Sushi Bake

Baked sushi recipe in a white casserole dish.

Make this easy Sushi Bake recipe, a.k.a sushi casserole, for your next party or meal. No rolling required and it's ready to rock in less than 30 minutes. Use Kani to make it a deconstructed California roll or swap in salmon to make a salmon sushi baked recipe. Make sure to check out: Kani Salad.

Course Appetizer, Dinner, Lunch

Cuisine Asian

Keyword Kani

Prep Time 10

Rolling 20

Total Time 30

Servings servings

Calories 297kcal

Author Darcey Olson

Cost $15

Ingredients

½ Batch sushi rice *Note 1
8 oz imitation crab, chopped *Note 2
½ cup cream cheese, softened
½ cup mayonnaise
½ cup Panko *Note 3
¼ cup sliced green onions
2-4 Tbsp furikake or shichimi togarashi *Note 4

OPTIONAL FOR SERVING

dried nori sheets
1 avocado, thinly sliced
1 cucumber, thinly sliced

Instructions

Sushi Rice (Stovetop or Rice Cooker):

Make a batch of sushi rice before proceeding to the next step.

Sushi Bake:

Pre-heat the oven to 425°F.
In a medium size mixing bowl, mix the crab, cream cheese, mayo and green onions until smooth. Set aside.
8 oz imitation crab, chopped, ½ cup cream cheese, softened, ½ cup mayonnaise, ¼ cup sliced green onions
Evenly press 3 cups of sushi rice to the bottom of a casserole dish (*Note 5) and top with half of the furikake or shichimi togarashi.
½ Batch sushi rice
Evenly spread the crab mix onto the rice and sprinkle with the Panko and remaining furikake or shichimi togarashi
2-4 Tbsp furikake or shichimi togarashi, ½ cup Panko
Bake for 10-15 minutes or until warmed through out.
Serve with avocado, cucumber slices and seaweed sheets.
dried nori sheets, 1 cucumber, thinly sliced, 1 avocado, thinly sliced

Notes

Note 1 - Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores.

Note 2 - You can also use canned or fresh crab meat.

Note 3 - Feel free to omit if you don't have or don't care for extra crunch.

Note 4 - If using furikake go with 4 Tbsp, if using shichimi togarashi use 2 Tbsp.

Nutritional information is estimates and does not include any seasoning or optional serving ingredients.

Nutrition