Description
This Easy Sushi Bake is a comforting and flavorful Japanese-inspired casserole featuring seasoned sushi rice, a spicy crab and shrimp mixture, topped with creamy mayo and unagi sauce. Perfect for sharing, this dish combines the classic sushi flavors in a warm, broiled casserole format that’s simple to prepare and sure to please.
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
Instructions
- Prepare the Sushi Rice: Rinse the dry Calrose sushi rice under cold water for about 1 minute using a fine-mesh sieve, stirring with a spoon to ensure thorough cleaning. This removes excess starch for perfect sushi rice texture.
- Cook the Rice: Transfer the rinsed rice to a rice cooker, add 2 cups of water, and cook according to your rice cooker’s instructions until done. Once cooked, transfer the rice to a rimmed baking sheet.
- Season the Rice: Pour 1/4 cup seasoned rice vinegar over the hot rice. Gently fold it in using a rice paddle, careful not to mash the grains. Allow the rice to cool to room temperature while you prepare the crab mixture.
- Make the Crab Mixture: In a bowl, combine chopped imitation crab, chopped cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 tablespoon sriracha. Mix thoroughly until all ingredients are well blended into a creamy, spicy seafood mixture.
- Assemble the Sushi Bake: Evenly spread and gently compress the cooled sushi rice into the baking sheet. Sprinkle 3 tablespoons of furikake over the rice for added flavor.
- Layer with Crab Mixture and Broil: Spread the crab mixture evenly over the rice. Place the baking sheet under the oven broiler and cook for about 4 minutes or until the topping is lightly browned and warm.
- Add Toppings and Serve: Remove the sushi bake from the oven. Drizzle spicy mayo and unagi sauce on top. Garnish with additional furikake, and optionally chopped cucumber and green onion for freshness. Serve warm.
Notes
- Store leftover sushi bake in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or oven until warmed through to maintain texture and flavor.
- Be gentle when folding the rice with vinegar to keep the grains intact and fluffy.
- If you prefer less spice, reduce the amount of sriracha in the crab mixture or spicy mayo topping.
- For added texture, feel free to top with diced cucumber and sliced green onions before serving.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 slice)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg
