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Easy Sushi Bake

Prep Time 50 mins
Course Main Course
Servings 4


  • 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
  • Cucumbers
  • Avocado
  • 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!