Sushi Bake



  • Cooking spray

  • 3 1/2 c. 

    cooked sushi rice

  • 1 tbsp. 

    plus 1 1/2 tsp. unseasoned rice vinegar

  • 1 tbsp. 

    granulated sugar

  • 1 1/2 tsp. 

    kosher salt

  • 2 tbsp. 

    canola oil

  • 1 1/2 oz. 

    cream cheese (about 3 tbsp.), room temperature

  • 2 tbsp. 

    kewpie mayonnaise, plus more for drizzling

  • 2 tbsp. 

    sriracha, plus more for drizzling

  • 1 tbsp. 

    reduced-sodium soy sauce, plus more for serving

  • 2 tsp. 


  • 3 

    scallions, sliced, divided

  • 1 lb. 

    imitation crab, salmon, or tuna, chopped

  • 1/4 c. 

    furikake, divided

  • 1/2 

    avocado, sliced or chopped

  • 1/4 c. 

    finely chopped cucumber

  • Toasted sesame seeds and small nori sheets, for serving 

How to:

  1. Spray a 2-quart baking dish with cooking spray. If using fresh, cooked, warm rice, continue to step 2. If using leftover rice, place rice in a small heatproof bowl and cover with a damp paper towel. Microwave until rice is warmed through, 30 to 60 seconds.

  2. In a medium bowl, toss rice, vinegar, sugar, and salt until sugar and salt are dissolved. Spread rice mixture into bottom of prepared dish and refrigerate until cold, about 30 minutes.

  3. Preheat oven to 425°. Drizzle rice mixture with oil. Bake 10 minutes.

  4. Meanwhile, in a medium bowl, mix cream cheese, mayonnaise, sriracha, soy sauce, wasabi, and two-thirds of scallions. Fold in crab until well combined.

  5. Sprinkle rice mixture with 2 tablespoons furikake. Top with crab mixture, evenly spreading. Drizzle with mayonnaise and sriracha.

  6. Bake until rice is slightly toasted and crab is warmed through, about 15 minutes more. Let cool 10 minutes.

  7. Top with avocado, cucumber, sesame seeds, and remaining 2 tablespoons furikake. Serve with nori sheets and soy sauce alongside.

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