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Easy Sushi Bake Recipe

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4.4 from 6 reviews

This Easy Sushi Bake is a delicious, comforting take on traditional sushi, combining flavorful sushi rice with a spicy crab and tempura shrimp mixture, baked to perfection and topped with creamy spicy mayo and unagi sauce. Perfect for a quick weeknight meal or casual gathering, it offers the taste of sushi in a casserole-style dish that’s simple to prepare and sure to impress.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Sushi Rice

  • 2 cups dry Calrose Sushi Rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar (Marukan)

Crab Mixture

  • 16 oz imitation crab, chopped into small pieces
  • 10 cooked tempura shrimp, chopped (premade is fine)
  • 1/2 cup Japanese mayonnaise
  • 2 oz cream cheese, softened
  • 1 Tbsp sriracha

Toppings

  • 3 tbsp furikake
  • 1/2 cup spicy mayonnaise
  • 1-2 tbsp additional furikake (optional)
  • 1/4 cup unagi sauce
  • Chopped cucumber (optional, for garnish)
  • Chopped green onion (optional, for garnish)

Instructions

  1. Clean and cook the sushi rice: Rinse the dry Calrose sushi rice under cold water using a fine-mesh sieve, stirring with a spoon, for about 1 minute to remove excess starch. Transfer the rinsed rice to a rice cooker, add 2 cups of water, and cook according to your rice cooker’s instructions.
  2. Season the cooked rice: Once the rice is done, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in using a rice paddle or spatula, being careful not to mash the rice. Allow the rice to cool slightly.
  3. Prepare the crab mixture: In a bowl, combine the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 tablespoon sriracha. Mix all ingredients thoroughly until well combined and creamy.
  4. Assemble the sushi bake base: Evenly spread and gently press the cooled sushi rice onto the baking sheet to form a compact layer. Sprinkle 3 tablespoons of furikake evenly over the rice layer.
  5. Add the crab topping and broil: Spread the spicy crab mixture evenly over the furikake-coated rice. Place the baking sheet under the oven broiler for about 4 minutes, or until the top is slightly browned and warmed through. Watch carefully to avoid burning.
  6. Finish and garnish: Remove the sushi bake from the oven and drizzle the top with spicy mayonnaise and unagi sauce. Optionally, sprinkle additional furikake and garnish with chopped cucumber and green onion for added freshness and texture.
  7. Serve: Cut into squares and serve warm. Enjoy your delicious, flavorful sushi bake!

Notes

  • Use Calrose sushi rice for the best sticky texture that holds well in this bake.
  • If you don’t have a rice cooker, you can cook the rice on the stovetop following package instructions.
  • Adjust the amount of sriracha to suit your preferred spice level.
  • Tempura shrimp can be premade or homemade; store-bought shortcuts work great to save time.
  • Garnishes like chopped cucumber and green onion add a refreshing crunch and are optional.
  • Broil carefully to prevent burning; the mixture should be warm with a lightly browned top.
  • Leftovers can be refrigerated and reheated in the oven for best results.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://yourdailycook.com/easy-sushi-bake-recipe/