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