How To Make A Sushi Bake
This easy and flavorful sushi bake is a crowd-pleaser! It combines sticky sushi rice, a creamy crab mixture, and a sweet-savory drizzle of unagi sauce, all baked to perfection. Here's how to make it:
Ingredients:
For the Rice:
- 2 cups sushi rice
- ¼ cup seasoned rice vinegar
- 2 tbsp toasted sesame seed oil
- Furikake (enough to cover the top)
For the Crab Mixture:
- 1 lb imitation crab meat
- ¼ cup Kewpie mayo
- ¼ cup cream cheese (preferably whipped)
- Masago (optional)
- Sriracha (to taste)
Optional Toppings:
- Chives
- Sesame seeds
- Cucumber
- Avocado
Instructions:
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Prepare the Rice:
- Rinse the sushi rice 2-3 times until the water runs clear. Cook the rice using your preferred method.
- Once cooked, fluff the rice and drizzle with seasoned rice vinegar and sesame seed oil. Mix gently until the vinegar is absorbed and the rice is sticky. Cover with a damp towel and set aside.
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Make the Crab Mixture:
- Shred the imitation crab into a mixing bowl. Add Kewpie mayo and cream cheese, then stir until evenly coated. Add masago if desired. Set aside.
-
Assemble and Bake:
- Preheat the oven to 425°F.
- Spread the rice in a baking dish and press it down gently to compact it. Sprinkle with furikake.
- Top with the crab mixture, spreading it evenly. Drizzle with sriracha, unagi sauce, and extra Kewpie mayo.
- Bake for 10-15 minutes until heated through. For a crispy top, broil for a couple of minutes at the end.
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Serve:
- Garnish with chives, sesame seeds, and serve with cucumber and avocado. Enjoy wrapped in a seaweed snack for that sushi roll feel!
Notes:
- For better texture, make the rice slightly drier than usual so it won’t become mushy when mixed with the vinegar.
- Optional: You can skip the seasoned vinegar and use plain rice for a simpler version.
This sushi bake is the perfect dish for a quick, satisfying meal or appetizer that brings all the sushi flavors you love into one dish!
Get the Saffron & Sage Home Living Baking Dish Set of 3