Warm Sushi Crab Bake (Printable Version)
# What You'll Need:
→ Filling Mix
01 -
1 pound imitation crab meat, pulled apart into fine threads
02 -
4 ounces cream cheese, softened so it blends easily
03 -
1/2 cup Kewpie mayonnaise, for that signature creamy texture
04 -
2 tablespoons Sriracha sauce, bringing a spicy punch
→ Base Layer
05 -
4 cups prepared sushi rice, fluffy and warm
06 -
1 tablespoon rice vinegar, giving it that tangy finish
07 -
3 tablespoons furikake seasoning, split between layers
→ Extras
08 -
Additional Kewpie mayo for drizzling
09 -
A little more Sriracha for spicy fans
10 -
Chopped fresh green onions for garnish
11 -
Nori sheets for wrapping and enjoying bites
# Preparation Steps:
01 -
Preheat your oven to 400°F. Lay out all your ingredients, ensuring the cream cheese is nice and soft for easy mixing.
02 -
Tear up the imitation crab into thin threads, then stir together with the cream cheese, Kewpie mayo, and Sriracha until smooth and nicely combined.
03 -
Carefully add the rice vinegar to your warm sushi rice by folding it in. Spread out this mixture firmly into the bottom of your baking dish, making a solid base.
04 -
Take half of the furikake and sprinkle it over the rice base. Evenly spread the crab mixture on top of the rice, then finish with the remaining furikake.
05 -
Drizzle some extra Kewpie mayo and Sriracha over the top in an eye-catching design. These will bake into a golden, flavorful topping.
06 -
Cook your dish in the oven for about 25 minutes. Pull it out when the top looks golden and everything is nicely heated through. Sprinkle green onions on top for some freshness.
07 -
Bring it to the table while warm. Set out nori sheets so everyone can scoop and roll their own bite-sized wraps.
# Additional Tips:
01 -
Give imitation crab a quick roll between your hands. It makes shredding easy.
02 -
Warm rice absorbs the vinegar better, making it perfectly seasoned.
03 -
Press the rice down well to help it hold together once baked.