Introduction
During the pandemic, many Filipino homes discovered the joy of sushi bake—a simple yet indulgent way to enjoy the flavors of sushi without the fuss of rolling. It’s not a dish you’ll usually find in Japanese restaurants, but it quickly became a favorite because of its accessibility, creamy texture, and shareable style. True to the Simpol philosophy, this version uses ingredients you can easily find in your local grocery, with a few optional touches if you want to make it extra special.
Sushi Bake Recipe
Ingredients
Set A: Rice Base
- 2 cups cooked rice preferably Japanese rice, but regular sinandomeng works too
- 2 tbsp rice wine vinegar or distilled vinegar as a substitute
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp black sesame seeds optional
- 1 tbsp white sesame seeds optional
Set B: Creamy Topping
- ½ cup cream cheese
- ½ cup Japanese mayonnaise
- 200 g crab sticks shredded (or substitute with cooked salmon or canned tuna)
- 2 tbsp chopped spring onions
- Pinch of salt
- ½ tsp wasabi optional, for a subtle kick
Set C: Garnishes
- 2 tbsp Japanese mayo
- 2 tbsp sriracha
- 2 tbsp honey or sugar as substitute
- 1 tbsp furikake optional
- 1 tbsp bonito flakes optional
- 2 tbsp chopped scallions
Instructions
Set A: Prepare the Rice Base
- In a small bowl, mix vinegar, sugar, and sesame oil until sugar dissolves.
- Pour mixture over freshly cooked rice and toss well.
- Add sesame seeds (if available) for nuttiness.
- Transfer seasoned rice to a baking dish and flatten evenly. Set aside.
Set B: Prepare the Topping
- In another bowl, combine cream cheese and Japanese mayo until smooth.
- Add shredded crab sticks, spring onions, and salt. Optional: mix in a touch of wasabi for subtle heat.
- Spread this mixture evenly over the rice base.
Bake
- Preheat oven to 180°C (350°F).
- Bake sushi mixture for about 20–25 minutes until the top is lightly golden and set.
Set C: Garnish & Serve
- Mix sriracha, honey, and mayo to make a sweet-spicy dressing. Transfer into a squeeze bottle.
- Once the sushi bake is out of the oven, drizzle with plain Japanese mayo and the sriracha-honey mayo.
- Sprinkle furikake, bonito flakes, and fresh scallions on top.
- Serve warm with nori sheets or pickled vegetables on the side.
Simpol Cooking Notes
- Rice Matters: Japanese rice gives the best texture, but don’t stress—regular local rice works fine when seasoned well.
- Protein Swap: Crab sticks are affordable and easy, but tuna, salmon, or even leftover bangus can work beautifully.
- Make-Ahead Friendly: Assemble your sushi bake a day ahead and just bake before serving.
- Serving Idea: Pair with roasted seaweed (nori) sheets so everyone can scoop their own bite, just like eating hand-rolled sushi.
