Baked Sushi with Crab

A viral sensation transforms traditional sushi into a cozy, shareable casserole that's perfect for gatherings. This creative twist combines the beloved flavors of California rolls with the comfort of a warm, bubbling bake. After discovering this recipe during the height of its social media popularity, I've perfected it to create a dish that brings people together over familiar flavors in an exciting new format. The beauty lies in how it maintains the essence of sushi while making it accessible to everyone, regardless of their sushi-rolling skills.

Every time I serve this dish at social gatherings, guests gather around the baking dish, amazed by how it captures their favorite sushi flavors in such an approachable way. The combination of warm, creamy crab mixture and perfectly seasoned rice creates an experience that's both familiar and excitingly new.

Essential Ingredients Guide

• Imitation crab: Choose high-quality surimi for best texture. Look for larger pieces rather than shredded.
• Kewpie mayo: Japanese mayonnaise provides unique umami. Contains egg yolks for richness.
• Sushi rice: Short-grain Japanese rice ensures proper stickiness. Rinse until water runs clear.
• Furikake: Select fresh seasoning for optimal flavor. Check expiration date for best taste.
• Nori sheets: Look for crisp, dark green sheets. Avoid any with white spots or holes.

Creating Your Sushi Bake

Perfect Rice Preparation:

Rinse rice repeatedly until water runs clear. Cook using the absorption method with a 1:1.1 ratio of rice to water. Once cooked, transfer to a wide bowl and fold in rice vinegar using a cutting motion. Fan the rice while folding to create a glossy finish. The final texture should be sticky but still maintain individual grain integrity.

Seafood Blend:

Break imitation crab into small pieces by hand, maintaining some texture. In a separate bowl, whip cream cheese until completely smooth. Gradually incorporate Kewpie mayo, ensuring no lumps remain. Add sriracha and mix until streak-free. Fold in prepared crab gently to maintain texture while ensuring even distribution of sauce.

Building Process:

Spread rice in an even layer using dampened hands or a wet rice paddle. Press gently but firmly to create a solid base without compacting. Sprinkle the first layer of furikake evenly, focusing on coverage. Carefully spread crab mixture using an offset spatula, ensuring it reaches all edges. Apply the final furikake layer and drizzle sauces in a crosshatch pattern.

Temperature Control:

Position rack in center of preheated 400°F oven. Place baking dish on a larger sheet pan to catch any potential overflow. Bake for 25 minutes, rotating halfway through for even browning. Watch carefully during the final 5 minutes as edges can quickly go from golden to too dark. The top should develop a light golden crust while maintaining moisture beneath.

Final Assembly:

Remove from oven and let stand for exactly 5 minutes. This resting period allows the layers to set properly. While the dish rests, prepare garnishes: finely slice green onions on a bias, cut nori sheets into quarters, and arrange serving bowls for extra sauces. Position everything for easy access around the baking dish.

Throughout years of making this dish, I've learned that patience during the rice preparation and proper temperature management during baking are key to success. My Japanese neighbor taught me to treat the rice with respect, as it forms the foundation of the entire dish.

Serving Suggestions

Create an interactive serving station around the baked sushi. Offer additional condiments in small bowls: extra sriracha for heat lovers, premium soy sauce for dipping, and pickled ginger for palate cleansing. Include sliced avocado, cucumber batons, and spicy mayo for customization. Serve alongside hot green tea or cold Japanese beer for authentic pairing.

Creative Variations

• Transform this basic recipe into countless variations. Add spicy tuna by mixing chopped sashimi-grade tuna with spicy mayo.
• Create a vegetarian version with tempura vegetables and avocado.
• Incorporate tobiko or masago for added texture and color.
• Try a Philadelphia roll variation with smoked salmon and cream cheese.
• Each variation should maintain the basic ratios while introducing new flavors.

Smart Storage

Store leftovers in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for no more than 48 hours. Reheat in a 325°F oven for 10-15 minutes, covered with foil to prevent drying. Never microwave, as this will make the rice tough. Store nori sheets separately with a desiccant packet in an airtight container.

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This sushi bake represents the perfect fusion of tradition and modern convenience. It's become my signature potluck dish, earning requests at every gathering. The way it transforms familiar sushi ingredients into a warm, communal dish proves that culinary innovation can honor traditional flavors while creating something entirely new and crave-worthy.

Frequently Asked Questions

→ Can I use real crab meat instead of imitation crab?

Yes, you can substitute with fresh or canned crab meat. Just make sure to drain it well before mixing with the other ingredients.

→ What can I use if I can't find kewpie mayo?

Regular mayonnaise can work, though kewpie mayo has a distinct flavor. Mix regular mayo with a touch of rice vinegar and sugar to approximate the taste.

→ How long can I store leftover baked sushi?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.

→ Can I prepare this dish ahead of time?

You can assemble the components up to 4 hours ahead and refrigerate, then bake when ready to serve.

→ What can I substitute for furikake seasoning?

You can make a simple version using crushed nori, sesame seeds, and a pinch of salt, though the flavor won't be exactly the same.