Crab Sushi Bake (Print Version)

# Ingredients:

→ Crab Filling

01 - 1/2 cup of creamy Kewpie mayo for that rich Japanese flavor
02 - 4 ounces of softened cream cheese, left out to warm up
03 - 1 pound of imitation crab meat, ready to be pulled apart into thin pieces
04 - 2 tablespoons of Sriracha to give it a little bite of spice

→ Rice Layer

05 - 1 tablespoon of rice vinegar for tangy sushi goodness
06 - A total of 3 tablespoons of furikake seasoning, divided evenly between uses
07 - 4 cups of steamed sushi rice, cooked until soft and fluffy

→ Finishing Touches

08 - Extra Sriracha for optional spicy drizzle
09 - Chopped green onions for garnish and freshness
10 - Kewpie mayo for a decorative swirl on top
11 - Nori sheets on the side to wrap your perfect bites

# Instructions:

01 - Turn your oven on to 400°F to preheat. Double-check you’ve got all your ingredients prepped, and that the cream cheese is soft for the smoothest mixing.
02 - Pull apart the crab meat into small bits, then stir it together with Sriracha, cream cheese, and Kewpie mayo until it's smooth and creamy.
03 - Gently mix the warm rice with the rice vinegar, using soft lifting motions to keep it airy. Press the seasoned rice into a baking dish in an even layer—it’ll act as the base.
04 - Spread half of the furikake seasoning over the rice layer. Next, add the crab mixture evenly on top and finish by sprinkling the remaining furikake for extra flavor.
05 - Squeeze out a zigzag of Sriracha and Kewpie mayo over the top. This will add color and extra flavor as it bakes to perfection.
06 - Pop it in the oven for about 25 minutes until it’s warmed through with a golden surface. Finish off with fresh green onions sprinkled on top for bright flavor and crunch.
07 - Serve warm with nori sheets alongside so everyone can wrap bites their way and dig into the deliciousness!

# Notes:

01 - Rolling crab sticks between your hands makes them easier to shred.
02 - Using warm rice ensures the vinegar blends more fully for great flavor!
03 - Firmly pressing down the rice helps hold everything together after baking.

Back