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A wooden spoon holding up a portion of sushi bake over the rest of the pan.
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5 from 2 votes

Cold Crab Sushi "Bake"

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!
Prep Time25 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Asian
Servings: 10
Calories: 228kcal
Author: Shani W.

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
  

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

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 usually takes 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 using a hand mixer, two forks, or a knife.
  • To a large bowl, combine the shredded crab, kewpie mayo, sriracha, and sesame oil.
    Stir in cayenne pepper to taste and set aside.

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.
  • 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