Description
A comforting dish that combines the flavors of traditional sushi with the ease of a bake, perfect for gatherings or cozy dinners.
Ingredients
- 2 cups sushi rice (medium or short grain)
- ¼ cup rice vinegar
- 1½ tablespoons granulated sugar
- 1 teaspoon salt
- Toasted sesame oil (for greasing)
- 1 pound imitation crab meat
- ½ cup Kewpie mayo
- ¼ cup Kewpie mayo
- 1 tablespoon Sriracha
- 2 tablespoons sake
- 2 tablespoons soy sauce (light sodium)
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- English cucumber (sliced)
- Avocado (sliced)
- Furikake
- Seaweed snack
Instructions
- Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package instructions.
- Once cooked, mix ¼ cup rice vinegar, 1½ tablespoons granulated sugar, and 1 teaspoon salt into the rice. Let it cool.
- Chop 1 pound of imitation crab meat into small pieces. In a bowl, combine the crab, ½ cup Kewpie mayo, ¼ cup Kewpie mayo, and 1 tablespoon of Sriracha. Mix thoroughly.
- Preheat your oven to 350°F (175°C). Grease your baking dish with toasted sesame oil.
- In a separate bowl, combine 2 tablespoons sake, 2 tablespoons soy sauce, 2 tablespoons granulated sugar, and 1 tablespoon mirin to create the sauce.
- Layer the cooled sushi rice in the greased baking dish. Top with the crab mixture.
- Drizzle the sauce over the crab mixture. Spread gently.
- Bake for 15-20 minutes, until everything is heated through and lightly golden.
- Remove from the oven, let it cool slightly, and garnish with English cucumber and avocado slices. Sprinkle with furikake and serve with seaweed snacks.
Notes
For added flavor, consider using teriyaki sauce on top right before serving. You can customize toppings based on personal preferences.