Sushi Bake Recipe
Creamy baked Sushi Bake Recipe made with seasoned sushi rice, imitation crab, Kewpie mayonnaise, sriracha, furikake, and sesame seeds. Served warm with nori sheets and fresh toppings for an easy sushi-inspired meal.
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Servings: 6
Ingredients
Sushi Rice Layer
- 2 cups uncooked sushi rice
- 2¼ cups water
- ¼ cup seasoned rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
- Sesame oil or nonstick cooking spray for greasing
- Furikake seasoning to taste
Crab Layer
- 1 lb imitation crab meat finely chopped or processed
- ½ cup Kewpie mayonnaise
- Sriracha sauce to taste
- 1 large egg
- Black sesame seeds for garnish
Topping
- ⅓ cup Kewpie mayonnaise
- 1 tablespoon sriracha sauce
For Serving
- Sliced cucumber
- Chopped green onions
- Nori sheets
Instructions
- Preheat the oven to 350°F (175°C).
Prepare the Sushi Rice
- Rinse the sushi rice thoroughly under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to manufacturer instructions.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt dissolve. Do not boil.
- Transfer the hot cooked rice to a large mixing bowl. Gradually fold in the vinegar mixture using a gentle motion to avoid mashing the rice.
- Add the toasted sesame seeds and fold gently to combine.
- Lightly grease a baking dish with sesame oil or cooking spray. Spread the rice evenly in the dish, pressing lightly to level. Sprinkle a generous layer of furikake over the rice and set aside.
Prepare the Crab Layer
- Place the chopped imitation crab in a mixing bowl. Add the Kewpie mayonnaise and sriracha, stirring until evenly combined.
- Crack the egg into the mixture, beat lightly, and mix thoroughly until fully incorporated.
- Spread the crab mixture evenly over the rice layer. Sprinkle with additional furikake and black sesame seeds.
Prepare the Topping and Bake
- In a small bowl, mix the remaining Kewpie mayonnaise and sriracha until smooth.
- Drizzle the mixture evenly over the casserole.
- Bake uncovered for 25 minutes, or until heated through and lightly golden on top.
To Serve
- Remove from the oven and allow to cool slightly. Serve warm, garnished with cucumber, green onions, and nori sheets.
Notes
To make this recipe gluten free, ensure that the imitation crab, furikake seasoning, rice vinegar, and sriracha are certified gluten free, as some brands may contain wheat-based additives. Substitute gluten-free furikake if necessary.