Gluten-Free Sushi Bake
Indulge in a vibrant twist on a Japanese classic with this Gluten-Free Sushi Bake, a crowd-pleasing recipe that's both comforting and packed with flavor. Layers of perfectly seasoned sushi rice are topped with a creamy, spicy mixture of gluten-free imitation crab (or real crab meat) and optional shrimp, blended with Japanese mayonnaise, sriracha, and softened cream cheese. Sprinkled with gluten-free furikake and baked until bubbling and golden, this dish offers all the satisfaction of sushi in an easy-to-make casserole form. Pair with gluten-free nori sheets for a fun, scoop-and-wrap eating experience that's perfect for sharing at gatherings or serving as a hearty weeknight meal. Ready in under an hour, this gluten-free sushi bake redefines homemade sushi, making it accessible and endlessly delicious.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1.5 cups Gluten-free imitation crab (or cooked, shredded crab meat)
- 2 tablespoons Gluten-free soy sauce or tamari
- 1 cup Mayonnaise (preferably Japanese mayonnaise)
- 2 tablespoons Sriracha
- 4 ounces Cream cheese (softened)
- 3 tablespoons Furikake seasoning (gluten-free)
- 1 cup Cooked shrimp (optional, for extra protein)
- 6 sheets Nori sheets (gluten-free), cut into small squares
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a fluffy texture.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover the saucepan and simmer for 18-20 minutes, or until all the water is absorbed. Remove the rice from the heat and let it sit, covered, for 10 minutes.
While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl. Microwave the mixture for 20 seconds and stir until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it. Use a paddle or spatula to gently fold the seasoning into the rice. Spread the seasoned rice evenly into a 9x13-inch baking dish.
In a large mixing bowl, combine the imitation crab (or shredded crab meat), gluten-free soy sauce or tamari, mayonnaise, sriracha, and cream cheese. Mix until well combined. If using shrimp, fold it into the mixture as well.
Spread the seafood mixture evenly over the rice layer in the baking dish.
Sprinkle the furikake seasoning generously over the top of the seafood layer.
Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Remove the sushi bake from the oven and let it cool slightly before serving. Serve warm with nori sheets on the side. Use a spoon to scoop the sushi bake onto the nori squares, then wrap and enjoy!
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 10954 mg | 476% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 57.5 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1890 mg | 40% | |
*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.
