No-Bake Sushi Bake with Imitation Crab
This No-Bake Sushi Bake is just right for a lighter dinner along with some miso soup or salad. There are no complaints from my family about dinner on no-bake sushi bake night!
Equipment
- 1 chef's knife
- 1 large cutting board
- 1 Large bowl
- 1 9" x 9" baking dish or serving plate (8" x 8" is also okay)
- 1 rice paddle or spoon
Ingredients
- 3 cups hot cooked medium grain rice (about 1 ½ cups raw medium grain rice)
- 2 tbsp Pantry Sushi Rice Seasoning (Small Batch) or store bought sushi rice vinegar
- 8 ounces imitation crab diced
- ⅓ cup light mayonnaise
- 2 tbsp furikake (dried seaweed and sesame seed rice seasoning)
- 5 0.14 ounce packages dried and roasted seasoned seaweed sheets
- 1 avocado sliced (optional)
- 4 ounces radish sprouts (optional)
Instructions
- While your rice is cooking or reheating, prepare your sushi rice seasoning if you are making this yourself.
- Dice the imitation crab into small pieces. Place in a large bowl and mix with the light mayonnaise until well combined. If you prefer, use a fork to shred the pieces before mixing with the mayo; this will make the mixture look more pink than red and white mixed together.
- Wash and cut any toppings you will have for the dish. Try avocado, cucumber, radish sprouts, or other leafy greens.
- When your rice is done cooking (or done reheating so it is steaming hot), put it in a baking dish or serving dish and lightly spread it out over the bottom. Then pour your sushi rice seasoning over the rice. Use a rice paddle or a spoon to help spread out the sushi rice seasoning as you pour it for more even coverage then mix until well combined. Use the rice paddle or spoon to push the seasoned rice down flat into the dish.
- Top the seasoned rice with the imitation crab mixture in a smooth and even layer. Then top with furikake. If desired, squeeze thin strips of more mayonnaise and/or a savory unagi (broiled eel) or tonkatsu (fried pork cutlet) sauce over the top (optional).
- Serve with dried and roasted seaweed sheets and your toppings of choice.
Video
Notes
Tips and Tricks
Can I use store-bought sushi rice seasoning?
Of course. This dish tastes good with pretty much any type of sushi rice vinegar or sushi rice dried seasoning. Read the package instructions to get the correct ratio of seasoning to rice. Just remember, homemade is cheaper!
I can’t find the dried and roasted seaweed sheets. What else can I use?
You can also use seaweed sheets for making sushi rolls or spam musubi. Just cut them up into smaller sizes (about 3 ½” by 2 ½”) with kitchen shears or a knife.
What other types of fish go well in this recipe?
Tuna, salmon, and real crab taste great in this recipe. This recipe is a great way to use up a small leftover piece of fish that no one is interested in eating as leftovers.
How do I use leftover cooked rice for this recipe?
Measure your 3 cups of rice into a microwaveable dish. Cover it with a dripping wet paper towel and microwave for 5 minutes. The dish will be very HOT. Remove the hot dish from the microwave, remove the wet paper towel, and fluff the rice with a rice paddle or a spoon. If it is not steaming hot, put the wet paper towel back on and microwave for 1 minute more.