Description

Sushi Bake with imitation crab is a comforting casserole inspired by traditional sushi flavors. This easy-to-make dish layers seasoned sushi rice with a creamy imitation crab and mayonnaise mixture, topped with furikake seasoning and baked to golden perfection. Garnished with fresh avocado, green onions, and sesame seeds, it’s a delicious, shareable meal that captures sushi’s essence without rolling or raw fish.

Ingredients

Scale

Rice Mixture

4 cups cooked sushi rice
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt (a pinch)

Crab Mixture

2 cups imitation crab, chopped
1/2 cup Kewpie mayonnaise
Sriracha sauce to taste (optional)

Toppings and Garnishes

1/4 cup furikake seasoning
4 nori seaweed sheets
Green onions, chopped (optional, for garnish)
Avocado slices (optional, for garnish)
Roasted sesame seeds (optional, for garnish)
Fresh cucumber slices (optional, for garnish)

Instructions

Prepare the rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice in a rice cooker according to the manufacturer’s instructions. While still warm, transfer to a large bowl and gently fold in sugar, rice vinegar, and salt. Allow the rice to cool to room temperature.
Mix the crab filling: In a bowl, combine the chopped imitation crab with Kewpie mayonnaise. Add Sriracha sauce according to your preferred spiciness level (optional). Stir gently to blend the ingredients evenly without breaking up the crab too much.
Assemble layers: Preheat the oven to 450°F (230°C). Lightly grease a 9×13-inch baking dish with oil. Spread the cooled sushi rice evenly in the dish as the bottom layer. Sprinkle half of the furikake seasoning over the rice. Evenly spread the crab mixture atop the furikake layer. Finally, sprinkle the remaining furikake on top to finish the layers.
Bake the sushi casserole: Place the baking dish in the oven and bake for about 15 minutes or until the top is slightly golden and the filling is heated through.
Garnish and serve: Remove from oven and garnish with chopped green onions, avocado slices, roasted sesame seeds, and fresh cucumber slices, if desired. Serve portions by scooping onto plates and enjoy with nori seaweed sheets to wrap portions or eat as is.

Notes

For a spicier kick, add more Sriracha or serve with extra on the side.
Use freshly cooked and slightly cooled rice for the best texture; avoid refrigerated rice as it may harden the bake.
Kewpie mayonnaise is recommended for authentic flavor but can be substituted with regular mayonnaise mixed with a small amount of rice vinegar.
Furikake seasoning adds unique umami flavor; omit if unavailable or replace with toasted sesame seeds and seaweed flakes.
To keep the dish gluten free, ensure the furikake and imitation crab used are gluten free certified.
Leftovers can be stored in an airtight container and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1/6 of recipe (about 1 cup)
Calories: 320 kcal
Sugar: 3 g
Sodium: 560 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 15 mg

Keywords: Sushi bake, imitation crab casserole, baked sushi, easy sushi recipe, Japanese casserole, furikake, sushi rice bake