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Creamy California Sushi Bake

This deconstructed sushi casserole layers seasoned vinegared rice with a savory mixture of crab and creamy sauces, all baked until bubbly. It is a fun, communal way to enjoy sushi flavors without the need for rolling mats, served with crisp seaweed sheets for scooping.

Ingredients

3 cups cooked sushi rice

3 tbsp rice vinegar

1 lb imitation crab meat, shredded

1/2 cup mayonnaise (Japanese Kewpie preferred)

4 oz cream cheese, softened

1 tbsp Sriracha sauce (optional)

1/4 cup Furikake (Japanese rice seasoning)

1 avocado, diced

2 packages roasted seaweed snacks (nori sheets)

Instructions

1

Preheat your oven to 400°F (200°C).
2

In a large bowl, mix the shredded imitation crab, mayonnaise, softened cream cheese, and Sriracha until well combined.
3

Season the warm cooked rice with the rice vinegar and mix gently.
4

Press the seasoned rice evenly into the bottom of a 9x13 inch baking dish.
5

Sprinkle a generous layer of Furikake seasoning over the pressed rice.
6

Spread the creamy crab mixture evenly over the top of the rice and Furikake layer.
7

Bake in the preheated oven for 10-15 minutes, or until the top is golden and bubbling.
8

Remove from oven and top with fresh diced avocado.
9

Serve warm by scooping spoonfuls onto small sheets of roasted seaweed.