Sushi Bake
Baked Sushi is your favorite rice dish in a casserole form! It's easy to make and delivers the delicious Japanese flavors you love with no special sushi chef skills required.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups cooked short-grain rice
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup Furikake
- 2 cups Imitation crab (kani), shredded
- 2 mangoes, peeled and diced
- 1 cucumber, julienned
- 1/2 cup Japanese mayonnaise
- 1/2 cup quick-melt cheese, shredded
- Nori seaweed sheets
- mango, peeled and diced
- cucumber, julienned
- egg omelet, sliced into strips
- Japanese mayonnaise
- Sriracha sauce
Instructions
- 1
In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.
- 2
Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.
- 3
In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.
- 4
Spoon over the sushi rice layer and spread to cover top.
- 5
Sprinkle the kani salad topping with shredded cheese.
- 6
Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.
- 7
Remove from the oven and allow to slightly cool. Garnish with additional diced mangoes, cucumber, and egg omelet strips, and drizzle with Japanese mayo and Sriracha sauce, if desired.
- 8
To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.