Sushi Bake

Okay, this might be the laziest recipe I’ve got, and I mean that as the highest compliment.

If you’ve never had a sushi bake, here’s the deal: it’s everything you love about a spicy salmon roll: the seasoned salmon, the creamy crab, the rice, all the toppings, except instead of carefully rolling anything, you just dump it all into a baking dish, warm it up, and scoop it onto little squares of nori like a hand roll. That’s it. No bamboo mat, no YouTube tutorials, no raw fish, no skill required whatsoever.

And that’s exactly why I love it. At the time, Celina was pregnant and craving sushi constantly, and I needed something without raw fish that I could throw together without making it a whole production. This was the answer — and it’s stuck around in our rotation way past the pregnancy because it’s just that easy.

It comes together in about 30 minutes, feeds a crowd, and costs a fraction of what you’d spend going out. If you want the look of something impressive with about a quarter of the work, this is your move.

Here’s how it goes.

• 2.5 cups short grain rice

• 2/3 cup seasoned rice wine vinegar

• 2 salmon filets

• Sesame oil to coat

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp pepper

• 1/2 lb imitation crab, shredded

• 4 oz cream cheese

• 1/4 cup Kewpie mayo, or more to taste

• 2-4 tbsp of sriracha

• 4 green onions, chopped

• Furikake

• Sriracha

• Eel Sauce

• Sriracha mayo

• Nori squares or sheets of nori cut into small squares

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.