Description
This Easy Sushi Bake Recipe offers a delightful twist on traditional sushi by layering seasoned sushi rice with a creamy, spicy crab mixture and baking it to perfection. It’s a simple, comforting dish perfect for seafood lovers looking to enjoy sushi flavors in a casserole form, served warm with roasted seaweed squares and optional fresh avocado or cucumber slices.
Ingredients
Scale
Rice Layer
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Crab Mixture
- 1½ cups imitation crab, shredded
- ½ cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon cream cheese, softened
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Toppings and Garnish
- 2 sheets roasted seaweed, cut into small squares
- 1 tablespoon furikake seasoning
- 1 green onion, sliced for garnish
- Optional: avocado slices or cucumber for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi casserole.
- Prepare Seasoned Rice: In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Stir this mixture into the warm cooked sushi rice to flavor the base layer evenly.
- Assemble Rice Layer: Lightly grease an 8×8-inch baking dish. Press the seasoned sushi rice firmly and evenly into the bottom of the dish to form a compact layer.
- Mix Crab Topping: In a separate bowl, blend the shredded imitation crab with mayonnaise, sriracha, softened cream cheese, soy sauce, and sesame oil until the mixture is creamy and well combined.
- Layer Crab Mixture: Spread the creamy crab mixture evenly over the rice layer in the baking dish, ensuring full coverage.
- Add Furikake: Sprinkle the furikake seasoning evenly over the crab topping for extra umami flavor and texture.
- Bake: Place the baking dish in the preheated oven and bake for 12–15 minutes, or until the top is warmed through and lightly golden.
- Cool and Garnish: Remove the dish from the oven and allow it to cool slightly. Garnish with sliced green onions before serving.
- Serve: Serve warm with roasted seaweed squares for scooping and optional avocado or cucumber slices on the side for added freshness.
Notes
- You can substitute canned tuna or cooked shrimp for the imitation crab to vary the seafood flavor.
- For those who enjoy more heat, drizzle extra sriracha on top before serving.
- This dish is best enjoyed warm but also tastes delicious at room temperature, making it perfect for gatherings and leftovers.
