A simple, deconstructed sushi roll baked in a casserole dish, perfect for weeknight meals or gatherings.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:Asian Fusion
Diet:Low Lactose
Ingredients
Scale
4 cups cooked sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 pound imitation crab (kani), shredded
1/2 cup mayonnaise
1/4 cup cream cheese, softened
2 tablespoons Sriracha (adjust to taste)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup shredded mozzarella cheese (optional topping)
2 tablespoons furikake seasoning
1 tablespoon toasted sesame seeds
Unagi sauce or extra spicy mayo for drizzling
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Press the seasoned rice evenly into the bottom of the prepared baking dish.
In a separate medium bowl, combine the shredded imitation crab, mayonnaise, softened cream cheese, Sriracha, soy sauce, and sesame oil. Mix until everything is well combined and creamy.
Spread the creamy imitation crab mixture evenly over the layer of seasoned rice.
If using, sprinkle the mozzarella cheese over the top layer.
Bake for 15 to 20 minutes, or until the topping is heated through and lightly golden brown.
Remove from the oven. Sprinkle generously with furikake seasoning and toasted sesame seeds.
Drizzle with unagi sauce or extra spicy mayo before slicing and serving. Scoop directly from the dish.
Notes
You can substitute cooked salmon for the imitation crab for a salmon sushi bake variation.
For a richer flavor, use Kewpie mayonnaise instead of regular mayonnaise.
If you prefer a crispier top, place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.