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Sushi Bake

A quick, easy casserole that combines the flavors of sushi into a delightful dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice Provides the base for that authentic sushi flavor.
  • 1/4 cup rice vinegar Helps to flavor the rice and keep it moist.
  • 1 tablespoon sugar Balances the acidity of the vinegar.
  • 1 teaspoon salt Enhances all the flavors.
For the filling
  • 1 pound imitation crab meat or cooked shrimp Protein packed and mimics traditional sushi.
  • 1/2 cup cream cheese, softened Adds creaminess and richness.
  • 1/4 cup mayonnaise Incorporates a smooth, velvety texture.
  • 2 tablespoons sriracha (optional) Provides a spicy kick; adjust to your preference.
  • 1/4 cup green onions, chopped Freshness that enhances the overall flavor.
  • 1/2 cup shredded nori Keeps the sushi essence alive.
  • 1 cup shredded cheese (like mozzarella or cheddar) Creates a gooey, delightful topping.
For serving
  • Soy sauce Traditional accompaniment that completes the dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse the sushi rice under cold water until it runs clear, then cook according to package instructions.
  3. In a small bowl, combine rice vinegar, sugar, and salt, mixing until dissolved. Stir this mixture into the cooked rice promptly.
  4. In a large mixing bowl, blend the imitation crab meat (or shrimp), cream cheese, mayonnaise, sriracha, and green onions until creamy.
  5. Spread the sushi rice evenly in a baking dish.
Assembly
  1. Layer the crab mixture on top of the rice, covering it evenly.
  2. Sprinkle shredded nori and cheese over the top.
Baking
  1. Place in the oven and bake for about 20-25 minutes or until the cheese is melted and bubbly.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.