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Easy Sushi Bake

A delightful hybrid of sushi and casserole that combines creamy crab and crispy toppings for a comforting meal perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice Rinsed under cold water
  • 2.5 cups water For cooking rice
For the filling
  • 1 cup crab meat Or Halal imitation crab
  • 0.5 cup mayonnaise Preferably Kewpie for authentic flavor
  • 1 tbsp soy sauce Ensure it's Halal
  • 1 tsp wasabi Optional
For the toppings
  • 1 ripe avocado Sliced
  • 0.5 cup cucumber Diced
  • 2 stalks green onions Finely chopped
  • 1 tbsp sesame seeds
  • sheets Nori For serving

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until cooked.
Mixing the Filling
  1. In a mixing bowl, combine the flaky crab meat, mayonnaise, soy sauce, and wasabi if using. Stir until well combined and creamy.
Assembling the Dish
  1. Preheat your oven to 350°F (175°C).
  2. In a baking dish, spread the cooked sushi rice evenly, then layer the seasoned crab mixture over the rice.
Baking
  1. Place the dish in the oven and bake for about 20 minutes, or until the top is golden brown and slightly crispy.
Garnishing
  1. Once baked, remove from the oven and let it cool for a few minutes.
  2. Top with sliced avocado, diced cucumber, green onions, and sesame seeds.
Serving
  1. Cut into squares and serve warm with nori sheets for wrapping.

Notes

Leftover Easy Sushi Bake can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, it can last up to a month. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.