Sushi Bake

This sushi bake is made with layers of creamy and savory imitation crab, seaweed, and rice — all the delicious flavors of a sushi roll baked into a casserole with a spicy kick.

What you’ll need to make this sushi bake:

• Imitation crab meat: I used imitation crab because that is what I happened to have, but feel free to use real crab meat or even flaked salmon!
• Cream cheese
• Kewpie mayo
• Chili Oil
• Furikake rice seasoning
• White rice
• Seasoned rice vinegar
• Sesame oil

Optional toppings to serve with the Sushi Bake:

• Avocado
• Cucumber
• Roasted seaweed laver

How to make this Sushi Bake:

This sushi bake is simple yet delicious! Perfect to make when you’re craving sushi 🙂

1. Preheat the oven to 400ºF. In a large mixing bowl, combine the shredded imitation crab meat, cream cheese, Kewpie mayo, and FBJ chili oil. Stir until all the ingredients are evenly mixed and smooth. 
2. In another mixing bowl, add the cooked rice, seasoned rice vinegar, and sesame oil. Mix to combine. 
3. Spread the rice evenly into a baking dish and top with an even layer of furikake rice seasoning. 
4. Spread the creamy imitation crab mixture on top of the furikake and drizzle the top with Kewpie mayo. Bake for 10-15 minutes or just until the top is bubbly. 
5. Serve warm with roasted seaweed laver, sliced cucumbers, and avocado.

Watch how to make this Sushi Bake:

More Favorite Dinner Ideas:

• Gochujang Stew
• 10-Minute Air Fryer Salmon
• Easy Bulgogi Chicken Bowl
• Cheese Donkatsu (Fried Pork Cutlet)
• Korean Spicy Chicken
• One-Pan Shrimp Fried Rice
• Garlic Udon Noodles

I hope you enjoy this sushi bake! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Sushi Bake

Serves: 6-8 servings Prep Time: 10 minutes Cooking Time: 10 minutes 10 minutes

Rating: 5.0/5

( 2 voted )

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Ingredients

• 10 oz. imitation crab meat, shredded
• 2 oz. cream cheese, softened at room temp.
• 2 oz. Kewpie mayo
• 1 tablespoon Chili Oil, of choice
• 3-4 tablespoons furikake rice seasoning
• 3 cups white rice, cooked
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 avocado, to serve
• 1 cucumber, to serve
• Roasted seaweed laver, to serve

Instructions

1. Preheat the oven to 400ºF. In a large mixing bowl, combine the shredded imitation crab meat, cream cheese, Kewpie mayo, and FBJ chili oil. Stir until all the ingredients are evenly mixed and smooth. 
2. In another mixing bowl, add the cooked rice, seasoned rice vinegar, and sesame oil. Mix to combine. 
3. Spread the rice evenly into a baking dish and top with an even layer of furikake rice seasoning. 
4. Spread the creamy imitation crab mixture on top of the furikake and drizzle the top with Kewpie mayo. Bake for 10-15 minutes or just until the top is bubbly. 
5. Serve warm with roasted seaweed laver, sliced cucumbers, and avocado.