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–+ servings
Easy Sushi Bake Recipe

Easy Sushi Bake Recipe: Your New Favorite Comfort Dish

This Easy Sushi Bake Recipe is a quick and delightful twist on traditional sushi, perfect for comfort food lovers and ideal for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 8 oz Imitation Crab Can substitute with cooked shrimp or tuna.
  • 8 oz Cream Cheese Use full-fat for best results.
  • 1/4 cup Kewpie Mayo Can substitute with regular mayo.
  • 1 tablespoon Sriracha Adjust based on spice preference.
  • 2 cups Sushi Rice Use short-grain sticky rice.
  • 2 tablespoons Rice Vinegar Vital for sushi flavor.
  • 1 tablespoon Furikake Seasoning Look for kinds with seaweed and sesame.
  • 2 tablespoons Green Onions Fresh garnish; can substitute with cucumbers or avocados.
  • 4 sheets Nori Sheets For an interactive dining experience.

Equipment

  • oven
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your baking dish and ingredients.
  2. Shred imitation crab and mix with cream cheese, Kewpie mayo, and sriracha in a bowl until creamy.
  3. Toss cooked sushi rice with rice vinegar in a separate bowl until evenly coated.
  4. Press the seasoned sushi rice into the bottom of the baking dish firmly.
  5. Sprinkle half of the furikake over the rice, then layer the crab mixture on top.
  6. Drizzle additional Kewpie mayo and sriracha over the mixture before baking.
  7. Bake for 25 minutes until the top is slightly golden and bubbly.
  8. Garnish with chopped green onions and serve warm with nori sheets.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for 2-3 days. Reheat at 325°F for about 10 minutes.

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