Description
This Sushi Bake recipe offers a deconstructed twist on traditional sushi, combining seasoned rice, savory seafood, creamy sauces, and melted cheese for a delightful casserole-style dish. Perfect for sushi lovers looking for a fun and easy-to-make variation!
Ingredients
Scale
Rice:
- 3 cups cooked sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Seafood Mixture:
- 1 cup imitation crab meat shredded (or cooked shrimp or salmon)
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon cream cheese softened
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
Toppings:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 2 tablespoons furikake seasoning
- Roasted seaweed (nori) sheets for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Season the rice: Mix rice vinegar, sugar, and salt. Season the cooked rice with this mixture.
- Layer the rice: Spread the seasoned rice in a baking dish and sprinkle with half of the furikake.
- Prepare the seafood mixture: Mix crab meat, mayonnaise, sriracha, cream cheese, soy sauce, and sesame oil. Spread over the rice.
- Add toppings: Sprinkle with mozzarella cheese and remaining furikake.
- Bake: Bake for 15–20 minutes until bubbly and golden.
- Finish and serve: Top with green onions, cool slightly, and serve with seaweed sheets.
Notes
- Substitute imitation crab with real crab, shrimp, or salmon.
- Adjust sriracha to taste.
- For extra texture, broil the top for 2–3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
