Description
An easy, deconstructed sushi roll in a shareable casserole format. It features a layer of seasoned sushi rice topped with a creamy, savory crab mixture, baked until warm and bubbly. It delivers all the flavors of a sushi roll without any of the finicky rolling.
Ingredients
2 cups short-grain rice (sushi rice), uncooked
2 cups water
1/4 cup rice vinegar
2 tbsp granulated sugar
1 tsp salt
1 lb imitation crab meat (kanikama), shredded or finely chopped
1 cup Japanese mayonnaise (Kewpie recommended)
4 oz cream cheese, softened to room temperature
2–3 tbsp Sriracha
1/4 cup green onions, thinly sliced
1/4 cup Furikake seasoning
2 tbsp Masago or tobiko (fish roe), optional
Sriracha mayo, for drizzling
Eel sauce (unagi sauce), for drizzling
Roasted seaweed snacks (nori), for serving
Instructions
- Cook the sushi rice according to package directions. While the rice is hot, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the vinegar mixture into the cooked rice
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish
- Spread the seasoned sushi rice evenly across the bottom of the prepared baking dish. Use the back of a wet spoon to gently press it down into a compact layer
- Sprinkle a generous, even layer of furikake seasoning over the top of the rice
- In a medium bowl, combine the shredded imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and sliced green onions. Mix until thoroughly combined and creamy
- Carefully spread the creamy crab mixture over the furikake-topped rice, creating an even layer
- Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is lightly golden brown and the edges are bubbly
- Remove from the oven and let cool for a few minutes. Drizzle with sriracha mayo and eel sauce, and sprinkle with more furikake, masago, and extra green onions. Serve warm with squares of roasted seaweed for scooping
Notes
For the most authentic flavor, use Japanese mayonnaise like Kewpie, which is richer and tangier than American mayo.
Ensure your cream cheese is at room temperature before mixing to prevent lumps.
Don’t pack the rice too tightly into the pan; press gently to keep it from becoming too dense.
This dish is best served immediately while warm and bubbly.
Protein variations: Substitute imitation crab with cooked salmon, canned tuna, or cooked shrimp. For a vegetarian option, use shredded baked tofu.
For extra crunch, add crispy fried onions or tempura bits on top after baking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520 kcal
- Sugar: 9g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg