Description
Sushi Bake is a fun and easy deconstructed sushi casserole, featuring layers of seasoned sushi rice, creamy crab, and spicy mayo, all baked to perfection for a crowd-pleasing main course that brings all the flavors of sushi to your table in under 20 minutes.
Ingredients
Units
Scale
-
Rice Layer
- 1 cup cooked rice (preferably sushi rice, or short-grain white/brown rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons sesame seeds
- 5 sheets nori (seaweed)
-
Crab Mixture
- 1 cup imitation crab, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup cream cheese, softened
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha or hot sauce)
Instructions
- Preheat the Oven: Preheat your oven to 220°C (440°F) to ensure it’s hot and ready for baking the sushi casserole.
- Prepare the Sushi Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot cooked rice and mix well to season it evenly, giving the rice its characteristic sushi flavor.
- Toast the Sesame Seeds and Nori: In a skillet over low heat, toast the sesame seeds until they are golden and fragrant. Crumble one sheet of nori (seaweed) and mix it with the toasted sesame seeds. Set aside for sprinkling.
- Make the Crab Mixture: In a medium bowl, combine soy sauce, sesame oil, spicy mayo, cream cheese, and chopped imitation crab. Stir until everything is well mixed and creamy.
- Assemble the Sushi Bake: In a rectangular baking pan, spread the prepared sushi rice evenly, pressing it down gently into an even layer. Sprinkle some of the toasted sesame seed and nori mixture on top of the rice. Spread the crab and cream cheese mixture evenly over the rice, then top with more of the toasted sesame seeds.
- Bake: Place the pan in the oven and bake for 10-15 minutes, or until the top is golden and bubbling slightly.
- Serve: Remove from the oven and decorate with additional spicy mayo and fresh cucumber slices, if desired. Serve scoops of sushi bake on the remaining nori sheets.
Notes
- Sushi rice is best for authentic flavor, but any short-grain white or brown rice works.
- You may substitute fresh crab or cooked shredded chicken for imitation crab.
- Store leftovers in an airtight container in the fridge for 2-3 days; keep nori separate until serving to prevent sogginess.
- To reheat, bake covered at 177°C (350°F) for 10-12 minutes or microwave in 20-second intervals until warm.
- Top with fresh cucumber, avocado, or additional spicy sauces for extra flavor.
Nutrition
- Serving Size: 1/4 of bake
- Calories: 260
- Sugar: 4g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
