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Sushi Bake Recipe with Crab and Nori Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 145 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Japanese American Fusion
  • Diet: Low Fat

Description

This Sushi Bake is a delicious and easy-to-make dish that combines perfectly cooked sushi rice layered with nori seaweed, a creamy and spicy crab mixture, and flavorful toppings like Unagi sauce and green onions. Baked to warm and bubbly perfection, it’s a comforting sushi-inspired casserole perfect for sharing and customizable with various seafood or plant-based proteins.

Ingredients

Scale

Rice and Seasoning

  • 3 cups water
  • 2¼ cups sushi rice
  • 3 tablespoons seasoned rice wine vinegar
  • 1½ tablespoons granulated sugar
  • ¾ teaspoons salt
  • 1 tablespoon toasted sesame seeds

Sushi Bake Layers

  • 4 sheets Nori seaweed (approximately 8×8 inch sized, half of a .82 ounce package)
  • 4 ounces cream cheese, room temperature
  • ¼ cup mayonnaise (Duke’s brand or Kewpie Japanese mayo recommended)
  • ¼ cup Sriracha mayo plus more for topping drizzle
  • 1 tablespoon low sodium soy sauce
  • 14 ounces package imitation flake style crab meat, finely chopped (yields approximately 3 cups)
  • 2-3 tablespoons Unagi (Eel) sushi sauce for topping drizzle

Garnish

  • Thinly sliced green onions, approximately 2-3 tablespoons
  • Avocado slices (optional)

Instructions

  1. Soak the Rice: In a medium pot (3-4 quart), combine 3 cups water and 2¼ cups sushi rice. Allow the rice to soak for 15 minutes to hydrate the grains evenly.
  2. Cook the Sushi Rice: Place the pot over medium-high heat and bring to a low boil. Once boiling, reduce heat to low, cover with a lid, and cook for 20 minutes without removing the lid, allowing all water to be absorbed.
  3. Preheat Oven: While rice cooks, preheat your oven to 425°F (220°C). Lightly spray a 9×13 inch baking dish with non-stick spray and set aside.
  4. Rest the Rice: After cooking, turn off heat, remove lid, and let rice sit and rest for 10 minutes to finish steaming and absorb moisture.
  5. Prepare Seasoning Mixture: In a small microwave-safe bowl, combine 3 tablespoons seasoned rice wine vinegar, 1½ tablespoons granulated sugar, and ¾ teaspoon salt. Heat on high for 30 seconds, then stir until sugar and salt dissolve.
  6. Season the Rice: Pour the warm vinegar mixture into the pot with steamed rice and fluff gently with a fork to fully incorporate. This makes the rice sticky and flavorful.
  7. Assemble Rice Layer: Transfer the seasoned rice to the prepared baking dish and press firmly into an even layer, smoothing the surface.
  8. Add Sesame Seeds: Evenly sprinkle 1 tablespoon toasted sesame seeds over the rice layer.
  9. Layer Nori Sheets: Place 4 sheets of nori seaweed evenly over the rice. Break into smaller pieces if needed to cover the rice fully.
  10. Make Crab Mixture: In a large bowl, mix 4 ounces softened cream cheese, ¼ cup mayonnaise, ¼ cup sriracha mayo, and 1 tablespoon low sodium soy sauce using a whisk or spatula until smooth and even.
  11. Add Crab Meat: Gently fold in 14 ounces finely chopped imitation crab meat until all pieces are thoroughly coated in the creamy mixture.
  12. Spread Crab Layer: Evenly spread the crab mixture over the nori sheets in the baking dish, covering the entire surface.
  13. Bake the Sushi Bake: Place the baking dish in the preheated oven and bake for 15 minutes, or until warmed through and slightly bubbly. Remove and let cool for 5 minutes.
  14. Finish with Sauces and Garnish: Drizzle 2-3 tablespoons Unagi sauce and additional sriracha mayo in a zig-zag pattern over the top. Sprinkle with thinly sliced green onions.
  15. Serve: Using a sharp serrated knife, cut into 8 portions. Serve warm or at room temperature, optionally adding avocado slices to individual servings.
  16. Optional Sides and Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in oven or microwave. Freezing is not recommended as texture will degrade.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days for best quality.
  • Freezing is not recommended as texture and quality of the sushi bake may be compromised after thawing.
  • Reheat sushi bake in the oven or microwave until warmed through; it can be served slightly warm or at room temperature.
  • Substitute imitation crab with real crab meat, shrimp, salmon, tuna, or plant-based proteins based on preference.
  • If sushi rice is not available, short grain white rice can be used following package cooking instructions. Cauliflower rice is an option for low-carb version.
  • Check labels for gluten if gluten sensitivity is a concern, as some brands of rice vinegar, soy sauce, unagi sauce, and imitation crab may contain wheat.

Nutrition

  • Serving Size: 1 piece (1/8 of recipe)
  • Calories: 330 kcal
  • Sugar: 5 g
  • Sodium: 580 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 35 mg

Find it online: https://piesbypaula.com/sushi-bake-recipe-with-crab-and-nori-recipe/