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Easy Sushi Bake

A delicious and easy dish combining creamy crab meat and sushi rice, topped with a crispy layer - perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice Rinse well before cooking.
  • 2.5 cups water For cooking rice.
  • 1/2 cup rice vinegar
  • 1/4 cup sugar Helps to season the rice.
  • 1 tsp salt For cooking rice and seasoning.
For the Topping
  • 8 oz imitation crab meat, shredded
  • 1 each avocado, diced Fresh and ripe.
  • 1/2 cup mayonnaise Adds creaminess.
  • 2 tbsp sriracha Optional for heat.
  • 2 sheets nori, cut into small pieces For topping.
  • Sesame seeds for garnish
  • Green onions for garnish

Method
 

Preparation
  1. Rinse sushi rice under cold water until the water runs clear. Combine with water and salt in a rice cooker or saucepan, and cook until the water is absorbed.
  2. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice gently and let it cool.
Toppings and Assembly
  1. In a medium bowl, mix crab meat and mayonnaise. Add sriracha if using, and set aside.
  2. Preheat the oven to 350°F (175°C). Spread seasoned sushi rice in a baking dish. Layer crab mixture on top of the rice.
  3. Sprinkle nori pieces over the crab layer. Bake for 15-20 minutes or until heated through and slightly golden.
  4. Remove from the oven, cool slightly, then garnish with sesame seeds and diced avocado.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days or freeze for up to a month. Reheat in the oven to maintain crispiness.