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Crab Sushi Bake

Crab sushi bake layers seasoned Japanese short-grain rice with a creamy, spicy imitation crab topping and furikake. Baked until bubbling at the edges, it is served warm with roasted seaweed snack sheets for scooping.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Asian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 2 cups Japanese short-grain rice
  • 2.25 cups water
  • 0.25 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
For the crab topping
  • 4 ounces cream cheese softened
  • 0.33 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 pound imitation crab meat shredded
  • 2 green onions thinly sliced
For the bake
  • 1 teaspoon neutral oil
  • 2 tablespoons furikake
For the nori
  • 6 seaweed snack sheets roasted

Equipment

  • 1 3-quart saucepan
  • 1 8x8-inch baking dish

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.
  2. Combine the rice and water in a 3-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
  5. Stir the rice vinegar, sugar, and kosher salt together until the sugar and salt dissolve.
  6. Gently fold the vinegar mixture into the cooked rice.
Make the crab topping
  1. Stir the cream cheese, mayonnaise, and sriracha together until smooth.
  2. Fold in the shredded imitation crab and green onions.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Grease an 8x8-inch baking dish with the neutral oil.
  3. Press the rice evenly into the baking dish and sprinkle with the furikake.
  4. Spread the crab mixture evenly over the top.
  5. Bake for 20 to 25 minutes, until hot through and bubbling at the edges.
  6. Rest for 5 minutes.
Serve
  1. Serve warm with the seaweed sheets, spooning portions of the bake onto the sheets.

Notes

For distinct layers, press the seasoned rice evenly into the dish before adding the topping. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the rice and creamy topping texture. For a gluten-free option, use gluten-free imitation crab and check that the furikake is gluten-free.