Description
This Shrimp and Crab Sushi Bake is a delicious, warm twist on traditional sushi. Featuring layers of perfectly cooked sushi rice topped with a creamy, spicy mixture of imitation crab, cooked shrimp, Japanese mayonnaise, cream cheese, and furikake seasoning, it’s baked to perfection and garnished with fresh cucumber, avocado, and classic sushi accompaniments. Ideal for sushi lovers who want an easy, crowd-pleasing dish that combines rich flavors with simple preparation.
Ingredients
Scale
Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- ¼ cup seasoned rice vinegar
Seafood Mixture
- 16 ounces imitation crab meat (1 pound)
- 8 ounces cooked and peeled shrimp (½ pound)
- ½ cup Japanese mayonnaise
- 2 ounces cream cheese, softened at room temperature
- 1 to 2 teaspoons sriracha
- 3 tablespoons furikake seasoning
Fresh Toppings
- ½ English cucumber
- 1 avocado
Garnishes
- Sriracha mayo
- Wasabi
- Pickled ginger
- Seaweed snack sheets
Instructions
- Preheat the oven: Set your oven to 450°F to prepare for baking the sushi bake later.
- Cook the sushi rice: Rinse the sushi rice in a fine mesh strainer three times until the water runs clear. In a large pot with a lid, combine the rinsed rice and 2 ¼ cups water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook for 15 minutes until all the water is absorbed.
- Season and cool the rice: Transfer the cooked rice to a sheet pan. Sprinkle the seasoned rice vinegar over the rice and gently toss to coat evenly. Spread the rice in an even thin layer across the sheet pan to help it cool quickly. Let it cool for at least 10 minutes.
- Prepare the seafood mixture: Chop the imitation crab meat and cooked shrimp into bite-sized pieces. In a mixing bowl, combine the chopped seafood with Japanese mayonnaise, softened cream cheese, sriracha, and furikake seasoning. Mix thoroughly until all ingredients are well incorporated and creamy.
- Assemble the base layer: Transfer the cooled sushi rice into a 9×13-inch baking dish. Spread and press the rice evenly to create a compact base layer.
- Add the seafood topping: Evenly spread the prepared seafood mixture over the rice layer, smoothing it out to cover the surface completely.
- Bake the sushi bake: Place the baking dish in the preheated oven and bake for 10 to 15 minutes until the seafood mixture is heated through and slightly golden.
- Prepare fresh toppings: While baking, dice the English cucumber and avocado into small pieces for topping.
- Serve and garnish: Once baked, top the sushi bake with diced cucumber and avocado. Serve immediately while warm, or allow it to cool and refrigerate to enjoy cold later. Garnish with sriracha mayo, wasabi, pickled ginger, and seaweed snack sheets as desired.
Notes
- Rinsing the sushi rice thoroughly is essential to remove excess starch and achieve the perfect sticky but fluffy texture.
- You can adjust the amount of sriracha according to your desired spice level.
- The sushi bake can be served hot right out of the oven or chilled for a different texture and flavor experience.
- Using imitation crab is cost-effective and convenient, but fresh crab can be substituted for a more authentic taste.
- Make sure to soften the cream cheese beforehand to ensure a smooth seafood mixture.
- Furikake seasoning adds an umami-packed flavor and can be found in Asian markets or online.
