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Delicious Sushi Bake with crab and spicy mayo in a casserole dish

Sushi Bake (Crab and Spicy Mayo)

A cozy, easy-to-make sushi-inspired dish that allows you to enjoy sushi flavors without the need for rolling. Perfect for gatherings or a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Snack
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice (short grain) Rinsed until water runs mostly clear
  • 1/4 cup rice vinegar For seasoning the rice
  • 2 tablespoons sugar For seasoning the rice
  • 1 teaspoon salt For seasoning the rice
For the crab mixture
  • 8 ounces crab or imitation crab Use either based on preference and budget
  • 1/2 cup Japanese mayo For the spicy mayo mix
  • 2 tablespoons sriracha Adjust for preferred spiciness
  • 4 ounces cream cheese Optional for extra creaminess
For assembly
  • 1 tablespoon furikake Sprinkle magic for topping
  • n/a nori sheets nori sheets for serving Cut into squares for wrapping
  • 1 cup cucumber slices For serving alongside
  • 1 cup avocado Optional topping

Method
 

Preparation
  1. Cook the sushi rice according to package instructions.
  2. After cooking, allow the rice to sit covered for 10 minutes to keep it fluffy.
  3. Season the rice with rice vinegar, sugar, and salt, mixing gently.
  4. Press the seasoned rice into a shallow baking dish.
  5. Sprinkle furikake on top of the rice.
Crab Mixture and Baking
  1. In a bowl, mix the crab (or imitation crab) with Japanese mayo and sriracha, tasting to adjust heat level.
  2. Spread the crab mixture evenly over the rice in the baking dish.
  3. Bake in a preheated oven at 375°F for 15-20 minutes, until hot and slightly golden on top.
Serving
  1. Drizzle additional spicy mayo over the baked dish before serving.
  2. Set up a serving station with nori squares, cucumber, and avocado for individuals to scoop and wrap their bites.

Notes

Do not overbake to prevent the rice from drying out. Serve with fresh sides for a complete dish. Can be made ahead and stored in the fridge before baking.