Description
This Ultimate Sushi Bake is a comforting and flavorful twist on traditional sushi, perfect for cozy nights at home. Layers of perfectly cooked jasmine rice are topped with a creamy, spicy shrimp mixture, baked to golden perfection, and finished with fresh avocado, chives, and a variety of savory garnishes. It’s easy to prepare, satisfying, and delivers all the delicious flavors of sushi in a convenient casserole form.
Ingredients
Scale
Rice Base
- 0.5 cup jasmine rice (yields 1 cup cooked rice)
Shrimp Mixture
- 2 tablespoons cream cheese (softened)
- 2 tablespoons mayo
- Sriracha (to taste)
- 0.5 teaspoon sesame oil (optional)
- 1 tablespoon coconut aminos
- 0.5 pound jumbo shrimp (thawed, peeled, deveined, cut into small pieces)
Garnishes & Serving
- Nori sheets or snack-size nori squares
- 0.5 avocado (sliced)
- Fresh chives (finely chopped)
- Spicy mayo (for drizzling)
- Sesame seeds (for garnishing)
- Furikake seasoning (for added flavor)
- Unagi sauce (for drizzling)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the sushi bake.
- Cook Rice: Rinse jasmine rice under cold water until water runs clear, then cook according to package instructions until fully done.
- Prepare Shrimp Mixture: In a large bowl, combine softened cream cheese, mayonnaise, sriracha to your preferred spice level, sesame oil (if using), and coconut aminos. Mix well until smooth.
- Add Shrimp: Gently fold the chopped shrimp into the creamy mixture, ensuring even coating without breaking up the shrimp pieces.
- Assemble: Press the cooked jasmine rice evenly into the bottom of a small baking dish to form a solid base layer.
- Layer Shrimp: Spread the shrimp mixture evenly over the rice layer, smoothing it out for even cooking.
- Bake: Place the baking dish in the oven and bake uncovered for 12 minutes, allowing the shrimp topping to cook through and meld with the rice.
- Broil Finish: Switch your oven to broil mode and broil the sushi bake for an additional 2-3 minutes until the top is lightly browned and slightly caramelized.
- Garnish & Serve: Remove from oven and let it rest for a minute. Garnish the top with sliced avocado, chopped chives, sesame seeds, furikake seasoning, and drizzle with spicy mayo and unagi sauce. Serve alongside nori sheets or snack-size nori squares to scoop portions.
Notes
- Adjust sriracha quantity to control the spice level to your preference.
- Using coconut aminos is a great soy-free alternative to soy sauce with a slightly sweeter flavor.
- Ensure shrimp is fully thawed and patted dry for best texture in the bake.
- You can substitute jumbo shrimp with cooked crab meat or imitation crab for variety.
- Press rice firmly in the pan to create a stable base that holds together when served.
- Broiling step adds a delicious slight crispiness and color to the shrimp topping.
- Leftovers can be refrigerated and gently reheated in the oven to maintain texture.
