Easy Sushi Bake
Learn how to make this delicious sushi bake with seasoned rice and tangy crab mix in just a few easy steps without using any cream cheese!
Servings: 8 servings
Calories: 405kcal
Equipment
Ingredients
- 2-3 nori sheets
- 3 tablespoons chopped green onions
- sesame seeds for garnish
- Avocado for garnish
- Eel sauce optional for serving
- Furikake optional for serving
Sushi Rice:
- 2 cups sushi rice short grain rice
- 1 cups water
- ¼ cup rice vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
Filling:
- 16 ounces imitation crab meat shredded
- ⅓ cup kewpie mayonnaise
- 1 ½ teaspoons soy sauce
- ⅛ teaspoon sesame oil
- 2 teaspoon sriracha
Spicy Mayo:
- ½ cup mayonnaise
- 3 teaspoons hoisin sauce
- 2 tablespoons sriracha
- 1 teaspoon lemon juice
Instructions
Sushi rice:
- Rinse the rice thoroughly and combine with the water in the Instant Pot. Cook on low pressure for 10 minutes.
- Mix the remaining ingredients together until the sugar has dissolved.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure.
- Mix the vinegar mixture into the rice and set aside until ready to use.
Crab Filling:
- Combine all the ingredients and mix together. Set aside.
Spicy Mayo:
- Mix the ingredients together and set aside for serving.
Casserole Assembly:
- Preheat the oven to 425°F. Press the sushi rice into the bottom of a 9 x 9" baking dish.
- Place 2-3 sheets of nori over top of the rice, pressing down gently.
- Pour the crab mixture over top of the nori, spreading it out to each edge.
- Bake for 10-15 minutes, until crab starts t turn golden brown on the edges.
- Remove from oven and serve sprinkled with furikake, green onions and sesame seeds. Serve with spicy mayo, eel sauce and sliced avocado.
Notes
- The sushi rice and sushi crab mix can be made in advance and all put together when you're ready to bake this (ultra easy weeknight meals!).
- Omit the sriracha if you prefer no spice. Add more if you like more spice!
- You can also buy sriracha mayo if you want t make this really simple (I think the homemade version is better!)
- Substitute regular mayo for the kewpie mayonnaise if needed. Add 1 teaspoon of rice vinegar to it if you have it.
- See post above for all the different topping ideas.
- Add buttered panko or regular breadcrumbs on top before you bake it it for some crunch.
- If you want the version with cream cheese, just add 2-3 tablespoon of room temperature cream cheese to the mayo mixture. You can even replace some of the mayonnaise with cream cheese (use a 1 to 1 ratio) if you prefer.
Nutrition
Serving: 1cup | Calories: 405kcal | Carbohydrates: 52g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 963mg | Potassium: 60mg | Fiber: 2g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg