Description
A comforting dish that combines the flavors of sushi in a baked casserole form, perfect for gatherings or cozy nights.
Ingredients
- 2 cups sushi rice (medium or short grain)
- 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 (adjust to preference)
- 2 tablespoons sake
- 2 tablespoons light sodium soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- English cucumber (sliced)
- Avocado (sliced)
- Furikake
- Seaweed snack
Instructions
- Make the sushi rice: Rinse the sushi rice under cold water until the water is clear. Cook the rice according to package instructions to yield about 4 cups of cooked rice. Allow to cool slightly before seasoning.
- Season the rice: In a bowl, mix rice vinegar, granulated sugar, and salt until combined. Gently fold this mixture into the warm rice, ensuring all grains are coated.
- Prepare the crab mixture: Shred the imitation crab meat into bite-sized pieces. In a separate bowl, combine the crab meat, Kewpie mayo, Sriracha, soy sauce, granulated sugar, sake, and mirin. Mix well.
- Assemble the sushi bake: Preheat your oven to 375°F (190°C). Grease a baking dish with toasted sesame oil if desired. Spread the seasoned sushi rice evenly across the bottom. Layer the crab mixture on top.
- Add toppings: Thinly slice the cucumber and avocado, arranging them on top of the crab mixture. Sprinkle furikake over everything.
- Bake: Place the sushi bake in the preheated oven and bake for about 20-25 minutes until heated through and golden on top.
- Serve: Allow to cool for a few minutes before slicing. Serve warm with seaweed snacks for dipping.
Notes
Avoid overcrowding the baking dish for even cooking. Consider adding different toppings like scallions or sesame seeds for variety.
