Description
A delightful sushi casserole with layers of sushi rice, imitation crab, and gooey toppings, perfect for family gatherings.
Ingredients
- 4 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt (a pinch)
- 2 cups imitation crab (chopped)
- 1/4 cup furikake seasoning
- 1/2 cup Kewpie mayonnaise
- 4 nori seaweed sheets
- Green onions (optional, for garnish)
- Avocado slices (optional, for garnish)
- Roasted sesame seeds (optional, for garnish)
- Fresh cucumber slices (optional, for garnish)
Instructions
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- While the rice is still warm, transfer it to a large mixing bowl.
- Add and blend in sugar, rice vinegar, and salt. Set the rice aside and let it cool.
- In a mixing bowl, combine the chopped imitation crab and Kewpie mayonnaise. If you like spice, add a splash of Sriracha.
- Preheat your oven to 450°F and brush a thin layer of oil onto a baking pan.
- Spread an even layer of the prepared sushi rice in the baking dish.
- Spread half of the furikake seasoning on top of the rice layer.
- Cover with an even layer of the imitation crab mixture.
- Sprinkle the remaining furikake seasoning on top.
- Bake for about 15 minutes, until the top is slightly golden and bubbly.
- Once baked, remove the dish and garnish with chopped green onions and diced avocado. Sprinkle roasted sesame seeds over the top.
- Serve with nori sheets or enjoy it as is.
Notes
For a creamier texture, consider adding cream cheese or extra avocado slices between the layers. Adjust Sriracha to taste for desired spice level.
