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Sushi Bake Recipe

Name: Sushi Bake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups sushi rice (Calrose rice works as well); 3 tablespoons rice vinegar; 1 teaspoon salt; 2 tablespoons sugar; 1/2 pound imitation crab meat; 1 tablespoon sriracha; 1/2 teaspoon wasabi; 1 1/2 ounces cream cheese; 2 green onions (chopped); 1/2 cup kewpie mayo; furikake seasoning (to taste); seaweed snacks for serving

Favorite Family Recipes

This Sushi Bake is like a big, deconstructed sushi roll. It has all the fillings and flavors of a California Roll, but no rolling required!

Ingredients

1 1/2 cups sushi rice (Calrose rice works as well)

3 tablespoons rice vinegar

1 teaspoon salt

2 tablespoons sugar

1/2 pound imitation crab meat

1 tablespoon sriracha

1/2 teaspoon wasabi

1 1/2 ounces cream cheese

2 green onions (chopped)

1/2 cup kewpie mayo

furikake seasoning (to taste)

seaweed snacks for serving

Method

Cook rice according to package directions or in a rice cooker or saucepan. While rice is cooking, finely shred the imitation crab and add that to a bowl with sriracha, wasabi, green onion, cream cheese, and kewpie mayo. Stir to combine.

Add rice vinegar, salt, and sugar to the cooked rice. Stir to combine.

Press the rice into the bottom of an 8x8 baking dish. Sprinkle with furikake seasoning.

For the next layer, spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra sriracha and kewpie mayo if desired.

Broil for 10 minutes.

Serve with seaweed snacks and soy sauce. Place a scoop of the sushi bake on a seaweed sheet. Bring two opposite sides of the sheet together and eat it like a little taco.

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