Description
Sushi Bake is a delicious and comforting deconstructed sushi casserole that layers flavorful sushi rice with a creamy, spicy crab mixture and is baked until golden and bubbly. This easy-to-make dish is perfect for gatherings or a fun weeknight meal, combining the classic flavors of sushi in a warm, casserole form.
Ingredients
Scale
For the Sushi Rice
- 2 cups sushi rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Crab Mixture
- 1 pound imitation crab meat, shredded
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- ½ cup cream cheese, softened
- 1 sheet nori, crumbled
Toppings
- 1 tablespoon sesame seeds
- 1 tablespoon green onions, chopped
Instructions
- Rinse and Cook Rice: Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Place the rinsed rice and 2 ½ cups of water in a medium saucepan, bring to a boil over medium-high heat, then lower heat to a simmer and cover. Cook for 18-20 minutes, or until the water is fully absorbed and the rice is tender.
- Steam Rice: Remove the saucepan from heat and keep it covered, letting the rice steam for 10 more minutes to achieve the perfect texture.
- Prepare Vinegar Mixture: In a small bowl, combine rice vinegar, sugar, and salt, stirring until sugar and salt dissolve to season the rice.
- Season Rice: Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture to evenly coat the rice. Allow the rice to cool to room temperature.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi bake.
- Make Crab Mixture: In a medium bowl, shred the imitation crab meat into small pieces. Add mayonnaise, sriracha sauce, sesame oil, and softened cream cheese. Stir together until creamy and well combined.
- Add Nori: Crumble the nori sheet into small pieces and fold them into the crab mixture for added flavor and texture.
- Assemble Sushi Bake: Spread the cooled sushi rice evenly in a baking dish, pressing gently to form a compact layer. Evenly spread the crab and cream cheese mixture on top of the rice layer.
- Add Toppings and Bake: Sprinkle sesame seeds over the crab mixture, then place the baking dish in the preheated oven. Bake for 20-25 minutes until the top is golden brown and bubbly.
- Cool and Serve: Remove from the oven and let the sushi bake cool slightly. Garnish with chopped green onions for freshness. Serve warm in small portions with a spoon and enjoy this comforting sushi-inspired casserole.
Notes
- Use short-grain sushi rice for best texture and flavor.
- Adjust the amount of sriracha according to your preferred spice level.
- For a gluten-free option, ensure that mayonnaise and sriracha are labeled gluten-free.
- You can substitute imitation crab with cooked real crab meat for a more authentic taste.
- To add more texture, some recipes include a sprinkle of toasted breadcrumbs on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
