Sushi Bake
Sushi Bake
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Kani Salad Topping
- 12 ounces imitation crab meat, shredded
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced, for garnish
For Assembly and Garnish
- 2 tablespoons furikake
- 1 package roasted seaweed snacks, for serving
- 1 avocado, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 5 min
- 3
Transfer the cooked rice to a large, shallow bowl. Pour the sushi vinegar over the hot rice and gently fold with a rice paddle or spatula until evenly coated. Allow the rice to cool slightly.
⏱️ 10 min
- 4
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 5
In a large bowl, combine the shredded imitation crab meat, softened cream cheese, mayonnaise, sriracha, and sesame oil. Mix until well combined and creamy.
⏱️ 10 min
- 6
Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Sprinkle a generous layer of furikake over the rice.
⏱️ 5 min
- 7
Spread the kani salad topping evenly over the furikake layer. Ensure it covers the entire surface.
⏱️ 3 min
- 8
Bake for 15-20 minutes, or until the topping is bubbly and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with sliced green onions, sliced avocado, and toasted sesame seeds.
⏱️ 10 min
- 10
Serve warm with roasted seaweed snacks, using the seaweed to scoop up portions of the sushi bake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Bake
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Kani Salad Topping
- 12 ounces imitation crab meat, shredded
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced, for garnish
For Assembly and Garnish
- 2 tablespoons furikake
- 1 package roasted seaweed snacks, for serving
- 1 avocado, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 5 min - 3
Transfer the cooked rice to a large, shallow bowl. Pour the sushi vinegar over the hot rice and gently fold with a rice paddle or spatula until evenly coated. Allow the rice to cool slightly.
⏱️ 10 min - 4
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 5
In a large bowl, combine the shredded imitation crab meat, softened cream cheese, mayonnaise, sriracha, and sesame oil. Mix until well combined and creamy.
⏱️ 10 min - 6
Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Sprinkle a generous layer of furikake over the rice.
⏱️ 5 min - 7
Spread the kani salad topping evenly over the furikake layer. Ensure it covers the entire surface.
⏱️ 3 min - 8
Bake for 15-20 minutes, or until the topping is bubbly and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with sliced green onions, sliced avocado, and toasted sesame seeds.
⏱️ 10 min - 10
Serve warm with roasted seaweed snacks, using the seaweed to scoop up portions of the sushi bake.
⏱️ 2 min