Description
A fun and easy way to enjoy the flavors of sushi without rolling it, combining delightful ingredients into a warm, baked dish.
Ingredients
Scale
- 1.5 cups Imitation Crab (shredded by hand)
- 1 cup Cooked Shrimp (chopped, optional)
- 4 oz Cream Cheese (softened to room temp)
- 1/3 cup Japanese Mayo (Kewpie preferred)
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp Soy Sauce (low sodium optional)
- 1 tsp Sesame Oil (optional, for added aroma)
- 2 tbsp Furikake (Japanese rice seasoning)
- 1 tbsp Sesame Seeds (optional)
- 2 tbsp Green Onions (chopped)
- 1 pack Nori Sheets (cut into squares for serving)
- 1 Avocado (sliced)
- 1/2 cup Cucumber (diced)
- 2 tbsp Masago/Tobiko (optional fish roe)
- 1/4 cup Spicy Mayo (for drizzle after baking)
Instructions
- Rinse sushi rice thoroughly until the water runs clear.
- Cook rice using a rice cooker or according to package directions.
- Mix in rice vinegar, sugar, and salt while rice is still hot. Let cool.
- Preheat oven to 375°F (190°C).
- Shred imitation crab by hand into a mixing bowl. Add cooked shrimp and softened cream cheese.
- Add Japanese mayo, sriracha, soy sauce, and sesame oil to the mixture. Stir well.
- Press seasoned rice into bottom of 9×13 baking dish.
- Spread the crab mixture evenly over the rice layer. Don’t press down too firmly.
- Bake in preheated oven for 12–15 minutes until the top is just golden. Don’t overbake.
- Let the sushi bake cool for 5 minutes.
- Sprinkle with furikake, sesame seeds, and chopped green onions.
- Serve warm with nori squares for scooping and wrapping.
Notes
Make sure your cream cheese is soft for easy mixing. Use fresh ingredients for the best flavor, especially avocado and cucumber.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg