How To Make Sushi Bake
Now you can enjoy sushi in a different way with this sushi bake recipe. A casserole loaded with rice, imitation crab, and cream cheese. It\’s a new take on a Japanese classic.
Prep:
20 mins
Cook:
20 mins
Total:
40 mins
Ingredients
- 1 cup rice, Koshihikari or other short grain rice
- ¼ cup rice vinegar
- ½ tbsp sugar
- 1 tsp salt
- 8 oz imitation crab, shredded and chopped
- ½ cup cream cheese, room temp
- ½ cup mayo, or Kewpie
- ¼ cup furikake
To Serve:
- ½ cucumber, sliced
- 1 avocado, cubed
- 3 packs roasted laver, (Korean seaweed snacks)
Instructions
- Heat the oven to 425 degrees F. Transfer sushi rice to a colander and wash thoroughly with running water. Let drain for 15 minutes. Cook rice according to the package instructions or your preference.
- In a small saucepan add rice vinegar, sugar, and salt. Warm over low heat while stirring until the sugar dissolves. Set aside.
- In a bowl, mix the shredded crab, cream cheese, and mayo. Set aside.
- Once rice is done, transfer to it to a large bowl. Drizzle vinegar mixture over rice while using a spatula to mix everything together. Fan the rice while mixing to dry it out slightly.
- Spread the sushi rice into an oven safe baking dish and top with ½ of the furikake. Top with cream cheese mixture and sprinkle on the remaining furikake.
- Place baking dish in the oven and bake for 10 to 15 minutes or until the top begins to brown and bubble and the casserole is warmed through.
- Serve warm with roasted seaweed snack, sliced cucumbers, and sliced avocados. Enjoy.
Nutrition
- Sugar: 7g
- :
- Calcium: 56mg
- Calories: 638kcal
- Carbohydrates: 57g
- Cholesterol: 47mg
- Fat: 40g
- Fiber: 6g
- Iron: 1mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 14g
- Potassium: 394mg
- Protein: 11g
- Saturated Fat: 10g
- Sodium: 1174mg
- Trans Fat: 2g
- Vitamin A: 539IU
- Vitamin C: 7mg
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