Sushi Bake Casserole
This Sushi Bake Casserole features layers of seasoned sushi rice, a flavourful blend of seafood and mayo-cream cheese sauce with a touch of umami spices.
Equipment
- 9x9 Pan or Casserole Dish
Ingredients
- 1½ cup sushi rice uncooked (about 3 cups of cooked rice)
- ¼ cup rice vinegar
- 2 teaspoon sugar
- ½ teaspoon salt
- 10 oz imitation crab
- ½ cup Kewpie mayo
- ¼ cup cream cheese
- ¼ cup furikake
- roasted seaweed snacks for servings
- avocado for toppings
- sriracha for extra spicy
Instructions
- Cook the rice according to package instructions. If you have a rice cooker, that works perfectly. Otherwise, you can cook it on the stovetop.
- Once cooked, transfer the rice to a bowl, add rice vinegar, sugar and salt. Mix everything until incorporated. Set it aside.
- In a separate bowl, shred imitation crab meat, add cream cheese and kewpie mayo. Mix until well combined.
- To assemble, start with a layer of seasoned sushi rice in an oven-safe dish. Use a spatula to flatten the rice. Sprinkle half of furikake seasonings. Top it with a mixture of crab meat. Then sprinkle the rest of furikake seasonings.
- Bake in a preheated 350℉ oven for 15 minutes or until heated through. Drizzle with kewpie mayo and sriracha.
- Garnish with sliced avocado. Scoop and wrap with seaweed sheets. Serve and enjoy!
Notes
- To cook sushi rice, start by rinsing the rice in cold water until the water runs clear. And cook according to packaging instruction. You can cook them using rice cooker or in stove-top.
Nutrition
Calories: 68.5kcalCarbohydrates: 9.6gProtein: 1.3gFat: 2.6gSaturated Fat: 0.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 0.6gTrans Fat: 0.005gCholesterol: 4mgSodium: 153.1mgPotassium: 10.2mgFiber: 0.4gSugar: 0.7gVitamin A: 27IUCalcium: 3.2mgIron: 0.2mg
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