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Easy Bake Sushi

My first attempt at making baked sushi ever. So delicious and very easy to make indeed.
Sushi bake is deconstructed California roll. It’s savory, creamy, and super satisfying, meant to be scooped into little sheets of roasted seaweed.

I used Japanese sushi rice; you may follow the direction on how to cook it on the back label.

For the liquid mixture, I bought the ready one. You can also make your own because it is easy.

You can buy Furikake seasoning in Asian stores or online.

Truthfully sushi bake is a complete meal within itself. It is worth trying.



4 cups freshly cooked rice
3 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

(see above photo)

1 big ripe mango diced
1 medium cucumber diced
2 cups chop crab meat
200 grams of Philadelphia Cream Cheese
¼ cup Kewpie mayonnaise
1 tablespoon Sriracha – adjust as desired
salt to taste
20 nori sheets


1. Cook the rice; follow the instruction label on the box.
2. Peel the cucumber and slice into dice, next to the mango and the crab meat, then set aside
3. Making the sushi rice, when the rice is cooked in a big bowl, add 4 cups of cooked rice and 3 tablespoons of the liquid mixture and toss until evenly distributed.
4. In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
5. Add the chopped crab meat, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
6. Assembling bake sushi in a rectangle pan (8x6in), spread the sushi rice evenly, then lightly press down. Sprinkle a thin layer of Fukikake on top of the rice until fully covered.
7. Add the creamy topping, then spread evenly. Sprinkle the remaining mango and cucumber dice and Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha
8. Bake at 200°C/390°F for 15 to 20 minutes.
9. Enjoy by scooping a portion and then wrapping it in nori.

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