Sushi Bake

Tuesday, August 11, 2026

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"I'll choose sushi anyway, any day" 🍣

 


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I tried sushi for the first time some years ago and I really enjoyed it. So when I saw this recipe on Pinterest I had to give it a try. I will say I have been very delayed in actually sharing this recipe. It's literally been in my drafts for years! 

This was one of my favourite dishes to shoot, and it turned out absolutely beautiful. It's a great crowd-pleaser and will add the wow factor to any table spread. You can make individual portions in muffin or cupcake pans. This dish is best served warm or hot.

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I'm going to be very honest. After trying this recipe, I made some changes when I remade it. While I like Sushi and fish, this was very fishy. It turns out that I'm not a fan of imitation crab, and that may be a taste bud preference. I've remade this with just prawns or shrimp. 

I would also add some chillies for more of a kick, as this would balance the flavours of the seafood with the mayo and cream cheese (I adjusted the spices in the ingredient list).

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My Halal Eel (Unagi) Sauce and Spicy Mayo accompanied this sushi bake. I previously shared this recipe for Eel (Unagi) Sauce; click here to view it. 

It's a pretty versatile sauce that brings a delicious Asian flavour to various other meals. It can be used on grilled fish and stir-fries, as a dipping sauce for other Sushi spreads, and more. 

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Spicy Mayo is another favourite go-to sauce with endless possibilities. It's excellent for burgers, wraps, burritos, sandwiches, and more. It's super easy to make and great to have on hand.

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TikTok

 

@spicyfusionkitchen Sushi Bake 🤤 Personal preference, I realised I'm not a fan of imitation crab and I've since made it with just prawns/shrimps 🍤 lol Served with Eel (Ungai) Sauce, which I've shared before and Spicy Mayo 🌶️ Full Recipe On www.spicyfusionkitchen.com 🔗 This recipe has been a long time coming, it's been sitting in my drafts for years, and I finally had to share it. @Krea_sa @Woolworths SA @My SPAR @homewarestore @Mr Price Home @Philly Cream Cheese @nolamayonnaise #sushi #food #easyrecipe #foodtiktok #foodtok ♬ Sunflower - Spider-Man: Into the Spider-Verse - Post Malone & Swae Lee

 

 

 

 


Ingredients

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Filling:

200g Imitation Crab
250g Prawns/Shrimp 
1/4 Cup Mayo
1/4 Cup Cream Cheese
2 Tbsp Soy Sauce
2 - 3 Tbsp Sriracha Sauce
1 Tbsp Lime Juice
1 tsp Chili Flakes - optional 
1/4 Cup Green Onions Sliced

Seaweed Sheet

Sushi Rice: 

2 Cups Sushi Rice
3 Cups Water
1 tsp Salt 
1/4 Cup Rice Vinegar
2 Tbsp Sugar
1 tsp Sesame Oil (substitute with light olive oil)

Sauces:

Halal Eel Sauce (Unagi Sauce) Recipe - Click Here

Spicy Mayo -
1 Cup Mayonnaise
2 - 3 Tbsp Sriracha Sauce
1 tsp Lime Juice

Garnish:

1/2 Cup Spring Onions - Chopped
1 Tbsp Sesame Seeds
1 Avocado - Sliced
1/4 Cucumber - Sliced



Method With Step-By-Step Pictures


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1. Rinse the Sushi Rice for 1 - 2 minutes until the water runs clear. Next, add 3 cups of water to a pot over high heat and bring it to a boil. Add the salt and washed sushi rice. Once it starts to boil, turn the heat down and pop the lid on, leaving it to simmer for 20 minutes. Afterwards, turn the heat off and cover the rice for another 10 minutes before fluffing it up with a fork. 

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2. In a small bowl, mix the rice vinegar, sugar and oil. Microwave it for 30 seconds (just until the sugar dissolves). After fluffing up the rice, pour the mixture over the rice and mix it well so each grain is coated evenly. 

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3. Prep your sauces. Make the Eel (Unagi) Sauce using the recipe I shared previously (click here). Next, make the Spicy Mayo by mixing mayo, sriracha sauce, and lime juice until smooth. Refrigerate both sauces until it's time to serve. 

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4. To make the filling, cut the imitation crab, prawns/shrimp into small pieces and add them to a mixing bowl. Personal preference, since I've made it without the imitation crab.

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5. Add the mayo, cream cheese, soy sauce, sriracha sauce, lime juice, and red chilli flakes to the same bowls. I recommend adding chilli flakes and more sriracha sauce, which adds a nice kick to the sushi bake. Mix it all together until evenly combined.

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6. Now, you can assemble the Sushi Bake. Preheat the oven to 220 Degrees C. Line a deep casserole dish or baking pan (9 x 9) with wax paper. Layer the Sticky Sushi Rice at the bottom, as thickly as you like. I suggest a thick layer so it holds its shape when you serve it and is easier to eat. 

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7. Next, add a layer of Seaweed to cover the rice.

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8. Finally, top it with all the crab and prawns/shrimp filling.

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9. Bake it for 10 - 15 minutes until the top turns golden and crispy.

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10. It can be plated on a nice serving dish or serve in the baking pan. Drizzle the sauces over the sushi bake, add thinly sliced avocado and cucumbers, and garnish with the chopped spring onions and sesame seeds before serving.  


Method 

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  1. Rinse the Sushi Rice for 1 - 2 minutes until the water runs clear. Next, add 3 cups of water to a pot over high heat and bring it to a boil. Add the salt and washed sushi rice. Once it starts to boil, turn the heat down and pop the lid on, leaving it to simmer for 20 minutes. Afterwards, turn the heat off and cover the rice for another 10 minutes before fluffing it up with a fork.
  2. In a small bowl, mix the rice vinegar, sugar and oil. Microwave it for 30 seconds (just until the sugar dissolves). After fluffing up the rice, pour the mixture over the rice and mix it well so each grain is coated evenly.
  3. Prep your sauces. Make the Eel (Unagi) Sauce using the recipe I shared previously (click here). Next, make the Spicy Mayo by mixing mayo, sriracha sauce, and lime juice until smooth. Refrigerate both sauces until it's time to serve.
  4. To make the filling, cut the imitation crab, prawns/shrimp into small pieces and add them to a mixing bowl. Personal preference, since I've made it without the imitation crab.
  5. Add the mayo, cream cheese, soy sauce, sriracha sauce, lime juice, and red chilli flakes to the same bowls. I recommend adding chilli flakes and more sriracha sauce, which adds a nice kick to the sushi bake. Mix it all together until evenly combined.
  6. Preheat the oven to 220 Degrees C. Line a deep casserole dish or baking pan (9 x 9) with wax paper. Layer the Sticky Sushi Rice at the bottom, as thickly as you like. I suggest a thick layer so it holds its shape when you serve it and is easier to eat. Next, add a layer of Seaweed to cover the rice, and top it with all the crab and prawns/shrimp filling.
  7. Bake it for 10 - 15 minutes until the top turns golden and crispy.
  8. It can be plated on a nice serving dishm or serve in the baking pan. Drizzle the sauces over the sushi bake, add thinly sliced avocado and cucumbers, and garnish with the chopped spring onions and sesame seeds before serving.


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I hope you enjoy this Sushi Bake recipe, 
if you'd like to check out other similar Asian fusion recipes 
I've shared before; click here;


Be sure to check out my social media, 
I share a lot of the behind-the-scenes on there and much more:


Behind The Scenes With My Little Helper


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