Caramelized Unagi Sushi Bake with Avocado Cream Cheese Tips, FAQ & printable recipe

Tips for success

For the best caramelization, make sure the kabayaki glaze is spread evenly and not too thick, or it may burn. If you prefer extra glaze, you can brush on a second layer halfway through baking. To get clean slices, use a sharp knife and wipe it between cuts, though this dish is usually served by scooping with a spoon.

Serve the sushi bake immediately while it's warm and the nori is crisp. If you're making it for a party, you can keep it warm in a low oven for up to 30 minutes, but the nori should be added just before serving. Provide small plates and let guests assemble their own nori wraps—it's interactive and fun.

Variations

• Spicy Tuna Sushi Bake: Replace the unagi with 250 g of sushi-grade tuna diced and tossed in spicy mayo. Omit the kabayaki glaze and instead drizzle with soy sauce and a touch of sesame oil. Bake for 10 minutes, or until the tuna is just cooked through.
• Salmon Sushi Bake: Use 250 g of fresh salmon fillet, diced and seasoned with a little soy sauce and mirin. Bake for 12 minutes, or until the salmon flakes easily. Glaze with a mixture of honey and soy sauce for a sweet-savory finish.
• Crab and Cream Cheese Sushi Bake: Substitute the unagi with 250 g of lump crab meat, tossed with spicy mayo. Skip the kabayaki glaze and instead drizzle with a little lemon juice and chopped chives. Bake for 10 minutes, until heated through.
• Vegetarian Sushi Bake: Omit the unagi and increase the avocado to 2, adding 1 cup of sautéed mushrooms and 1/2 cup of corn kernels. Season with soy sauce and a drizzle of sriracha mayo. Bake for 12 minutes, until bubbly and golden.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm.

Freezer

Not recommended for freezing, as the texture of the rice and avocado will suffer.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10 minutes, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The nori strips should be kept separately to stay crisp.

When reheating, use a microwave or a low oven until warmed through, but note that the avocado may darken slightly. The creamy texture will remain, though the caramelized top may soften.

You can assemble the sushi bake up to 4 hours ahead, cover it, and refrigerate. When ready to bake, add 2-3 minutes to the cooking time to account for the cold dish.

The avocado should be added just before baking to prevent browning, or you can brush it with lemon juice. The nori and sesame seeds should always be added after baking.

Serving ideas

Serve the unagi sushi bake hot, straight from the oven, with a stack of crisp nori strips on the side. To eat, take a piece of nori, scoop a spoonful of the bake onto it, and fold it like a taco.

The combination of warm, creamy filling and crisp seaweed is irresistible. This dish works as a main course for dinner or as a show-stopping appetizer for a party.

For a complete meal, pair it with a simple cucumber salad or miso soup. The richness of the bake is balanced by light, refreshing sides.

You can also serve it with extra spicy mayo or soy sauce for dipping, though the flavors are already well-balanced. The sesame seeds add a final touch of nuttiness and visual appeal.

Frequently asked questions

Recipe card

Caramelized Unagi Sushi Bake with Avocado Cream Cheese

Prep 20 minCook 12 minRest 5 minTotal 37 minServes 6

Ingredients

• 3 1/2 cups cooked sushi rice
• 100 g whipped cream cheese
• 1 large avocado, sliced
• 250 g diced roasted unagi eel
• 3 tbsp spicy mayo
• 1/4 cup kabayaki glaze
• Crisp roasted seaweed (nori), cut into strips, for serving
• Toasted white sesame seeds, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: fish, eggs, milk, soy, gluten, sesame

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

40 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.