Name: Sushi Bake Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion (Japanese-American)
Ingredients: 2 cups sushi rice, rinsed; 2¼ cups water; ¼ cup rice vinegar; 2 tbsp sugar; 1 tsp salt; 1 lb imitation crab or cooked shrimp, chopped; ½ cup mayonnaise (preferably Japanese Kewpie); 2 tbsp Sriracha (adjust to taste); 3 green onions, thinly sliced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 sheet nori, crumbled or cut into strips; 1 tbsp toasted sesame seeds; Optional garnish: furikake, avocado slices, pickled ginger

Description

A deconstructed sushi dish baked in casserole form—layered rice topped with seasoned seafood, mayonnaise, and nori crunch, perfect for scooping onto rice crackers or served over greens.

Ingredients

Units Scale

2 cups sushi rice, rinsed
2 1/4 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb imitation crab or cooked shrimp, chopped
1/2 cup mayonnaise (preferably Japanese Kewpie)
2 tbsp Sriracha (adjust to taste)
3 green onions, thinly sliced
1 tbsp soy sauce
1 tsp sesame oil
1 sheet nori, crumbled or cut into strips
1 tbsp toasted sesame seeds
Optional garnish: furikake, avocado slices, pickled ginger

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Instructions

Preheat oven to 375 °F (190 °C).
Cook sushi rice: combine rice and water, bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let rest 10 minutes.
Mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves. Fold into cooked rice and let cool slightly.
In a bowl, combine crab (or shrimp), mayonnaise, Sriracha, green onions, soy sauce, sesame oil, and sesame seeds. Adjust seasoning to taste.
Spread sushi rice evenly in a 9×9″ or similarly sized baking dish.
Top rice layer with seafood mixture, spreading evenly.
Bake for 12–15 minutes, until topping is bubbly and edges are lightly golden.
Remove from oven, sprinkle with nori and optional furikake or garnishes.
Scoop into individual portions with rice crackers, lettuce cups, or additional sushi rice.

Notes

Use Kewpie mayo for a richer texture.
Substitute crab with spicy tuna (raw or cooked) or chopped salmon.
Adjust Sriracha for desired spice level.
Let casserole rest 5 minutes before serving for easier scooping.
Store leftovers in fridge for up to 2 days; reheat gently to maintain texture.

Nutrition

Serving Size: 1 cup
Calories: Approx. 320 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 25 mg