Name: Easy Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups dry Calrose Sushi Rice; 2 cups water; 1/4 cup seasoned rice vinegar (Marukan); 16 oz imitation crab, chopped into small pieces; 10 cooked tempura shrimp, chopped (premade from Costco); 1/2 cup Japanese mayonnaise; 2 oz cream cheese, softened; 1 Tbsp sriracha; 3 tablespoons furikake; 1/2 cup spicy mayonnaise; 1-2 Tbsp additional furikake (optional); 1/4 cup Unagi sauce; Chopped cucumber (optional); Chopped green onion (optional)

Introduction

Sushi bake is a simple and delicious way to enjoy the flavors of sushi without the fuss of rolling. This layered casserole features seasoned sushi rice topped with a creamy, spicy crab and shrimp mixture, broiled to perfection. It’s perfect for sharing and makes a great weeknight dinner or party dish.

The dish is served in a white rectangular baking dish with two main visible layers. The bottom layer is covered in an orange creamy sauce, spread thickly and unevenly, creating a textured base. On top, there is a generous topping of finely chopped green cucumbers and green onions, providing a fresh, crisp contrast. Thin dark brown sauce lines are drizzled in parallel across the whole dish, adding depth and pattern. Tiny white sesame seeds and dark green herbs are scattered evenly over the surface, giving extra texture and color. The dish sits on a white marbled surface with a white cloth featuring red stripes partially visible at the top left corner, and some bowls with green garnishes on the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups dry Calrose sushi rice

2 cups water

1/4 cup seasoned rice vinegar (such as Marukan)

16 oz imitation crab, chopped into small pieces

10 cooked tempura shrimp, chopped (premade from Costco works well)

1/2 cup Japanese mayonnaise

2 oz cream cheese, softened

1 Tbsp sriracha

3 Tbsp furikake

1/2 cup spicy mayo

1–2 Tbsp extra furikake

1/4 cup unagi sauce

Instructions

Step 1: Rinse the sushi rice under cold water using a fine-mesh sieve for about 1 minute, stirring gently with a spoon to remove excess starch.

Step 2: Cook the rice in a rice cooker with 2 cups of water. When done, transfer the rice to a rimmed baking sheet and pour the seasoned rice vinegar over it. Gently fold the vinegar into the rice with a rice paddle, being careful not to mash the grains. Set aside to cool.

Step 3: In a bowl, combine the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. Mix until well blended.

Step 4: Spread and press the cooled sushi rice evenly into the baking sheet. Sprinkle 3 tablespoons of furikake evenly over the rice.

Step 5: Spread the spicy crab and shrimp mixture evenly over the furikake-covered rice.

Step 6: Place the baking sheet under a broiler and broil for about 4 minutes, or until the topping is slightly browned and bubbly. Watch closely to prevent burning.

Step 7: Remove from oven and drizzle the spicy mayo and unagi sauce over the top. Garnish with extra furikake, chopped cucumber, and green onion if desired. Serve warm.

Tips & Variations

Use a rice paddle or wooden spoon to gently fold the vinegar into the rice without crushing the grains.

For extra flavor, add finely chopped green onions or toasted sesame seeds on top before serving.

Substitute cooked shrimp for tempura shrimp if you prefer a lighter version.

Adjust the amount of sriracha to control the spice level to your taste.

FAQs

Can I use regular sushi rice instead of Calrose?

Yes, any short-grain sushi rice will work well for this recipe. Calrose is a common variety but not exclusive.

Is it necessary to broil the bake?

Broiling adds a nice browned top and melts the topping, but you can also bake it at 375°F (190°C) for about 10 minutes if you prefer a gentler heat.

Dinner

Easy Sushi Bake Recipe