Description

Sushi bake combines the essence of sushi with an accessible, home-baked format, featuring flavors of crab, creamy Kewpie mayo, and a hint of Sriracha, all shared in a warm dish that brings family and friends together.

Ingredients

2 cups sushi rice (medium or short grain, yields about 4 cups cooked)
¼ cup rice vinegar (regular, NOT seasoned)
1½ tablespoons granulated sugar
1 teaspoon salt
Toasted sesame oil (for greasing, optional)
1 pound imitation crab meat
½ cup Kewpie mayo
¼ cup Kewpie mayo
1 tablespoon Sriracha (or more to taste)
2 tablespoons sake
2 tablespoons soy sauce (light sodium)
2 tablespoons granulated sugar
1 tablespoon mirin
English cucumber (sliced)
Avocado (sliced)
Furikake
Seaweed snacks

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Instructions

Make the sushi rice by rinsing 2 cups of sushi rice under cold water until the water runs clear. Cook it according to package instructions to achieve perfectly tender results.
Once cooked, mix ¼ cup rice vinegar, 1½ tablespoons granulated sugar, and 1 teaspoon salt into the rice. Let it cool.
For the crab mixture, chop 1 pound of imitation crab meat into small pieces. In a bowl, combine the crab, ½ cup Kewpie mayo, ¼ cup Kewpie mayo, and 1 tablespoon of Sriracha. Mix thoroughly until blended.
Preheat your oven to 350°F (175°C). Grease your baking dish lightly with toasted sesame oil.
In a separate bowl, combine 2 tablespoons sake, 2 tablespoons soy sauce, 2 tablespoons granulated sugar, and 1 tablespoon mirin to create an umami-rich sauce.
Layer the cooled sushi rice at the bottom of the greased baking dish, spreading it evenly. Top the rice with the crab mixture, ensuring even distribution.
Drizzle the umami sauce over the crab mixture. Gently spread it to incorporate.
Bake in the preheated oven for about 15-20 minutes, until everything is heated through and lightly golden.
Remove from the oven and let it cool slightly. Garnish with fresh slices of English cucumber and avocado. Add a sprinkle of furikake and serve with crispy seaweed snacks for dipping.

Notes

Allow the sushi rice to cool completely before layering to prevent the crab mixture from wilting. Adjust the spice level with Sriracha according to preference. Optionally, drizzle with homemade unagi sauce after baking.