Sushi Bake Recipe

Ingredients

• 2 cups Japanese Short‑Grain Rice (cooked, preferably Japanese rice; can use regular short‑grain rice)
• 2 tablespoons Rice Wine Vinegar (or regular distilled white vinegar)
• 1 tablespoon Granulated Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Black Sesame Seeds (equal amount with white sesame seeds)
• 1 tablespoon White Sesame Seeds
• 8 ounces Cream Cheese (softened, cut into cubes)
• 8 ounces Japanese Mayonnaise (Kewpie) (smooth, slightly sweet)
• 1 pinch Salt
• 200 grams Crab Sticks (Imitation Crab) (shredded)
• 2 stalks Spring Onions (chopped, white and green parts)
• 2 tablespoons Mayonnaise (for sriracha‑honey drizzle)
• 1 tablespoon Sriracha
• 2 tablespoons Honey
• 1 tablespoon Furikake (Japanese seasoning blend)
• 1 tablespoon Bonito Flakes (dried fish flakes, umami bomb)
• 1 tablespoon Scallions (chopped, for garnish)

Instructions

1. Cook the Rice

   Rinse 2 cups of Japanese short‑grain rice until water runs clear, then cook according to package instructions (about 10 minutes). Let it rest covered for 5 minutes, then fluff.

   Time: PT15M

2. Season the Rice

   In a small bowl combine 2 Tbsp rice wine vinegar, 1 Tbsp sugar and 1 tsp sesame oil. Stir until sugar dissolves, then gently fold the mixture into the hot rice. Add 1 Tbsp each of black and white sesame seeds and toss to distribute evenly.

   Time: PT5M

3. Transfer Rice to Baking Dish

   Spread the seasoned rice evenly in a 9×13‑inch baking dish, pressing gently to create a compact base.

   Time: PT2M

4. Make the Creamy Topping

   In a clean bowl combine 8 oz softened cream cheese with 8 oz Japanese mayo. Mix until smooth; season with a pinch of salt and taste for seasoning.

   Time: PT4M

5. Add Crab and Spring Onions

   Shred 200 g crab sticks, chop the white and green parts of 2 spring onions, then fold them into the cream‑cheese mixture. Mix until evenly coated.

   Time: PT5M

6. Layer the Topping

   Spread the crab‑cream mixture over the rice layer, smoothing the top.

   Time: PT2M

7. Bake the Sushi Bake

   Preheat the oven to 375°F (190°C). Bake the dish for 25 minutes, until the top is lightly golden and set.

   Time: PT25M

   Temperature: 375°F

8. Prepare Sriracha‑Honey Mayo Drizzle

   While the bake is in the oven, whisk together 2 Tbsp mayonnaise, 1 Tbsp sriracha and 2 Tbsp honey until smooth. Transfer to a squeeze bottle.

   Time: PT3M

9. Finish with Drizzles

   After removing the bake from the oven, drizzle the remaining plain Japanese mayo over the surface, then drizzle the sriracha‑honey mayo in a zig‑zag pattern.

   Time: PT2M

10. Garnish and Serve

    Sprinkle 1 Tbsp furikake, 1 Tbsp bonito flakes and 1 Tbsp chopped scallions over the hot bake. Serve immediately, optionally with pickled vegetables.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g