This is a twist on the classic California roll that meets a casserole. Once you try it you will be making this over and over and over. My son’s girlfriend introduced me to this and graciously showed me how to make this. You do need to stock up on a few Asian ingredients but once you do, you will just need to thaw the fish fillets and crab sticks and away you go! One of my favourite ingredients is the Furikake. This means sprinkle in Japanese and is a combination of nori, sesame seeds, salt & sugar some brands also contains fish.

Some of the other ingredients used are

Sushi Rice – These grains are short and they are typically used in Sushi preparations.

Crab sticks — these are really imitation crab ie they are made of fish, eggs and starch – it’s super tasty but not really nutritious so eat it in moderation.

Kewpie Mayonnaise – This special Japanese Mayonnaise is made with egg yolks and it’s emulsified using apple cider or rice vinegar, giving the mayo a custardy and luxurious feel. The bottle is plastic and very thin making to super easy to squeeze. It also has a little star shaped opening … that’s cool, but serves no real function

Sriracha Mayonnaise – it’s basically a combo of sriracha and mayonnaise that this comes ready made in a convenient squeeze bottle

Sriracha sauce – this is a special blend and made of a red Jalepeno hybrid chilli pepper and this sauce is said to have originated in Thailand.

Rice Vinegar – Rice vinegar is a type of vinegar made from fermented rice.

Sesame Oil – this has incredible flavour and a wonderful aroma

Unagi Sushi Sauce – this has an incredible Umami flavour

Nori or Roasted Seaweed – These are like crackers but way thinner and is used to hold a scoop of the sushi bake

Sushi Bake

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  • Rice
  • Salt to taste
  • 1/2 tsp Sugar
  • 1 tsp Vinegar
  • 1 cup Sushi Rice
  • Fish & marinade
  • 3 Trout or Salmon Fillets or 250 gms
  • 1 tbsp Sesame Oil
  • 1 tbsp light Soya sauce
  • 1/2 tsp Furikake seasoning
  • Fish & Crab layer
  • Cooked Fish
  • 250 grams imitation Crab
  • 100 gms Cream Cheese
  • 1 tbsp Furikake
  • 3/4 cup Kewpie Mayonnaise
  • 4 tbsps Sriracha sauce
  • Topping
  • 2 tbsps of Furikake seasoning
  • 3 – 4 tbsps Sriracha sauce
  • 3 – 4 tbsps Unagi sauce
  • 3 – 4 tbsps Sriracha mayonnaise
  • To serve with
  • Nori or Roasted Seaweed


  • Rinse the starch off the rice a few times before cooking with salt
  • Once cooked, remove and add the sugar and vinegar
  • Marinate the fish with the sesame oil, soya and seasoning
  • Cook till done
  • Cut the crab sticks into small pieces
  • Crumble the cooked fish and add it to the bowl
  • Add the cream cheese, Furikake, mayo and sricha sauce and mix
  • Take an oven proof glass bowl and add the sushi rice at the bottom and pack it down
  • Add the fish and crab and do the same
  • Cover the surface with the Furikake and drizzle on the sriracha, unary and the sricha mayo
  • Bake in a 350 degree preheated oven for about 15 – 20 mins
  • To serve, spoon onto roasted seaweed or nori and enjoy