Sushi Bake Recipe
Sushi Bake is a deconstructed version of sushi, baked into a creamy, spicy casserole. It features layers of seasoned sushi rice, creamy crab mixture, and savory toppings for a flavorful twist on traditional sushi rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
- Diet: Non-Vegetarian
Ingredients
Cooked Sushi Rice:
2 cups
Rice Vinegar Mixture:
2 tablespoons rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
Crab Mixture:
1/2 pound imitation crab meat or cooked shredded crab, 1/2 cup mayonnaise, 2 tablespoons sriracha, 4 ounces cream cheese, softened, 1 tablespoon soy sauce, 1 tablespoon chopped green onions
Additional Ingredients:
1 tablespoon furikake seasoning, 1 sheet roasted seaweed, crumbled (optional), extra furikake and sriracha mayo for topping, roasted seaweed sheets (nori) for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare Rice: Mix rice vinegar, sugar, and salt. Stir into warm rice and press into baking dish.
- Make Crab Mixture: Combine crab, mayonnaise, sriracha, cream cheese, soy sauce, and green onions. Spread over rice.
- Add Toppings: Sprinkle furikake and crumbled seaweed on top.
- Bake: Bake for 15-20 minutes until heated through and golden.
- Serve: Drizzle with sriracha mayo, sprinkle with furikake, and serve with seaweed sheets.
Notes
- You can substitute crab with shrimp or tuna.
- Adjust sriracha for more spice.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Find it online: https://easy-tapas-recipes.com/sushi-bake-recipe/
