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Sushi Bakes: The Perfect Solution For 420 Munchies

Sushi Bakes seems to be the latest gastronomic trend in home kitchens. Just like banana bread and Dalgona coffee, Sushi bakes have been around since the early days of lockdown. The sushi bake craze went viral and started showing up on social media feeds in early 2020. The dish has all the hallmarks of food concoction waiting to be brought to a potluck… remember those?!?

What is a sushi bake?

Warm, rich and creamy, a sushi bake has all the components of the classic Californian Roll but is baked in a casserole pan! The dish consists of layers of rice, Furikaki (Japanese rice seasoning), a mixture of cooked salmon, mayo, cream cheese, and fish roe. Once baked, cooled and set, portions are scooped up and served with seaweed.

The Origin Of Sushi Bakes

Stats from Google trends show that sushi bakes showing up in searches from Guam in the Mariana Islands and the Philippines as early as 2005. Further investigation, however, shows that the concept of baked sushi might have started in Canada of all places. More specifically, in Manitoba. On this graph, “sushi bake” has a higher concentration of interest, meaning more Canada citizens knew about it than the graph of the Philippines and Guam. 

The earliest sushi bake recipe proof to be from The Tasty Island by Pomai, dating back to January 14, 2011. 

Quarantine’s Hottest Food Trend

The sushi bake craze resurfaced in 2020 when a celebrity nail artist in the Philippines’s side hustle turned into a viral sensation. During the Covid pandemic lockdown somewhere in April 2020 Mimi Qui Reyes started selling this dish to local celebrities. It was an instant hit and spread like wildfire amongst their fans and followers. The rest is viral history!

California Maki Sushi Bake

Recipe by Stoned CitizenCourse: Articles


Prep time


Cooking time




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This is a deconstructed version of the original Japanese rolled Sushi. This recipe also teaches you how to make homemade Furikake or Japanese rice seasoning.


  • 4 cups freshly cooked rice

  • 3 tablespoon rice vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ½ cup sesame seeds

  • ½ cup Korean roasted seaweed cut into small bits

  • 1 teaspoon salt 

  • 1 teaspoon sugar

  • 1 big ripe mango diced

  • 1 medium cucumber diced

  • 2 cups Kani shredded

  • 200 grams cream cheese

  • ¼ cup Japanese mayonnaise

  • 1 tablespoon Sriracha

  • salt to taste

  • 20 nori sheets


  • Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
  • Pour the mixture to the freshly cooked rice and toss until evenly distributed.
  • Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar
  • In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
  • Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
  • In a rectangle baking dish, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
  • Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
  • Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.



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