Caramelized Unagi Sushi Bake with Avocado Cream Cheese Step-by-step instructions

Before you start

Before you start, make sure the sushi rice is cooked and seasoned, and the unagi is diced into bite-size pieces. Preheat the oven to 400°F (200°C) and have your baking dish ready.

If using frozen unagi, thaw it according to the package instructions and pat it dry. Have the cream cheese whipped or softened, and slice the avocado just before assembling to prevent browning. Gather the nori strips and sesame seeds for serving.

Instructions

Layer the Base

1. 1Prepare the Layers
   Preheat the oven to 400°F (200°C). Spread the cooked sushi rice evenly in the bottom of a 9x9-inch baking dish, pressing gently to form a compact layer. Dollop the whipped cream cheese over the rice and spread it into an even layer with a spatula. Arrange the sliced avocado over the cream cheese, covering the surface.
   Look for The rice layer should be about 1 inch thick, and the cream cheese should be smooth and even.
   Tip Use damp hands or a spatula to press the rice without it sticking.
2. 2Top with Unagi
   In a small bowl, toss the diced roasted unagi eel with the spicy mayo until well coated. Scatter the unagi mixture evenly over the avocado layer. Drizzle the kabayaki glaze over the top, making sure to cover the eel pieces generously.
   Look for The eel should be evenly distributed and glistening with the sauce.
   Tip If the unagi is already cooked, this step is just about combining flavors.

The rice should be a compact, even layer at the bottom of the dish. The cream cheese should be spread smoothly, and the avocado slices should cover the surface without gaps.

The layers should look clean and appetizing, with the avocado's green contrasting against the white cream cheese and rice.

Top and Caramelize

3. 3Bake Until Caramelized
   Place the baking dish in the preheated oven and bake for 12 minutes, until the glaze is bubbling around the edges and the top begins to caramelize. The eel should be heated through and the cream cheese melted into the rice.
   Look for The glaze will be sticky and bubbling, with some darker spots of caramelization.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Keep an eye on it during the last few minutes to prevent burning.

The unagi should be evenly coated with spicy mayo and scattered over the avocado. The kabayaki glaze should be drizzled generously, and during baking, it will bubble and turn glossy. The edges of the dish will show caramelized spots, and the aroma will be smoky and sweet.

Finish and Serve

4. 4Rest and Serve
   Remove the bake from the oven and let it rest for 5 minutes. Sprinkle with toasted white sesame seeds. Serve warm, with strips of crisp roasted seaweed for wrapping each bite.
   Look for The bake should be set but still creamy, and the sesame seeds add a nutty aroma.
   Tip Letting it rest helps the layers hold together when serving.

After resting, the bake should be set but still creamy. The sesame seeds add a nutty crunch, and the nori strips are ready for wrapping. Each spoonful should hold its shape when scooped, and the flavors should be balanced—sweet, savory, and creamy.

Common mistakes

One common mistake is overbaking, which can dry out the rice and make the avocado mushy. Stick to the 12-minute bake time and check for bubbling glaze. Another is using too much spicy mayo, which can overpower the delicate eel; start with less and add more if you like heat.

Pressing the rice too firmly can make it dense; just press gently to create an even layer. Finally, don't skip the rest time—it helps the layers hold together.

How to tell it’s done

The bake is done when the glaze is bubbling around the edges and the top has caramelized spots. The eel should be heated through and reach an internal temperature of 145°F (63°C) if you check with an instant-read thermometer.

The cream cheese should be melted and the rice hot. Let it rest for 5 minutes to set slightly, making it easier to serve.

• Fish: 145°F (63°C) in the thickest part