Description
Sushi Bake is a deconstructed sushi roll that’s baked in a casserole dish. It features layers of seasoned sushi rice, a creamy seafood mixture, and toppings, all broiled to perfection and served with seaweed sheets.
Ingredients
Units
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- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup imitation crab meat, shredded
- 1/2 cup cooked shrimp, chopped (optional)
- 1/2 cup mayonnaise (preferably Kewpie)
- 1 tbsp sriracha sauce (adjust to taste)
- 2 tbsp cream cheese, softened
- 1 tbsp soy sauce
- 1 tbsp furikake seasoning
- 1/4 cup chopped green onions
- 1/4 cup shredded nori (seaweed)
- 1 sheet roasted seaweed (nori), cut into squares for serving
- 1/2 avocado, sliced (optional)
- Cucumber slices for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix rice vinegar, sugar, and salt into the cooked sushi rice. Spread evenly in a greased baking dish.
- In another bowl, combine imitation crab, shrimp (if using), mayonnaise, cream cheese, sriracha, soy sauce, and green onions until creamy.
- Spread the seafood mixture evenly over the rice layer in the dish.
- Sprinkle furikake seasoning over the top.
- Bake for 15–20 minutes or until heated through and slightly golden on top.
- Garnish with shredded nori, avocado slices, and cucumber if desired.
- Serve warm with seaweed squares. Scoop and wrap portions to eat like sushi.
Notes
- You can substitute the imitation crab with canned tuna or real crab.
- Adjust the spiciness by varying the amount of sriracha.
- Best served immediately while warm.
- Kewpie mayonnaise enhances the flavor, but regular mayo works too.
Nutrition
- Serving Size: 1 portion (approx. 1/4 of bake)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
