Description
This Easy Sushi Bake is a flavorful, fuss-free version of sushi that combines all the best sushi ingredients in a warm, baked casserole. It’s creamy, savory, and perfect for serving a crowd.
Ingredients
Scale
For the Sushi Rice:
- 2 cups sushi rice (short-grain rice)
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Topping:
- 1 lb (450g) imitation crab meat or cooked shrimp, shredded or chopped
- 1/2 cup mayonnaise (preferably Japanese mayonnaise, like Kewpie)
- 1 tablespoon sriracha sauce (adjust based on heat preference)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 cup cream cheese, softened
- 1 tablespoon green onions, chopped (optional, for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
For Assembly:
- 1 tablespoon nori (seaweed) strips or sheets, shredded (for garnish)
- 1 tablespoon furikake (optional, for garnish)
For Serving:
- Sushi rolls or steamed white rice (for serving)
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- In a rice cooker or pot, combine the rice and water. Cook according to the rice cooker’s instructions or bring the water to a boil, reduce the heat, and simmer, covered, for 18-20 minutes until the rice is tender and the water is absorbed.
- While the rice is cooking, prepare the seasoning by mixing the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave for 20-30 seconds until the sugar and salt dissolve, and then stir into the cooked rice. Gently fluff the rice with a fork and set it aside to cool slightly.
- Make the Sushi Bake Topping:
- In a mixing bowl, combine the shredded imitation crab or shrimp, mayonnaise, sriracha sauce, soy sauce, sesame oil, and softened cream cheese. Stir until everything is evenly mixed and smooth.
- Assemble the Sushi Bake:
- Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish (about 9×9 inches or similar size).
- Spread the prepared sushi rice evenly across the bottom of the baking dish.
- Top the rice with the crab or shrimp mixture, spreading it evenly to cover the rice completely.
- Bake the Sushi:
- Bake the assembled sushi in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
- Garnish and Serve:
- After baking, sprinkle the top with shredded nori strips, green onions, toasted sesame seeds, and furikake (if using).
- Serve the sushi bake with sushi rolls or steamed rice. It can be enjoyed warm with soy sauce, pickled ginger, and wasabi on the side.
Notes
- Protein Variations: You can use real crab meat or cooked shrimp if you prefer, or even opt for a vegetarian version using avocado and cucumber.
- Spice Level: Adjust the amount of sriracha based on your preference for heat. You can also omit it for a milder version.
- Rice Substitute: If you prefer, you can use quinoa or cauliflower rice for a gluten-free or lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3 g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40 mg