Description

Sushi Bake is a warm, deconstructed version of sushi baked into a creamy, shareable casserole. It layers seasoned rice with a spicy crab mixture, topped with mayo and sriracha for a comforting twist on traditional sushi flavors.

Ingredients

1 lb imitation crab

4 oz cream cheese, softened

1/2 cup kewpie mayo, plus more for topping

2 tablespoons sriracha, plus more for topping

4 cups cooked sushi rice

1 tablespoon rice vinegar

3 tablespoons furikake seasoning, divided

2 green onions, sliced

Nori sheets, for serving

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Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine imitation crab, cream cheese, 1/2 cup kewpie mayo, 2 tablespoons sriracha, and 1 tablespoon furikake seasoning. Mix until smooth and well combined.
In a separate bowl, season the cooked sushi rice with rice vinegar and the remaining 2 tablespoons of furikake. Mix gently to combine.
Spread the seasoned rice evenly into a greased 8×8-inch baking dish.
Layer the crab mixture evenly over the rice.
Bake for 15–20 minutes, until the top is slightly golden and bubbly.
Remove from oven and drizzle with extra kewpie mayo and sriracha.
Sprinkle sliced green onions on top and serve warm with nori sheets for scooping.

Notes

Substitute real crab for a richer, more authentic flavor.

Add eel sauce before baking for a sweet-savory glaze.

Top with tempura flakes for added crunch.

Mix in diced avocado or cucumber for freshness.

Store leftovers in the refrigerator for up to 3 days and reheat in the oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 portion (about 1/6 of bake)
Calories: 380
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 14g
Cholesterol: 55mg