Buy Now → Sushi Bake
This easy crab sushi bake takes about 30 minutes from start to finish and is the perfect main dish or appetizer for your next get together! It’s made with imitation crab, sushi rice, kewpie mayo, cream cheese, and furikake but you can customize the ingredients to suit your families taste!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Main Dish/Appetizer
- Method: Stove Top
- Cuisine: Japanese
Ingredients
Units
Scale
Casserole
- 1.5 cups uncooked sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 5 tablespoons furikake, divided
- 8 oz. imitation crab meat
- 1/2 cup kewpie mayo
- 4 oz. softened cream cheese
- 1/4 cup thinly sliced green onion
Soy Sauce Mayo
- 1/3–1/2 cup kewpie mayo
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Serve With
- roasted seaweed snack sheets
- sliced mini cucumber
- sliced avocado
- thinly sliced green onion
Instructions
- Cook rice according to package directions. You may need more or less water depending on the brand of rice. This is the brand that I used.
- While the rice is cooking, preheat oven to 400 degrees.
- Drizzle rice vinegar over the warm cooked rice and use a rice paddle or large spoon to gently incorporate the rice vinegar into the rice until well combined.
- Gently press rice into a 9×13 baking dish.
- Sprinkle 4 tablespoons furikake in an even layer over the rice.
- Mix kewpie mayo, cream cheese, and green onions in a bowl until well combined.
- Flake crab meat into bite sized pieces and add it to the bowl. Mix everything together.
- Spread crab mixture over the rice and sprinkle with remaining furikake.
- Bake for 10 minutes or until heated through.
- In a small bowl combine kewpie mayo, soy sauce, and sesame oil until smooth and creamy.
- Drizzle soy sauce mayo over sushi bake.
- Garnish with thinly sliced green onion, cucumber, and sliced avocado. Serve with seaweed snack sheets and enjoy!
Notes
- Check the cooking instructions on your sushi rice. Different brands call for different amounts of water. If you have a rice cooker, that is the best and most foolproof way to make sushi rice!
- To ensure that the rice vinegar is evenly distributed throughout the rice, you can spread the rice in a single layer on a baking sheet and then drizzle it with the seasoned rice vinegar and toss to coat evenly. This will also help your rice to cool more quickly (which is nice when you’re making traditional sushi, but isn’t a huge deal here since we will be baking the sushi casserole anyway).
Find it online: https://midwestfoodieblog.com/sushi-bake/
