Cold Sushi "Bake" with Crab

Ingredients

• Imitation Crab - Imitation crab is usually the crab option of choice in most sushi rolls. And it's so tasty! We're going to shred it using forks, a hand mixer, or whatever method you prefer. 
• Sushi Rice - Sushi rice is actually really easy to make! Add in rice vinegar, a bit of sugar, and a pinch of salt to get that classic taste.
• Cucumber Salad - We're going to make a layer of cucumber salad by quickly marinating thinly-sliced cucumber in a sweet and spicy mixture.
• Sushi Toppings - This is where you can go crazy with your favorite sushi toppings. Nori, furikake seasoning, sesame seeds, avocado, roe, or even tempura flakes. The possibilities are endless!

How to Make an Easy Cold Sushi Bake

This recipe for sushi bake is truly so easy, and you get a beautiful and tasty dish at the end of just a few minutes of work!

1. Start out by cooking and seasoning your rice. You want to cook some sushi rice (or short-grain rice) according to package instructions - meanwhile, cook rice vinegar and sugar in a small saucepot until everything is melted.
2. Stir the cooled vinegar mixture into the rice to give it that signature, slightly sweet taste and sticky texture that sushi is known for. Then go ahead and add this to a casserole dish and set it aside.
3. Next, make your cucumber salad. Slice cucumber into then pieces using a mandolin, add some vinegar, sriracha, chili powder, and agave... once it tastes like how you want it, cover and set in the fridge so the veggies soak up all of that goodness.
4. After that, shred up your crab. Mix together with kewpie mayo (or regular if you don't have it!), sriracha, a hint of sesame oil, and a pinch of cayenne for spice. 
5. Finally, it's time to assemble. Start with your sushi rice layer, then the cucumber salad, and then the crab layer.
6. Go crazy with your toppings for the final layer. Sliced avocado, black sesame seeds, extra sriracha, crushed nori strips... whatever tickles your fancy!
7. You can serve as is, or pop it back in the fridge for a few minutes. It really gets better the longer that the flavors have to mesh together.

If you tried this Cold Sushi Bake Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!

Cold Crab Sushi "Bake"

Shani W.

Although it's more of a casserole - this Cold Crab Sushi "Bake" is such a great dish to make when the sushi cravings hit! No need to deal with rolling and wrapping - just layer all of your favorite sushi toppings in a deep baking dish and serve!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine Asian

Servings 10

Calories 228 kcal

Equipment

• ▢
  Pot (to make rice - or rice cooker)
• ▢
  Mandolin
• ▢
  Saucepot
• ▢
  Wooden Spoon
• ▢
  Chef's Knife
• ▢
  Forks (to shred crab meat)
• ▢
  Mixing Bowl
• ▢
  9x13 Glass Baking Dish

Ingredients

  

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Sushi Rice

• ▢ 2 cups sushi rice (or short-grain rice)
• ▢ 1 teaspoon sea salt
• ▢ 3 cups water
• ▢ ¼ cup rice vinegar
• ▢ 2 tablespoons granulated sugar

Cucumber Salad

• ▢ 1 count English cucumber
• ▢ 2 tablespoons rice vinegar
• ▢ 2 teaspoons agave
• ▢ 1 tablespoon sriracha
• ▢ chili powder (to taste)

Crab Salad

• ▢ 16 ounces imitation crab
• ▢ ½ cup kewpie mayonnaise (or regular mayo)
• ▢ 2 tablespoons sriracha
• ▢ ½ teaspoon sesame oil
• ▢ cayenne pepper (to taste)

Toppings (optional)

• ▢ avocado
• ▢ crushed nori strips
• ▢ sesame seeds

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Instructions

 

Sushi Rice

• Start by adding the sushi rice, sea salt, and water to a large pot.
  2 cups sushi rice, 3 cups water, 1 teaspoon sea salt
• Bring the pot to a boil, then turn the heat to low, cover, and let simmer until the rice has soaked up all of the water.

  This usually takes about 15 - 20 minutes on the stovetop.
• In a small saucepan, combine the rice vinegar and sugar.
  ¼ cup rice vinegar, 2 tablespoons granulated sugar
• Cook over medium heat until the sugar has dissolved. Let this mixture cool.
• In a 9x13 casserole dish, add the cooked rice.

  Stir the vinegar mixture into the rice until the rice is sticky. (It'll dry as it cools.)
• Set aside, or cover and add to the refrigerator.

Cucumber Salad

• For the cucumber salad layer, wash an English cucumber.
  1 count English cucumber
• Using a mandolin slicer, slice the cucumber into thin strips.
• Add the cucumber to a bowl with the rice vinegar, agave, sriracha, and chili powder to taste.

  Cover, and set in the fridge to marinate.
  2 tablespoons rice vinegar, 2 teaspoons agave, 1 tablespoon sriracha, chili powder

Crab Salad

• Shred the imitation crab using a hand mixer, two forks, or a knife.
  16 ounces imitation crab
• To a large bowl, combine the shredded crab, kewpie mayo, sriracha, and sesame oil.

  Stir in cayenne pepper to taste and set aside.
  ½ cup kewpie mayonnaise, 2 tablespoons sriracha, ½ teaspoon sesame oil, cayenne pepper

Combining the Sushi Casserole

• Finally, take out the dish with the sushi rice from the refrigerator.
• Top with a layer of marinated cucumber salad, the crab salad, and your favorite sushi toppings.

  Some popular ideas are sliced avocado, crushed nori, sesame seeds, and more sriracha drizzle.
  avocado, crushed nori strips, sesame seeds
• You can eat as is, or set it back in the fridge to get it extra cold. Enjoy!

Notes

Serve with your favorite Asian accompaniments like nori strips, pickled ginger, wasabi, or tempura flakes.

Nutrition

Calories: 228kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 686mg | Potassium: 38mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

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