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A casserole dish of cold sushi bake with imitation crab.
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5 from 2 votes

Cold Crab Sushi "Bake"

Although it's probably 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!
Prep Time25 minutes
Cook Time20 minutes
Course: Dinner
Calories:
Author: Shani W.

Ingredients
  

Sushi Rice

  • 2 cups uncooked sushi rice or short-grain rice
  • 3 cups water
  • 1 teaspoon sea salt
  • ¼ cup rice vinegar
  • 2 tablespoon granulated sugar

Crab Salad

  • 16 ounces imitation crab
  • ½ cup kewpie mayo or regular mayo
  • 2 tablespoon sriracha
  • ½ teaspoon sesame oil
  • cayenne pepper to taste

Cucumber Salad

  • 1 count English cucumber
  • 2 tablespoon rice vinegar
  • 2 teaspoon agave
  • 1 tablespoon sriracha
  • chili powder to taste

Toppings (optional)

  • avocado
  • crushed nori strips
  • black sesame seeds

Instructions

Sushi Rice

  • Start by adding the sushi rice, sea salt, and water to a large pot.
  • 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 will take about 15-20 minutes on the stovetop.
  • In a small saucepan, combine the rice vinegar and 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.
  • 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.

Crab Salad

  • Shred the imitation crab - I've found the best method is using a hand mixer, but you can also use a knife.
  • To a large bowl, combine the shredded crab, kewpie mayo, sriracha, and sesame oil. Stir in cayenne pepper to taste. Set aside.

Combining the Sushi Casserole

  • Finally, take out the dish with the sushi rice from the refrigerator.
  • Top with the layer of marinated cucumber salad, the crab salad, and your favorite sushi toppings - I use sliced avocado, crushed nori, sesame seeds, and more sriracha drizzle.
  • You can eat as is, or set it back in the fridge to get it extra cold. Enjoy!