Description
A delicious sushi bake that’s easy to prepare and perfect for sharing!
Ingredients
Scale
- 2 cups sushi rice
- 4 tablespoons non-alcoholic rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup Sriracha (or more, to taste)
- 1 tablespoon soy sauce (or tamari)
- ½ teaspoon toasted sesame oil
- 2 cups water
- Nori (roasted seaweed sheets)
- Furikake (Japanese rice seasoning)
- Thinly sliced green onions
- Sesame seeds
- Masago (capelin roe) or tobiko (flying fish roe)
Instructions
- First, measure out 2 cups of sushi rice. Place it in a fine-mesh sieve and rinse it under cold running water, gently swirling it with your hand, until the water runs completely clear.
- Cook the rinsed rice according to package directions, typically in a rice cooker or on the stovetop. For stovetop: combine the rinsed rice with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let it steam, covered, for another 10 minutes.
- While the rice is steaming, prepare your sushi vinegar mixture: In a small bowl, whisk together 4 tablespoons of non-alcoholic rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Make sure the sugar and salt are fully dissolved.
- Once the rice is ready, transfer it to a large, wide bowl. Pour the sushi vinegar mixture evenly over the hot rice. Using a spatula or rice paddle, gently fold and cut the mixture into the rice. Fan the rice to cool it down quickly to room temperature.
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, shred the imitation crab meat into small, manageable pieces.
- Add 8 ounces of softened cream cheese, ½ cup of mayonnaise, ¼ cup of Sriracha, 1 tablespoon of soy sauce, and ½ teaspoon of toasted sesame oil to the shredded crab.
- Mix everything thoroughly until the crab is fully coated and the mixture is creamy and well combined. Taste and adjust the Sriracha or soy sauce if needed.
- Lightly grease a 9×13 inch baking dish.
- Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Make sure it’s packed down firmly.
- Spread the spicy crab mixture evenly over the rice layer, smoothing it out with a spatula.
- Optionally, drizzle a little extra Sriracha or a swirl of mayonnaise over the top.
- Bake for 20-25 minutes, or until the top is lightly golden brown and bubbly around the edges.
- Once out of the oven, let the sushi bake cool for about 5-10 minutes.
- While it’s cooling, prepare your garnishes. Sprinkle generously with furikake, thinly sliced green onions, and toasted sesame seeds.
- To serve, slice the sushi bake into squares or rectangles. Provide plenty of crispy nori sheets for guests to scoop a portion of the warm sushi bake onto.
Notes
- This dish can be served warm or at room temperature.
- Feel free to customize with your favorite sushi ingredients.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg