Deconstructed Sushi Casserole (Print Version)
# Ingredients:
→ Sushi Rice
01 -
2 cups uncooked sushi rice
02 -
2 1/4 cups water
03 -
1/4 cup seasoned rice vinegar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon salt
06 -
1 tablespoon toasted sesame seeds
07 -
Sesame oil or pan spray
08 -
Furikake (Japanese seasoning)
→ Crab Layer
09 -
1 lb imitation crab meat
10 -
1/2 cup Kewpie mayo
11 -
Sriracha to taste
12 -
1 egg
13 -
Black sesame seeds
→ Topping
14 -
1/3 cup Kewpie mayo
15 -
1 tablespoon Sriracha
→ To Serve
16 -
Cucumber, sliced
17 -
Green onions, chopped
18 -
Nori sheets
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Rinse rice well. Add rice and water to rice cooker, and set to cook. In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
03 -
Once rice is cooked, transfer the hot rice into a large mixing bowl. Carefully fold the vinegar mixture into the rice, being gentle to avoid mushing it. Add the toasted sesame seeds and gently fold in.
04 -
Grease a 9x13 baking dish with sesame oil or pan spray. Spread rice mixture in the pan, press to flatten slightly. Sprinkle with a nice layer of furikake, set aside.
05 -
Chop imitation crab meat or process in a food processor. Add Kewpie mayo and stir well to combine. Season with sriracha to taste. Crack egg into the bowl, beat to break up, then mix well to fully combine.
06 -
Spread crab mixture over the rice layer in the pan. Top with another thin layer of furikake and sprinkle with black sesame seeds.
07 -
Mix together 1/3 cup of Kewpie mayo and 1 tablespoon sriracha. Drizzle over the sushi casserole (using a pastry bag or spoon).
08 -
Bake for 25 minutes until heated through and slightly golden on top.
09 -
Serve hot, garnished with sliced cucumbers, nori sheets, chopped green onions, and any other toppings you'd like.
# Notes:
01 -
This dish is a great alternative to traditional sushi when you want the flavors without the rolling process.
02 -
Furikake is a Japanese seasoning typically containing seaweed, sesame seeds, and other ingredients - it adds authentic flavor and is available at Asian markets or online.
03 -
Kewpie mayo is Japanese mayonnaise that's richer and slightly sweeter than American mayo. You can substitute regular mayonnaise if needed.
04 -
Leftovers can be refrigerated for up to 3 days and reheated in the microwave.