Easy Sushi Bake
By Marie Porter · celebrationgeneration.com
50 min6
A baked sushi casserole with seasoned rice, imitation crab mayo, and egg, topped with furikake and sriracha mayo.
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| prepPreheat oven to 350°F / 175°C | ||||||
| 2 cups uncooked sushi rice | Cook rice, season with vinegar mixture & sesame seeds | Grease pan, spread rice, sprinkle furikake | Spread crab mixture over rice, top with furikake & sesame | Mix sriracha mayo, drizzle over casserole | Bake 350°F / 175°C, 25 min | Serve hot, garnish with sesame, cucumber, nori & green onions |
| 540 ml water | ||||||
| 60 ml seasoned rice vinegar | ||||||
| 25 g granulated sugar | ||||||
| 1 tsp salt | ||||||
| 1 Tbsp toasted sesame seeds | ||||||
| sesame oil or pan spray | ||||||
| furikake | ||||||
| 450 g imitation crab meat | Mix crab, mayo, sriracha & egg | |||||
| 120 ml Kewpie mayo | ||||||
| sriracha (to taste) | ||||||
| 1 egg | ||||||
| 80 ml Kewpie mayo | ||||||
| 1 Tbsp sriracha | ||||||
| black sesame seeds | ||||||
| cucumber | ||||||
| green onions | ||||||
| nori sheets | ||||||
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