Low Sodium Sushi Bake
Indulge in the savory goodness of this Low Sodium Sushi Bake, a heart-healthy twist on the viral sushi casserole trend that's perfect for satisfying your sushi cravings in a quick and easy oven-baked format. This crowd-pleasing dish features layers of fluffy short-grain sushi rice, delicately seasoned with low-sodium rice vinegar, and topped with a creamy, protein-packed mixture of shredded imitation crab, reduced-fat cream cheese, and unsalted Greek yogurt. Garnished with colorful fresh vegetables like cucumber, carrot, and green onion, and finished with crumbled nori, avocado, and toasted sesame seeds, this recipe is bursting with flavor and texture without the extra salt. With just 25 minutes of prep and 20 minutes of baking, this low sodium sushi bake is the ideal wholesome comfort food for family dinners, parties, or meal prep. Serve it warm with extra nori sheets for scooping, and enjoy all the sushi flavors you love in a nourishing, effortless bake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 4 tablespoons Seasoned rice vinegar (low sodium)
- 1.5 cups Imitation crab (low sodium, shredded)
- 6 ounces Reduced-fat cream cheese (softened)
- 0.5 cup Plain Greek yogurt (unsalted)
- 1 tablespoon Low sodium soy sauce substitute (or coconut aminos, optional)
- 2 sheets Unsalted nori sheets (seaweed, crumbled)
- 1 medium Cucumber (thinly sliced)
- 0.5 cup Carrot (shredded)
- 2 stalks Green onion (chopped)
- 1 large Avocado (sliced)
- 1 tablespoon Toasted sesame seeds
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish lightly with non-stick spray or oil.
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a medium-sized pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the water is absorbed.
Once the rice is cooked, transfer it to a large bowl and gently toss with the low-sodium seasoned rice vinegar. Spread the seasoned rice evenly into the prepared baking dish as the base layer.
In another bowl, mix together the shredded low-sodium imitation crab, softened cream cheese, Greek yogurt, and optional low-sodium soy sauce substitute (or coconut aminos) until well combined. Spread this mixture evenly over the rice layer in the baking dish.
Top the crab mixture with crumbled nori sheets, followed by shredded carrots, thin cucumber slices, and chopped green onions for added texture and flavor.
Bake in the preheated oven for 15–20 minutes, or until warm and slightly golden on top.
Remove from the oven and allow the sushi bake to cool for 5 minutes. Before serving, garnish with sliced avocado and toasted sesame seeds for a finishing touch.
Serve warm with additional nori sheets on the side for scooping, or enjoy it as-is with utensils. Refrigerate leftovers in an airtight container and consume within 2 days.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 55.9 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2710 mg | 58% | |
*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.
