Description
Experience the magic of Spicy Crab Sushi Bake, a comforting casserole that combines all the incredible flavors of your favorite sushi roll. Perfect for a relaxed dinner or an impressive potluck dish, this recipe is simple to make and absolutely delicious.
Ingredients
Scale
- 2 cups sushi rice
- 4 tablespoons non-alcoholic rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup Sriracha (or more, to taste)
- 1 tablespoon soy sauce (or tamari)
- ½ teaspoon toasted sesame oil
- 2 cups water
- Nori (roasted seaweed sheets)
- Furikake (Japanese rice seasoning)
- Thinly sliced green onions
- Sesame seeds
- Masago (capelin roe) or tobiko (flying fish roe)
Instructions
- First, measure out 2 cups of sushi rice. Place it in a fine-mesh sieve and rinse it under cold running water, gently swirling it with your hand, until the water runs completely clear.
- Cook the rinsed rice according to package directions, typically in a rice cooker or on the stovetop. For stovetop: combine the rinsed rice with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let it steam, covered, for another 10 minutes.
- While the rice is steaming, prepare your sushi vinegar mixture: In a small bowl, whisk together 4 tablespoons of non-alcoholic rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Make sure the sugar and salt are fully dissolved.
- Once the rice is ready, transfer it to a large, wide bowl. Pour the sushi vinegar mixture evenly over the hot rice. Using a spatula or rice paddle, gently fold and cut the mixture into the rice. Fan the rice to cool it down quickly to room temperature.
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, shred the imitation crab meat into small, manageable pieces.
- Add 8 ounces of softened cream cheese, ½ cup of mayonnaise, ¼ cup of Sriracha, 1 tablespoon of soy sauce, and ½ teaspoon of toasted sesame oil to the shredded crab.
- Mix everything thoroughly until the crab is fully coated and the mixture is creamy and well combined. Taste and adjust the Sriracha or soy sauce if needed.
- Lightly grease a 9×13 inch baking dish.
- Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Make sure it's packed down firmly.
- Spread the spicy crab mixture evenly over the rice layer, smoothing it out with a spatula.
- Optionally, drizzle a little extra Sriracha or a swirl of mayonnaise over the top.
- Bake for 20-25 minutes, or until the top is lightly golden brown and bubbly around the edges.
- Once out of the oven, let the sushi bake cool for about 5-10 minutes.
- While it’s cooling, prepare your garnishes. Sprinkle generously with furikake, thinly sliced green onions, and toasted sesame seeds.
- To serve, slice the sushi bake into squares or rectangles. Provide plenty of crispy nori sheets for guests to scoop a portion of the warm sushi bake onto.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Don't rush the rice; rinse it thoroughly and fan it while mixing in the vinegar dressing for the best texture. Customize your spice level with Sriracha, and don't hesitate to add toppings like avocado or cucumber for extra flavor and texture.