Baked Crab Sushi (Print Version)
# Ingredients:
→ Crab Blend
01 -
4 ounces of cream cheese, softened thoroughly for easy mixing
02 -
2 tablespoons of Sriracha for that perfect spicy kick
03 -
1/2 cup of Kewpie mayo to add rich, creamy goodness
04 -
1 pound of imitation crab meat, shredded into thin pieces
→ Rice Layer
05 -
3 tablespoons of furikake, split evenly between layers
06 -
1 tablespoon of rice vinegar, to give the rice a subtle tang
07 -
4 cups of sticky sushi rice, cooked just right
→ Garnishes & Serving
08 -
Finely sliced green onions, for a fresh pop of color
09 -
Sheets of nori, so you can roll everything up
10 -
Extra Sriracha, for all the spicy sauce lovers
11 -
Extra Kewpie mayo to drizzle on top
# Instructions:
01 -
Set your oven to 400°F and grab everything you'll need. Ensure the cream cheese is softened to avoid lumps while mixing.
02 -
Shred the imitation crab into fine strips. Combine it with the softened cream cheese, Kewpie mayo, and Sriracha. Stir until it's velvety and full of flavor.
03 -
Pour the rice vinegar gently over your cooked sushi rice. Mix with folding motions and press the rice snugly into the bottom of a baking dish, forming a solid base.
04 -
Scatter half of the furikake evenly over your rice. Spread the crab mixture on top, smoothing it out, then wrap it up by sprinkling the remaining furikake.
05 -
Drizzle some extra Kewpie mayo and Sriracha decoratively over the top. The patterns will bake into a golden crust later.
06 -
Bake your dish for about 25 minutes. When it's hot and lightly golden on the surface, it's ready. Garnish with green onions for a fresh final touch.
07 -
Serve your warm sushi bake with nori sheets on the side. Let everyone scoop and wrap their perfect bite!
# Notes:
01 -
Rubbing crab sticks between your hands makes shredding super easy
02 -
Hot sushi rice takes on vinegar more effectively, giving it the best taste
03 -
Firmly pressing the rice stops the bake from crumbling apart