Sushi Bake

Method8 steps · about 35 min

1. 1

   Step 1: Heat the oven to 375°F (190°C). Set out a clean oven-safe dish; the author uses a 6-inch round container. A wider dish makes a shallower bake without changing this ingredient batch.

2. 2

   Step 2: Mix all 6 oz ready-to-eat imitation crab meat with all 3 tbsp mayonnaise in a bowl. Keep this one topping mixture aside while assembling the pan.

   Uses 6 oz ready-to-eat imitation crab meat (fish-based surimi) · 3 tbsp mayonnaise

3. 3

   Step 3: Spread all 3 cups already cooked rice in the bottom of the dish and press it gently into an even layer with a spatula.

   Uses 3 cups cooked rice

4. 4

   Step 4: From the one 2 tbsp furikake supply, reserve some for the final topping and sprinkle the rest over the rice. Cover the rice layer with all the thin avocado (1) slices. Keep the reserved furikake aside.

   Uses Pan containing the full cooked-rice layer · 1 avocado, thinly sliced · One 2 tbsp furikake supply, divided now between the rice and reserved final topping

5. 5

   Step 5: Spread the entire prepared imitation-crab–mayonnaise mixture over the rice, furikake and avocado layers. Pat it into an even top layer.

   Uses Rice, furikake and avocado layers in the dish · One complete imitation-crab–mayonnaise topping batch

6. 6

   Step 6: Bake the assembled pan at 375°F (190°C) for about 15–20 minutes, until hot throughout and the imitation-crab topping is golden. Check that the centre reaches 165°F (74°C); continue baking if necessary.

   Bake sushi casserole · 20 minUses One fully assembled sushi-bake pan

7. 7

   Step 7: Remove the hot pan from the oven. Drizzle all 1 tbsp soy sauce over it and sprinkle on the furikake reserved from the original 2 tbsp supply.

   Uses Hot baked sushi casserole · 1 tbsp soy sauce · Reserved furikake from the original 2 tbsp supply

8. 8

   Step 8: Serve the hot sushi bake for 2–3 people. Put a scoop on each plate and use the nori / roasted seaweed sheets from the 1–2 packages to wrap small bites as you eat. If using large plain sheets, cut each sheet into six smaller rectangles. Refrigerate leftovers promptly.

   Uses Completed hot sushi bake · 1–2 packages nori / roasted seaweed sheets, for serving