Spicy Crab Sushi Bake Recipe

A baked rice casserole in a clear casserole dish, topped with hot sauce, nori, and green onions.

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Spicy Crab Sushi Bake Recipe

This crab sushi bake recipe is a quick and easy way to enjoy your favorite sushi flavors in casserole form.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: Japanese Inspired

Servings:

Calories: 286kcal

Author: Jacqueline Piper

Equipment

9 x 13 Baking Dish

Ingredients

Sushi Bake

1 cup long grain white rice I use basmati
2 ½ cups vegetable broth or chicken broth
227 grams imitation crab flake style
2 oz cream cheese room temperature
1 tablespoon sriracha sauce
1 tablespoon rice vinegar
pinch granulated white sugar

Toppings

1 nori sheet or a snack pack, crumbled
2 green onions
1 tablespoon sesame seeds

BBQ mayo

¼ cup mayonnaise
2 tablespoons Korean BBQ sauce
1 teaspoon sesame oil

US Customary - Metric

Instructions

Preheat oven to 400°F (200°C).
Break the crab into pieces by hand and add to a bowl with the cream cheese. Mix with a fork.
Spread crab and cream cheese mix into 9 x 13 casserole dish.
Sprinkle the rice evenly on top of the crab mix.
Bring the stock to a boil and add vinegar, Sriracha, and a pinch of sugar. Mix well.
Pour the hot liquid over the rice and crab mix, making sure everything is still even and the rice is all submerged.
Cover with foil.
Bake for 45 minutes or until the rice is done.
Remove from the oven and let cool for 5 minutes.
Mix the mayo, BBQ sauce and sesame oil.
Sprinkle the nori, green onions, and sesame seeds over the top of the sushi bake.
Drizzle with the BBQ mayo and Sriracha hot sauce and serve.

Video

Notes

There are three tricks to making sure your dump-and-bake rice casserole cooks properly.

Use my rice-to-water ratio - I've tested this numerous times to make sure it works.
Use boiling hot liquid - it must be hot for the rice to cook in this amount of time.
You need to foil or lid the casserole dish to trap the heat and steam so that the rice will cook in the oven.

Storage

If you have leftovers, let the crab sushi bake cool completely before storing it. Transfer it to an airtight container and refrigerate for up to 4 days.

Store the extra sauce and toppings separately.

I reheat leftovers in the microwave on the reheat function. You can also do this in 30 second intervals, stirring if necessary, until heat through.

Nutrition