Easy Sushi Bake Recipe

Hand making sushi rolls takes special skill to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. Japanese food is well-loved in many countries especially Bahrain, so it is not surprising that this deconstructed version of sushi suddenly became the trendiest snack!


Sushi Rice- this is white rice mixed with Japanese vinegar, salt and sugar. Though it is highly recommended to use short-grain rice, I find that Jasmine and Dinorado work as well. As long as your rice does not end up fluffy and loose, you can use it.

Furikake-is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since it was a bit challenging for me to find one in the supermarket, I just made one myself! I used roasted sesame seeds, Korean roasted seaweed flakes, and some salt and sugar.



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


  • 1/2 cup sesame seeds
  • 1/2 cup Korean roasted seaweed – crumbled or cut into small bits
  • 1 teaspoon salt – to taste
  • 1 teaspoon sugar – to taste


  • 1 big ripe mango – diced
  • 1 medium cucumber – diced
  • 2 cups Kani – shredded or cut into chunks
  • 200 grams cream cheese
  • 1/4 cup Japanese mayonnaise
  • 1 tablespoon Sriracha – – adjust as desired
  • salt – to taste
  • 20 sheets Korean roasted seaweed sheets – – or use nori sheets



  • Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
  • Pour the mixture to the freshly cooked rice and toss until evenly distributed.


  • Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar


  • In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
  • Add in the chopped Kani, 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.


  • In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
  • Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
  • Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.