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.
Servings: 8 servings
Calories: 275kcal
Ingredients
For the Sushi Rice
- 4 cups cooked short-grain rice
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup Furikake
For the Kani Salad Topping
- 2 cups Imitation crab (kani), shredded
- 2 mangoes, peeled and diced
- 1 cucumber, julienned
- ½ cup Japanese mayonnaise
- ½ cup quick-melt cheese, shredded
- Nori seaweed sheets
Garnishes
- mango, peeled and diced
- cucumber, julienned
- egg omelet, sliced into strips
- Japanese mayonnaise
- Sriracha sauce
Instructions
For the Sushi Rice Layer
- In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.
- Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.
- In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.
- Spoon over the sushi rice layer and spread to cover top.
- Sprinkle the kani salad topping with shredded cheese.
- Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.
- 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.
- To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.
Video
Notes
Nutritional info calculated at 3 wraps per serving.
Nutrition
Calories: 275kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 689mg | Potassium: 237mg | Fiber: 4g | Sugar: 10g | Vitamin A: 651IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1mg