Sushi Bake. Creamy crab layered over hot rice with spicy mayo, furikake and green onions. A comforting and easy way to enjoy sushi in 30 minutes!
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What is a Sushi Bake?
A sushi bake is an ultra delicious casserole dish that went viral on social media! My version is made of cooked white rice, furikake, creamy cheesy imitation crab mixture with spicy mayo. It's baked in the oven with roasted seaweed sheets. It serves well as a main dish for dinner and is super easy to make!
There are other versions of a homemade sushi bake, like my Spicy Tuna Sushi Bake. When I'm feeling sushi but don't feel like preparing all the individual components, I make this! There's no sushi mat required or rolling involved. Easy peasy!
Ingredients
Please scroll to below recipe card for exact measurements:
- Cooked Sushi Rice: aka short-grain rice or Calrose rice.
- Rice vinegar
- White sugar
- Salt
- Imitation crab meat: or substitute with cooked real crab meat, canned tuna, or cooked salmon.
- Furikake: A Japanese style seasoning made of roasted seaweed flakes, toasted sesame seeds, sugar and salt.
- Japanese mayonnaise: aka Kewpie Mayonnaise. Or substitute with normal mayonnaise.
- Cream cheese: You can use light or regular cream cheese. Avoid using seasoned cream cheese.
- Sriracha: A Thai chili sauce
- Green onion
- Cucumber: to serve with the sushi
- Nori sheets: or feel free to use seaweed snack which also come in rectangular sheets.
Note: The Asian grocery store will carry the Asian-specific ingredients
How to make a Sushi Bake
Preheat Oven
First preheat the oven to 450 F.
Make Sushi Rice Seasoning
Then transfer hot cooked rice into a medium bowl. In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved.
Season Sushi Rice
Next pour over hot cooked sushi rice and mix well.
Transfer to a Casserole Dish
Then transfer seasoned rice to a 9 x 11-inch baking dish. Firmly flatten with a wet rice paddle.
Add furikake
Sprinkle 1 teaspoon of furikake on top of the rice.
Create Imitation Crab Mixture
In a large bowl, combine shredded and chopped imitation crab meat with Japanese mayo, and cream cheese.
Layer on Crab Mixture
Add crab mixture top of rice. Spread out evenly and press down firmly.
Add more Furikake
Sprinkle the remaining furikake on top of crab meat mixture.
Create Sriracha Mayo
In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce).
Drizzle Spicy Mayo
Drizzle spicy mayo on top of crab layer.
Bake & Broil
Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
Garnish
Lastly garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
Storage & Reheating
Leftover sushi bake will up to 4 days stored in an airtight container in the fridge. To reheat, microwave on high heat covered for 2-3 minutes until warm. If you don't own a microwave, bake it in the oven at 350 degrees F for 20-30 minutes until warm throughout.
Expert Tips
- Microwave the rice seasoning for 30 seconds to help the sugar dissolve faster.
- Peel the imitation crab meat first and then slice into smaller pieces.
Other Recipes You May Like!
📖 Recipe
Quick & Easy Sushi Bake
Ingredients
Sushi Rice:
- 4 cups cooked short grain rice aka sushi rice or calrose rice
- 2 tablespoon rice vinegar or sub with white vinegar
- 2 teaspoon white granulated sugar or cane sugar
- 1 teaspoon salt
Topping:
- 400 grams Imitation crab meat separated and chopped into 1 inch pieces
- 2 teaspoon furikake or sub with toasted sesame seeds and crushed roasted seaweed
- ½ cup Japanese mayo aka Kewpie mayo or sub with normal mayo
- ½ cup Cream cheese
- 1 green onion finely chopped for garnish
Spicy Mayo:
- 4 tablespoon Sriracha
- 4 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
Serve with:
- Cucumber thinly sliced
- 4 Nori sheets each sheet cut into 4 squares
Instructions
- Preheat the oven to 450 F.
- Transfer hot cooked rice into a medium bowl.
- In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over hot cooked sushi rice and mix well.
- Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly flatten with a wet rice paddle.
- Sprinkle 1 teaspoon of furikake on top of the rice.
- In a large bowl, combine shredded and chopped imitation crab meat with ½ cup Japanese mayo, and ½ cup cream cheese.
- Add crab mixture top of rice. Spread out evenly and press down firmly.
- Sprinkle the remaining furikake on top of crab meat mixture.
- In a small bowl, combine 4 tablespoon Japanese mayo and 4 tablespoon sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce). Drizzle spicy mayo on top of crab layer.
- Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
- Garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
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