Description

This Easy Sushi Bake is a comforting, delicious twist on classic sushi that’s perfect for sharing. Featuring layers of seasoned sushi rice, a creamy crab and tempura shrimp mixture, and topped with spicy mayo and unagi sauce, it’s broiled to golden perfection and served like a casserole. A perfect meal for sushi lovers who want a simple, crowd-pleasing dish without the fuss of rolling individual sushi pieces.

Ingredients

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For the Rice

2 cups dry Calrose Sushi Rice
2 cups water
1/4 cup seasoned rice vinegar (Marukan recommended)

Crab Mixture

16 oz imitation crab, chopped into small pieces
10 cooked tempura shrimp, chopped (premade from Costco or similar)
1/2 cup Japanese mayonnaise
2 oz cream cheese, softened
1 Tbsp sriracha
3 Tbsp furikake

Toppings

1/2 cup spicy mayo
1-2 Tbsp furikake
1/4 cup unagi sauce
Optional garnishes: chopped cucumber, green onion

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Instructions

Wash and cook rice: Place dry Calrose sushi rice in a fine-mesh sieve and rinse under cold water for about 1 minute while stirring with a spoon to wash the rice. Transfer rice to a rice cooker and add 2 cups of water. Cook according to the rice cooker instructions until fully done.
Season the rice: Once rice is cooked, spread it out on a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in using a rice paddle or spatula. Be careful not to mash the rice. Set aside and let the rice cool.
Prepare crab mixture: In a mixing bowl, combine chopped imitation crab, chopped cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 tablespoon sriracha. Mix thoroughly until evenly combined.
Assemble sushi bake: Evenly spread and press the cooled sushi rice into the baking sheet. Sprinkle 3 tablespoons of furikake over the rice layer. Next, evenly spread the spicy crab and shrimp mixture on top of the rice and furikake.
Broil: Place the baking sheet under a broiler in your oven and broil for about 4 minutes or until the top is slightly golden and bubbly.
Add toppings and serve: Once broiled, drizzle spicy mayonnaise and unagi sauce evenly over the top. Optionally, garnish with additional furikake, chopped cucumber, and green onion. Slice into portions and serve warm.

Notes

Store leftover sushi bake in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the microwave or oven until warmed through before serving.
Use a rice paddle or spatula to fold the vinegar into the rice to preserve the rice texture and fluffiness.
Substitute cooked shrimp or other seafood if tempura shrimp is unavailable.

Nutrition

Serving Size: 1/6 of recipe (~1 cup)
Calories: 350 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 40 mg