Sushi Bake

This is my version of sushi bake. Once upon a time, I made proper sushi rice for my sushi bakes and then over the years, it evolved into this version, which has flavor-packed rice. From sweetness of the unagi, umami of furikake, and a little spice from the sriracha gives the dish complexity throughout, yet it’s easy to make.

I deviated from the traditional sushi rice partially because I can literally throw this dish together. There were times when I used leftover or extra rice. And the ingredients are used in multiple components of the dish, which in a way simplify the dish even more. Often times, I don’t measure the ingredients and just go by feel or what flavors I want to eat that day. It comes together fairly quickly and has become part of my 30-minute weeknight rotation. And we usually have to stop ourselves from finishing it in one sitting.

Notes:

Rice – sushi rice is preferred, but any medium or long grain rice would work. I have used jasmine rice for this dish many times because that is the rice that I often cook and keep around.
Kewpie Mayo – Japanese mayo that is creamy and tangy. You find this at your local Asian Market or on Amazon. In recent days, I found these at the local big box store. If you can’t find time, just use regular mayonnaise. I can’t say that I haven’t done that before. I want to say that I have seen the Japanese style mayo in brands like Hellmann’s. So check your local grocery stores.

Furikake – I used Nori Fumi Furikake. The nori adds umami and brings home the sushi flavors.

Unagi sauce (eel sauce) – unagi sauce is a soy made of soy sauce, mirin, and sugar and is often used as a sauce for eel, hence the name. But it can be used for sushi and other application. I like the touch of sweetness that it brings to this dish.

Sushi Bake (My Way!)

Time: 30 minutes
Serves: 4-6

4 cups of cooked sushi rice
6 tablespoons kewpie mayo, divided
1 tablespoon rice vinegar
2 tablespoons furikake, divided
2 tablespoons unagi sauce, divided
3 tablespoons soy sauce or less sodium soy sauce, divided
8 oz. imitation crab meat, shredded
2 tablespoons sriracha, divided
1 green onion, chopped

9×9 or 11×7 baking dish

1. Preheat oven to 350℉.
2. In a large bowl, use a fork to fluff the sushi rice. Then add rice vinegar, 1 tablespoon unagi sauce, 2 tablespoons soy sauce, and 1 tablespoon furikake. Mix well. Transfer and press the rice into a baking dish.
3. In another bowl combine imitation crab meat with 4 tablespoons kewpie mayo, 1 tablespoon soy sauce, and 1 tablespoon sriracha sauce. Mix well to ensure that all the imitation crab has been coated. Spread the crab mixture on top of the rice mixture.
4. Bake for 15-20 minutes.
5. In the meantime, combine the remaining 2 tablespoons of kewpie mayo and 1 tablespoon of sriracha to make the spicy mayo. Set aside.
6. Once the sushi bake is done baking, let it cool for a few minutes before topping with the spicy mayo, a drizzle of unagi sauce, furikake, and the green onions.
7. Enjoy!