The Best Sushi Bake - Lion King Roll Made Easy

This is the only sushi bake recipe you need. This recipe does not contain any cream cheese, and is bursting with flavor. This is my version of sushi bake, lion king style.

If you are deciding if this salmon sushi bake recipe is worth the effort, it is! If you have tried to roll sushi at home before, you know how time consuming it can be to assemble each and every roll one after another. For my family of 5, we can easily eat 7 rolls in one sitting and my oldest is only 4. I can't imagine how many rolls I will have to prepare when all 3 boys are teenagers! That is why I absolutely love this sushi bake recipe.

To save time I came up with this simpler version that does not compromise taste. This is my take on a sushi bake lion king style.

This salmon sushi bake recipe does require a few steps, but in the end it is worth it. I do recommend making my home made unagi sauce, but for simplicity you can also sub the ready made unagi sauce here: Unagi sauce. I mix my own spicy mayo because I have Kewpie and Sriracha on hand at all time and I like to save space on an extra bottle in my fridge. To save another step while making this salmon sushi bake, you can also grab this pre mixed spicy mayo here: Sriracha mayo.

Craving other Japanese recipes ?

• Guydon
• Ramen Eggs
• Spam Rice Balls
• Salmon Sushi Cups

Ingredients for the Sushi Bake:

The Sushi Rice

• 4 cups cooked rice or (2 cups uncooked)
• 3 tbsp Rice Vinegar (Seasoned)
• 1 tbsp Mirin

The Crab Mix

• 6 sticks Imitation crab
• 2 filet salmon
• ⅓ cup Kewpie Mayo
• ⅓ cup sour cream
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 2 tbsp Furikake

For the Unagi Sauce or Unagi sauce

• ¼ cup Soy Sauce - Low Sodium
• ¼ cup Mirin Rice Seasoning
• 2 tbsp Mirin Cooking Sake
• 3 tbsp sugar
• 1 tsp Hondashi Bonito Stock

For the Spicy Mayo or Sriracha mayo

• ½-1 tbsp Sriracha
• 2 tbsp Kewpie Mayo
• ¼ tsp Sesame Oil (optional)

The Garnish

• 1 pack Roasted seaweed Sheets
• Spicy Mayo
• 2 Avocados
• 2 Jalapenos
• 1 Cucumber
• Soy Sauce - Low Sodium
• Wasabi

Instructions:

The Sushi Rice

• Cook 2 cups of sushi rice
• Once the rice is done cooking, season the rice and add 1 tablespoon Mirin and 3 tablespoon Rice Vinegar
• Set aside

The Crab Mix

• Season 2 salmon filets with salt and pepper and cook in the air fryer or oven at 400 for 10 minutes
• Into a bowl, shred 6 imitation crab sticks and add the cooked salmon.
• Add ⅓ cup Kewpie Mayo,⅓ cup sour cream, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp garlic salt.
• Mix together and set aside

The Unagi Sauce or Unagi sauce

• Into a small pot, add ¼ cup Soy Sauce - Low Sodium, ¼ cup Mirin Rice Seasoning, 2 tbsp Mirin Cooking Sake, 3 tbsp sugar, 1 tsp Hondashi Bonito Stock.
• Bring the sauce to a boil and simmer on medium for 3-5 minutes. Simmer the sauce until it starts to slightly thicken. Set aside

The Spicy Mayo Sriracha mayo

• Combine ½-1 tbsp Sriracha, 2 tbsp Kewpie Mayo, and ¼ tsp Sesame Oil (optional)
• Mix well

Assembling the Sushi Bake

• 1. Smooth Sushi rice into a flat layer in the casserole dish
• 2. Add a layer of Furikake to the rice
• 3. Pour the Unagi sauce over the rice
• 4. Spread on the crab mix
• 5. Add your final sprinkle of Furikake ( Add a design if you're feeling fancy)
• 6. Cover with foil and Bake at 400 for 10 minutes

For the Toppings

• Prepare your toppings while the sushi bake is in the oven,
• Cut the seaweed sheets with scissors into quarters
• Slice avocados, cucumbers and Jalapenos (if using)

Notes

Notes: For this sushi bake, we usually top with avocados, cucumbers, spicy mayo, jalapenos and serve with a side of soy sauce and wasabi for dipping. Some other options for toppings are fried garlic, tempura crunchies or tobiko

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