Sushi Bake

If you think sushi should be left to the professionals, this baked version might change your mind. With a cooked filling and zero rolling skills needed, this simple variation satisfies those sushi cravings at home.

Serves: 6Prep: 25 minutesCook: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 2 tablespoons seasoned rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups cooked white rice
  • 2 tablespoons furikake seasoning
  • 4 ounces cream cheese, softened
  • 1⁄4 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 pound Flake Style Imitation Crab Meat, roughly chopped
  • 1⁄4 cup green onion, chopped
  • 2 tablespoons hoisin sauce
  • Roasted seaweed sheets
  • 1⁄2 English cucumber, cut into thin strips
  • 1 large carrot, cut into thin strips
  • 1 avocado, slices


  • Preheat oven to 400°F. Spray 8”x8” baking dish with oil spray; set aside.
  • Whisk together vinegar, sugar and salt to combine. Add rice, stirring to gently to mix.
  • Press rice mixture into bottom of prepared pan. Sprinkle with furikake seasoning. Set aside.
  • In same mixing bowl, stir together cream cheese, mayonnaise and sriracha until smooth. Stir in chopped imitation crab meat and green onion. Spread mixture over rice.
  • Bake 25-27 minutes or until golden around edges.
  • Drizzle with hoisin sauce. Cut into pieces.
  • Over seaweed sheets, arrange baked mixture, cucumber, carrot and avocado side by side.
  • Refrigerate leftovers.