Sushi Bake
Prep10 min
Cook30 min
Servings4
Cook mode
Sushi Bake
Instructions
1. Cook sushi rice in rice cooker
2. Using a casserole dish, generously oil/grease the bottom and sides of the dish or line with parchment paper
3. Preheat the oven to 450F
4. Chop up the imitation crab meat in small bits
5. In a bowl, mix together the imitation crab meat and kewpie mayo (enough to coat all the crab meat but not too much where there’s excess mayo) - just eyeball it (:
6. Cut up the avocado into slices
7. In the casserole dish, evenly press down a layer of rice
8. Sprinkle Furikake seasoning over the rice
9. Evenly distribute a layer of imitation crab meat mixture over the rice, add a good amount and pack it down on top of the rice
10. Spread out a layer of avocado slices
11. Sprinkle on a layer of masago eggs
12. Drizzle on spicy mayo
13. Optional: sprinkle on seaweed shreds for ~the aesthetic~
14. Bake for ~10 minutes until it just starts to bubble
15. Eat and enjoy with seaweed!
Ingredients
- 2 cups of sushi rice (Japanese short grain rice)
- 1 pack of imitation crab meat (flake or stick style)
- Kewpie Mayo
- Sriracha Mayo
- 1 ripe avocado
- Furikake seasoning
- Seaweed
- Masago eggs (optional)