Sushi Casserole

A baked sushi casserole with seasoned sushi rice and a creamy imitation crab layer, topped with a sriracha-mayo drizzle and served with cucumber, nori, and green onions.

Ingredients

2 cup uncooked sushi rice
2 ¼ cup water
¼ cup seasoned rice vinegar
2 Tbsp granulated sugar
1 tsp salt
1 Tbsp toasted sesame seeds
1 lb imitation crab meat
½ cup Kewpie mayo (for crab layer)
1 egg
⅓ cup Kewpie mayo (for topping drizzle)
1 Tbsp sriracha (for topping drizzle)

Preparation

1
Preheat oven to 350 F.
2
Rinse rice well. Add rice and water to rice cooker, and set to cook.
3
In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
4
Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
5
Add the toasted sesame seeds and gently fold in.
6
Grease a 9 x 13 pan with sesame oil or pan spray. Spread the rice mixture in the pan and press to flatten a bit. Sprinkle with a nice layer of furikake and set aside.
Sesame oil or pan spray, and furikake, are used to taste rather than in measured amounts.
7
Remove packaging from imitation crab, if applicable. Chop up or run through a food processor.
8
Add the 1/2 cup mayo and stir well to combine. Season with sriracha, to taste.
9
Crack the egg into the bowl, beat to break up, then mix well to fully combine.
10
Spread the crab mixture in the pan and top with another thin layer of furikake. Sprinkle with black sesame seeds.
11
Mix together the remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole.
A pastry bag works well for the drizzle, but a spoon works fine.
12
Bake for 25 minutes. Serve hot, garnished with cucumbers, nori, green onion, and anything else you'd like.
Let leftovers cool to almost room temperature before covering. They're good for 3 or 4 days refrigerated in a covered, airtight container.