Sushi Bake Delight: Easy, Creamy, and Ready in 30 Minutes

Sushi Bake is a quick, deconstructed California roll-inspired dish that combines seasoned rice, imitation crab, and umami flavors, ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

1 cup Sushi Rice Rinse until water runs clear
1.5 cups Water For cooking rice
2 tablespoons Rice Vinegar For seasoning
1 tablespoon Granulated Sugar To balance acidity
1 teaspoon Salt For seasoning

For the Crab Mixture

8 ounces Imitation Crab Meat Can substitute with real crab or shrimp
4 ounces Cream Cheese Use Greek yogurt for lighter version
½ cup Kewpie Mayonnaise Regular mayo can substitute
1 tablespoon Sriracha Adjust based on spice tolerance
½ tablespoon Lime Juice Can be swapped with lemon juice
1 tablespoon Soy Sauce Tamari for gluten-free
1 teaspoon Sesame Oil Can omit for lighter profile
2 tablespoons Green Onions Chives or shallots as alternatives
2 tablespoons Furikake Seasoning Substitute with sesame seeds if unavailable

For Toppings

1 cup Cucumber For crunch
1 medium Avocado Can substitute with sliced radishes
2 tablespoons Toasted Sesame Seeds Optional garnish
2 tablespoons Unagi Sauce Optional drizzle for flavor

Equipment

Medium-sized casserole dish
Mixing bowls
Cooking pot
Whisk

Method

Cooking Instructions

Rinse sushi rice under cold water until clear, combine with water, boil, then simmer for 15 minutes. Let sit, then season with vinegar, sugar, and salt.
Whisk together Kewpie mayo, sriracha, and lime juice until smooth. Set aside.
In a mixing bowl, combine crab meat, cream cheese, Kewpie mayo, soy sauce, sesame oil, sriracha, and green onions. Mix until well combined.
Preheat oven to 425°F (218°C) and prepare casserole dish.
Spread sushi rice in dish, sprinkle furikake seasoning, then layer crab mixture on top.
Bake for 10-15 minutes until golden; broil for 2-3 minutes for extra crispness.
Drizzle mayo and unagi sauce on top, garnish with green onions, sesame seeds, avocado, and cucumber. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 700mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 2mg

Notes

Properly season rice and layer ingredients firmly to prevent crumbling. Store leftovers in an airtight container for up to 3 days.

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