High Protein Sushi Bake
Take your love for sushi to the next level with this High Protein Sushi Bake, a delicious and satisfying twist on traditional sushi rolls. This easy-to-make recipe layers perfectly seasoned sushi rice with a savory high-protein filling of your choice—choose between imitation crab or shredded chicken breast—combined with zesty sriracha mayo for the ultimate umami flavor. Boosted with egg whites for extra protein and baked to golden, bubbly perfection, this dish is ideal for meal prep, family dinners, or hosting gatherings. Serve it with crisp seaweed snacks, creamy avocado slices, and refreshing cucumber for the perfect balance of textures and flavors. Ready in just 35 minutes and packed with nutritious ingredients, this sushi bake is a healthy and irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 tablespoons Sriracha
- 0.25 cup Low-fat mayonnaise
- 1 teaspoon Soy sauce (low sodium)
- 12 ounces Imitation crab meat or cooked shredded chicken breast (high-protein option)
- 4 large Egg whites
- 10 sheets Seaweed snacks (nori sheets)
- 2 stalks Scallions (thinly sliced)
- 1 tablespoon Sesame seeds
- 1 medium Cucumber (thinly sliced, optional for serving)
- 1 medium Avocado (sliced, optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the sushi rice until the water runs clear, then cook it according to package instructions.
Once the rice is cooked, transfer it to a large bowl and stir in rice vinegar, sugar, and salt. Mix well and set aside to cool slightly.
In a medium bowl, whisk together sriracha, low-fat mayonnaise, and soy sauce to create a sauce.
Finely chop imitation crab meat or shredded chicken breast and mix it with the prepared sauce until evenly coated.
In another bowl, lightly beat the egg whites and stir them into the rice to boost the protein content.
Grease a 9x9-inch baking dish or line it with parchment paper. Spread the sushi rice evenly over the bottom of the pan.
Add the crab or chicken mixture as a layer on top of the rice, spreading it evenly.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and slightly bubbly.
While the bake is in the oven, slice cucumbers, scallions, and avocados as optional toppings for serving.
Remove the sushi bake from the oven and let it cool for 5 minutes. Sprinkle with sesame seeds and scallions.
Cut the sushi bake into squares and serve with seaweed snacks. Add cucumber and avocado slices on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 44.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2133 mg | 45% | |
*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.
