Description
This Easy Sushi Bake is a delightful and simple twist on traditional sushi, combining seasoned sushi rice with a creamy crab mixture, topped with furikake and spicy mayo, then broiled to perfection. Ideal for a family meal or casual gatherings, it delivers classic sushi flavors in a comforting casserole form.
Ingredients
Units
Scale
For the Rice
- 2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan)
Crab Mixture
- 16 oz imitation crab, chopped into small pieces
- 10 cooked tempura shrimp, chopped (premade from Costco)
- 1/2 cup Japanese mayonnaise
- 2 oz cream cheese, softened
- 1 Tbsp sriracha
- 3 Tbsp furikake
Toppings
- 1/2 cup spicy mayo
- 1-2 Tbsp furikake
- 1/4 cup unagi sauce
- Optional: chopped cucumber, green onion
Instructions
- Prepare the Sushi Rice: Rinse 2 cups of dry Calrose sushi rice in a fine-mesh sieve under cold water for about 1 minute, stirring gently with a spoon to remove excess starch. Transfer the rinsed rice to a rice cooker, add 2 cups of water, and cook according to the rice cooker instructions. Once cooked, spread the rice evenly on a rimmed baking sheet.
- Season the Rice: Pour 1/4 cup seasoned rice vinegar over the warm rice. Using a rice paddle, gently fold the vinegar into the rice, being careful not to mash the grains. Allow the rice to cool.
- Make the Crab Mixture: In a bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, and 1 Tbsp sriracha. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Sushi Bake: Evenly spread and firmly compress the cooled sushi rice into the rimmed baking sheet. Sprinkle 3 Tbsp of furikake evenly over the rice. Then, spread the crab mixture evenly over the top of the rice layer.
- Broil the Dish: Place the baking sheet under the oven broiler for about 4 minutes or until the crab mixture is slightly browned and warmed through. Watch carefully to prevent burning.
- Finish and Serve: Remove from the oven and drizzle the top with 1/2 cup spicy mayo and 1/4 cup unagi sauce. Garnish with additional furikake, and optionally chopped cucumber and green onion for extra freshness and flavor. Serve warm.
Notes
- Store the Sushi Bake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Reheat leftovers in the microwave or oven until warmed through before serving.
- Use a rice paddle or wooden spoon to gently fold the rice to keep the grains intact.
- Adjust the amount of sriracha and spicy mayo based on your spice preference.
- Optional toppings like chopped cucumber and green onions add a fresh crunch.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 380
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 45 mg
