Description
This Sushi Bake recipe is a delicious and easy-to-make fusion dish that layers seasoned sushi rice with a creamy, spicy crab mixture, then bakes it to perfection. It’s perfect for a crowd or family meal, offering all the flavors of sushi in a hot, comforting casserole form served alongside crispy nori sheets.
Ingredients
Crab Mixture
- 1 lb imitation crab, shredded
- 4 oz cream cheese, softened
- ½ cup Kewpie mayo (plus extra for topping)
- 2 tbsp sriracha (plus extra for topping)
Sushi Rice Layer
- 4 cups sushi rice, cooked
- 1 tbsp rice vinegar
- 3 tbsp furikake seasoning, divided
Garnish and Serving
- Green onions, chopped for garnish
- Nori sheets, for serving
Instructions
- Gather Ingredients: Prepare all the ingredients needed to make the sushi bake, ensuring the imitation crab is thawed and cream cheese is softened for easy mixing.
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the sushi bake later.
- Prepare Crab Mixture: In a bowl, shred the imitation crab meat. Add softened cream cheese, ½ cup of Kewpie mayo, and 2 tablespoons of sriracha. Mix thoroughly until combined and set aside.
- Season Rice: Toss the cooked sushi rice with 1 tablespoon of rice vinegar to season and add a subtle tang. Spread the rice evenly in the bottom of your baking dish and press it down firmly to create a compact layer.
- Layer Furikake and Crab: Sprinkle half of the furikake seasoning evenly over the pressed rice. Then spread the crab mixture on top, smoothing it out. Sprinkle the remaining furikake over the crab layer for added flavor.
- Add Toppings: Drizzle the surface with extra Kewpie mayo and sriracha to create a creamy, spicy topping that will bake nicely.
- Bake: Place the baking dish in the oven and bake for 25 minutes or until warmed through and slightly bubbly on top.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped green onions. Serve hot with nori sheets on the side to scoop and eat like sushi.
Notes
- You can adjust the amount of sriracha to your preferred spice level.
- Make sure the cream cheese is softened to blend smoothly with the crab mixture.
- If you don’t have furikake seasoning, you can substitute with a mix of toasted sesame seeds and seaweed flakes.
- The sushi bake is best enjoyed fresh but leftover portions can be refrigerated and gently reheated.
- Using Kewpie mayo adds a unique umami and sweetness; regular mayo can be used as a substitute but the flavor will differ.
