30-Minute Sushi Bake
A quick and easy meal that combines baked rice with fresh seafood, perfect for sushi lovers and newcomers alike.
Ingredients
Main Ingredients
- 1 cup sushi rice
- 1 cup water
- 1/2 cup imitation crab meat, shredded
- 1/2 cup cooked salmon, flaked
- 1/4 cup cream cheese, softened
- 2 tablespoons Japanese mayo
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup green onions, chopped
- 2 tablespoons nori (seaweed), cut into strips For garnish
- Sesame seeds for garnish Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- In a mixing bowl, combine the flaked salmon, imitation crab, cream cheese, Japanese mayo, soy sauce, sesame oil, and half of the chopped green onions. Mix well.
Assembling and Baking
- Once the rice is cooked, spread it evenly in a baking dish.
- Top the rice with the seafood mixture, spreading it evenly.
- Bake in the preheated oven for about 20 minutes, or until heated through and slightly golden on top.
Serving
- Remove from the oven and sprinkle with the remaining green onions, nori strips, and sesame seeds, if using.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) until heated through or microwave it for a quicker option. For a crispy top, broil for a minute or two after baking, but watch closely to avoid burning.