Name: Sushi Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Japanese-American
Ingredients: 1 lb imitation crab sticks; 3 cups sushi rice, uncooked; 1/3 cup rice vinegar; 1.5 tsp salt; 3 tbsp sugar; 3/4 cup Kewpie mayonnaise; 1 tsp wasabi; 3 oz cream cheese; 2-3 green onions, chopped; 1 tbsp sriracha; Furikake, for sprinkling; Sriracha, for drizzling; Kewpie mayonnaise, for drizzling; 1 package roasted seaweed sheets (nori), for serving

1

Wash and cook the sushi rice according to package directions or in a rice cooker.

2

While the rice cooks, prepare the crab. Use a fork to shred the imitation crab sticks into fine strands.

3

Run a knife through the shredded crab to chop it into smaller pieces.

4

In a large mixing bowl, combine the chopped imitation crab, 3/4 cup Kewpie mayonnaise, wasabi, cream cheese, chopped green onions, and 1 tbsp sriracha.

5

Mix thoroughly until all ingredients are well combined.

6

Once the rice is cooked, season it by mixing in the rice vinegar, salt, and sugar.

7

Spread the seasoned sushi rice in an even layer in the bottom of a baking dish.

8

Sprinkle a generous layer of furikake over the rice.

9

Spread the imitation crab mixture evenly over the rice and furikake layer.

10

Top the crab layer with another sprinkling of furikake.

11

Drizzle sriracha and more Kewpie mayonnaise over the top.

12

Set your oven to broil and bake for 10 minutes, or until the top is golden brown and bubbly.

13

Serve hot by scooping portions onto roasted seaweed sheets.

Sushi Bake

Ingredients

14 Ingredients

Instructions

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