Sushi Bake: The Ultimate Easy and Delicious Recipe
Introduction to Sushi Bake
Sushi bake is a delightful and innovative twist on traditional sushi that allows you to enjoy all the flavors you love in a warm, comforting dish. This layered casserole brings together the creamy, savory taste of crab, shrimp, and a hint of spice, all baked to perfection. It’s an easy recipe to follow, making it perfect for both novice cooks and seasoned chefs alike.
A Personal Story Behind My Sushi Bake Journey
I still remember the first time I tried sushi bake at a potluck. The aroma wafting through the air drew me in, and I was pleasantly surprised by how comforting and satisfying this dish was. Over the years, I’ve experimented with different ingredients and methods, ultimately crafting a recipe that I love to share with friends and family. It’s become a staple at gatherings, and now I’m excited to share my version with you!
What Makes This Sushi Bake Recipe Special?
What sets this sushi bake apart is its balance of texture and flavors. The combination of fluffy sushi rice, creamy crab mixture, and a crispy topping creates a dish that’s both indulgent and satisfying. The umami from the furikake and the kick of sriracha give it an enticing flavor profile that will keep you coming back for more. Plus, it’s super easy to make, meaning you can whip this up for any occasion.
The Full Sushi Bake Recipe
Ingredients
- For the Rice:
- 2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan)
- Crab Mixture:
- 16 oz imitation crab, chopped
- 10 cooked tempura shrimp, chopped
- 1/2 cup Japanese mayonnaise
- 2 oz cream cheese
- 1 Tbsp sriracha
- 3 Tbsp furikake
- Toppings:
- 1/2 cup spicy mayo
- 1-2 Tbsp furikake
- 1/4 cup unagi
Instructions
- Rinse the dry Calrose Sushi Rice under cold water in a fine-mesh sieve for about 1 minute. This helps remove excess starch and ensures fluffy rice. Place the rinsed rice in a rice cooker with 2 cups of water and cook according to your rice cooker’s instructions. Once done, transfer the cooked rice to a rimmed baking sheet.
- Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in with a rice paddle. Let it cool, as this will enhance the flavor.
- In a bowl, combine the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. Mix well until everything is evenly combined.
- Spread and press the cooled sushi rice evenly into the baking sheet. Make sure the rice is packed tightly for a sturdy base.
- Sprinkle 3 Tbsp of furikake over the rice, adding a delightful umami flavor.
- Spread the spicy crab mixture over the rice evenly. Broil in the oven for 4 minutes until the top is slightly golden and bubbly.
- Once done, drizzle spicy mayonnaise and unagi on top. For a fresh touch, garnish with chopped cucumber, additional furikake, and green onion if desired.
Serving Suggestions and Variations for Sushi Bake
Sushi bake is best served warm, and it makes for a fantastic party dish. Pair it with a simple side salad or some pickled vegetables to balance the richness. Feel free to get creative! You can mix in diced avocado or cucumber into the crab mixture before spreading it over the rice for added freshness and flavor. Another variation is to add some diced jalapeños for an extra kick!
Frequently Asked Questions About Sushi Bake
Can I use real crab instead of imitation crab?
No problem! Feel free to use real crab meat if you prefer. Just be sure to adjust the amount to your liking.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce and check the labels on your ingredients, this dish can be gluten-free!
Can I make this ahead of time?
Absolutely! You can prepare the rice and crab mixture in advance and assemble it when you’re ready to bake.
Sushi Bake
Equipment
- Rice cooker For cooking sushi rice.
Ingredients
Main Ingredients
- 2 cup Calrose Sushi Rice
- 2 cup water
- 1 4 seasoned rice vinegar (Marukan)
- 16 oz imitation crab, chopped
- 10 count cooked tempura shrimp, chopped
- 1 2 Japanese mayonnaise
- 2 oz cream cheese
- 1 Tbsp sriracha
- 3 Tbsp furikake
- 1 2 spicy mayo
- 1 4 unagi
Instructions
- Rinse the dry Calrose Sushi Rice under cold water in a fine-mesh sieve for about 1 minute. This helps remove excess starch and ensures fluffy rice. Place the rinsed rice in a rice cooker with 2 cups of water and cook according to your rice cooker's instructions. Once done, transfer the cooked rice to a rimmed baking sheet.
- Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in with a rice paddle. Let it cool, as this will enhance the flavor.
- In a bowl, combine the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. Mix well until everything is evenly combined.
- Spread and press the cooled sushi rice evenly into the baking sheet. Make sure the rice is packed tightly for a sturdy base.
- Sprinkle 3 Tbsp of furikake over the rice, adding a delightful umami flavor.
- Spread the spicy crab mixture over the rice evenly. Broil in the oven for 4 minutes until the top is slightly golden and bubbly.
- Once done, drizzle spicy mayonnaise and unagi on top. For a fresh touch, garnish with chopped cucumber, additional furikake, and green onion if desired.