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–+ servings
Sushi Bake

Savory Sushi Bake to Transform Your Family Dinners

This Sushi Bake is a delightful fusion of flavors, combining creamy imitation crab, fresh avocado, and crispy cucumbers, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Sushi Rice Short-grain sushi rice is best for that authentic texture.
  • 2 cups Water Essential for cooking the rice perfectly.
  • 1/4 cup Rice Vinegar Enhances flavor; apple cider vinegar can work in a pinch.
  • 2 tablespoons Granulated Sugar Balances out the vinegar seasoning for the rice.
  • 1 teaspoon Salt Just a touch to elevate the overall taste.
For the Filling
  • 2 tablespoons Furikake Seasoning Adds umami flavor; sesame seeds can substitute if needed.
  • 1/2 cup Kewpie Mayonnaise Provides a creamy texture; regular mayo works too.
  • 1 tablespoon Sriracha Add a kick to the mayo; adjust according to your heat preference.
  • 1/2 tablespoon Lime Juice Brightens the flavor of the spicy mayo.
  • 8 ounces Imitation Crab Meat Offers the classic sushi experience.
  • 4 ounces Cream Cheese Adds creaminess to the filling; opt for Greek yogurt for a lighter version.
  • 1 tablespoon Soy Sauce Brings in the umami.
  • 1 tablespoon Sesame Oil Adds depth; any neutral oil can work in a bind.
  • 2 chopped Green Onions Brings freshness and crunch; chives can be a nice substitute.
For Toppings
  • to taste Unagi Sauce Optional drizzle for that sweet touch.
  • 1 whole Cucumber Fresh toppings for a crisp finish.
  • 1 whole Avocado Fresh toppings for a crisp finish.
  • 2 tablespoons Toasted Sesame Seeds Great for visual appeal and a nutty flavor.
  • to taste Nori Sheets or Seaweed Snacks Perfect for serving.

Equipment

  • Rice Cooker
  • casserole dish
  • Microwave
  • mixing bowls
  • Wooden Spatula

Method
 

Step-by-Step Instructions
  1. Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water in a rice cooker or stovetop. Let it sit covered for 10 minutes.
  2. In a small bowl, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Pour the mixture over the cooked rice, folding gently.
  3. In a medium bowl, mix 1/2 cup of Kewpie mayonnaise, 1 tablespoon of sriracha, and the juice of 1/2 a lime. Stir until smooth.
  4. In another bowl, mix 1/4 cup of Kewpie mayonnaise, 4 ounces of cream cheese, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and more sriracha. Fold in 8 ounces of imitation crab meat and 2 green onions.
  5. Preheat your oven to 425°F. Lightly grease a casserole dish. Spread the seasoned sushi rice in the bottom, then layer the creamy crab mixture.
  6. Bake for 10-15 minutes until golden and bubbling. Broil for 2-3 minutes for extra crispiness, watching carefully.
  7. Drizzle the spicy mayo over the top and garnish with green onions, sesame seeds, slices of avocado, and cucumber. Serve with nori sheets.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 900mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture or use a microwave for quicker meals.

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