Description
Easy Sushi Bake is a delightful and flavorful casserole inspired by traditional sushi flavors but simplified for home cooking. It features seasoned sushi rice topped with a creamy, spicy crab and shrimp mixture, then broiled to perfection and garnished with flavorful toppings like spicy mayo, unagi sauce, and furikake. This recipe is perfect for sushi lovers looking for a quick and comforting dish that can be shared with family and friends.
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 tablespoons 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 the sushi rice: Rinse 2 cups of dry Calrose sushi rice in a fine-mesh sieve under cold water for about 1 minute, stirring with a spoon to prevent clumping. Place the rinsed rice in a rice cooker, add 2 cups of water, and cook according to the rice cooker instructions.
- Season the cooked rice: Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup of seasoned rice vinegar over the rice gently folding it in with a rice paddle to avoid mashing the grains. Allow the rice to cool.
- Mix the crab topping: 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 Tbsp sriracha. Stir until all ingredients are fully combined.
- Assemble the sushi bake: Evenly spread and compress the cooled sushi rice into the baking sheet. Sprinkle 3 tablespoons of furikake evenly over the rice.
- Add the crab mixture and broil: Spread the crab and shrimp mixture evenly over the furikake-covered rice. Place the baking sheet under the oven broiler for 4 minutes or until the top is slightly golden and bubbly.
- Add final toppings: Remove from the oven and drizzle the top with 1/2 cup spicy mayo and 1/4 cup unagi sauce. Sprinkle additional furikake and optionally garnish with chopped cucumber and green onion.
- Serve and enjoy: Slice the sushi bake into squares and serve warm.
Notes
- Store the sushi bake in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or oven until warmed through before serving.
- Use a rice paddle or spatula when folding rice to prevent it from becoming mushy.
- Tempura shrimp can be substituted with cooked shrimp or omitted for a vegetarian-friendly version.
- Adjust sriracha amount to control the spice level.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
