If you’ve spent any time on TikTok, I’m sure you know that there are all kinds of fun & unique food-related trends that pop up from time to time. A couple of weeks ago, I saw a couple of people post about making a sushi bake, and it looked like such a fun little meal! I finally decided that I was going to have to make one at home. Turns out, it’s pretty simple to put together!
I’ve made this twice now and we’ve really enjoyed it both times. Now, we don’t love mayo in this house, so I went light on the mayo and heavy on the sriracha for my “sauce.” If you don’t have a mayo aversion, you could probably add a little bit more to tone down the spice from the sriracha. The same goes for the rice vinegar: we both like the taste of vinegar, so I used 2 full tablespoons. If you aren’t a big fan, you might use less and taste it before you add the full amount.
Both times that I’ve made this so far, I served it with roasted seaweed, cucumber cut into chunks, avocado, extra sriracha, and coconut aminos. My husband even ate the leftovers to for lunch as a rice bowl! I feel like this sushi bake is a pretty versatile recipe! You can really customize it to fit your taste.
Easy Sushi Bake
- 1 cup Sushi Rice rinsed
- 1.5-2 Tbsp Rice Vinegar
- 2 Tbsp Furikake
- 1/4 cup Mayo Vegan or Kewpie
- 1.5-2 Tbsp Sriracha
- 8 oz Crab Meat
- 1/3-1/2 cup Edamame shelled
- Roasted Seaweed
- Coconut Aminos or Soy Sauce
- Add 1 cup sushi rice and 1 2/3 cup water into a saucepan and bring to a simmer over med-high heat. Cover and lower the temperature to low. Cook for 13 minutes, then remove from the heat and rest for 5-10 minutes.
- Stir the rice vinegar into the cooked sushi rice and spread the rice evenly into the bottom of a 9”x9” baking dish.
- Mix together the Mayo and sriracha, adjusting to your personal taste. (I use 2 Tbsp. of sriracha, and we still top ours with a little more when we eat it.)
- Shred the crab meat, and stir in the sraracha-mayo mixture.
- Sprinkle furikake seasoning over the top of the rice, then spread the crab meat mixture in an even layer.
- Top with edamame, a little more furikake, and an extra drizzle of sriracha.
- Bake at 400 for 25 minutes. Cool for 10 minutes, then serve with roasted seaweed, cucumber, avocado, coconut aminos, and any of your favorite additions!
Looking for more simple recipes? You can find all kinds of good stuff right here.