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Sushi Bake

A delightful casserole-style dish that combines the flavors of sushi with ease, perfect for family gatherings and casual get-togethers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice Rinsed until water runs clear
  • 2.5 cups water
  • 0.25 cups rice vinegar
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
For the Filling
  • 8 oz imitation crab meat, shredded Can substitute with cooked shrimp or other Halal seafood
  • 0.5 cup cream cheese, softened Ensure it's well softened for easy mixing
  • 0.25 cup mayonnaise
  • 2 tablespoons sriracha Adjust to your spice preference
  • 1 sheet nori, shredded
For Garnish
  • to taste green onions, chopped For garnish
  • to taste sesame seeds For garnish

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and water in a medium-sized pot and bring it to a boil. Once boiling, lower the heat, cover, and simmer for about 18-20 minutes, or until the rice is cooked.
  3. Remove from heat and let it sit, covered, for 10 minutes.
Seasoning
  1. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice after it has finished cooking and has cooled slightly.
Filling
  1. In another bowl, combine the shredded imitation crab meat, softened cream cheese, mayonnaise, and Sriracha. Mix well until everything is well incorporated.
Layering and Baking
  1. Preheat your oven to 350°F (175°C).
  2. In a baking dish, spread the seasoned sushi rice evenly on the bottom as your base.
  3. Layer the crab meat mixture over the rice, smoothing it out with a spatula. Top with shredded nori.
  4. Bake in the preheated oven for 15-20 minutes, or until golden brown and bubbling.
Serving
  1. Once out of the oven, sprinkle with chopped green onions and sesame seeds. Let it cool slightly before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes, or microwave for a quick fix.