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Shrimp Sushi Bake

Shrimp Sushi Bake Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups sushi rice, uncooked
  • 1/4 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 lb cooked shrimp, peeled and chopped
  • 8 oz imitation crab, shredded
  • 4 oz cream cheese, softened
  • 1/3 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp furikake, divided
  • 2 tbsp unagi sauce (eel sauce)
  • 2 green onions, sliced
  • Nori sheets, for serving

Method
 

  1. Rinse rice until water runs clear; cook with 2 1/2 cups water (simmer 18 minutes, rest 10). Fold in vinegar, sugar, and salt while hot, then spread on a baking sheet to cool.
  2. Mix cream cheese, mayo, sriracha, soy sauce, and sesame oil until smooth. Fold in shrimp and imitation crab; preheat oven to 375°F.
  3. Press rice into a greased 8×8-inch dish. Sprinkle 1 tablespoon furikake, spread shrimp mixture, top with remaining furikake.
  4. Bake 20 minutes until bubbly and golden. Broil 2–3 minutes on high for a crispy top, watching closely.
  5. Drizzle unagi sauce over the top, scatter green onions, and serve immediately with nori sheets for scooping.

Notes

If your baking dish is a different size, refer to the timing table above for minor adjustments. Leftovers reheat well, but the top loses crunch; a quick broil fixes it.