Description
This irresistible and easy Sushi Bake is a cheesy, creamy, and savory twist on traditional sushi. Layered with seasoned rice, imitation crab, Kewpie mayo, and sriracha, then baked to perfection—this dish is a crowd-pleaser perfect for gatherings or a cozy night in.
Ingredients
- 2 cups sushi rice, cooked
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup imitation crab, shredded
- 1/2 cup Kewpie mayonnaise
- 1 tbsp sriracha
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 2 sheets nori (seaweed), cut into small squares or strips
- 1 tbsp furikake (optional, for topping)
- 1 tbsp green onions, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Spread evenly into a baking dish.
- In another bowl, combine shredded imitation crab, Kewpie mayo, sriracha, and cream cheese until well mixed.
- Spread the crab mixture evenly over the rice layer in the baking dish.
- Top with shredded mozzarella cheese.
- Bake for 15-20 minutes or until the top is golden and bubbly.
- Remove from oven and let it cool slightly before serving.
- Garnish with furikake, green onions, and serve with nori sheets.
Notes
- You can substitute imitation crab with cooked shrimp or real crab meat.
- Adjust sriracha to your spice preference.
- Use a sushi mat or spoon to scoop onto nori for easy eating.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice (about 1/6 of dish)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
