Sushi Bake
Sushi Bake
Sushi Bake. Creamy crab layered over hot sushi rice with spicy mayo, furikake and green onions. A delicious, deconstructed sushi roll with the flavors of sushi. An easy meal that takes 30 minutes!
INGREDIENTS
For the Sushi Rice:
- 4 cups cooked short grain rice aka sushi rice or calrose rice
- 2 tablespoon rice vinegar or sub with white vinegar
- 2 teaspoon white granulated sugar or cane sugar
- 1 teaspoon salt
- 4 cups cooked short grain rice aka sushi rice or calrose rice
- 2 tablespoon rice vinegar or sub with white vinegar
- 2 teaspoon white granulated sugar or cane sugar
- 1 teaspoon salt
Toppings:
- 14 oz imitation crab meat peeled into strands and chopped into 1 inch pieces
- 2 teaspoon furikake or sub with toasted sesame seeds and crushed roasted seaweed
- ½ cup Japanese mayo aka Kewpie mayo or sub with normal mayo
- ½ cup cream cheese light or regular both work
- 1 green onion finely chopped for garnish
- 14 oz imitation crab meat peeled into strands and chopped into 1 inch pieces
- 2 teaspoon furikake or sub with toasted sesame seeds and crushed roasted seaweed
- ½ cup Japanese mayo aka Kewpie mayo or sub with normal mayo
- ½ cup cream cheese light or regular both work
- 1 green onion finely chopped for garnish
Spicy Mayo:
- 4 tablespoon sriracha
- 4 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
- 4 tablespoon sriracha
- 4 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
Serve with:
- cucumber thinly sliced
- 4 nori sheets each sheet cut into 4 squares
- cucumber thinly sliced
- 4 nori sheets each sheet cut into 4 squares
INSTRUCTIONS
- Preheat the oven to 450 F.
- Transfer hot cooked rice into a large bowl.
- In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over sushi rice and mix well.
- Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly and evenly pack it down with a wet rice paddle (so the sushi bake doesn't fall apart when you enjoy it).
- Sprinkle 1 teaspoon of furikake on top of the rice.
- In a large bowl, combine shredded and chopped imitation crab meat with ½ cup Japanese mayo, and ½ cup cream cheese.
- Add crab mixture top of rice. Spread it out evenly and firmly press it down.
- Sprinkle the remaining furikake on top of crab meat mixture.
- In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce).
- Drizzle spicy mayo on top of crab layer.
- Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
- Garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
- Preheat the oven to 450 F.
- Transfer hot cooked rice into a large bowl.
- In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over sushi rice and mix well.
- Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly and evenly pack it down with a wet rice paddle (so the sushi bake doesn't fall apart when you enjoy it).
- Sprinkle 1 teaspoon of furikake on top of the rice.
- In a large bowl, combine shredded and chopped imitation crab meat with ½ cup Japanese mayo, and ½ cup cream cheese.
- Add crab mixture top of rice. Spread it out evenly and firmly press it down.
- Sprinkle the remaining furikake on top of crab meat mixture.
- In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce).
- Drizzle spicy mayo on top of crab layer.
- Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
- Garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
NUTRITION
Calories: 746kcal
Carbohydrates: 76g
Protein: 12g
Fat: 42g
Saturated Fat: 11g
Polyunsaturated Fat: 20g
Monounsaturated Fat: 10g
Trans Fat: 0.1g
Cholesterol: 58mg
Sodium: 1848mg
Potassium: 132mg
Fiber: 1g
Sugar: 7g
Vitamin A: 595IU
Vitamin C: 11mg
Calcium: 39mg
Iron: 3mg
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