Sushi Bake Recipe. Delicious potluck style sushi bake that everyone will love. Beginners guide to making this easy dish.
Sometimes, we get a little stuck in our meal rotations and other times we have no idea what we cook at all! So we’ve started to branch out of our normal dinner menu and have begun to add a few more flavors.
Meaning that when a good friend came over for a BBQ and brought a sushi casserole, it took me 2.5 seconds to get the recipe and another day for her to take me shopping for the ingredients.
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Everyone at the BBQ loved this sushi bake recipe, including my daughter who was practically licking the dish clean.
At first I was a little intimidated at the thought of making sushi but let’s face it, since it’s in a casserole dish I hardly did any work at all. So if you’re new to making your own sushi then this recipe is for you.
SUSHI BAKE RECIPE
- 1 ½ cups sushi rice
- 3 TBS rice vinegar
- ½ tsp. salt
- 2 tsp. sugar
- 8 oz. imitation crab meat
- ⅔ cup mayonnaise
- 2 TBS Momoya spicy chili sauce
- Noritamago Furikake rice seasoning
- Nori Seaweed Snacks Sheets – 6 or more packages
- 1 avocado – optional
- 1 cucumber – optional
Make your sushi rice
Rinse 1 ½ cups sushi rice and place in medium saucepan with 2 cups water and allow to soak for 15 minutes. Add 3 TBS rice vinegar, ½ tsp. salt and 2 tsp. sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Once the rice is fully cooked be sure to give it a fluff. It should be sticky in texture.
In a large bowl shred the crabmeat and add ⅔ cup mayonnaise and 2 TBS spicy chili sauce. Combine.
Bake at 400°
Preheat oven and transfer the sushi rice to a 9×13 baking dish. Spread an even layer of the crab mixture and sprinkle the top with Noritamago Furikake rice seasoning.
Bake at 400° for 10-12 minutes.
Top with avocado and or cucumber (optional) and serve with Nori Seaweed Snacks Sheets.
This easy sushi bake recipe is perfect for beginners and a bit faster since you don’t have to figure out the art of making an actual sushi roll. It’s a quick family summer dinner idea and easy enough to bring as a side dish to your next BBQ.
This is a pretty basic recipe to get you started and you might enjoy a little something extra for dipping or to spread on top.
- Soy sauce
- Eel sauce
- Kewpie Mayonnaise
- Yum Yum sauce
Some of these dipping sauces may not be traditional for sushi, but that’s ok because we’re beginners trying new things and branching out.
You can store leftovers in an air tight container for up to three days in the refrigerator.
- When enjoying leftovers you can eat the sushi bake cold or pop it in the microwave until warm. Personally, I enjoy my leftovers cold.
Sushi Bake Recipe
- Rinse 1 ½ cups sushi rice and place in medium saucepan with 2 cups water and allow to soak for 15 minutes.
- Add 3 TBS rice vinegar, ½ tsp. salt and 2 tsp. sugar. Bring to a boil and reduce heat to low.
- Cover and simmer for 20 minutes.
- Once the rice is fully cooked be sure to give it a fluff. It should be sticky in texture.
- In a large bowl shred the crabmeat and add ⅔ cup mayonnaise and 2 TBS spicy chili sauce. Combine
- Transfer the sushi rice to a 9×13 baking dish.
- Spread an even layer of the crab mixture and sprinkle the top with Noritamago Furikake rice seasoning.
- Bake at 400° for 10-12 minutes.
- Top with avocado and cucumbers (optional) and serve with Nori Seaweed Snacks Sheets.
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