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Sushi Crab Bake

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, Japanese
Ingredients Method Notes

Ingredients
  

  • 1/1/2 cups Sushi Rice, Uncooked
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
Sushi Bake
  • 8 oz lump crab meat, imitation crab or canned salmon I prefer leg style for imitation crab
  • 4 oz cream cheese, softened
  • 1/2 cup mayo
  • 2 tbsp hot sauce
Toppings
  • sesame seeds
  • 2-3 green onions
  • 1 avocados, sliced
  • Japanese BBQ sauce for drizzling on top

Method
 

  1. Boil your sushi rice per the package directions. In a small glass bowl add the vinegar, sugar & salt, microwave for 30 seconds. Add this to the sushi rice & stir together.
  2. Preheat oven to 400 degrees. In a 9 x 13 baking dish spread the cooked sushi rice onto the baking dish evenly, pressing it down with a spatula or spoon to flatten it out.
  3. In a medium bowl combine the cream cheese, crab, hot sauce & mayo. Stirring to make sure it's combined.
  4. Add the cream cheese base onto the sushi rice in an even layer.
  5. Bake for 15 minutes until the top starts to get golden brown.
  6. Then add your toppings, avocado, green onions, sesame seeds & drizzle the Japanese bbq sauce on top.
  7. Cut into squares & enjoy!

Notes

Store in an airtight container in the refrigerator.
Remove any brown avocado & replace with fresh.
To reheat I prefer to stick it onto a piece of parchment paper in the air fryer at 350 degrees for 5 minutes. 
 
For the crab mixture I sometimes will do 4 oz of imitation crab & 4 oz of cooked salmon (processed in food processer).