Description
This easy sushi bake recipe offers a delicious and convenient way to enjoy sushi flavors in a baked casserole form. Featuring perfectly seasoned Calrose sushi rice layered with a creamy and spicy mixture of imitation crab, tempura shrimp, Japanese mayonnaise, and cream cheese, topped with furikake and broiled to perfection. It’s a perfect crowd-pleaser for gatherings or a comforting meal at home.
Ingredients
Units
Scale
For the 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 from Costco)
- 1/2 cup Japanese mayonnaise
- 2 oz cream cheese, softened
- 1 Tbsp sriracha
- 3 tbsp furikake
Toppings
- 1/2 cup spicy mayo
- 1-2 Tbsp furikake
- 1/4 cup unagi sauce
- Optional: chopped cucumber and green onion for garnish
Instructions
- Prepare Sushi Rice: Rinse 2 cups of dry Calrose sushi rice under cold water in a fine-mesh sieve for about 1 minute, stirring 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. Once cooked, transfer the rice to a rimmed baking sheet, gently fold in 1/4 cup seasoned rice vinegar using a rice paddle, being careful not to mash the rice. Set aside to cool.
- Make Crab Mixture: In a bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, and 1 tablespoon sriracha. Mix thoroughly until well blended.
- Assemble Sushi Bake: Evenly spread and compress the cooled sushi rice into the rimmed baking sheet. Sprinkle 3 tablespoons of furikake evenly over the rice layer. Then, spread the spicy crab mixture evenly on top of the rice.
- Broil: Place the baking sheet in the oven and broil on high for 4 minutes, or until the top is lightly browned and bubbly.
- Add Toppings and Serve: Once broiled, drizzle 1/2 cup spicy mayo and 1/4 cup unagi sauce evenly on top. Optionally, garnish with extra furikake, chopped cucumber, and green onions. Slice and serve warm.
Notes
- Store the sushi bake in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or oven until warmed through.
- Be gentle when folding vinegar into the rice to avoid mushy texture.
- Use premade tempura shrimp for convenience or substitute with cooked shrimp if desired.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
