rice in your rice cooker
- While rice is cooking, heat up rice vinegar, sugar, and salt in a saucepan on the stove until the sugar is dissolved.
- When the rice is done, pour the rice vinegar solution over your rice and gently mix. Allow sushi rice to cool slightly.
Broiled Sushi Filling
- Pour sushi rice into an 8x8" baking dish and gently pat down into a flat layer.
- Sprinkle nori furikake on top of rice.
- Add shredded imitation crab (or shredded cooked fish of your choice) over the furikake.
- Mix mayonnaise and sour cream in a separate bowl. Then spread it on top of the shredded imitation crab.
- Put under the broiler for 5 minutes or until the top layer bubbles and browns.
To Make Hand Rolled Sushi
- Place a small scoop of broiled pan sushi onto a square of seaweed.
- Add toppings of your choice (e.g. sliced cucumber, avocado, takuan, etc.).
- Roll and eat! Repeat!
Notes
This recipe can be easily doubled and made in a 9x13" baking dish.
You can substitute canned tuna, salmon, or any cooked shredded fish for the imitation crab.
I've made this with 8 oz of imitation crab because I had a large pack to use up. I've also decreased the sour cream and mayo before to 1/2 cup each. It doesn't matter; just use what you have and it'll still taste good!