Sushi Bake with Crab (Print Version)
# Ingredients:
→ Crab Filling
01 -
1/2 cup Kewpie mayo to give that creamy, rich flavor
02 -
2 tablespoons Sriracha to bring a zesty heat
03 -
4 ounces cream cheese, let it soften for easier mixing
04 -
1 pound imitation crab meat, shredded into thin pieces
→ Rice Layer
05 -
4 cups fluffy sushi rice, cooked to perfection
06 -
3 tablespoons furikake seasoning, divided for layering
07 -
1 tablespoon rice vinegar for that punchy sushi-style tang
→ Extras & Garnish
08 -
A bottle of Sriracha for drizzling on top
09 -
More Kewpie mayo to add richness when serving
10 -
Finely sliced green onions for a pop of freshness
11 -
Sheets of nori to serve as wraps for your mouthwatering bites
# Instructions:
01 -
Preheat your oven to 400°F. Make sure your cream cheese is softened, and organize all your ingredients within reach.
02 -
Tear the imitation crab into thin pieces. Stir together the crab, softened cream cheese, Sriracha, and Kewpie mayo until it turns into a smooth and spicy mixture.
03 -
While the rice is still warm, gently stir in the rice vinegar. Spoon it into your baking dish, and pat down firmly to form an even base.
04 -
Scatter half the furikake over the rice layer. Spread the creamy crab filling across the top, then sprinkle the rest of the furikake evenly over everything.
05 -
Swirl Kewpie mayo and Sriracha over the surface in any pattern you like for added flavor and a bit of flair.
06 -
Pop it into the oven for around 25 minutes. When the edges start to brown slightly and the dish is warmed through, it's ready to go. Top with fresh green onions before serving.
07 -
Take it out hot and let people wrap delicious bites with nori sheets. It's hands-on and fun to eat.
# Notes:
01 -
Roll imitation crab lightly in your hands to separate strands fast.
02 -
Warm sushi rice soaks up seasoning better, bringing out extra flavor.
03 -
Pressing the rice base tightly helps keep the layers intact when serving.