Description
This Easy Sushi Bake is a delightful layered dish combining perfectly cooked sushi rice, a creamy spicy crab and tempura shrimp mixture, and flavorful toppings like Japanese mayonnaise, furikake, and unagi sauce. Baked to bubbly perfection under the broiler, it offers an accessible way to enjoy sushi flavors in a warm, comforting casserole-style dish that’s perfect for sharing.
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 (premade from Costco)
- 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 and green onion for garnish
Instructions
- Prepare Sushi Rice: Rinse 2 cups of Calrose Sushi Rice under cold water in a fine-mesh sieve for about one minute, stirring occasionally to remove excess starch. Transfer rinsed rice to a rice cooker, add 2 cups water, and cook according to your rice cooker instructions.
- Season the Rice: Once the rice is cooked, spread it evenly onto a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar (Marukan) over the rice. Use a rice paddle to gently fold the vinegar into the rice without mashing the grains. Set aside and allow the rice to cool slightly.
- Make the Crab Mixture: In a bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, and 1 tablespoon sriracha. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Sushi Bake: Evenly spread and compress the cooled sushi rice in the baking sheet. Sprinkle 3 tablespoons of furikake evenly over the rice. Then spread the spicy crab mixture evenly on top of the rice and furikake layer.
- Broil: Place the baking sheet under the oven broiler and broil for 4 minutes, or until the top is slightly browned and bubbly.
- Final Toppings and Garnish: Remove from oven and drizzle 1/2 cup spicy mayo and 1/4 cup unagi sauce evenly over the top of the sushi bake. Add an additional 1-2 tablespoons of furikake. Optionally, garnish with chopped cucumber and green onion for extra freshness and crunch.
Notes
- Store leftover sushi bake in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through before serving.
- For extra texture, add fresh vegetables like cucumber or avocado when serving.
- Adjust sriracha quantity to your preferred spice level in the crab mixture and spicy mayo.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
