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Sushi Bake
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Sushi Bake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This sushi bake is a combination of seasoned sushi rice and shredded, mayo-tossed imitation crab that is layered into a casserole dish and baked until warmed up, then topped with sriracha mayo, furikake, sliced avocado, and green onions. Served with seaweed snack sheets.

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: Crab, Crab Bake, Imitation Crab, Sushi, Sushi Bake, Sushi Casserole
Servings: 8
Author: Feta Topalu
Ingredients
For the Sushi Rice
  • 1½ cups sushi rice
  • ¼ cup rice vinegar
  • 1½ tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons toasted sesame oil, for greasing
For the Crab Layer
  • 1 pound imitation crab meat, shredded into smaller pieces
  • ½ cup Kewpie mayo
For the Spicy Mayo
  • ½ cup Kewpie mayo
  • 3 tablespoon Sriracha, more or less to your preference
Toppings/Serving
  • 6 tablespoons Furikake seasoning, divided
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • 20-24 square seaweed snack sheets
Instructions
Make the Sushi Rice:
  1. Rinse the sushi rice for 1-2 minutes, until the water runs clear.
  2. Cook the rice according to package directions. The water amount will depend on the brand of the rice.

  3. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Bring to a gentle simmer over medium/low heat. Mix until the sugar and salt are dissolved. Set aside. (This step may also be done in the microwave).

  4. When the rice is finished cooking, pour the seasoned rice vinegar over the rice. Gently fluff with a fork or rice paddle.
Make the Crab Layer

  1. Place the imitation crab into a large bowl and add the Kewpie mayo. Mix until well combined. Set aside.

Mix the Spicy Mayo

  1. Mix together the kewpie mayo and sriracha until well combined. Transfer it to a sandwich size Ziploc bag or a squeeze bottle. Set aside.

Assemble

  1. Preheat the oven to 425F. Grease a 9X13 baking pan with sesame oil.

  2. Spread the seasoned cooked rice into the greased pan and gently press into an even layer. Sprinkle with 3 tablespoons of furikake over the rice.

  3. Spread the crab meat evenly over the rice. Gently press the crab meat so it may stick to the rice.

  4. Bake the sushi casserole for about 10 to 15 minutes, or until heated through.

  5. Remove from the oven and let cool for 5 minutes.

Serve

  1. Drizzle the top of the sushi bake with the spicy mayo and garnish with 3 tablespoons of furikake. Top with sliced avocado and sliced green onions.To eat, scoop and wrap with seaweed snack sheets.