This crab sushi bake is by far one of my most requested recipes, and for good reason! It was one of the first
“viral” recipes I’d seen on Tik Tok years ago and already being a sushi lover, I knew I had to try it. Much like my banana bread, this recipe has gone through it’s fair share of tweaks and additions but the one I bake now is what I have stuck with for the better part of a year. This bake is like a warm hug after a long day. It’s comforting. It scratches that sushi itch that you get on a Tuesday evening when it’s not practical to go out with two kids. Speaking of those two, they also love this. In fact, my son actually got upset because we forgot to buy snacking seaweed for the sushi bake. He likes to scoop it up with a piece of seaweed and eat it like that. Lastly, if you’ve got a partner like mine who works overnight and packs a lunch everyday, this makes 8 servings and heats up great!
Ingredients
For the Rice Layer:
- 2 cups of white rice (yields ~4 cups cooked)
- 2 Tbsp sesame oil
- 1 Tbsp furikake seasoning
For the Crab Mixture:
- 2 lbs imitation crab, shredded or chopped
- 16 oz full-fat cream cheese, softened
- ¼ cup Kewpie mayonnaise (Preferably but any full-fat option will do)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp furikake seasoning
Middle Layer:
- Sheets of dried seaweed
Instructions
1. Preheat oven to 350°F (175°C).
2. Cook your rice the day before, or at least 4 hours before you prepare the rest of the dish.
3. Prepare the rice: In a bowl, mix the cooked white rice with sesame oil and furikake. Spread evenly in the bottom of a 9×13” baking dish.
4. Layer the seaweed sheets: The seaweed layer should the entire layer of rice
5. Make the crab mixture: In a large bowl, combine imitation crab, softened cream cheese, Kewpie mayonnaise, soy sauce, sesame oil, and furikake. Mix thoroughly until creamy and evenly combined.
I typically use my stand mixer but a hand mixer or sturdy spoon will do!
6. Assemble the bake: Spread the crab mixture evenly over the seaweed layer.
7. Bake uncovered for 30–35 minutes, until the top is bubbly and slightly golden.
8. Garnish with mayo and furikake. Optionally, drizzle with spicy mayo or eel sauce.
9. Serve warm with extra seaweed sheets or sliced cucumber for scooping.
| Nutrition | Amount per Serving |
| Calories | ~510 kcal |
| Protein | ~17 g |
| Total Fat | ~30 g |
| Saturated Fat | ~12 g |
| Carbohydrates | ~41 g |
| Sugars | ~3 g |
| Fiber | ~1 g |
| Sodium | ~980 mg |
Note: Nutritional values may vary depending on the exact brands of ingredients used (e.g., mayo type, imitation crab brand, etc.). For lower calories, you could use low-fat cream cheese and reduced-fat mayo. For more protein, add 8 ounces of pan-cooked salmon into the crab mixure.
Leave a Reply