Description
This Sushi Bake is an easy-to-make, delicious Japanese-American casserole that layers seasoned sushi rice with a creamy, spicy crab mixture, topped with melted cheese and furikake for an irresistible flavor combination. Perfect for a convenient dinner or a shareable appetizer, it captures the essence of sushi in a baked format, served on roasted seaweed snacks and garnished with fresh green onions and avocado.
Ingredients
Scale
Sushi Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Seafood Mixture
- 1½ cups imitation crab (shredded) or cooked flaked salmon
- ½ cup Kewpie mayo (or regular mayonnaise)
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon cream cheese (softened, optional)
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 sheet of nori (crumbled)
Toppings & Garnishes
- ½ cup shredded mozzarella cheese (optional for melting)
- Furikake for topping
- Sliced green onions for garnish
- Avocado slices for garnish
- Roasted seaweed snacks (for serving)
Instructions
- Prepare the Sushi Rice: Preheat your oven to 375°F. While the oven heats, season your warm cooked sushi rice with rice vinegar, sugar, and salt. Mix gently but thoroughly to ensure the flavors are evenly distributed. Then, spread the seasoned rice evenly into the bottom of a lightly greased 8×8-inch baking dish, creating a smooth, compact layer.
- Make the Seafood Mixture: In a separate bowl, combine shredded crab or flaked salmon with Kewpie mayo, sriracha, softened cream cheese (if using), soy sauce, and sesame oil. Mix these ingredients until you achieve a creamy, cohesive mixture. Next, fold in the crumbled nori to add that signature seaweed flavor without overpowering the dish.
- Assemble and Bake: Spread the creamy seafood mixture evenly over the prepared rice layer in the baking dish. Sprinkle furikake seasoning generously on top, then add a light layer of shredded mozzarella cheese if you want a melty topping. Place the dish in the oven and bake for 10 to 15 minutes, or until the bake is heated through and bubbling slightly.
- Broil for Finish: For a beautiful golden and slightly crispy top, turn the oven to broil and place the sushi bake under the broiler for 1 to 2 minutes. Watch carefully to avoid burning. Once done, remove from the oven and let cool slightly to set the layers before serving.
- Serve and Garnish: Scoop generous portions of the sushi bake onto roasted seaweed snacks, creating a crispy, flavorful bite. Garnish with sliced green onions and avocado slices if desired for added freshness and texture. Enjoy immediately for best flavor and texture.
Notes
- Kewpie mayo provides a richer, creamier flavor but regular mayonnaise can be used as a substitute.
- Adjust the spiciness by adding more sriracha either in the seafood mixture or drizzled on top before serving.
- This dish can be prepared ahead of time and reheated in the oven gently before serving.
- Use cooked flaked salmon instead of imitation crab for a pescatarian-friendly variation.
