Description
Sushi bake rolls California flavors into one delectable casserole-style dish. Crispy panko-topped rice layers combine creamy seafood filling for a modern twist on classic sushi that delivers restaurant-worthy comfort you can easily craft at home.
Ingredients
Scale
Main Ingredients:
- 2 cups sushi rice
- 1 lb imitation crab meat (kanikama)
- 1/2 lb salmon or sushi-grade fish
- 2 sheets nori seaweed
Flavor Enhancers:
- 1/4 cup mayonnaise
- 2 tbsp sriracha sauce
- 2 tbsp cream cheese
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Garnish and Topping:
- 1/4 cup furikake seasoning
- 2 green onions, chopped
- 1 avocado, sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp wasabi paste (optional)
Instructions
- Preheat the oven to 375°F and prepare a 9×13 inch baking dish with a light coating of cooking spray.
- Cook sushi rice according to package instructions, ensuring a slightly sticky and tender consistency. Let it cool to room temperature.
- Shred the imitation crab meat into fine, delicate pieces, creating a uniform texture for even distribution.
- Dice the salmon or sushi-grade fish into small, bite-sized cubes, ensuring clean and precise cuts.
- In a mixing bowl, combine mayonnaise, sriracha sauce, cream cheese, soy sauce, and rice vinegar. Whisk until smooth and well-integrated.
- Fold the shredded crab meat and diced fish into the creamy sauce, coating each piece thoroughly.
- Press the cooled sushi rice into the prepared baking dish, creating a compact and even base layer.
- Spread the seafood mixture evenly over the rice, ensuring complete coverage.
- Sprinkle furikake seasoning generously across the top, adding a savory and aromatic dimension.
- Bake in the preheated oven for 15-20 minutes, until the edges turn golden and the top appears slightly crispy.
- Remove from oven and let cool for 5 minutes to allow flavors to settle.
- Garnish with chopped green onions, sliced avocado, and toasted sesame seeds.
- Optional: Serve with a small dollop of wasabi paste for an extra kick of heat.
- Cut into squares and serve warm, enjoying the layers of flavor and texture.
Notes
- Elevate rice texture by rinsing thoroughly before cooking, removing excess starch for optimal sticky consistency.
- Balance spice levels in sauce by gradually adding sriracha, tasting as you mix to prevent overwhelming heat.
- Create gluten-free version by substituting soy sauce with tamari and using certified gluten-free imitation crab or fresh seafood.
- Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making the dish more enjoyable to create.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg