Easy Sushi Bake Casserole (Print Version)
Layers of creamy crab and seasoned rice with spicy mayo, cucumber, and rich sauces for a flavorful sushi bake.
# Ingredients:
→ Rice
01 -
2 cups dry Calrose sushi rice
02 -
2 cups water
03 -
0.25 cup seasoned rice vinegar
→ Crab Mixture
04 -
16 ounces imitation crab, finely chopped
05 -
10 pieces cooked tempura shrimp, chopped
06 -
0.5 cup Japanese mayonnaise
07 -
2 ounces cream cheese, softened
08 -
1 tablespoon Sriracha
09 -
3 tablespoons furikake seasoning
→ Toppings and Garnish
10 -
Spicy mayo (Japanese mayonnaise combined with Sriracha)
11 -
Unagi sauce
12 -
Chopped cucumber
13 -
Chopped green onion
# Steps:
01 -
Rinse Calrose sushi rice in cold water until the water turns clear. Combine rice with 2 cups of water and cook in a rice cooker or on the stovetop according to package instructions.
02 -
Transfer freshly cooked sushi rice to a buttered 9x13-inch baking dish. Evenly sprinkle seasoned rice vinegar over the rice and fold gently to incorporate. Allow rice to cool to room temperature.
03 -
In a large bowl, mix chopped imitation crab, chopped cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and Sriracha until thoroughly combined.
04 -
Evenly sprinkle furikake seasoning over the cooled seasoned rice. Carefully spread the crab mixture over the rice layer in the baking dish.
05 -
Place the baking dish under a broiler for about 4 minutes or until the top is lightly browned and heated through.
06 -
Remove from oven, then drizzle spicy mayo and unagi sauce over the surface. Garnish with chopped cucumber, green onion, and additional furikake as desired before serving.
# Notes:
01 -
For extra flavor, prepare the rice ahead of time and chill to achieve firmer texture for easier layering.