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Sushi Bake: The Ultimate Comfort Food for Sushi Lovers

Sushi bake
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Sushi bake is a delightful and comforting casserole-style dish that brings the flavors of sushi into a warm, shareable format. Perfect for family dinners, potlucks, or even a cozy night in, this dish combines layers of sushi rice, imitation crab mix, spicy mayo, and optional unagi sauce for a flavorful experience. It’s easy to make and customizable to suit your preferences. Below is a step-by-step guide with tips, nutrition information, and detailed timings to help you create this delicious dish.

Ingredients

Scale

For the Sushi Rice:

  • 2 cups sushi rice (medium or short grain, about 4 cups cooked)
  • ¼ cup rice vinegar (regular, NOT seasoned rice vinegar)
  • 1½ tablespoons granulated sugar
  • 1 teaspoon salt
  • Toasted sesame oil (optional, for greasing)

For the Crab Mix:

  • 1 pound imitation crab meat
  • ½ cup Kewpie mayo

For the Spicy Mayo:

  • ¼ cup Kewpie mayo
  • 1 tablespoon Sriracha (adjust to taste)

Optional Unagi Sauce:

  • 2 tablespoons sake
  • 2 tablespoons soy sauce (light sodium)
  • 2 tablespoons granulated sugar
  • 1 tablespoon mirin

Optional Toppings and Garnish:

  • English cucumber (sliced)
  • Avocado (sliced)
  • Furikake
  • Seaweed snack

Instructions

1. Make the Sushi Rice:

  1. Rinse the sushi rice 2-3 times until the water runs clear. Drain well and cook using your preferred method.
  2. While the rice cooks, combine rice vinegar, sugar, and salt in a microwave-safe container. Microwave for 20-30 seconds until the sugar and salt dissolve. Set aside.
  3. Once the rice is cooked, transfer it to a large mixing bowl. Fluff the rice briefly with a rice paddle.
  4. Drizzle the vinegar mixture over the hot rice. Mix using a slicing motion until the rice is sticky and the vinegar is absorbed. Cover with a damp towel and set aside.

2. Make the Crab Mixture:

  1. Shred the imitation crab meat into a large mixing bowl.
  2. Add Kewpie mayo and mix until the crab is evenly coated. Set aside.

3. Prepare the Spicy Mayo:

  1. Mix Kewpie mayo and Sriracha in a small bowl until well combined. Transfer to a squeeze bottle or Ziploc bag for easy drizzling. Set aside.

4. (Optional) Make the Unagi Sauce:

  1. Combine sake, soy sauce, sugar, and mirin in a small saucepan.
  2. Simmer over medium heat for 3-5 minutes until glossy. Let cool and transfer to a squeeze bottle or Ziploc bag.

5. Assemble and Bake:

  1. Preheat the oven to 425°F (220°C). Grease a 9×9 or 9×13-inch casserole pan with a small amount of sesame oil (optional).
  2. Spread the seasoned sushi rice evenly in the pan, pressing gently to compact it.
  3. (Optional) Sprinkle a layer of furikake over the rice.
  4. Spread the crab mixture evenly over the rice, pressing gently to compact.
  5. Bake for 10-15 minutes, or until heated through. For a golden top, broil for 1-2 minutes (watch closely!).

6. Serve:

  1. Drizzle spicy mayo and unagi sauce (if using) over the baked sushi.
  2. Garnish with furikake, sliced cucumber, and avocado.
  3. Serve warm with seaweed snacks for wrapping.

Notes

  • Rice Texture: Cook the rice slightly drier than usual to prevent mushiness when adding the vinegar mixture.
  • Seasoned Vinegar: If using seasoned rice vinegar, omit the sugar and salt.
  • Customization: Add other toppings like tempura crumbs, masago, or cream cheese for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat before serving.

Nutrition

Find it online: https://recipes.swedishinarabic.net/sushi-bake-the-ultimate-comfort-food-for-sushi-lovers/