Sushi Bake Recipe

1. 1

   Start by preheating your oven to 375°F and finding a 9×13-inch baking dish—no need to grease it.

2. 2

   Press your slightly warm sushi rice firmly into the bottom of the dish, creating an even layer that’ll hold up when you’re scooping later (don’t be shy about pressing down!).

3. 3

   In a medium bowl, mix together the shredded imitation crab, mayo, sriracha, soy sauce, and sesame oil until everything’s well combined. Let this sit for about 5 minutes so the flavors can mingle.

   5 min
4. 4

   Spread that softened cream cheese over your rice layer using the back of a warm spoon—it should create a nice, even coating without disturbing the rice too much.

5. 5

   Gently spread the crab mixture over the cream cheese layer, trying not to mix the layers together (a little mixing is fine, we’re not going for perfection here).

6. 6

   Sprinkle those chopped green onions and tobiko all over the top—make it look pretty, but don’t stress about it.

7. 7

   Slide the dish into your preheated oven and bake for about 20-25 minutes, keeping an eye on it around the 18-minute mark. You’re looking for slightly golden edges and a bubbly surface.

   20 min
8. 8

   Pull it out when it’s just starting to brown (it’ll keep cooking for a minute after you remove it). Let it cool for about 5 minutes if you can wait that long.

   5 min
9. 9

   Garnish with nori strips and a generous sprinkle of furikake, then serve it hot with extra nori sheets on the side for scooping. Everyone can build their own perfect bite!

10. 10

    Calories: 310

11. 11

    Carbohydrates: 32g

12. 12

    Protein: 9g

13. 13

    Fat: 16g

li id="instruction-step-14" class="whitespace-normal break-words">Fiber

1. 14

   Fiber: 1g

li id="instruction-step-15" class="whitespace-normal break-words">Sodium

1. 15

   Sodium: 680mg

2. 16

   Vitamin A: 8% DV (from tobiko and green onions)

3. 17

   Calcium: 4% DV

4. 18

   Iron: 6% DV

5. 19

   Seriously, use short-grain sushi rice—regular long-grain rice won’t give you the right sticky texture

6. 20

   Every oven runs differently, so trust your eyes more than the timer around the 18-minute mark

7. 21

   Warm your spoon under hot water before spreading the cream cheese—makes life so much easier

8. 22

   The cream cheese should be soft but not melted when you spread it, or you’ll end up with a soupy bottom

9. 23

   Don’t skip the resting time after baking—it helps everything set up properly

10. 24

    Cover tightly and refrigerate for up to 3 days

11. 25

    Don’t freeze this one—the cream cheese and mayo get watery and weird

12. 26

    Microwaving turns it into rubber, so reheat portions in the oven at 350°F for 10 minutes

13. 27

    Honestly tastes great cold straight from the fridge if you’re in a hurry

14. 28

    Serve with individual nori sheets for wrapping and scooping, letting everyone customize their portions

15. 29

    Scoop into individual bowls and top with extra sriracha, pickled ginger, and wasabi for a deconstructed vibe

16. 30

    Cut into small squares after cooling slightly and serve on cucumber slices or crackers for parties

17. 31

    Pair with a simple cucumber salad dressed with rice vinegar and a bowl of miso soup