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–+ servings
Baked Sushi Recipe

Easy Baked Sushi

Yield: 6 -9 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
Author: Michelle Goth
This simply delicious sushi bake is a luxury meal on a budget. It's deconstructed sushi in casserole form!
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Ingredients
 

For the rice layer:

  • 2 tablespoons granulated sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 4 cups of cooked rice, preferably white rice
  • 3 tablespoons Furikake rice seasoning

For the crab mixture:

  • 1/2 cup mayonnaise, preferably Japanese Kewpie mayo
  • 3 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1/2 tablespoon tomato paste
  • 15 ounces imitation crab meat, shredded

For spicy mayo topping (optional)

  • 3 tablespoons mayo
  • 1 tablespoon sriracha
  • ½ cup of mayonnaise

Toppings:

  • additional Furikake seasoning
  • ½ English cucumber, diced
  • 1 avocado, removed from the peel and diced
  • optional diced green onion
  • Nori seaweed paper sheets

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
  • Stir the sugar, rice vinegar and salt together in a small microwave safe bowl and microwave for 30 seconds.
  • Place the rice into a large bowl then pour the vinegar mixture on top of the rice. Toss to combine.
  • In a separate large mixing bowl, stir the mayonnaise, sriracha, soy sauce and tomato paste together. Add the crab and stir again to combine.
  • Gently press the rice into the prepared baking pan and sprinkle on the furikake seasoning.
  • Spread the crab mixture on top and bake for 20 minutes. Then, broil for 5 minutes or until the top starts to turn golden brown.
  • Allow the casserole to cool for 15 minutes.
  • In a small mixing bowl, mix together the ingredients for the spicy mayo.
  • Drizzle spicy mayo over the top of the cooled casserole.
  • Garnish with a sprinkling of furikake seasoning, avocado and cucumber pieces.
  • Then slice and serve with seaweed paper squares (nori), scooping the sushi bake into the pieces of nori to make loosely made little sushi rolls.

Notes

Leftovers can be stored in the refrigerator in an airtight container for up to three days.
Serving: 1, Calories: 338kcal, Carbohydrates: 40g, Protein: 7g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 17mg, Sodium: 803mg, Fiber: 3g, Sugar: 8g
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