Sushi Bake
I left the imitation crab pieces bigger in my sushi bake but you can certainly chop up into smaller pieces if desired.
Servings: 8
Equipment
- 9 x 13 casserole dish
Ingredients
- 3 to 4 cups cooked white rice cooled
- 2 to 3 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon kosher salt
- 16 oz imitation crab meat* shredded and chopped
- 1/2 cup cream cheese room temperature
- 3/4 cup kewpie mayo
- 1/4 cup furikake + more if desired
- cucumbers julienned and diced
- green onions diced
- avocado slices
- gim or nori
- soy sauce
Instructions
- Preheat your oven to the broil setting (550 degrees for most ovens). In a large mixing bowl, combine the cooked rice with the rice vinegar, sugar and salt and set aside.
- Using another mixing bowl, mix together the imitation crab meat, cream cheese and kewpie mayo until combined. Using your baking dish, spread the sushi rice mixture evenly into the baking dish and top with the furikake.
- Spread the crab mixture on top of the rice and furikake and place into the oven for about 10 to 15 minutes. Be careful to watch to ensure it doesn't burn. When it comes out of the oven, allow to cool for a minute or two. Sprinkle on the cucumbers and green onions and serve with avocado slices and nori and some soy sauce if desired. Enjoy immediately!
Notes
*You could also use cooked, leftover salmon, canned salmon or canned tuna.
If you're feeling fancy, you can serve this sushi bake with some sashimi on the side as well. Enjoy!