Baked sushi

Baked sushi

This Japanese-inspired fusion dish has notched up millions of views on social media. Seasoned rice is packed into an ovenproof dish and topped with a creamy mix of fish, such as canned tuna or crab sticks, and mayo or soft cheese, then heated through in the oven. This recipe has been  taken a step further with velvety crab pâté for the base of a flavourful version of this trending dish.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g Cooks’ Ingredients Sushi Rice, rinsed
  • 3 tbsp Cooks’ Ingredients Japanese Rice Vinegar
  • 1 tbsp toasted sesame oil, plus extra for greasing
  • 1 tsp caster sugar
  • 1 tsp fine sea salt

For the topping

  • 115g tub crab pâté
  • 3 tbsp Cooks’ Ingredients Sriracha, to taste
  • 4 salad onions, thinly sliced
  • 100g Essential Seafood Sticks, shredded (or 100g white crab meat)
  • 5 sheets nori seaweed
  • 1 tbsp sesame seeds
  • 2 tbsp mayonnaise


  1. Put the rice in a pan with 400ml cold water. Bring to the boil, then simmer on a low heat, covered, for 12-15 minutes or until the water has been absorbed.

  2. Meanwhile, for the topping, mix together the pâté, 1 tbsp sriracha and 1/2 the salad onions. Fold in the seafood sticks or crab meat and set aside.

  3. Combine the vinegar, oil, sugar and salt in a small saucepan over a medium heat. Simmer, for 1-2 minutes, stirring, until the sugar and salt dissolve. When the rice is ready, pour the vinegar mixture evenly over the top and gently fold in.

  4. Preheat the oven to 200ºC, gas mark 6. Lightly oil a small baking dish (about 25x15cm). Spoon the rice into the dish and pat down firmly.

  5. Finely crumble 1 nori sheet, mix it with the sesame seeds, then sprinkle 1/2 over the rice. Spread the seafood mixture over the top and sprinkle with the remaining crumbled nori mix. Bake for 12-15 minutes until piping hot throughout.

  6. Cut each of the remaining nori sheets into 9 squares. Drizzle the mayo and remaining sriracha over the sushi bake, scatter with the remaining salad onions and serve with the nori squares for scooping.

Cook’s tip

Try swapping the seafood sticks for hot smoked salmon flakes.



Typical values per serving when made using specific products in recipe


1,358kJ/ 326kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating