Description
This sushi bake is a creamy, savory casserole-style twist on traditional sushi, layered with seasoned rice, flavorful seafood, and a spicy mayo topping. It is baked until warm and served with roasted seaweed for scooping.
Ingredients
- 3 cups cooked Japanese short-grain rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 oz imitation crab meat, shredded
- 8 oz cooked salmon, flaked
- 1/2 cup Japanese mayonnaise
- 2 tbsp cream cheese, softened
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp furikake seasoning
- 2 green onions, sliced
- 1 tbsp masago (optional)
- Roasted seaweed sheets, for serving
Instructions
- Preheat oven to 375°F.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold the mixture into the warm cooked rice and spread evenly into a greased 8×8-inch baking dish.
- Sprinkle half of the furikake seasoning evenly over the rice layer.
- In a large bowl, combine shredded crab, flaked salmon, Japanese mayonnaise, cream cheese, sriracha, soy sauce, and sesame oil. Mix until well incorporated.
- Spread the seafood mixture evenly over the rice. Top with remaining furikake and masago if using.
- Bake for 15–20 minutes until heated through and slightly golden on top.
- Remove from oven and garnish with sliced green onions. Let cool slightly before serving.
- Scoop onto roasted seaweed sheets and enjoy.
Notes
- You can substitute canned tuna or shrimp for salmon if preferred.
- Adjust sriracha to control spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg
