Sushi Bake

6 servings


20 minutes

active time

40 minutes

total time


1 cup rice (Koshihikari or other short grain rice preferred)

1/4 cup rice vinegar

1/2 tbsp sugar

1 tsp salt

8 oz imitation crab (shredded and chopped)

1/2 cup cream cheese (room temp)

1/2 cup mayo (kewpie mayo preferred)

1/4 cup furikake

1/2 cucumber (sliced, to serve)

1 avocado (cubed, to serve)

3 packages roasted laver (aka Korean seaweed snacks, to serve)


Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.

In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.

When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.

Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.

Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.

Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.

Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.


Serving Size



476 kcal

Total Fat

29.3 g

Saturated Fat

7.7 g

Unsaturated Fat


Trans Fat



52 mg


962 mg

Total Carbohydrate

39.6 g

Dietary Fiber

3.4 g

Total Sugars

4.5 g


9.2 g

6 servings


20 minutes

active time

40 minutes

total time
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