Quick & Easy Sushi Bake

Sushi Bake. Creamy crab layered over hot sushi rice with spicy mayo, furikake and green onions. A delicious, deconstructed sushi roll with the flavors of sushi. An easy meal that takes 30 minutes!

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Prep Time 14

Cook Time 16

Total Time 30

Course Main Course

Cuisine Japanese

Servings

Calories per serving 746 kcal

Ingredients

For the 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

Toppings:

14 oz imitation crab meat peeled into strands 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 light or regular both work
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 large bowl.
In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over sushi rice and mix well.
Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly and evenly pack it down with a wet rice paddle (so the sushi bake doesn't fall apart when you enjoy it).
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 it out evenly and firmly press it down.
Sprinkle the remaining furikake on top of crab meat mixture.
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 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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