A delicious and simple recipe for a sushi casserole that combines the flavors of sushi in a baked dish.
Author:Jessica
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 pound imitation crab meat, shredded
1/2 cup mayonnaise
2 tablespoons sriracha (adjust to taste)
1/2 cup cream cheese, softened
1/4 cup green onions, chopped
1 sheet nori, cut into small strips (optional)
Sesame seeds for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the sushi rice thoroughly under cold water until the water runs clear, then combine it with water in a pot.
Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 18-20 minutes until the water is absorbed.
Transfer the cooked rice to a large bowl.
In a separate small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved, then gently fold this mixture into the warm rice and set aside to cool slightly.
In another bowl, blend the shredded imitation crab meat with mayonnaise, sriracha, and softened cream cheese until smooth and creamy.
In a baking dish, layer the sushi rice evenly on the bottom, followed by the crab mixture, spreading it out evenly.
Place the dish in the oven and bake for 15-20 minutes, or until the top is golden and bubbly.
Once out of the oven, sprinkle with chopped green onions and sesame seeds if desired, and add nori strips for an extra touch.
Allow it to cool for a few minutes before slicing into squares. Serve warm and savor the delightful flavors!
Notes
For an extra kick, feel free to increase the sriracha or add diced jalapeños.
Swap the imitation crab for cooked shrimp or salmon for a unique twist.