Easy Sushi Bake Recipe
Unlock the irresistible flavors of sushi in a wonderfully simple, deconstructed form with this easy sushi bake recipe. Layered with seasoned sushi rice, a creamy, spicy imitation crab mixture, and savory furikake, this dish is baked to golden perfection. It's the perfect crowd-pleaser for parties or a comforting weeknight meal that brings all the beloved tastes of sushi without the intricate rolling.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Effortless Preparation: Enjoy the complex flavors of sushi without the intricate rolling, perfect for novice cooks or busy weeknights.
- Crowd-Pleasing Comfort: A warm, savory, and satisfying dish that's ideal for entertaining or a comforting family dinner.
- Flavor Fusion: Combines creamy, spicy, and umami notes into a harmonious and irresistible bite.
- Customizable: Easy to adapt with your favorite toppings or protein variations.
- Unique Dining Experience: Offers a fun, interactive way to enjoy sushi flavors with nori sheets.
Ingredients
- 450 g (1 lb) imitation crab meat, flaked or shredded
- 115 g (4 oz) cream cheese, softened
- 120 ml (½ cup) Kewpie mayonnaise, plus extra for drizzling
- 30 ml (2 tablespoons) Sriracha sauce, plus extra for drizzling
- 700 g (approximately 4 cups cooked) sushi rice, prepared according to package directions
- 15 ml (1 tablespoon) rice vinegar
- 45 ml (3 tablespoons) furikake seasoning
- 2-3 green onions (scallions), thinly sliced, for garnish
- 1 pack roasted seaweed (nori) sheets, cut into quarters, for serving
Instructions
- Ensure all ingredients are measured and ready before you begin the assembly process. This crucial mise en place will make the baking process smooth, efficient, and enjoyable, allowing you to focus on layering the delicious components.
- Preheat your oven to 200°C (400°F). While the oven preheats, you can begin preparing the other components, ensuring everything is ready to go once the oven reaches the optimal baking temperature.
- In a medium mixing bowl, finely shred the imitation crab meat using your hands or a fork. Add the softened cream cheese, 120 ml (½ cup) Kewpie mayonnaise, and 30 ml (2 tablespoons) Sriracha sauce. Use a fork or a spatula to thoroughly combine the ingredients until a creamy, well-mixed crab salad forms. Set this flavorful mixture aside.
- In a separate bowl, gently toss the prepared sushi rice with 15 ml (1 tablespoon) of rice vinegar. The vinegar adds a crucial subtle tang that defines sushi rice. Ensure the vinegar is evenly distributed without mashing the rice, keeping its texture intact. Transfer the seasoned rice to a 23×33 cm (9×13 inch) baking dish and flatten it into an even layer, pressing down gently to form a compact, sturdy base.
- Lightly press down on the rice layer once more to ensure it is firm and evenly distributed. Sprinkle half of the 45 ml (3 tablespoons) furikake seasoning evenly over the rice. Furikake provides a delightful umami and crunchy texture. Carefully spread the prepared crab mixture over the furikake-dusted rice layer, ensuring full and even coverage. Finally, sprinkle the remaining furikake seasoning over the crab mixture, adding another layer of flavor and visual appeal.
- Artfully drizzle additional Kewpie mayonnaise and Sriracha sauce over the entire top surface of the sushi bake. This step not only enhances the creamy and spicy elements but also creates an appealing visual finish, hinting at the deliciousness within.
- Place the baking dish into the preheated oven and bake for 25 minutes, or until the top is lightly golden, bubbly, and fragrant. The baking process melds the flavors beautifully and warms the entire dish through. Once baked, remove from the oven and immediately garnish generously with the thinly sliced green onions for a fresh, aromatic finish.
- Allow the sushi bake to cool for a few minutes before serving. This brief cooling period helps the layers set slightly, making it easier to scoop. To enjoy, scoop generous portions onto individual plates and serve immediately with roasted nori sheets. Diners can then wrap small amounts of the warm sushi bake in the nori for a delightful, customizable bite.
Tools You’ll Need
- 9×13 inch (23×33 cm) baking dish
- Medium mixing bowl
- Spatula or fork
- Measuring cups and spoons
- Sharp knife (for green onions)
Essential Success Tips
- Achieve Perfectly Cooked Sushi Rice: Ensure your sushi rice is cooked to the ideal texture – fluffy yet slightly sticky – as this forms the foundation of the dish. Avoid overcooking, which can lead to mushy rice.
- Soften Cream Cheese Thoroughly: For a smooth and creamy crab mixture, make sure your cream cheese is completely softened to room temperature. This prevents lumps and ensures an even consistency.
- Don't Overmix the Crab: While you want the ingredients well combined, avoid overmixing the crab salad to maintain some texture in the imitation crab meat.
- Press Rice Firmly: When spreading the rice in the baking dish, press it down firmly but not excessively. A compact layer provides a stable base without becoming too dense.
- Even Baking is Key: Bake until the top is lightly golden and bubbly, indicating the flavors have melded and the dish is heated through. Keep an eye on it to prevent over-browning.
Professional Cooking Secrets
- Umami Boost with Furikake: For an extra layer of depth, toast a small amount of sesame seeds (part of many furikake blends) lightly before sprinkling. You can also experiment with a pinch of Togarashi or a dash of sesame oil in the crab mixture for a nuanced flavor profile.
- Texture Contrast: Introduce a subtle crunch by adding thinly sliced cucumber or avocado to the serving experience, offering a refreshing counterpoint to the rich baked layers. Serve these on the side rather than baking them.
- Elevated Drizzle: Instead of just plain mayo and sriracha, create a spicy mayo drizzle by combining extra Kewpie mayo with sriracha, a tiny splash of lime juice, and a pinch of sugar for a more balanced and vibrant topping.
Notes
- Storage: Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave.
- Variations: Feel free to experiment with other seafood like cooked shrimp or salmon flakes. For a richer flavor, consider adding a layer of mashed avocado before the crab mixture.
- Gluten-Free Option: Ensure your imitation crab meat is certified gluten-free, and use gluten-free soy sauce if adding any for extra flavor (though not in the current recipe).
Frequently Asked Questions
Can I use fresh crab meat instead of imitation crab?
Absolutely! Fresh crab meat will elevate the dish significantly. Simply shred or flake it and mix it with the cream cheese, Kewpie mayo, and Sriracha as you would with imitation crab.
What if I don't have Kewpie mayonnaise?
While Kewpie mayonnaise is preferred for its rich, umami flavor and creaminess, you can use regular full-fat mayonnaise as a substitute. The flavor profile might be slightly different, but it will still be delicious.
How do I make the sushi rice less sticky?
The stickiness of sushi rice is essential for this dish. However, if it's too sticky, ensure you're rinsing the rice thoroughly before cooking to remove excess starch. Also, once cooked, fluff it gently with a rice paddle or fork before adding the vinegar.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 420, Protein: 18g, Fat: 25g, Carbs: 38g. (Note: Nutritional values are approximate and can vary based on specific brands and exact quantities used.)
Allergy Information
Contains fish (imitation crab), dairy (cream cheese), eggs (mayonnaise), and sesame (furikake). For a dairy-free version, use a plant-based cream cheese alternative and ensure mayonnaise is dairy-free.
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