Sushi Bake Recipe
This Sushi Bake Recipe brings all the flavors of California sushi into a cozy, oven-baked rice dish that’s easy to make, family-friendly, and downright delicious.
Ingredients
- 2 cups sushi rice (short-grain rice like Nishiki or Kokuho)
- 12 ounces crab (imitation crab or real lump crab meat; precooked)
- 1/2 cup Japanese mayonnaise (Kewpie for true flavor; substitute half Greek yogurt for a lighter twist)
- 1-2 teaspoons sriracha (adjust for heat)
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon furikake seasoning (optional)
- 1 teaspoon toasted sesame seeds
- 4-5 nori sheets, cut into squares (for serving)
Instructions
- Place rinsed rice and water in a medium pot. Cook, cover, simmer, and let rest.
- Transfer rice to a large bowl. Add rice vinegar, sugar, and salt. Fold gently.
- Shred crab and mix with mayonnaise, sriracha, and green onions.
- Layer seasoned rice and the crab mixture in a baking dish.
- Sprinkle furikake and sesame seeds over the crab.
- Bake in a preheated oven until lightly golden. Broil for a crispier finish if desired.
- Let the bake sit out of the oven to set the layers.
- Cut nori into squares. Scoop portions of rice-seafood onto each square. Serve with optional garnishes.
- Dig in while warm. Best eaten fresh.
Notes
For a more pronounced crunch, add crushed tempura flakes before serving. Adjust sugar and salt in the vinegar blend to taste.
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