Sushi Bake
Sushi bake: it's what's for dinner. This easy recipe is not only seriously simple but crazy addicting because it's so delicious! With layers of sticky write rice + imitation crab + Japanese mayo + rice seasoning baked and served with seasoned seaweed sheets, it's sure to be a hit! Great for large dinner parties too!
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 9x13 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!!!!!!!