Sushi Bake
A delightful dish that combines the essence of traditional sushi with the ease of a baked casserole, perfect for family gatherings or casual weeknight dinners.
Ingredients
Crab Mixture
- 1 lb imitation crab Tender and juicy, adds seafood flavor without raw fish.
- 4 oz cream cheese (softened) Brings richness and binds the mixture together.
- ½ cup kewpie mayo Elevates the flavor profile with its umami richness.
- 2 tablespoons sriracha Adds a spicy kick.
Rice Base
- 4 cups cooked sushi rice Forms the perfect base.
- 1 tablespoon rice vinegar Adds a subtle tang.
Toppings
- 3 tablespoons furikake seasoning (divided) Enhances the umami depth.
- 2 pieces green onions (sliced) Adds brightness.
- Nori for serving Crispy seaweed sheets.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, shred or finely dice the imitation crab. Add softened cream cheese, kewpie mayo, and sriracha. Mix until blended and set aside.
- Spread cooked sushi rice evenly in the bottom of a 9×13 baking dish. Drizzle with rice vinegar and toss to combine, flattening it down into an even layer.
- Sprinkle half of the furikake seasoning over the rice, then spread the crab mixture on top. Finally, sprinkle the remaining furikake over the crab layer.
- If desired, drizzle additional kewpie mayo and sriracha on top.
Baking
- Place the dish in the preheated oven and bake for 25 minutes or until heated through.
Finishing Touches
- Once baked, sprinkle with sliced green onions. Serve with nori sheets.
Notes
For an extra crispy topping, consider broiling the Sushi Bake for the last 2-3 minutes of baking. You can customize fillings with avocado or cucumber. Leftover chicken or shrimp can be used as alternatives to imitation crab.