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Sushi Bake

Sushi Bake

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Sushi Bake

An experiment that quickly became a crowd fav in the Pepper & Me kitchen. It combines a range of flavours from seafood and pairs superbly with cream cheese & mayo flavouring. All on a bed of rice. What's not to love!! Top with Green Onion, Avocado, and our latest Poke Me Seasoning.


400g surimi
200g prawns
200g salmon fillet
2 cups sushi rice
2 Tbsp sushi vinegar or seasoning oil
Topping for sushi bake
200g cream cheese softened
1/3 cup kewpie Mayo
2 Tbsp Gotcha Good or sesh oil if you like it hot
2 spring onions finely chopped
2 Tbsp lemon juice
To serve
Nori Sheets
Fresh Avocado
Poke Me Seasoning



Wash the sushi rice until the water runs clear.


Cook the sushi rice in rice cooker or using the absorption method. Using a rice cooker we did 2 cups of sushi rice to 2 1/4 cups of water.


While the rice is cooking prepare the seafood.


Heat a pan over a medium high heat, add a drizzle of oil and add the prawns to the pan, cook for 3-4 minutes or until golden. Sprinkle with Poke me seasoning and turn.


Preheat oven to 200C Fan Bake


Remove prawns from the pan, and chunky dice. Dice the surimi and salmon into chunks as well.


To prepare the sushi rice, sprinkle the sushi vinegar over warm rice and mix well with chopsticks or a fork. The rice will be lightly sticky and nicely seasoned.


Press the sushi rice into a large shallow kitco dish, and sprinkle it with Poke Me.


To make the topping, in a large bowl combine the cream cheese, kewpie Mayo, finely chopped spring onions, Gotcha Good, seafood and lemon. Mix well to combine.


Spread the topping over the rice, Bake in the oven for 10 min


To serve, dice avocado, and add to the top with extra kewpie or sesh oil. Garnish with more spring onions and Poke me seasoning.


Scoop into squares of nori and enjoy. Add soy sauce if desired.

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