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Sushi Bake

A delightful fusion dish that combines traditional sushi flavors in a warm casserole, perfect for family dinners and potlucks.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 375
Ingredients Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups sushi rice (medium or short grain, about 4 cups cooked) Adds essential stickiness.
  • 1/4 cup rice vinegar (regular, NOT seasoned) Adds a tangy touch.
  • 1.5 tablespoons granulated sugar Balances the acidity.
  • 1 teaspoon salt Enhances overall flavor.
  • To taste toasted sesame oil For greasing and added flavor.
Main Ingredients
  • 1 pound imitation crab meat Mimics the flavor of real crab.
  • 1/2 cup Kewpie mayo Provides a luscious texture.
  • 1/4 cup Kewpie mayo Enhances the savory depth.
  • 1 tablespoon Sriracha Adds a spicy kick.
  • 2 tablespoons sake Adds flavor complexity.
  • 2 tablespoons soy sauce (light sodium) Offers a touch of umami.
  • 2 tablespoons granulated sugar Balances the savory.
  • 1 tablespoon mirin Adds sweetness.
Fresh Toppings
  • 1 English cucumber sliced For a refreshing contrast.
  • 1 Avocado sliced Adds creaminess.
  • To taste furikake For added texture and taste.
  • To taste seaweed snack For wrapping and flavor.

Method
 

Preparation
  1. Wash and rinse the sushi rice 2 to 3 times or until the water runs clear. Drain well and cook the rice using your preferred method.
  2. Combine the rice vinegar, 1½ tablespoons granulated sugar, and salt in a microwaveable container. Warm for about 20 to 30 seconds in the microwave until dissolved.
  3. Transfer cooked rice to a hangiri bowl or large mixing bowl. Drizzle the seasoned vinegar over the hot rice and mix gently with a slicing, fluffing motion. Cover with a damp towel.
  4. Shred imitation crab meat into a mixing bowl and mix in Kewpie mayo until thoroughly coated.
  5. Combine Kewpie mayo and Sriracha to create spicy mayo. Place in a squeeze bottle or Ziploc bag for easy application.
  6. Combine unagi sauce ingredients in a small saucepan. Simmer over medium-high heat, then lower and let it simmer for 3 to 5 minutes until glossy.
Assembly and Baking
  1. Preheat your oven to 425°F (220°C). Grease the casserole pan with sesame oil.
  2. Spread the seasoned sushi rice evenly in the casserole pan, gently pressing down to compact it. Optionally, sprinkle furikake over the rice.
  3. Top the rice with the shredded imitation crab, spreading evenly and pressing down gently.
  4. Bake for about 10 to 15 minutes until heated through. For a crispy top, broil for a couple of minutes, monitoring closely.
  5. Remove from the oven, let cool briefly, then drizzle with spicy mayo and unagi sauce as desired. Sprinkle with additional furikake.
Serving
  1. To eat, scoop portions with a seaweed snack, topping with cucumber and avocado slices for added freshness.

Notes

Refrigerate leftovers for up to 3 days. Reheat in the oven for best texture. Customize with favorite sushi ingredients.