Sushi Bake -- Baked Sushi?

Ingredients

• 3 cups Sushi Rice (short‑grain Japanese rice, measured with the rice cooker cup)
• 3 tablespoons Rice Wine Vinegar (pre‑seasoned) (pre‑seasoned with sugar; adjust salt to taste)
• 1 teaspoon Granulated Sugar (adds a touch of sweetness to the rice seasoning)
• 1 pinch Salt (enhances flavor of the rice)
• 8 ounces Imitation Crab (Surimi) (shredded; can be found in the seafood or frozen section)
• 0.6 cup Kewpie Mayonnaise (Japanese style mayo, richer and slightly sweeter)
• 0.25 cup Cream Cheese (softened, cut into cubes for easy mixing)
• 1 tablespoon Sriracha (adjust to desired heat level)
• 1 tablespoon Tobiko (Flying Fish Roe) (adds crunch and bright orange color)
• 2 tablespoons Furikake (Japanese rice seasoning; sprinkle on rice layer and again after baking)
• 4 pieces Nori Sheets (cut into halves for serving)
• 1 teaspoon Vegetable Oil (for lightly greasing the baking pan)

Instructions

1. Rinse the Sushi Rice

   Place the 3 cups of sushi rice in a fine mesh sieve and rinse under cool running water, stirring gently. Drain and repeat the rinsing two more times until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add the appropriate amount of water using the sushi‑rice setting, and start the cooker. Let it cook and then keep warm.

   Time: PT20M

3. Prepare Rice Seasoning

   In a small bowl combine 3 Tbsp pre‑seasoned rice wine vinegar, 1 tsp sugar, and a pinch of salt. Stir until the sugar dissolves.

   Time: PT2M

4. Season the Cooked Rice

   Transfer the hot rice to a large mixing bowl. Drizzle the seasoning over the rice and gently fold with a spatula until evenly coated, being careful not to mash the grains.

   Time: PT5M

5. Make the Crab Topping

   In another bowl combine shredded imitation crab (8 oz), 0.6 cup Kewpie mayo, 0.25 cup softened cream cheese, 1 Tbsp sriracha, and 1 Tbsp tobiko. Mix until a uniform, creamy mixture forms.

   Time: PT5M

6. Prepare the Baking Pan

   Lightly brush the 9×13‑inch baking pan with 1 tsp vegetable oil and wipe excess with a paper towel so the rice won’t stick.

   Time: PT3M

7. Layer the Rice

   Press the seasoned rice firmly into the bottom of the pan, spreading it into an even layer about 1‑inch thick.

   Time: PT3M

8. Add Furikake

   Sprinkle 2 Tbsp furikake evenly over the rice layer.

   Time: PT1M

9. Top with Crab Mixture

   Spread the crab‑mayo mixture over the furikake‑topped rice, smoothing it into an even layer.

   Time: PT2M

10. Bake the Sushi Bake

    Place the pan in a preheated oven at 400°F and bake for about 20 minutes, or until the top is lightly browned and the mixture is warmed through.

    Time: PT20M

    Temperature: 400°F

11. Finish and Serve

    Remove from oven, dust with a little extra furikake, let rest 2 minutes, then cut into bite‑size squares. Serve each piece wrapped in a half‑sheet of nori.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sushi Rice: Short grain rice, Calrose rice
• Instead of Rice Wine Vinegar (pre‑seasoned): Unseasoned rice wine vinegar + sugar, Apple cider vinegar (use less)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Salt: Soy sauce (use sparingly)
• Instead of Imitation Crab (Surimi): Cooked shrimp, chopped, Cooked crab meat
• Instead of Kewpie Mayonnaise: Regular mayo mixed with a dash of rice vinegar
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (for lighter version)
• Instead of Sriracha: Chili garlic sauce, Hot sauce
• Instead of Tobiko (Flying Fish Roe): Masago (smaller roe), Chopped toasted sesame seeds
• Instead of Furikake: Sesame seeds + nori flakes, Shichimi togarashi
• Instead of Nori Sheets: Soy paper, Lettuce leaves
• Instead of Vegetable Oil: Cooking spray, Canola oil

Equipment Needed

• Rice Cooker
• Measuring Cup (rice cooker cup)
• Fine Mesh Sieve (optional)
• Mixing Bowl
• Spatula or Wooden Spoon
• 9‑by‑13‑inch Baking Pan
• Oven
• Paper Towel
• Knife

Critical Steps — Do Not Skip

• Rinse the rice until water runs clear to remove excess starch.
• Season the cooked rice gently to achieve the right balance of sweet‑salty flavor.
• Press the rice firmly into the pan so it holds its shape when cut.
• Bake at 400°F just until warmed through; over‑baking can dry the topping.

Chef Tips from the Video

• Use a rice cooker with a sushi setting for perfectly seasoned, sticky rice.
• For extra umami, drizzle a few drops of soy sauce over the crab topping before baking.
• If you like extra crunch, sprinkle toasted sesame seeds on top after baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10‑12 minutes.

Freezer: Freeze in a sealed freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the sushi rice a day ahead and keep it covered in the fridge; re‑season before assembling.
• Prepare the crab topping up to 24 hours in advance and store in a sealed container.
• Assemble the dish, cover tightly, and refrigerate; bake right before serving.

Frequently Asked Questions