Description
The Easy Sushi Bake is a modern take on the traditional sushi roll, offering a deconstructed version that layers rich and creamy flavors with the sharp, tangy taste of seasoned rice. This dish is a testament to the versatility of sushi, transforming it from a delicate, hand-rolled art form into a hearty, oven-baked casserole that’s perfect for sharing. Whether you’re a seasoned sushi aficionado or new to Japanese cuisine, this recipe is designed to delight with its balanced flavors and satisfying textures.
Ingredients
For the Rice:
2 cups dry Calrose Sushi Rice
2 cups water
1/4 cup seasoned rice vinegar Marukan
Crab Mixture:
16 oz imitation crab, chopped into small pieces
10 cooked tempura shrimp, chopped (I get mine premade from Costco)
1/2 cup Japanese mayonnaise
2 oz cream cheese
1 Tbsp sriracha
3 tablespoon furikake
Toppings:
1/2 cup Spicy mayo
1–2 Tbsp Furikake
1/4 cup Unagi
Instructions
Rice Preparation: Start by cleaning the Calrose Sushi Rice under cold water in a sieve, then cook it with 2 cups of water in a rice cooker. Once cooked, transfer to a baking sheet, mix in the seasoned rice vinegar gently with a rice paddle, and let cool.
Crab Mixture: In a bowl, mix the chopped imitation crab, tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha until well combined.
Layering: Spread the cooled rice onto the baking sheet, compressing it evenly. Sprinkle 3 Tbsp of furikake over the rice. Spread the crab mixture over the top.
Broiling: Place in the oven and broil for 4 minutes.
Toppings: Finish by drizzling spicy mayo and unagi over the top, garnishing with additional furikake, chopped cucumber, and green onion (optional).
- Prep Time: 30 minutes
- Cook Time: 4 minutes
Nutrition
- Calories: 550