I’ve seen a lot a different versions of this recipe online, and I’m sure you have too! I’ve even tried a few of them. This one has been my favorite so far. This shrimp sushi bake is super easy to make, and it is reminiscent of those delicious baked mayo sushi rolls. Give it a try for yourself!
First, you need to make your rice. I’ve tried this recipe with both Jasmin rice and sticky rice. The Jasmin rice is a bit more dry, which worked better for this recipe. The sticky rice made it a little too mushy.
Soak your rice first. This will make your cook time quicker. While your rice soaks, make your sauce. In a bowl, mix your Japanese mayo, sriracha, soy sauce, ginger and sesame oil together.
Next, chop your raw shrimp. I chopped mine into maybe thirds, though I did not measure. A rough chop will do just fine for this recipe. To a bowl, add your chopped shrimp, sauce and your cream cheese and mix well.
Now it’s time to layer everything up. Spray your pan with non-stick spray. Add a layer of rice, but don’t make it too thick. After your rice is in the pan, pour your shrimp mixture over the top. Bake for about 10 minutes, and then broil for another 5 so the top gets slightly browned.
Once it’s cooled slightly, add your toppings. Start by sprinkling your furikake seasoning, Japanese mayo, sriracha and unagi sauce for a little sweetness. Most people don’t realize you can buy unagi sauce in stores. See the link.
Serving the shrimp sushi bake can be done in several different ways. You can serve it with seaweed snacks, which I would highly recommend. To do this, you take a seaweed snack and add veggies of your choosing, and top with a scoop of the sushi bake. This makes it kind of like a little sushi bite sized taco.
You can also east it on a bed of those same vegetables. I love the addition of crunchy cucumber, radish and carrots. Avocado is also a favorite pairing for sushi.
Shrimp Sushi Bake
- 1 2.2 Quart casserole dish a loaf pan also works well for thicker layers
- Measuring Cups and Spoons
- 1 sauce pan or rice cooker
- 1 Cup sticky rice makes 2 cups cooked
- 2 Cups peeled and deveined shrimp chopped
- 1/4 Block cream cheese softened
- 1/4 Cup Kewpie mayo regular mayo will do just fine as well
- 3 Tbsp Sriracha
- 2 Tbsp low sodium soy sauce
- 1 Tsp sesame oil
- 1/4 Tsp ground ginger
- 2 Tbsp furikake
- Sriracha, unagi and furikake for garnish
- Seaweed snacks or nori paper for serving
- Preheat oven to 400 degrees.Soak rice in water for about 3 hours to lessen cooking time. This step is optional. Cook rice as directed.While the rice cooks, mix your mayo, sriracha, sesame oil, ginger and soy sauce together until it’s an orange color. Add more sriracha for spice and less for a more mild mixture.Spray your casserole dish with non-stick spray. Spread the rice evenly along the bottom.To a bowl, add the chopped shrimp, softened cream cheese and mayo mixture and stir together until well combined.Spread the shrimp mixture on top of the rice. Add furikake and bake for about 15 minutes until the shrimp are cooked. Turn the broiler on high for the last minute or two so the top gets browned.Serve with nori snacks!