Description
This Easy Sushi Bake is a flavorful and comforting dish that combines sushi rice, a spicy crab and tempura shrimp mixture, and savory toppings, baked to perfection under the broiler. It’s a delightful twist on traditional sushi, offering the popular flavors in a casserole-style bake that’s perfect for sharing or casual gatherings.
Ingredients
Units
Scale
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
- 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, green onion for garnish
Instructions
- Prepare the Sushi Rice: Rinse 2 cups of dry Calrose sushi rice under cold water using a fine-mesh sieve for about 1 minute, stirring gently to remove excess starch. Transfer the rinsed rice to a rice cooker, add 2 cups of water, and cook according to your rice cooker’s instructions.
- Season the Rice: Once cooked, transfer the rice to a rimmed baking sheet. Pour 1/4 cup of seasoned rice vinegar evenly over the rice. Gently fold the vinegar into the rice using a rice paddle or spatula, being careful not to mash the grains. Let the rice cool to room temperature.
- Make the Crab Mixture: In a mixing bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, and 1 Tbsp sriracha. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Sushi Bake: Spread and press the cooled sushi rice evenly into the bottom of the baking sheet. Sprinkle 3 Tbsp furikake evenly over the rice to add flavor and texture.
- Add the Crab Topping: Spread the crab and shrimp mixture evenly over the furikake-covered rice layer, ensuring it covers the entire surface.
- Broil the Bake: Place the baking sheet under the oven broiler and cook for 4 minutes, or until the top is slightly browned and bubbly. Keep an eye on it to prevent burning.
- Add Final Toppings: Remove from oven and drizzle 1/2 cup spicy mayo and 1/4 cup unagi sauce evenly over the top. Sprinkle an additional 1-2 Tbsp furikake. Optionally, garnish with chopped cucumber and green onion for added freshness and crunch.
Notes
- Storage: Store leftover sushi bake in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat portions in the microwave or oven until warmed through for best texture and flavor.
- Ingredient Substitutions: Use real crab meat instead of imitation if preferred, and adjust sriracha for desired spice level.
- Serving Suggestions: Serve with soy sauce and pickled ginger for an enhanced sushi experience.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 45 mg
