Description

This sushi bake recipe offers a delicious and easy way to enjoy sushi flavors in a warm, casserole-style dish. Layers of sticky sushi rice, nori seaweed, and a creamy, spicy imitation crab mixture are baked together and topped with savory sauces and fresh garnishes. Perfect for gatherings or a creative weeknight meal, this recipe delivers the familiar taste of sushi in a comforting baked format.

Ingredients

Scale

Rice

3 cups water
2¼ cups sushi rice
3 tablespoons seasoned rice wine vinegar
1½ tablespoons granulated sugar
¾ teaspoons salt
1 tablespoon toasted sesame seeds

Seaweed

4 sheets Nori seaweed, approximately 8×8 inch sized (half of a 0.82 ounce package)

Crab Mixture

4 ounces cream cheese, room temperature
¼ cup mayonnaise (Duke’s brand or Kewpie Japanese mayo recommended)
¼ cup Sriracha mayo, plus more for topping drizzle
1 tablespoon low sodium soy sauce
14 ounces imitation flake style crab meat, finely chopped (yields approximately 3 cups)

Toppings and Garnishes

2–3 tablespoons Unagi (Eel) sushi sauce for topping drizzle
Thinly sliced green onions, approximately 2-3 tablespoons
Avocado slices (optional)

Cook Mode Prevent your screen from going dark

Instructions

Soak the rice: In a medium (3-4 quart) pot, combine the sushi rice and water. Let the rice soak for 15 minutes to help it absorb moisture evenly.
Cook the rice: Place the pot over medium-high heat and bring to a low boil. Once boiling, reduce heat to low, cover with a lid, and cook undisturbed for 20 minutes until all the water has evaporated. Do not lift the lid during cooking.
Preheat oven and prepare dish: While the rice cooks, preheat your oven to 425°F (220°C) and lightly spray a 9×13-inch baking dish with non-stick spray. Set the dish aside.
Rest the rice: When cooking is complete, turn off the heat and remove the lid. Let the rice rest for 10 minutes to finish steaming.
Make vinegar seasoning: In a small microwave-safe bowl, combine the seasoned rice wine vinegar, sugar, and salt. Heat for 30 seconds on high, then stir until the sugar and salt dissolve completely.
Mix seasoned vinegar with rice: Pour the warm vinegar seasoning into the cooked rice. Fluff the rice gently with a fork to fully incorporate the seasoning and create sticky, flavorful rice.
Assemble rice layer: Transfer the rice to the prepared baking dish and firmly press it into an even layer across the bottom.
Add sesame seeds: Sprinkle the toasted sesame seeds evenly over the rice layer.
Layer nori sheets: Arrange the nori seaweed sheets evenly on top of the rice. Feel free to break them into smaller pieces for better coverage and fit.
Make crab mixture: In a large mixing bowl, stir together softened cream cheese, mayonnaise, sriracha mayo until smooth. Add soy sauce and mix well for a uniform, creamy texture.
Incorporate crab meat: Gently fold the finely chopped imitation crab meat into the creamy mayo mixture until all crab is evenly coated.
Spread crab mixture: Evenly spread the crab mixture over the nori layer in the baking dish.
Bake the sushi bake: Place the dish in the preheated oven and bake for 15 minutes, or until the sushi bake is warmed through and slightly golden.
Add sauce and garnish: Remove the sushi bake from the oven and let cool for 5 minutes. Drizzle Unagi sauce and additional sriracha mayo in a zig-zag pattern over the top, then sprinkle with thinly sliced green onions.
Slice and serve: Using a sharp serrated knife, cut the sushi bake into 8 portions. Serve warm or at room temperature.
Add optional avocado: Garnish individual servings with thinly sliced avocado for a fresh, creamy addition if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days for best quality.
Freezing: Not recommended due to texture changes in ingredients.
Reheating: Serve slightly warm or at room temperature. Reheat gently in the oven or microwave until heated through.
Ingredient substitutions: Can swap imitation crab for real crab, shrimp, salmon, tuna, or plant-based proteins.
Rice alternatives: Use short grain white rice or cauliflower rice as a lower-carb option; adjust cooking times accordingly.
Gluten considerations: Some rice wine vinegar, soy sauce, and unagi sauce brands may contain wheat. Choose gluten-free certified products if needed. Imitation crab often contains wheat; for gluten-free versions use real crab meat or gluten-free imitation crab.

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 310
Sugar: 4 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 35 mg