Description
Sushi Bake is a delicious, deconstructed sushi casserole that layers seasoned sushi rice with a creamy crab mixture, avocado, marinated cucumbers, and crispy toasted panko. Baked to perfection and topped with spicy Sriracha mayo and furikake, this easy-to-make dish is perfect for sushi lovers wanting to enjoy the flavors of sushi in a convenient and shareable format.
Ingredients
Sushi Rice
- 1 cup uncooked sushi rice
- 1-1/2 cups water
- 1/2 teaspoon salt
- 1-1/2 teaspoons sugar
- 3 tablespoons rice vinegar
Crab Mixture
- 1 pound imitation crabmeat, finely chopped
- 1/4 cup Kewpie mayonnaise
- 1 teaspoon prepared wasabi (optional)
Toppings and Sauce
- 1 cup chopped cucumber
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1/4 cup panko bread crumbs
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon Sriracha chili sauce
- 3 medium ripe avocados, mashed
- 2 green onions, finely chopped
- 2 tablespoons furikake seasoning
Instructions
- Make the sushi rice: Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch. Drain the rice well before transferring it to a saucepan with 1 1/2 cups water and 1/2 teaspoon salt. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the rice gently for 20 minutes, then remove from the heat and let it stand, covered, for 10 minutes to finish cooking. Fluff the rice with a fork and stir in 1 1/2 teaspoons sugar and 3 tablespoons rice vinegar to season the sushi rice evenly.
- Prepare the crab mixture: While the rice is cooking, finely chop the imitation crabmeat. Combine the crab with 1/4 cup Kewpie mayonnaise and 1 teaspoon prepared wasabi if using. Mix well to create a creamy, slightly spicy crab topping.
- Layer and bake: Preheat the oven to 350°F (175°C). Firmly press the seasoned sushi rice into the bottom of a 9×9-inch baking pan creating an even layer. Spread the crab mixture evenly over the packed rice layer. Place the baking pan in the oven and bake for 10 to 15 minutes until the crab topping is heated through and slightly warmed.
- Prep the other toppings: While the sushi bake is in the oven, prepare the toppings. In a small bowl, toss the chopped cucumbers with 1 tablespoon soy sauce and 1 teaspoon sesame oil; set aside to marinate briefly. Heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/4 cup panko bread crumbs and toast them for 1 to 2 minutes until lightly golden and crispy. Transfer to a plate to cool. In a small ramekin, mix 2 tablespoons mayonnaise with 1 tablespoon Sriracha chili sauce to make a spicy Sriracha mayo.
- Assemble and serve: Once baked, spread the mashed avocados evenly over the warm crab mixture in the baking pan. Scatter the marinated cucumbers over the avocado layer. Sprinkle the toasted panko breadcrumbs on top for crunch. Drizzle the sushi bake generously with the prepared Sriracha mayo, using a spoon or piping method for neat ribbons. Finish by sprinkling chopped green onions and 2 tablespoons furikake seasoning evenly over the top. Serve immediately for best flavor and texture.
Notes
- For perfectly cooked sushi rice, adjust the water and cooking time based on your rice brand’s recommendations.
- If you like more heat, add extra plain Sriracha chili sauce when serving.
- Use Kewpie mayonnaise for authentic creamy flavor; regular mayo can be substituted but may alter taste slightly.
- Furikake seasoning adds umami flavor and crunch, but can be omitted if unavailable.
- To drizzle Sriracha mayo neatly, place it in a zip-top bag, cut a small corner, and squeeze over the dish.
- Sushi Bake is best enjoyed fresh but can be covered and refrigerated for up to 2 days. Reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
