Quick & Easy Sushi Bake

Creamy crab layered over hot rice with spicy mayo, furikake and green onions. This quick and easy sushi bake is deliciously comforting and ready in 30 minutes! A great meal for the family for those sushi cravings at a less costly price!

5 from 2 votes

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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 (or see below Notes for quantity of uncooked rice)
2 tablespoon rice vinegar or white vinegar
2 teaspoon white granulated sugar or cane sugar
1 teaspoon salt

Toppings:

14 oz imitation crab meat peeled into thin strands and chopped into 1 inch long pieces
2 teaspoon furikake or toasted sesame seeds and crushed roasted seaweed
½ cup Japanese mayo aka Kewpie mayo or sub with regular 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 regular mayo

Serve with:

1 cucumber thinly sliced, or sub with sliced avocado
4 nori sheets each sheet cut into 4 squares

Instructions

First preheat the oven to 450 F. In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. This is your rice seasoning liquid.
Transfer hot cooked rice into a medium bowl. Then mix in the rice seasoning liquid with a rice paddle.
Then transfer seasoned rice to a lightly greased 9 x 11-inch baking dish. Firmly flatten and pack the rice down into the dish 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 Japanese mayo, and cream cheese.
Add crab mixture top of rice. Spread it out evenly and firmly pack it in. 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? Substitute with more mayo and omit the sriracha). Drizzle spicy mayo on top of crab layer.
Bake in the preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute. If the sauce begins to char, place aluminum foil over top.
Lastly garnish the sushi bake with green onions. Slice with a wet oiled knife into 16 equal pieces and serve warm with a small sheet of nori and fresh cucumbers or sliced avocado.

Notes

How much uncooked rice do I need for this recipe.

1.5 measuring cups or 300 grams of uncooked short grain rice is required to make 760 grams of cooked short-grain rice. Be sure to rinse the uncooked rice in cold water a few times until it turns clear and cook in a rice cooker or how you would normally cook your rice.

Storage

Leftovers will last 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 or re-bake it in the oven at 350 degrees F for 20-30 minutes until hot throughout.
Freezer friendly? I don't recommend freezing leftover cooked sushi bake as the rice will turn hard after reheating.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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