Sushi Bake
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.
Ingredients
For the Sushi Rice
- 1½ cups sushi rice
- ¼ cup rice vinegar
- 1½ tablespoons granulated sugar
- 1 teaspoon salt
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 tablespoons Sriracha, more or less to your preference
Assembling/Serving
- 2 teaspoons toasted sesame oil, for greasing
- 6 tablespoons Furikake seasoning, divided
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 20-24 square seaweed snack sheets
Instructions
Make the Sushi Rice:
- Rinse the sushi rice for 1-2 minutes, until the water runs clear.
- Cook the rice according to package directions. The water amount will depend on the brand of the rice.
- 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).
- 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
- Place the imitation crab into a large bowl and add the Kewpie mayo. Mix until well combined. Set aside.
Mix the Spicy Mayo
- 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
- Preheat the oven to 425F. Grease a 9X13 baking pan with sesame oil.
- 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.
- Spread the crab meat evenly over the rice. Gently press the crab meat so it may stick to the rice.
- Bake the sushi casserole for about 10 to 15 minutes, or until heated through.
- Remove from the oven and let cool for 5 minutes.
Serve
- 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.