Go Back
–+ servings
Sushi Bake

Sushi Bake: Easy Family-Friendly Dish for Weeknight Wins

Sushi Bake is a quick and delicious way to enjoy the flavors of sushi with family in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice Essential for texture and flavor.
  • 1.5 cups Water Needed to cook the rice.
  • 0.25 teaspoon Salt Enhances overall taste.
  • 2 tablespoons Sugar Adds sweetness.
  • 2 tablespoons Rice Vinegar Provides authentic sushi flavor.
For the Filling
  • 8 ounces Imitation Crabmeat Main protein source.
  • 0.25 cup Kewpie Mayonnaise Adds creaminess.
  • Wasabi Optional for extra heat.
For the Toppings
  • 1 Cucumber Introduces refreshing crunch.
  • 1 tablespoon Soy Sauce Brings umami flavor.
  • 1 teaspoon Sesame Oil Enhances cucumber marinade.
  • 1 tablespoon Olive Oil Used for toasting breadcrumbs.
  • 0.5 cup Panko Bread Crumbs For crunch on top.
  • Sriracha Chili Sauce Adds spicy kick.
  • 1 Avocados Provides creamy layer.
  • 2 tablespoons Green Onions For garnish.
  • Furikake Japanese seasoning for extra flavor.

Equipment

  • rice cooker or pot
  • 9x9-inch Baking Dish
  • Mixing bowl
  • small pan

Method
 

Step-by-Step Instructions
  1. Prepare the Sushi Rice: Rinse the sushi rice until water runs clear. In a rice cooker or pot, combine washed rice, water, salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Let sit covered for 10 minutes, fluff, and mix in sugar and rice vinegar.
  2. Mix the Crab Filling: Chop imitation crab into small pieces. In a mixing bowl, combine with Kewpie mayonnaise and wasabi to taste. Stir until evenly coated.
  3. Assemble the Base: Press seasoned sushi rice into a greased 9x9-inch baking dish, spread crab filling evenly over rice.
  4. Bake the Sushi Bake: Preheat oven to 350°F (175°C). Bake assembled dish for 10-15 minutes until filling is heated through.
  5. Prepare the Toppings: Dice cucumber, toss with soy sauce and sesame oil. In a small pan, heat olive oil and toast panko until golden brown.
  6. Final Assembly: Spread mashed avocado on top of the crab mixture, layer marinated cucumbers, sprinkle toasted panko, drizzle Sriracha mayo, and garnish with green onions and furikake.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 490mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!