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15 Minute Sushi Bake

A quick, deconstructed, warm sushi casserole featuring layers of seasoned sushi rice and creamy, spicy crab meat, served with crisp nori seaweed.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Japanese-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 4 cups cooked short-grain sushi rice warm
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
Creamy Crab Topping
  • 1 lb imitation crab meat shredded or chopped
  • 0.5 cup Kewpie mayonnaise plus more for drizzling
  • 0.33 cup cream cheese softened
  • 2 tbsp Sriracha sauce adjust to taste
  • 1 tbsp soy sauce
Garnish and Serving
  • 3 tbsp furikake seasoning divided
  • 2 tbsp unagi sauce (eel sauce) for drizzling
  • 2 packages roasted nori seaweed snacks for serving

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the warm cooked rice and fold gently to combine.
  3. Press the seasoned rice into an even layer in the bottom of the prepared baking dish. Sprinkle with 1 tablespoon of furikake.
  4. In a large bowl, mix the shredded imitation crab, softened cream cheese, Kewpie mayo, Sriracha, and soy sauce until well combined and creamy.
  5. Spread the creamy crab mixture evenly over the rice layer in the baking dish.
  6. Bake for 10 minutes until the top is bubbling and hot.
  7. Remove from the oven, drizzle generously with extra Kewpie mayo and unagi sauce, and sprinkle heavily with the remaining furikake seasoning.
  8. Serve hot by scooping a spoonful onto a crisp square of nori seaweed.

Notes

You can substitute the imitation crab with cooked flaked salmon or canned tuna for different flavor profiles.