Description
A warm and comforting Sushi Bake layered with seasoned short grain rice and a creamy salmon and imitation crab topping, baked until golden and served with nori for scooping.
Ingredients
Scale
- 2 cups short grain rice (uncooked)
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cooked salmon, flaked
- 1 cup imitation crab meat, shredded
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 2 tablespoons furikake seasoning
- 2 tablespoons sliced green onions
- 6 nori sheets (for serving)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Rinse the short grain rice under cold water until the water runs clear. Cook rice with 2 1/4 cups water according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked rice.
- Lightly grease a rectangular baking dish and spread the seasoned rice evenly in the bottom. Sprinkle furikake seasoning over the rice.
- In a mixing bowl, combine flaked cooked salmon, shredded imitation crab, softened cream cheese, mayonnaise, and sriracha sauce until well blended.
- Spread the seafood mixture evenly over the rice layer.
- Bake for 15 to 20 minutes, until heated through and lightly golden on top.
- Remove from oven and garnish with sliced green onions.
- Serve warm with nori sheets for scooping.
Notes
- Do not overbake, as the topping can dry out.
- Taste the seafood mixture before layering and adjust seasoning if needed.
- Let the bake rest for 5 minutes before serving to help it set.
- Japanese style mayonnaise can enhance flavor but regular mayonnaise works well.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
Keywords: sushi bake, baked sushi casserole, creamy seafood bake, easy sushi casserole, layered sushi dish