Description
Sushi Bake is a fun, deconstructed sushi dish that’s perfect for sharing. Layers of seasoned sushi rice, creamy crab mixture, and flavorful toppings are baked to perfection, giving all the flavors of sushi in an easy-to-serve casserole format.
Ingredients
Units
Scale
- 1 lb imitation crab
- 4 oz cream cheese, softened
- 1/2 cup kewpie mayo, plus more for topping
- 2 tablespoons sriracha, plus more for topping
- 4 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 3 tablespoons furikake seasoning, divided
- 2 green onions, sliced
- Nori sheets, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine imitation crab, cream cheese, ½ cup kewpie mayo, 2 tablespoons sriracha, and 1 tablespoon furikake seasoning. Mix until smooth and well combined.
- In a separate bowl, season cooked sushi rice with rice vinegar and remaining 2 tablespoons furikake. Mix gently to combine.
- Spread the seasoned rice evenly into a greased 8×8-inch baking dish.
- Layer the crab mixture over the rice, smoothing it into an even layer.
- Bake in the preheated oven for 15–20 minutes, until the top is slightly golden and bubbly.
- Remove from oven and drizzle with additional kewpie mayo and sriracha to taste. Sprinkle sliced green onions on top.
- Serve with nori sheets for scooping and enjoy as a fun, shareable sushi bake.
Notes
- Use real crab if preferred for a more authentic flavor.
- Adjust sriracha to your desired spice level.
- Furikake seasoning adds umami, but you can substitute with sesame seeds and seaweed flakes.
- Serve immediately for the best texture, though leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg