Sushi Crab Bake: A Cozy Twist on Classic Sushi Flavors

Sushi Crab Bake is a delightful dish merging sushi flavors with comfort, perfect for gatherings.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 6 servings

Course: Appetizers

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crab Mixture

8 oz Imitation Crab Meat Can substitute with real crab.
8 oz Cream Cheese Softened for easy mixing.
3 tbsp Kewpie Mayonnaise Can use regular mayo as a substitute.
2 tbsp Sriracha Sauce Adjust for preferred heat level.

For the Rice Base

2 cups Sushi Rice Prepared with rice vinegar.
2 tbsp Rice Vinegar Enhances the flavor of sushi rice.
2 tbsp Furikake Seasoning Can substitute with sesame seeds or crushed nori.

For the Topping

2 tbsp Additional Kewpie Mayo Drizzle on top for added creaminess.
2 tbsp Extra Sriracha For garnishing.
2 tbsp Chopped Fresh Green Onions For garnish.
4 sheets Nori Sheets For wrapping individual bites.

Equipment

Oven
Mixing Bowl
Baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare your ingredients.
In a bowl, combine imitation crab meat, cream cheese, Kewpie mayonnaise, and Sriracha sauce.
Mix warm sushi rice with rice vinegar in a separate bowl.
Press rice mixture into the bottom of a greased baking dish and sprinkle half of the furikake seasoning.
Spread crab mixture evenly over the rice layer and top with remaining furikake.
Drizzle additional Kewpie mayo and Sriracha sauce over the crab layer.
Bake for approximately 25 minutes until golden and bubbling.
Garnish with green onions and serve with nori sheets.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze for longer storage.

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