← Back to recipes
Sushi Bake

Sushi Bake

⏱ Prep: 10 min ⏱ Cook: 35 min

Ingredients

  • 4 cup cooked white rice
  • 3 tbsp rice vinegar
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1.5 cup cream cheese (softened)
  • 2 tbsp sour cream. (optional)
  • 1.5 cup Lady's Choice Mayonnaise
  • 6 oz Kani ((imitation crab meat) chopped)
  • 1.25 cup cucumber (diced into small pieces)
  • 5 tbsp Furikake
  • 3 tbsp masago (fish roe, optional)
  • 1 tbsp Sriracha sauce
  • 1 avocado (sliced)

Instructions

  1. Preheat the oven to 400F.

  2. Combine rice vinegar, sugar, and salt in a bowl. Pop in the microwave for 15 seconds. Stir until the vinegar completely dilutes.

  3. Put the cooked rice in a large bowl. Combine with the vinegar mixture. Gently toss until the rice gets coated completely.

  4. Spread the rice mixture evenly in a baking dish. Lightly top with furikake. Set aside.

  5. Make the creamy topping by combining all the cream topping ingredients in a bowl. Mix well. Spread over the rice.

  6. Top with remaining furikake. Bake for 18 minutes.

  7. Make the sriracha mayo topping by combining 5 Tablespoons of Lady’s Choice Mayonnaise with 1 Tablespoon sriracha sauce. Mix well and then transfer into a condiment squeeze bottle. Set aside.

  8. Remove the sushi bake from the oven. Top it with masago and avocado slices. Drizzle sriracha mayonnaise on top.

  9. Slice a portion of the sushi bake and place over a small piece of Nori sheet. Serve. Share and enjoy!