Sushi Bake

If you love sushi and easy recipes, this sushi bake is for you! I used to make sushi rolls at home, but it was always such a pain—and I am definitely no sushi master. This gives me all the flavors I love about sushi without all the rolling, cutting, and mess.

Ingredients

• 1 lb imitation crab

• 2 oz cream cheese, softened

• ¼ cup Kewpie mayonnaise

• 1 tsp sesame oil

• 2 tsp low-sodium soy sauce

• 2 tsp fresh lemon juice

• 1 bundle green onions, thinly sliced

For the Rice

• 2½ cups cooked sushi rice

• Drizzle of low-sodium soy sauce

For Serving

• Eel sauce

• Furikake seasoning

• Fried garlic

Instructions

1. Preheat the oven to 375°F.

2. Add the imitation crab to a food processor and pulse until it reaches your desired texture. Add the softened cream cheese and pulse a few more times, just until combined.

3. Transfer the crab mixture to a large bowl. Add the Kewpie mayonnaise, sesame oil, soy sauce, lemon juice, and sliced green onions. Stir until evenly combined.

4. Prepare the sushi rice. You can make your own sushi rice or use microwavable sushi rice to keep things easy. Add a light drizzle of soy sauce and mix well.

5. Spread about 2½ cups of prepared sushi rice evenly into the bottom of a pie dish or oven-safe casserole dish.

6. Spread the crab mixture evenly over the rice.

7. Bake for about 15 minutes, or just until the crab mixture is heated through.

8. Drizzle generously with eel sauce and finish with furikake, fried onions, and fried garlic. Serve warm and enjoy.

Crab Salad

If you want, you can skip the baking and serve the crab mixture chilled over warm sushi rice. Drizzle with eel sauce and top with furikake, avocado, and fried garlic.

Note

If you don't have a food processor, you can pulse in a blender or chop really finely and mix the cream cheese in with a spoon or your (preferably gloved) hands.

4-5 servings