Ingredients
Rice Base
- 1 1/4 cups sushi rice
- 1 1/4 cups cold water
- 1/4 cup rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
Seafood Mixture
- 2 cups imitation crab (surimi, or real crab if available)
- 1 1/4 cups cooked shrimp, chopped
- 1/4 cup Philadelphia cream cheese
- 3-4 tbsp sriracha mayonnaise (adjust to taste)
- 2 tsp soy sauce
- 2 tsp black sesame seeds
Garnishes and Add-ons
- 2 tbsp chopped chives
- Nori seaweed sheets
- 1 whole avocado, sliced into strips
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice thoroughly 5 times or until the water runs clear to remove excess starch. Combine the rinsed rice with cold water in a pot and bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting and simmer for 8 minutes until the rice is cooked through.
- Make the Sushi Vinegar: In a small pan set over low heat, combine rice wine vinegar, sugar, and salt. Stir gently until the sugar and salt are completely dissolved. Remove from heat and set aside to cool slightly.
- Season the Rice: Transfer the cooked rice to a mixing bowl and slowly pour the vinegar mixture over the rice in a thin stream. Using a wooden spoon, gently fold the rice with cutting motions to evenly combine without crushing the grains, creating perfectly seasoned sushi rice.
- Mix the Seafood Topping: In a medium bowl, combine the imitation crab, chopped cooked shrimp, cream cheese, sriracha mayonnaise, soy sauce, and black sesame seeds. Mix thoroughly until creamy and evenly blended. Adjust the mayonnaise for preferred creaminess and spice level.
- Assemble the Sushi Bake: In an oven-safe dish, spread an even layer of the seasoned sushi rice, making sure not to press it down too firmly. Place a sheet of nori over the rice, then evenly spoon the seafood mixture atop the nori layer.
- Bake: Preheat your oven to 400°F (204°C) using the convection (fan) setting. Bake the assembled dish for 10 minutes, or until the seafood mixture is heated through and slightly bubbly.
- Add Fresh Toppings: Remove from the oven and arrange the sliced avocado evenly over the warm sushi bake.
- Serve: Serve the sushi bake warm, accompanied by sushi wraps, additional Kewpie mayonnaise, and extra sriracha mayonnaise for drizzling according to taste.
Notes
- Rinsing the sushi rice multiple times ensures your rice is perfectly sticky but not mushy.
- Adjust the amount of sriracha mayonnaise for spiciness according to your preference.
- Use real crab if available for a more authentic flavor, though imitation crab (surimi) works well and is more affordable.
- The convection setting helps bake evenly and develop slight golden spots on top.
- Serve immediately after baking for best texture and flavor.
- You can serve with pickled ginger and wasabi on the side to enhance the sushi experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Low Salt
