Sushi Crab Bake (Print Version)
# Ingredients:
→ Crab Filling
01 -
1/2 cup Kewpie mayo for that creamy Japanese touch
02 -
1 pound of flaked imitation crab, easily shredded
03 -
2 tablespoons of Sriracha to add some heat
04 -
4 ounces of cream cheese softened to mix easily
→ Rice Layer
05 -
3 tablespoons furikake, split for use later
06 -
1 tablespoon of rice vinegar for flavoring
07 -
4 cups of soft, cooked sushi rice
→ Toppings & Serving
08 -
Green onions sliced thin for a fresh topping
09 -
Sriracha to drizzle on top for extra spice
10 -
Sheets of nori for wrapping and serving
11 -
Extra Kewpie mayo for finishing touches
# Instructions:
01 -
Preheat your oven to 400°F first. Make sure everything needed is ready, and let the cream cheese sit out till it's nice and soft.
02 -
Break apart your imitation crab into smaller pieces, then thoroughly mix it with the softened cream cheese, Sriracha, and Kewpie mayo until smooth and seasoned.
03 -
While the rice is still warm, gently stir in the rice vinegar. Spread this rice evenly and firmly in the bottom of your chosen baking dish.
04 -
Scatter half the furikake evenly onto your pressed rice. Then, layer your crab blend across that and sprinkle the rest of the furikake on top for extra flavor.
05 -
Drizzle a generous amount of both Sriracha and extra Kewpie mayo over the crab layer. Go for a fun, decorative pattern!
06 -
Pop your baking dish into the oven for about 25 minutes, or until you see a golden finish on top and it's heated all the way through. Add fresh green onions after baking.
07 -
Take it out hot and serve alongside nori sheets. Let everyone wrap their own bite-sized portions!
# Notes:
01 -
Quickly shred imitation crab by rolling it between your hands.
02 -
Mix rice vinegar into warm rice for the best absorption and taste.
03 -
Packing the rice tightly prevents the final dish from crumbling.