Sushi Bake
This sushi bake is a game-changer for sushi lovers who want all the flavors without the hassle of rolling. Warm, creamy, and packed with umami goodness, this dish combines seasoned sushi rice, a rich crab filling, and crunchy toppings, all baked to perfection. Serve with nori sheets for a fun, shareable meal that’s perfect for any occasion!
Equipment
- Rice cooker (optional, for perfectly cooked sushi rice)
- Large mixing bowl
- Small bowl (for seasoning the rice)
- Medium bowl (for mixing the filling)
- 9x13-inch baking dish
- Wooden spoon (for folding the rice)
- Oven
- Broiler (optional, for a crispy top)
- Cooking spray (to grease the dish)
Ingredients
- 2 cups cooked sushi rice short-grain recommended
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb imitation crab meat shredded
- 1/2 cup Japanese mayo Kewpie recommended
- 1 tbsp sriracha or to taste
- 2 tbsp cream cheese softened
Instructions
- Cook the sushi rice according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves.
- Gently fold the mixture into the warm rice using a wooden spoon, ensuring the rice is evenly coated. Set aside.
- In a medium bowl, combine shredded imitation crab, Japanese mayo, sriracha, and cream cheese.
- Mix until the filling is creamy and well combined. Adjust seasoning as needed.
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
- Spread the seasoned sushi rice evenly across the bottom of the dish.
- Layer the creamy crab filling over the rice, spreading it evenly.
- Generously sprinkle furikake seasoning on top.
- Bake in the preheated oven for 15-20 minutes or until the top is golden and slightly bubbly.
- For a crispier top, broil for an additional 2-3 minutes (keep a close eye to avoid burning).
- Once out of the oven, top with chopped green onions, additional furikake, and sesame seeds (if using).
- Serve hot with nori sheets on the side. Let everyone scoop, wrap in seaweed, and enjoy!
Notes
Protein Variations: Swap imitation crab with cooked salmon, tuna, or shrimp.
Spicy Kick: Increase sriracha or drizzle spicy mayo over the top.
Make-Ahead Option: Assemble the dish ahead of time and refrigerate for up to 24 hours before baking.
Serving Suggestion: Pair with miso soup or a light cucumber salad for a complete meal.
Spicy Kick: Increase sriracha or drizzle spicy mayo over the top.
Make-Ahead Option: Assemble the dish ahead of time and refrigerate for up to 24 hours before baking.
Serving Suggestion: Pair with miso soup or a light cucumber salad for a complete meal.