This sushi bake recipe is easy to make, quick and feeds a crowd. Made with seasoned sushi rice and creamy and spicy crab mixture.
For the Rice
- 2 cups Japanese short-grain rice (sushi rice)
- 2 cups water
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon sugar
- 1/2 - 1 teaspoon salt
For the Crab Mixture
- 8 oz imitation crab ( kani), shredded
- 3/4 cup Japanese mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon Furikake seasoning
- 3-4 tablespoons nori sprinkle or 3 nori sheets crumbled into small pieces
- Spicy mayo ( recipe here)
- 1 tablespoon toasted sesame seeds
- 4 tablespoons spring onion, sliced
- Place the rice in a fine mesh sieve, and run it under cold water for 60-90 seconds. Be sure to stir it around with a spoon.
- Throw the rice in your rice cooker with 2 cups water and turn it on. Once the rice is cooked, transfer it into a large bowl.
- In a small bowl combine the rice vinegar, salt and sugar. Pour the mixture over the WARM rice and fold in gently. Set aside.
- Unroll the crab sticks, stack the sheets together and cut into strips.
- In a large bowl add the shredded crab sticks, Japanese mayonnaise and sriracha. Mix everything together until just combined.
Assemble sushi bake
- Preheat your oven to 380 F ( 190 C). Butter a 15×10 inch baking sheet or spray it with cooking oil spray.
- Transfer the rice to a 15×10 inch (38×25 cm) baking sheet ( buttered). Spread the rice in an even layer and compress into the baking sheet.
- Sprinkle with furukake and nori sprinkles.
- Spread the crab mixture over the rice.
- Bake for 10 minutes.
- Remove from the oven and drizzle with spicy mayonnaise on top.
- Garnish with chopped spring onions and sprinkle with toasted sesame seeds.
- Serve with the square pieces of nori ( seaweed). Enjoy!
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Sushi recipes
- Cuisine: Japanese
- Calories: 399kcal
- Sugar: 3 g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 24mg
Keywords: sushi, sushi bake