Sushi Bake
Forget about buying a fancy maki kit. You can enjoy the great taste of sushi at home with this easy sushi bake recipe.
Ingredients
- 1 cup uncooked sushi rice
- 1-1/2 cups water
- 1/2 teaspoon salt
- 1-1/2 teaspoons sugar
- 3 tablespoons rice vinegar
- 1 pound imitation crabmeat finely chopped
- 1/4 cup plus 2 tablespoons Kewpie mayonnaise divided
- 1 teaspoon prepared wasabi optional
- 1 cup chopped cucumber
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1/4 cup panko bread crumbs
- 1 tablespoon Sriracha chili sauce
- 3 medium ripe avocados mashed
- 2 green onions finely chopped
- 2 tablespoons furikake
Instructions
- Preheat the oven to 350°. Rinse sushi rice in a fine mesh strainer until the water runs clear; drain well. Add rice, 1-1/2 cups water and salt to a large saucepan. Bring to a boil; reduce heat to low. Cover; simmer 20 minutes. Remove from the heat; let sit, covered, for 10 minutes. Fluff rice with a fork; stir in sugar and rice vinegar.
- Meanwhile, in a large bowl, combine crab, 1/4 cup mayonnaise and wasabi, if using.
- Firmly press the cooked sushi rice into the bottom of a 9x9-in. baking pan. Spread the crab mixture evenly over the rice. Bake 10-15 minutes or until heated through.
- Meanwhile, in a small bowl, combine cucumbers, soy sauce and sesame oil; set aside.
- Heat olive oil in a small skillet over medium heat. Once the oil begins to shimmer, add panko bread crumbs. Toast 1-2 minutes or until lightly golden; transfer to a plate.
- In a small ramekin, combine Sriracha and remaining 2 tablespoons mayonnaise; set aside.
- To assemble, spread mashed avocado over the crab mixture, scatter with marinated cucumbers and sprinkle with toasted bread crumbs. Drizzle with Sriracha mayo and sprinkle with green onion and furikake. Serve immediately.