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Yield: 3-5
Quick & Easy Sushi Bake
Did you know that sushi bakes are credited to Filipina celebrity nail artist Mimi Que Reyes? She began making sushi bakes in 2015 and was inspired by the ever so famous California roll. Now it is a potluck favorite, and for good reason! Get creative with your sushi bake by adding shrimp, scallops, salmon, and my favorite -- masago!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 3 cups cooked short grain rice
- 8 oz imitation crab meat
- 1/3 cup tablespoons Kewpie mayonnaise
- 1 ripe avocado (thinly sliced)
- ½ tbsp soy sauce
- Furikake to taste (Japanese rice seasoning)
- 1 pack nori (roasted seaweed)
- Sriracha
- 1 pack of masago (fish roe)
Instructions
- Preheat oven to 375 F (190 C) and lightly grease your baking dish.
- Shred your crab meat. I like to shred it with forks. Use one fork to hold the imitation crab down on one side and use the other fork to shred by using an outward pulling motion.
- Cut the crab meat into smaller pieces to your liking.
- Add 1/3 cup mayo to your imitation crab and mix until evenly coated. Set aside.
- To your greased baking dish, add rice and smooth into an even layer.
- Sprinkle on a layer of furikake followed by the thinly sliced avocado.
- Add the imitation crab mixture on top and smooth into an even layer.
- Bake for 10 minutes followed by broiling for 10 minutes until crab is golden brown.
- Drizzle on some soy sauce. You can also omit and add/dip into soy sauce individually.
- Sprinkle on another layer of furikake to taste.
- Allow to cool slightly and top with a thin layer of masago.
- Drizzle on kewpie and sriracha.
- Scoop some onto individual plates and serve with nori.