Ingredients
The Protein:
- 1.5 cups Imitation Crab – Shredded by hand
- 1 cup Cooked Shrimp – Chopped, optional
- 4 oz Cream Cheese – Softened to room temperature
The Sauce:
- ⅓ cup Japanese Mayo (Kewpie preferred)
- 1 tablespoon Sriracha – Adjust to taste
- 1 teaspoon Soy Sauce – Low sodium optional
- 1 teaspoon Sesame Oil – Optional, for added aroma
The Toppings:
- 2 tablespoons Furikake – Japanese rice seasoning
- 1 tablespoon Sesame Seeds – Optional
- 2 tablespoons Green Onions – Chopped
- 1 pack Nori Sheets – Cut into squares for serving
Optional Add-ins:
- 1 Avocado – Sliced
- ½ cup Cucumber – Diced
- 2 tablespoons Masago/Tobiko – Optional fish roe
- ¼ cup Spicy Mayo – For drizzle after baking
Instructions
- Prepare the Rice: Rinse sushi rice thoroughly under cold water until the water runs clear to remove excess starch. Cook the rice using a rice cooker or by following package instructions on the stovetop. While the rice is still hot, gently stir in rice vinegar, sugar, and salt to season. Set aside to cool.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi bake.
- Make the Protein Mixture: In a large mixing bowl, shred the imitation crab by hand. Add the chopped cooked shrimp (if using) and softened cream cheese. Mix until combined.
- Add the Sauce: To the protein mixture, add Japanese mayo, sriracha, soy sauce, and sesame oil. Stir everything together thoroughly to create a creamy, spicy topping.
- Assemble the Sushi Bake: Press the seasoned sushi rice firmly but gently into the bottom of a 9×13 baking dish to form an even layer.
- Top with Protein Mixture: Spread the crab and shrimp mixture evenly over the rice. Avoid pressing down too firmly to keep the topping light and fluffy.
- Bake: Place the baking dish into the preheated oven and bake for 12-15 minutes or until the top is just golden brown. Be careful not to overbake to maintain creamy texture.
- Cool Slightly: Remove from oven and let the sushi bake cool for about 5 minutes to set slightly.
- Add Toppings and Serve: Sprinkle the top generously with furikake, sesame seeds, and chopped green onions. Serve warm with nori squares for scooping and wrapping. Optionally, add sliced avocado, diced cucumber, masago/tobiko, and a drizzle of spicy mayo after baking for extra flavor.
Notes
- Use Kewpie Japanese mayo for authentic flavor, but regular mayo can be substituted.
- Adjust the amount of sriracha to suit your preferred spice level.
- Be careful not to overbake the sushi bake; it should be heated through with a slightly golden top.
- Cool the seasoned rice before assembling to prevent sogginess.
- This dish pairs well with a side of pickled ginger and soy sauce for dipping.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
