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Mouthwatering Sushi Bake: A Flavorful Twist on Classic Sushi Rolls


  • Author: Roxie

Ingredients

Scale
  • 1 cup Koshihikari or other short-grain rice
  • 1/4 cup rice vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces imitation crab, shredded and chopped
  • 1/2 cup room temperature cream cheese
  • 1/2 cup Kewpie mayo
  • 1/4 cup furikake
  • 1/2 cucumber, sliced (for serving)
  • 1 avocado, cubed (for serving)
  • 3 packages roasted laver (Korean seaweed snacks, for serving)

Instructions

  1. Preheat your oven to 425°F. Rinse the sushi rice and let it drain for 15 minutes. Cook the rice according to the package instructions.
  2. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan and warm the mixture over low heat until the sugar dissolves.
  3. Mix the shredded crab with the room-temperature cream cheese and Kewpie mayo until smooth.
  4. Once the rice is cooked, transfer it to a large bowl. Sprinkle the vinegar mixture over the rice and mix it in, using a slicing motion. Fan the rice to dry it out slightly.
  5. Spread the seasoned sushi rice evenly into an oven-safe baking dish. Sprinkle half of the furikake over the rice, then spread the crab mixture over the rice, creating an even layer. Sprinkle the remaining furikake on top.
  6. Bake for 10-15 minutes, or until the top just begins to brown and bubble, and the casserole is warmed through.
  7. Let the sushi bake cool slightly before serving. Enjoy it warm with roasted seaweed snacks, sliced cucumbers, and cubed avocados.
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