Immitation Crab Sushi Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
294 kcal
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Course
Side Dish, Main Course
Immitation Crab Sushi Bake
Description
The Immitation Crab Sushi Bake is an oven-baked dish beginning with freshly cooked sushi rice seasoned with rice vinegar, sugar, and salt. A creamy filling combines imitation crab meat chopped into bite-sized pieces with cream cheese, ponzu, mayonnaise, soy sauce, sesame oil, and green onions. Layering the rice with furikake seasoning, this filling, more furikake, unagi sauce, sriracha, and Japanese mayo creates a rich, textured bake.
Baked at high heat until the top achieves a golden color, the dish balances sweetness, tang, and umami from the sauces and seasonings. It replicates sushi ingredients in a casserole form without rolling individual sushi pieces.
Served with nori sheets as edible wrappers and optional fresh cucumber and avocado, it can be scooped onto the nori for hand-held bites offering freshness alongside the savory layers. Variations can include swapping imitation crab with other cooked seafood.
Rinsing sushi rice until water runs clear before cooking is recommended for optimal texture. Protein additions should be pre-cooked and roughly chopped.
Ingredients
Sushi Rice
- 1 cup rice freshly cooked
- 1 1/2 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
Sushi Filling
- 2 tablespoons cream cheese softened
- 2 tablespoons ponzu
- 3 tablespoons mayonnaise Japanese style
- 1 tablespoon soy sauce light
- 3 teaspoons sesame oil
- 10 oz imitation crab meat shredded & chopped into bite-size pieces
- 4 green onions thinly sliced
Toppings
- 1/4 cup furikake
- 3 teaspoons unagi sauce
- 3 teaspoons sriracha adjust to spice level
- 3 teaspoons mayonnaise Japanese style
Serving
- Nori sheets
- cucumber julienned, optional
- avocado sliced, optional
Instructions
- Pre-heat oven to 450° F.
- In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until the sugar is dissolved.
- Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top. Gently mix well then set aside.
- In a large bowl, combine the sushi filling ingredients. Set aside.
- In an 8-inch x 8-inch baking dish, begin assembling the sushi bake by evenly layering the ingredients, starting with the sushi rice, then half of the furikake, the sushi filling, the remaining furikake, unagi sauce, Sriracha, and Japanese mayo.
- Bake in the oven for 10 - 15 minutes, or until the top is golden.
- Serve with nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a piece of nori and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!
Notes
- Use Japanese short-grain rice rinsed thoroughly for best texture.
- Substitute or add fresh cooked seafood such as lump crab, scallops, shrimp, or salmon as desired.
- Add toppings like masago or tobiko after baking to preserve texture and flavor.
- Serve with nori, cucumber, and avocado for a balanced bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 294kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 1482mg | 62% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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