Make this warm, creamy, and satisfying sushi casserole that tastes just like a California roll. It is simple to prepare and perfect for weeknight dinners or potlucks.
Author:oliviarosewood
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Japanese Fusion
Diet:Low Lactose
Ingredients
Scale
3 cups cooked sushi rice
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 ounces imitation crab meat, shredded
1/2 cup cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Sriracha (adjust to taste for spicy mayo)
1 tablespoon unagi sauce (or teriyaki sauce)
1/4 cup shredded imitation crab, for topping
1 tablespoon sesame seeds, for topping
1 teaspoon furikake seasoning, for topping
Nori sheets, for serving
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a small bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt until combined. Press this seasoned rice mixture evenly into the bottom of the prepared baking dish.
In a separate medium bowl, combine the shredded imitation crab, softened cream cheese, mayonnaise, Sriracha, and unagi sauce. Mix until the topping is smooth and fully incorporated.
Spread the imitation crab mixture evenly over the layer of seasoned rice.
Sprinkle the reserved 1/4 cup imitation crab, sesame seeds, and furikake seasoning over the top layer.
Bake for 15 to 20 minutes, or until the topping is hot and lightly golden brown around the edges.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm with pieces of nori seaweed sheets for scooping.
Notes
For a richer flavor, you can substitute half of the imitation crab with cooked, flaked salmon.
If you do not have furikake, you can use toasted sesame seeds and a pinch of dried seaweed flakes as a substitute topping.
This dish is excellent for potlucks because it travels well and is easy to serve directly from the baking dish.