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Recipes only go viral when they’re incredibly good or laughably bad, and this sushi bake falls firmly at the top of the “incredibly good” list. This easy casserole (because, let's be honest, that’s what this is) is the perfect entry point for trying your hand at making sushi at home or introducing sushi to picky kiddos. Not only is it a perfect introduction to sushi, but this bake is endlessly versatile—keep reading on to discover all of my top tips for how to make it exactly your own:
What People Are Saying:
“Delicious!!! Was craving sushi for dinner and this satisfied my cravings.” - mrs8647
“Our family enjoyed this! Similar to a dish we love at one of our fave restaurants.” - Zarbaras
Grab a baking dish, and spray it with cooking spray to prevent any sticking. If you’re using fresh rice that you just cooked, you can move onto seasoning it. But, if you’re using leftover rice, microwave it (covered with a damp paper towel) until it is warmed through. Once your rice is warm, add in the rice vinegar, salt, and sugar. Toss to combine until the sugar and salt have dissolved, then spread the rice into your baking dish. Press it down firmly so that it creates a solid, even layer. Then, refrigerate until cold—around 30 minutes. Once cold, drizzle with canola oil, and bake for 10 minutes.
Meanwhile, we can create our crab mixture. In a medium bowl, mix together all of the sauce elements first: the mayo, cream cheese, soy sauce, sriracha, wasabi, and around 2/3 of the scallions. Then, add in the crab, and fold in until everything is well combined and coated.
Sprinkle the rice mixture with 2 tablespoons of furikake, then spread the mixture into an even layer on top of the rice. Drizzle with as much mayo and sriracha as your heart desires (keeping in mind it is included in our mixture as well), then bake until the rice is slightly toasted and the crab is warmed through. Let it cool slightly for around 10 minutes.
Once cooled, add your favorite toppings. I love avocado slices, sliced cucumber, sesame seeds, and the remaining scallions and furikake, but feel free to get creative based on your favorite roll.
Cut the bake into small rectangles, and serve with small sheets of nori to get the full sushi vibe.
The full list of ingredients and instructions can be found in the recipe below.
I prefer to serve this sushi bake with nori sheets to scoop our mixture into, but that isn't your only option. Alternatively, you can eat this bake on its own, or inside lettuce wraps. Pro tip: While I’m serving it warm here, it’s also delicious served cold.
If you have any leftovers, I recommend storing them covered tightly or in an airtight container in the fridge for around 3 days. If you added avocado on top, I would remove before storing to prevent browning, and add fresh toppings once you’re ready to serve.
Cooking spray
plus 1 1/2 tsp. unseasoned rice vinegar
granulated sugar
kosher salt
canola oil
cream cheese (about 3 tbsp.), room temperature
kewpie mayonnaise, plus more for drizzling
sriracha, plus more for drizzling
reduced-sodium soy sauce, plus more for serving
wasabi
scallions, sliced, divided
imitation crab, salmon, or tuna, chopped
furikake, divided
avocado, sliced or chopped
finely chopped cucumber
Toasted sesame seeds and small nori sheets, for serving
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