5.0 from 6 votes
Quick & Easy Sushi Bake
Creamy crab layered over hot rice with spicy mayo, furikake and green onions. This quick and easy sushi bake is deliciously comforting and ready in 30 minutes! A great meal for the family for those sushi cravings at a less costly price!
Prep Time
14 mins
Cook Time
14 mins
Total Time
30 mins
Servings: 4
Calories: 746 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
For the Sushi Rice:
- 4 cups cooked short grain rice aka sushi rice or calrose rice (or see below Notes for quantity of uncooked rice)
- 2 tablespoon rice vinegar or white vinegar
- 2 teaspoon white granulated sugar or cane sugar
- 1 teaspoon salt
Toppings:
- 14 oz imitation crab meat peeled into thin strands and chopped into 1 inch long pieces
- 2 teaspoon Furikake or toasted sesame seeds and crushed roasted seaweed
- ½ cup Japanese mayo aka Kewpie mayo or sub with regular mayo
- ½ cup cream cheese light or regular both work
- 1 green onion finely chopped for garnish
Spicy Mayo:
- 4 tablespoon Sriracha
- 4 tablespoon Japanese mayo aka Kewpie mayo or sub with regular mayo
Serve with:
- 1 cucumber thinly sliced, or sub with sliced avocado
- 4 Nori sheets each sheet cut into 4 squares
Instructions
- First preheat the oven to 450 F. In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. This is your rice seasoning liquid.
- Transfer hot cooked rice into a medium bowl. Then mix in the rice seasoning liquid with a rice paddle.
- Then transfer seasoned rice to a lightly greased 9 x 11-inch baking dish. Firmly flatten and pack the rice down into the dish with a wet rice paddle. Sprinkle 1 teaspoon of furikake on top of the rice.
- In a large bowl, combine shredded and chopped imitation crab meat with Japanese mayo, and cream cheese.
- Add crab mixture top of rice. Spread it out evenly and firmly pack it in. Sprinkle the remaining furikake on top of crab meat mixture.
- In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Substitute with more mayo and omit the sriracha). Drizzle spicy mayo on top of crab layer.
- Bake in the preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute. If the sauce begins to char, place aluminum foil over top.
- Lastly garnish the sushi bake with green onions. Slice with a wet oiled knife into 16 equal pieces and serve warm with a small sheet of nori and fresh cucumbers or sliced avocado.
Cup of Yum
Notes
- 5 measuring cups or 300 grams of uncooked short grain rice is required to make 760 grams of cooked short-grain rice. Be sure to rinse the uncooked rice in cold water a few times until it turns clear and cook in a rice cooker or how you would normally cook your rice.
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave on high heat covered for 2-3 minutes until warm or re-bake it in the oven at 350 degrees F for 20-30 minutes until hot throughout.
- Freezer friendly? I don't recommend freezing leftover cooked sushi bake as the rice will turn hard after reheating.
Nutrition Information
Calories
746kcal
(37%)
Carbohydrates
76g
(25%)
Protein
12g
(24%)
Fat
42g
(65%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
20g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
1848mg
(77%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
595IU
(12%)
Vitamin C
11mg
(12%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 746
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 76g | 25% |
| Protein | 12g | 24% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 1848mg | 77% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.