How To Make A Satisfying Sushi Bake With Canned Fish

Sushi bakes are amazing for endless reasons. Along with boasting fabulous flavors and tasty textures, they're incredibly easy to make — just layer the ingredients, bake, and scoop to serve. As straightforward as the process sounds, crafting a delicious sushi-inspired casserole can actually be simplified even further. All you need to do is use tinned fish rather than fresh filets. The only challenge is knowing how to effectively introduce canned fish for the most successful results.

All types of tinned fish from savory salmon to hearty tuna or sweetly briny crab can be used to craft a mouthwatering sushi bake. That said, some tins are better than others. For the ideal textures, we recommend working with filets packed in water as they tend to be firmer and flakier. Alternatively, oil-packed options offer better flavor but don't hold up as well when mixed into the bake's filling. As for how many tins to use, a couple of cans is enough to achieve the ideal ratio of fish and rice. However, amounts may vary based on preference and the size of the sushi bake.

When it comes to prep work, the good news is that tinned fish requires very little. In fact, cans only need to be drained (with the bones also removed) to ensure better textures when combined with other ingredients. Other than that, a sushi bake featuring tinned fish can be assembled per usual, by layering seasoned rice into a baking dish and topping with the fishy filling before baking and garnishing.

As mentioned, any type of canned fish that's sitting on your pantry shelf can be used as the base of a sushi bake. Whether you prefer to use decadent mackerel, smoky kippers, or salt-kissed sardines, is entirely up to you. For additional complexity, you can even use seasoned renditions. There's nothing stopping you from experimenting with tinned scallops, shrimp, lobster, or clams either. 

Regardless of which tinned delicacy you select, picking the right toppings is just as important. Not sure where to start? Draw inspiration from your favorite maki and top canned crab sushi bake with sliced avocado and julienned cucumbers to mimic a California roll, or drizzle sriracha mayo over a tuna-based bake for a riff on spicy tuna uramaki. Otherwise, mix and match ingredients that complement and contrast the canned fish. For instance, boost umami and aesthetics with strips of tamago, dollops of tobiko, or a sprinkle of furikake. You can impart freshness with diced mango, edamame, or green onion. For texture, add tempura flakes or fried wonton strips. Sauces — ponzu, teriyaki sauce, or chili crisp — can also give the sushi bake an edge.

In summary, making a stellar sushi bake with canned fish isn't hard. Not only does it save you time and energy, but opting for tinned seafood also makes the dish all the more accessible and approachable without compromising flavor. If you want a sushi bake that'll effortlessly tantalize taste buds, there's really no reason for you not to use canned fish.