I never knew what a sushi bake was until this local woman {shout-out to Gia @ Hot Box Sushi!} started making them and selling them out of her house. She literally opened a restaurant out of her own kitchen and you could order through her website and then go pick it up on her porch. When she first started, I was super intrigued but I couldn’t eat it because it wasn’t gluten free. A few months later though, she came out with a gluten free variation and oh my gdddd, I became obsessed! I would order it all the time, even talking about it on my instagram stories a whole lot!
Fast forward about a year, and it dawned on me a few days ago that I haven’t had said sushi bake in forever. Then I realized that I wanted it BIG TIME so I went on their website and attempted to order. Ummmm where was the gluten-free option?!?! GONE!!!!! Cue the actual tears because I was craving it HARD!
But what is a sushi bake?!
Still confused what the heck a sushi bake is?!?! Oops, sorry for not sharing earlier!! It consists of layers of sticky write rice + imitation crab + Japanese mayo + rice seasoning baked and served with seasoned seaweed sheets! Let me tell you, it’s out of this world DELICIOUS!!!
What’s a gluten-free mama to do? Make it myself!!!! Obvs!!!!
That’s right! I took matters into my own hands and decided I was going to cook it up in my own kitchen! And I’m so glad I did because as I write this, I sit here on a full {sushi-bake} tummy and am so damn satisfied! Ha!
If I’m being honest, I really wasn’t sure how to cook it so I went on Pinterest {PS if you don’t follow me there, you should!!} and found what looked to be a tried and true recipe! While the recipe {click here to grab it} was, indeed, awesome, there were a few things I wanted to tweak which lead me to simply taking inspo from it before changing it up and making it my own!
Not only was it SUPER easy to throw all the ingredients together before putting in the oven, but it went from an idea in my head to an actual delicious dinner in my mouth in about 30 minutes flat. Plus, hit the spot like no other. I can’t not share this recipe!!! IT’S SO GOOD!!! {Have I mentioned that already?! Insert the wink emoji here}
Sidenote: I did need to make a quick grocery store run before I could get cooking. This is probably not that kind of dinner where you already have all the ingredients in your pantry, like these wasabi seaweed sheets below. Just keepin’ it real here!
Without further ado… here’s the recipe!
Sushi Bake
Equipment
- food processor
Ingredients
- 18 oz sticky white rice I used InnovAsian Cuisine Sides Sticky White Rice in the frozen section of my local Jewel-Osco {1 box = 18 oz and it was microwavable}
- 1.5 pounds imitation crab I used a gluten free version by Crab Delights {flake style}
- 1/2 cup mayonnaise I used Keypie mayonnaise which is a traditional Japanese mayo
- 1 cup sour cream
- 1 bunch green onions, finely chopped
- 1 bottle Furikake seasoning It's a Japanese Rice Seasoning
- 5 snack packs seaweed sheets I love Annie Chung's Wasabi seasoned seaweed sheets but you can use any seasoned kind!
Instructions
- Preheat oven to 375 degrees
- Cook rice {the one I used – see ingredient notes – was fully cooked in the microwave after 5 minutes!}
- In a big bowl, take all the crab out of the packets. Then pour the crab into a food processor and chop.
- Transfer the crab back into the bowl and combine with the mayo, sour cream, and green onions. Mix well.
- Spread the cooked rice into an even layer on the bottom of a 9×13 pyrex dish.
- On top of the rice, spread out the crab mixture evenly.
- Next layer is the Furikake seasoning. Generously sprinkle it onto every inch of the crab. Using the entire bottle is encouraged!
- Pop the whole thing into the oven for 20 minutes. After 20 minutes, remove from the oven and let cool for at least 5 minutes.
- With a spoon, scoop a small amount of the sushi bake onto the seaweed sheet and ENJOY!!!!!!!
When to eat + Variations!
This type of meal is excellent for big group occasions like a girls night in or plans with another family. Highly highly recommend!!!!! Also, you can make it with shrimp or salmon, too. Or even a combo of shrimp + crab or use them all!! You can also use spicy mayo to make it spicy or add in some sriracha to the original recipe. Next time, I plan to drizzle some wasabi mayo on top!! Because yummmm!! Basically, there really are no rules! Make it how you like it!
In Other News!
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And last order of business, but not least: will you pleaseeee also PIN this post using the pink buttons below to save for later!!! Also free free to pass this recipe onto anyone you know who LOVES sushi but is over ordering it ;) Xox
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