Description
This Easy Sushi Bake is a delicious, crowd-pleasing dish that layers flavorful sushi rice with a creamy spiced crab mixture, topped with savory furikake and drizzled with unagi sauce. Perfect for a quick family meal or gathering, it combines the comforting textures of a baked casserole with the classic tastes of sushi in a simple and accessible way.
Ingredients
Units
Scale
For the Rice
- 2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan recommended)
Crab Mixture
- 16 oz imitation crab, chopped into small pieces
- 10 cooked tempura shrimp, chopped (premade from Costco)
- 1/2 cup Japanese mayonnaise
- 2 oz cream cheese, softened
- 1 Tbsp sriracha
- 3 Tbsp furikake
Toppings
- 1/2 cup spicy mayo
- 1-2 Tbsp furikake
- 1/4 cup unagi sauce
- Optional: chopped cucumber and green onion for garnish
Instructions
- Prepare the rice: Rinse the dry Calrose sushi rice under cold water in a fine-mesh sieve for about 1 minute, stirring gently with a spoon until the water runs clear. Transfer the rinsed rice into a rice cooker, add 2 cups of water, and cook according to your rice cooker’s instructions. Once cooked, spread the rice onto a rimmed baking sheet.
- Season the rice: Pour 1/4 cup of seasoned rice vinegar over the cooked rice. Gently fold the vinegar into the rice using a rice paddle or spatula to avoid mashing the grains. Set aside and let the rice cool to room temperature.
- Make the crab mixture: In a medium bowl, combine the chopped imitation crab, chopped cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 tablespoon of sriracha sauce. Mix thoroughly until well combined and evenly creamy.
- Assemble the sushi bake: Evenly spread and press the cooled sushi rice into the rimmed baking sheet to form a compact layer. Sprinkle 3 tablespoons of furikake evenly over the rice. Then, spread the spicy crab mixture on top in an even layer.
- Broil: Place the assembled baking sheet under the oven broiler and cook for approximately 4 minutes, or until the crab mixture is heated through and begins to lightly brown on top.
- Add toppings and serve: Remove from the oven and drizzle about 1/2 cup of spicy mayo and 1/4 cup of unagi sauce over the top. Sprinkle additional furikake and optionally garnish with chopped cucumber and green onion. Serve warm and enjoy!
Notes
- Store sushi bake in an airtight container in the refrigerator; it stays fresh for up to 3 days.
- Reheat in microwave or oven until warmed through before serving.
- For extra texture and freshness, add chopped cucumber and green onions as garnish.
- Adjust sriracha amount in crab mixture for desired spice level.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg
