Sushi Bake
Sushi Bake is the easy, baked version of your favorite roll – rich, flavorful, and ready in just 40 minutes.
Servings: 6 servings
Equipment
- 9x13 inch baking dish
- mixing bowl (small and large)
- rubber spatula
- spoon or spatula for serving
Ingredients
For the Sushi Bake:
- 3 cups cooked sushi rice
- 1 pound imitation crab meat shredded
- 8 ounces cream cheese softened
- ½ cup Kewpie mayonnaise
- 2 tablespoons sriracha sauce (adjust according to spice preference)
- 2 tablespoons soy sauce
- ¼ cup chopped green onions
- ¼ cup furikake (Japanese rice seasoning)
For the Sriracha Mayo Topping:
- ½ cup Kewpie mayonnaise
- 1 tablespoon sriracha sauce
For Serving:
- nori strips (optional)
Instructions
- Preheat oven to 375°F.
- Spread cooked sushi rice evenly in the bottom of a baking dish, pressing it down firmly.3 cups cooked sushi rice
- In a large bowl, combine shredded imitation crab meat, softened cream cheese, mayonnaise, sriracha sauce, soy sauce, and green onions. Mix until smooth and well blended.1 pound imitation crab meat, 8 ounces cream cheese, 1/2 cup Kewpie mayonnaise, 2 tablespoons sriracha sauce, 2 tablespoons soy sauce, 1/4 cup chopped green onions
- Spread the crab and cream cheese mixture over the rice layer.
- Sprinkle furikake evenly over the top.1/4 cup furikake
- In a small bowl, mix together mayonnaise and sriracha for the topping, then drizzle over the sushi bake.1/2 cup Kewpie mayonnaise, 1 tablespoon sriracha sauce
- Bake for 15-20 minutes, or until the top is lightly golden and bubbly.
- Let cool slightly, then serve by scooping portions onto sheets of nori. Roll up and enjoy!nori strips
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Cover tightly to prevent the rice from drying out.
♨️ REHEATING
- Microwave individual portions in 30-second intervals until heated through.
- For best texture, reheat in a 350°F oven for 10-12 minutes.
- Add a drizzle of fresh sriracha mayo before serving if desired.
❄️ FREEZING
- Not recommended due to the texture change of cream cheese and rice when thawed.
💡 TIPS FOR BEST RESULTS
- Use cooked sushi rice seasoned with rice vinegar for authentic flavor.
- Adjust the sriracha to suit your preferred spice level.
- Try adding diced mango, avocado, or tobiko for color and flavor.
- Let it cool slightly before scooping to help layers hold together.
- For a crispier top, broil the sushi bake for 2-3 minutes after baking.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake at 350°F for 10-12 minutes in small ramekins.
- Broiler: Broil on high for 2-3 minutes after baking for a crisp top.
♻️ LEFTOVERS
- Use cold leftovers as a filling for sushi rolls or wrap them in nori for easy on-the-go bites.
- Add extra furikake or a drizzle of soy sauce before serving for enhanced flavor.
📝 NOTES
- For a more authentic flavor, prepare seasoned sushi rice. Rinse 3 cups of short-grain rice until the water runs clear. Cook according to package directions. In a small bowl, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt. Heat slightly to dissolve the sugar, then gently fold into the cooked rice while it’s still warm. Let the rice cool before layering in your sushi bake.
Nutrition
Calories: 551kcal | Carbohydrates: 35g | Protein: 9g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1293mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 0.5mg
