Description
This easy sushi bake layers seasoned rice, creamy chicken, and fresh toppings in one casserole. It is a deconstructed California roll ready in 45 minutes for busy weeknights.
Ingredients
- 2 cups sushi rice, rinsed well
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken breasts, diced small
- 3 tablespoons teriyaki sauce
- 1 tablespoon avocado oil
- 1/2 cup cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1/2 teaspoon garlic powder
- 3 green onions, sliced, whites and greens separated
- 4 tablespoons furikake seasoning, divided
- 1 English cucumber, diced
- 2 ripe avocados, diced
- 4 green onions, sliced (for topping)
- 2 tablespoons sesame seeds (for topping)
- Nori seaweed sheets, cut into squares
- Spicy mayo for drizzling
- Low-sodium soy sauce for serving
Instructions
- Preheat oven to 425°F and grease a 9×13-inch baking dish with sesame oil or cooking spray.
- Cook sushi rice according to package directions or combine rinsed rice with water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
- Heat rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until sugar and salt dissolve completely.
- Transfer cooked rice to a large bowl and gently fold in the vinegar mixture and toasted sesame seeds, being careful not to mash the rice.
- Heat avocado oil in a large skillet over medium-high heat and cook diced chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked to an internal temperature of 165°F or 74°C.
- Add teriyaki sauce and white parts of green onions to the cooked chicken, toss to coat, then remove from heat and let cool for 5 minutes.
- Mix softened cream cheese, mayonnaise, sriracha, and garlic powder in a bowl until smooth, then fold in the cooled chicken mixture.
- Spread seasoned rice evenly in the prepared baking dish and press down gently with a spatula to create a compact layer.
- Sprinkle 2 tablespoons of furikake seasoning over the rice layer.
- Spread the creamy chicken mixture evenly over the furikake-topped rice and sprinkle with remaining 2 tablespoons of furikake.
- Bake for 15 to 20 minutes until the top is golden brown and bubbling at the edges.
- Remove from oven and top with diced cucumber, avocado, sliced green onions, sesame seeds, and a drizzle of spicy mayo, then serve with nori squares for scooping.
Notes
- Rinse sushi rice thoroughly until water runs clear to remove excess starch.
- Allow chicken to cool slightly before mixing with cream cheese to prevent the mixture from becoming runny.
- Use a greased rice paddle or spoon to press the rice layer without sticking.
- Add fresh toppings like avocado and cucumber after baking.
- Serve warm immediately, using nori sheets as scoops.
- Store leftovers refrigerated for up to 3 days, keeping fresh toppings separate.
- Reheat portions quickly in the microwave or the whole dish covered in the oven at 350°F.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Japanese-inspired