Description
Sushi Bake is a delicious and easy-to-make casserole that layers sticky sushi rice with a savory crab and shrimp mixture, baked to golden perfection, then topped with a creamy spicy mayo and fresh garnishes. This dish combines all the flavors of sushi in a comforting baked form, perfect for sharing or casual gatherings.
Ingredients
Spicy Mayo
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sambal
- 1 tablespoon sriracha
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
Crab and Shrimp Filling
- 8 ounces crab meat
- 8 ounces shrimp, finely chopped into small pieces
- 1/4 cup mayonnaise (Kewpie mayo preferred)
- 1/4 cup cream cheese, room temperature
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sambal or sriracha
- 1 tablespoon lime juice
- 1/4 cup green onions, thinly sliced
Rice
- 2 cups sushi rice, rinsed well
- 3 cups water
- 1 teaspoon salt
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
Other
- Nori seaweed sheets or furikake
- Cucumber, sliced (optional for serving)
- Green onion, chopped (for garnish)
- Avocado, sliced (for garnish)
- Sesame seeds (for garnish)
- Unagi sauce (for drizzling)
Instructions
- Make the Sushi Rice: Rinse the sushi rice under cold water for 1-2 minutes until the water runs clear. If time allows, soak the rice in water for 15 minutes prior to rinsing to improve texture. In a pot, bring 3 cups of water to a boil, add salt and the rinsed rice, cover and simmer on low heat for 20 minutes. Turn off the heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork.
- Prepare the Sushi Rice Seasoning: In a small bowl, combine rice vinegar, granulated sugar, and sesame oil. Warm the mixture for 30 seconds in the microwave or warm gently in a small pot until the sugar dissolves. Pour evenly over the cooked rice and mix well so that every grain is coated and sticky.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice. Mix until creamy and smooth. Set aside.
- Prepare the Crab and Shrimp Filling: In a medium bowl, combine crab meat, finely chopped shrimp, mayonnaise, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice, and green onions. Mix thoroughly until well combined and creamy.
- Assemble and Bake: Preheat your oven to 425°F (220°C). In a 9×9-inch casserole dish or baking pan, spread the seasoned sushi rice evenly on the bottom to your preferred thickness. Place a layer of nori seaweed sheets or sprinkle furikake over the rice. Spread the crab and shrimp mixture evenly on top. Bake for 10 to 15 minutes until the top is golden and bubbly. For extra crispiness and color, broil for a few minutes while watching closely to prevent burning.
- Garnish and Serve: Remove from oven and drizzle generously with the prepared spicy mayo and unagi sauce. Garnish with sliced avocado, chopped green onions, and sesame seeds. Serve immediately with optional cucumber slices and enjoy your delicious sushi bake!
Notes
- For best flavor, use Kewpie mayonnaise in the filling and spicy mayo if available.
- Customize the spice level by adjusting the amount of sambal and sriracha in the spicy mayo and filling.
- Allow the cream cheese to come to room temperature for easier mixing.
- You can substitute cooked imitation crab meat for fresh crab if desired.
- Keep a close eye during broiling to avoid burning the top layer.
- Serve freshly baked for best taste and texture.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
