Somehow, throughout all my years as a sushi blogger… I’ve never tried a sushi bake?
THAT CHANGES TODAY.
TBH it never sounded super appetizing to me BUT I’m always down for giving things a chance and I had a feeling it was going to be tastier than it looked (to me)!
I was right.
It’s SUPER easy to make (way easier than sushi), totally appropriate for a weeknight meal (as long as you set that rice to be ready ahead of time), and very tasty!
This has all the creamy, sushi goodness of every hot American-style sushi roll you’ve ever had… it reminds me a lot of sushi dynamite or deep-fried california rolls.
I highly recommend it!
recipe very slightly adapted from I Am A Food Blog
- 1 1/2 cups (2 Zojirushi cups) short grain rice, cooked
- 1/4 cup rice vinegar
- 1/2 tbsp sugar
- 1 tsp salt
- 8 oz imitation crab, shredded and chopped
- 1/2 cup cream cheese, room temp
- 1/2 cup kewpie mayo
- 1/4 cup furikake nori or sesame seeds https://youtu.be/B6AORDkzEtU
- 1/2 cucumber, sliced
- 1 avocado, sliced
- Korean seaweed snacks
- Heat the oven to 425°F. Combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Using a slicing motion, mix into the rice. Let the rice cool slightly.
- In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
- Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
- Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
- Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
- Enjoy warm with seaweed, sliced cucumbers, and sliced avocados.
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