Quick and Easy SUSHI BAKE Recipe

Ingredients

• 3 cups Short-Grain White Rice (short or medium grain, rinsed)
• 3 tablespoons Rice Vinegar (for sushi seasoning)
• 2 tablespoons Granulated Sugar (dissolves in vinegar)
• 1 teaspoon Salt (fine sea salt)
• 8 ounces Imitation Crab Sticks (chopped roughly)
• 1 piece Cucumber (peeled and diced)
• 2 stalks Green Onion (green tops sliced)
• 0.5 cup Sour Cream (full‑fat)
• 0.5 cup Mayonnaise (regular)
• 0.25 cup Eel Sauce (Sweet Soy Glaze) (store‑bought or homemade)
• 2 tablespoons Furikake (Japanese rice seasoning, optional)
• 1 tablespoon Toasted Sesame Seeds (optional garnish)

Instructions

1. Cook the Sushi Rice

   Rinse the rice until water runs clear, then cook it in a rice cooker or pot with the appropriate amount of water. Once cooked, keep the rice covered and set aside.

   Time: PT15M

2. Make Sushi Vinegar

   In a microwave‑safe bowl combine rice vinegar, granulated sugar, and salt. Microwave for about 45 seconds, then stir until dissolved.

   Time: PT1M

3. Season the Rice

   Transfer the hot cooked rice to a large bowl, pour the vinegar mixture over it, and gently fold to coat each grain. Spread the rice on a tray or large plate to cool quickly.

   Time: PT5M

4. Prepare the Fillings

   Roughly chop the imitation crab sticks, dice the peeled cucumber, and slice the green‑onion tops.

   Time: PT5M

5. Mix the Crab Filling

   In a bowl combine the chopped crab, cucumber, green onion, sour cream, and mayonnaise. Mix until evenly combined.

   Time: PT2M

6. Assemble the Bake

   Preheat the oven to 450°F. Spread the seasoned rice evenly in the 9×13‑inch baking dish. Sprinkle furikake if using, then spread the crab mixture over the rice in an even layer.

   Time: PT5M

   Temperature: 450°F

7. Add the Sauce

   Drizzle the eel (sweet soy) sauce over the top of the crab layer and optionally sprinkle toasted sesame seeds.

   Time: PT1M

8. Bake

   Place the dish in the preheated oven and bake for 12 minutes, or until the top is bubbling and lightly browned.

   Time: PT12M

   Temperature: 450°F

9. Rest and Serve

   Remove from the oven, let the sushi bake cool for about 5 minutes, then cut into squares and serve with extra eel sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

45g

Fat

12g

Fiber

2g