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Sushi Bake Casserole

A comforting fusion dish that combines the flavors of sushi in an easy-to-make casserole, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice Use high-quality sushi rice for the best texture.
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
For the Filling
  • 8 ounces imitation crab meat, shredded Can substitute with fresh crab or shrimp.
  • 8 ounces cream cheese, softened Use dairy-free cream cheese for a dairy-free option.
  • 0.5 cup mayonnaise Preferably Japanese mayo.
  • 1 teaspoon Sriracha Adjust based on spice preference.
  • 0.25 cup green onions, finely chopped
  • 1 tablespoon sesame oil
For Topping
  • 0.5 cup Japanese breadcrumbs (panko)
  • 1 tablespoon butter, melted
  • to taste Seaweed sheets, cut into strips for serving

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and water in a saucepan over medium heat. Once it begins to boil, cover and reduce heat to low, letting it simmer for about 15-20 minutes until the water is absorbed. Let it cool slightly.
Seasoning and Filling
  1. In a small bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Fold this mixture gently into the cooled rice until well combined. Set aside.
  2. In a medium bowl, mix the shredded imitation crab, softened cream cheese, mayonnaise, Sriracha, chopped green onions, and sesame oil until smooth and creamy.
Assembly and Cooking
  1. Preheat your oven to 350°F (175°C). In a greased casserole dish, spread a layer of seasoned sushi rice evenly.
  2. On top of the rice, spoon the crab filling, spreading it out evenly.
  3. In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the crab filling to create a crunchy topping.
  4. Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbly.
  5. Remove from the oven, let it cool for a few minutes, and then serve with strips of seaweed for a delightful sushi experience.

Notes

This recipe can be made ahead of time. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.