Baked Sushi
Transform your sushi experience with this irresistible Baked Sushi recipe—a modern twist on the beloved Japanese classic! Combining velvety layers of seasoned sushi rice, creamy imitation crab filling, and fresh avocado with a golden-baked finish, this dish is both comforting and indulgent. Topped with furikake seasoning, a drizzle of unagi sauce, and a kick of sriracha, every bite bursts with savory, tangy, and umami flavors. Perfect for parties, meal-sharing, or a fun twist on sushi night, this easy-to-make baked sushi casserole is destined to become your go-to comfort food. Ready in just 45 minutes and made to serve six, it pairs wonderfully with nori sheets for scooping or as a flavorful standalone dish!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound imitation crab meat
- 8 ounces cream cheese, softened
- 0.5 cup mayonnaise
- 3 tablespoons furikake seasoning
- 1 avocado, sliced
- 2 nori (seaweed) sheets
- 0.25 cup unagi sauce or eel sauce
- 2 tablespoons sriracha
- 2 tablespoons sesame seeds
- 2 green onions, chopped
- 1 sheet aluminum foil
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until sugar and salt are dissolved. Pour the mixture over the cooked rice and gently mix. Allow to cool to room temperature.
Preheat the oven to 380°F (195°C).
Shred the imitation crab meat in a large mixing bowl. Add the softened cream cheese and mayonnaise. Mix until well combined.
Line a baking dish with aluminum foil. Arrange nori sheets at the bottom of the baking dish.
Spread the seasoned sushi rice evenly over the nori sheets, pressing down lightly to mold it to the base.
Sprinkle some furikake seasoning evenly over the rice.
Spread the crab mixture over the rice layer in an even layer.
Top with sliced avocado.
Sprinkle with remaining furikake, sesame seeds, and chopped green onions.
Drizzle unagi sauce and sriracha on top.
Bake in the preheated oven for 12-15 minutes or until heated through and slightly golden brown.
Remove from oven and allow to cool slightly before serving.
Cut into squares and serve warm.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 8840 mg | 384% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 102.4 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
