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Delicious California Maki Sushi Bake served in a dish, garnished with green onions.

Sushi Bake California Maki

A warm and comforting twist on traditional sushi, this dish features creamy toppings, juicy mango, and savory Kani, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 4 cups freshly cooked rice Fluffy and warm, this rice is the perfect base.
  • 3 tablespoons rice vinegar Adds a tangy flavor that brightens up the dish.
  • 1 tablespoon sugar Enhances the rice’s flavor.
  • 1 teaspoon salt To season the rice.
Toppings and Fillings
  • 1/2 cup sesame seeds Toasted for a delightful crunch.
  • 1/2 cup Korean roasted seaweed Crumble or cut into small bits.
  • 1 big ripe mango, diced Adds freshness and a tropical flair.
  • 1 medium cucumber, diced Provides a delicious contrast.
  • 2 cups Kani (imitation crab meat) Gives a savory seafood flavor.
  • 200 grams cream cheese Rich and creamy base for topping.
  • 1/4 cup Japanese mayonnaise Adds a rich texture.
  • 1 tablespoon Sriracha For a hint of heat, adjust to taste.
  • 20 sheets Korean roasted seaweed sheets For wrapping each scoop.

Method
 

Preparation
  1. In a small bowl, mix together rice vinegar, salt, and sugar. Stir until well combined and microwave briefly to dissolve.
  2. Pour the vinegar mixture over warm cooked rice and gently fold using a wooden spatula.
  3. Toast sesame seeds in a dry skillet over low heat until fragrant and golden. Combine with crumbled seaweed and season with salt and sugar.
  4. In a medium bowl, mix cream cheese, Japanese mayonnaise, and Sriracha until smooth and creamy.
  5. Add chopped Kani, ¾ of the diced mango, and ¾ of the diced cucumber to the cream cheese mixture. Stir gently and season with salt.
Assembly
  1. In an 8x6 inch baking dish, spread sushi rice evenly and lightly press down.
  2. Sprinkle a thin layer of Furikake over the rice.
  3. Spread creamy mixture over the rice evenly. Top with remaining mango and cucumber, and optionally drizzle with mayonnaise and Sriracha.
Baking
  1. Preheat oven to 200°C (390°F) and bake for 15 to 20 minutes until bubbly and slightly golden.
Serving
  1. Let cool slightly, then scoop portions onto Korean roasted seaweed for wrapping. Enjoy!

Notes

For the best results, use short-grain rice and rinse well before cooking. Feel free to adjust seasonings and experiment with toppings.