Sushi Bake

This deconstructed California roll sushi bake is savory, creamy and so incredibly addicting. Made with seasoned rice, imitation crab, furikake seasoning and topped with cucumber and avocado, this sushi casserole is so easy to make in under 30 minutes!

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Side Dish, Snack

Cuisine Asian Fusion, Japanese

Keyword baked sushi ingredients, baked sushi recipe, best sushi bake, crab sushi bake, crab sushi bake recipe, easy sushi bake, how to make sushi bake, sushi bake, sushi bake ingredients, sushi bake recipe, sushi casserole

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 514kcal

Author Megan

Equipment

Ingredients

Sushi Rice

1 ½ cup uncooked sushi rice short grain
2 cup water
¼ cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt
Furikake seasoning

Spicy Mayo

½ cup kewpie mayonnaise
1 ½ tablespoon sriracha
1 teaspoon lime juice

Crab Layer

1 lb imitation crab meat shredded and chopped
¼ cup Kewpie mayo
¼ cup cream cheese
2 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sriracha
¼ cup green onions minced

To Serve:

Unagi sauce optional
Cucumber sliced
Green onions minced
Avocado
Toasted sesame seeds
Nori sheets or seaweed snacks

Instructions

Sushi Rice

Cook the sushi rice. Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).
Sushi rice seasoning. In a separate bowl add the rice vinegar, sugar and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix to coat evenly. Set aside.

Spicy Mayo

Make spicy mayo. In a small bowl, add the spicy mayo, sriracha, and lime juice. Mix until creamy and smooth. Set aside.

Crab Filling

Make crab filling. In a large mixing bowl, add the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Then add the chopped crab and gently fold until the crab is evenly coated. Set aside.

Assemble and Bake.

Preheat oven to 425°F (218°C). Preheat the oven to 425ºF (218°C) and place the oven rack in the middle of the oven. Lightly grease a casserole dish or 9x9" square baking dish.
Add rice and furikake seasoning. Add an even layer of rice to the baking pan. You can add as much rice as you’d like for a desired thickness. Gently pat the rice to compact it together. Sprinkle an even layer of furikake seasoning over the rice.
Add crab mixture. Add an even layer of the crab mixture over the rice and press down firmly.
Bake. Bake at 425ºF for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes until slightly charred but keep a close eye on it so it doesn’t burn.
Serve. Drizzle with spicy mayo, unagi sauce and top with green onions and sesame seeds. Serve with roasted seaweed snacks, avocado and cucumber slices!

Notes

Season the rice! It is important to season the rice for the full sushi bake experience. Adding salt, sugar, and rice vinegar adds a delicious seasoning to the rice that compliments the crab layer perfectly.
Press the sushi rice into the baking pan. The sushi rice is the base foundation of this sushi casserole. When you scoop it out, you want it to hold in place. So the best way to achieve that is to make sure to press the sushi rice into the baking pan to ensure they stick together.
Use Kewpie mayonnaise. Kewpie mayo is simply the best type of mayo on the market. Since it is made of only egg yolks and not the whole egg, it yields a richer and more creamy, velvety flavor than regular mayo.
For an extra crispy char broil for 3-5 min. If you want your crab-baked sushi to have a nice crispy char, you can broil it for additional 3-5 minutes.
Storage Instructions: You can store any leftover crab sushi bake wrapped with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
To reheat: bake the sushi casserole in the oven until warm or microwave covered until warm.

Nutrition