Gluten-Free Baked Sushi
Discover the irresistible flavors of Gluten-Free Baked Sushi, a creative and wholesome twist on the classic Japanese favorite, perfect for those avoiding gluten without compromising on taste. This recipe transforms sushi into an easy, oven-baked dish layered with perfectly seasoned sushi rice, a creamy and spicy blend of imitation crab (or shrimp), avocado, cucumber, and gluten-free condiments like soy sauce and Kewpie mayo. Topped with crunchy crumbled nori, toasted sesame seeds, and a pop of fresh spring onions, this dish is a delightful mix of textures and bold flavors. Ready in under an hour, this warm, comforting sushi bake is ideal for dinner parties or a cozy family meal. Packed with umami and naturally gluten-free ingredients, it’s a crowd-pleasing option for both sushi lovers and gluten-sensitive eaters alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Imitation crab meat (or cooked shrimp)
- 0.5 cup Gluten-free Kewpie mayo
- 2 tablespoons Sriracha
- 1 Avocado, diced
- 1 Cucumber, diced
- 2 tablespoons Gluten-free soy sauce
- 2 Nori sheets, crumbled
- 2 tablespoons Spring onions, chopped
- 1 tablespoon Sesame seeds, toasted
Instructions
Preheat your oven to 375°F (190°C).
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until all the water is absorbed.
Remove the pot from the heat and let it sit, covered, for another 10 minutes.
In a small bowl, mix together rice vinegar, sugar, and salt. Microwaving it slightly can help dissolve sugar and salt.
Spread the cooked sushi rice in a baking dish and sprinkle the vinegar mixture evenly over the top. Gently fold to combine without smashing the rice.
In a separate bowl, mix together imitation crab meat, gluten-free Kewpie mayo, sriracha, diced avocado, diced cucumber, and gluten-free soy sauce until well combined.
Spread the mixture evenly over the rice in the baking dish.
Sprinkle crumbled nori sheets on top for added flavor.
Bake in the preheated oven for 15-20 minutes or until the top is lightly golden.
Remove from the oven and garnish with chopped spring onions and toasted sesame seeds.
Serve the baked sushi warm and enjoy!
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 7820 mg | 340% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 34.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1666 mg | 35% | |
*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.
