Sushi Bake

5 from 1 vote

Sushi Bake is a deconstructed California roll assembled flat in a casserole dish. Skip the rolling and slicing small circles and make maki to share!

Prep Time45

Cook Time15

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 179kcal

Author: Jennifer Fishkind

Ingredients

3 cups water
2¼ cups sushi rice
3 tablespoons seasoned rice wine vinegar
1½ tablespoons granulated sugar
¾ teaspoons salt
1 tablespoon toasted sesame seeds
4 sheets Nori seaweed approximately 8x8 inch sized (half of a .82 ounce package)
4 ounces cream cheese room temperature
¼ cup mayonnaise Duke’s brand or Kewpie Japanese mayo - see tips
¼ cup Sriracha mayo plus more for topping drizzle
1 tablespoon low sodium soy sauce
14 ounces package imitation flake style crab meat finely chopped (yields approximately 3 cups)
2-3 tablespoons Unagi (Eel) sushi sauce for topping drizzle

Garnish

Thinly sliced green onions approximately 2-3 tablespoons
Avocado slices

Instructions

To a medium pot (3-4 quart sized), add the water and sushi rice. Allow the sushi rice to soak for 15 minutes.
3 cups water, 2¼ cups sushi rice
On medium-high heat, bring the water to a low boil. Once the water starts to boil, reduce the heat to low, cover the pot with a lid and cook for 20 minutes. Do not remove the lid until the end of the 20 minute cook time and all the water has evaporated.
While the sushi rice is cooking, preheat oven to 425* F. Spray a 9x13 baking dish with a light coating of non-stick spray. Set aside.
Once the sushi rice is done cooking, turn off the heat to the pot, remove the lid and allow the rice to rest for 10 minutes.
To a small microwave safe bowl, add the seasoned rice wine vinegar, granulated sugar and salt. Heat on high for 30 seconds. Stir to dissolve the granulated sugar and salt.
3 tablespoons seasoned rice wine vinegar, 1½ tablespoons granulated sugar, ¾ teaspoons salt
Pour the warm seasoned rice wine vinegar mixture into the pot of steamed sushi rice and fluff the rice with a fork to fully incorporate the seasoned vinegar. The rice will be very sticky.
Transfer the cooked sushi rice to the prepared baking dish and press firmly into an even layer in the bottom of the 9x13 baking dish.
Sprinkle the rice evenly with the toasted sesame seeds.
1 tablespoon toasted sesame seeds
Layer the nori seaweed sheets evenly over the rice in the baking dish. You may have to break them into smaller pieces to evenly cover the rice and to fit the baking dish. Set aside.
4 sheets Nori seaweed
To a large mixing bowl stir together the softened cream cheese, mayonnaise and sriracha mayo until the cream cheese is smooth. Add the low-sodium soy sauce mix in until fully combined. A whisk or rubber spatula works best to get an even consistency for the mixture.
4 ounces cream cheese, ¼ cup mayonnaise, ¼ cup Sriracha mayo, 1 tablespoon low sodium soy sauce
Add the chopped imitation crab meat to the mixing bowl and gently fold it into the mayonnaise mixture until all the chopped crab is coated.
14 ounces package imitation flake style crab meat
Spread the crab mixture evenly over the nori seaweed sheets in the baking dish.
Bake for 15 minutes or just until the sushi bake is warmed through. Remove from the oven and allow the sushi bake to cool for 5 minutes.
Add a drizzle of the Unagi sauce, and the sriracha mayo, in a zig-zag pattern over the top of the sushi bake. Top with a sprinkle of thinly sliced green onions.
2-3 tablespoons Unagi (Eel) sushi sauce, Thinly sliced green onions
Using a sharp serrated knife, cut into 8 portions and serve.
Thinly sliced avocado can be added to individual servings if desired.
Avocado slices

Notes

Storage:

To Store: Leftovers can be stored, in an airtight container, in the refrigerator for up to 2 days for best results.
To Freeze: I do not recommend freezing this sushi bake as the texture of the ingredients will not be at their best quality once thawed from frozen.
To Reheat: This sushi bake can be served slightly warm or at room temperature. Reheat in the oven or microwave until heated through.

Tips:

When choosing a mayonnaise to use for this recipe, I highly suggest using either Kewpie Japanese mayo if available in your area as it is thicker, and richer, than most American style mayonnaises. The closest brand I have found is Duke’s brand mayo as it is made with more egg yolks and apple cider vinegar making it richer and with a slight hint of sweetness from the apple cider vinegar. The Kewpie mayo is an egg yolk based mayonnaise that is made with rice vinegar and sugar. These both will be thicker and more yellow in color than most American mayos which are typically made using whole eggs and white vinegar.
I used imitation crab for this recipe but you can use real crab meat, shrimp, salmon, tuna, or even skip the seafood altogether and add some plant-based protein instead. Better yet, use them all!
If you can not find sushi rice at your grocery store you can alternatively use a short grain white rice. You will follow the cooking directions of the rice you have and follow the rest of the recipe as written. For a low carb option, you can even use cauliflower rice.
While many of the ingredients in this sushi bake are naturally or typically gluten free, some brands of seasoned rice wine vinegar, soy sauce, and unagi sauce may add wheat, so carefully check the labels. Imitation crab meat often contains wheat as a binder, so it is usually not gluten-free. Look for a gluten-free labeled version or substitute with real crab meat.

Nutrition