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Delicious Deconstructed Sushi Casserole Recipe

Deconstructed Sushi Casserole

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 4 cup Cooked sushi rice Freshly cooked and warm
  • 2 tbsp Rice vinegar For seasoning the rice
  • 8 oz Imitation crab Shredded finely
  • 6 oz Frozen shrimp tempura Chopped into bite-sized pieces
  • 1/2 cup Kewpie mayonnaise Can substitute standard mayonnaise if needed
  • 4 oz Cream cheese Softened to room temperature
  • 2 tbsp Sriracha Adjust to preferred spice level
  • 1/4 cup Eel sauce Also known as unagi sauce
  • 1/2 cup Cucumber Diced small
  • 1/4 cup Green onions Thinly sliced
  • 2 tbsp Sesame seeds Toasted
  • 2 tbsp Dried seaweed flakes Furikake seasoning or crushed nori

Instructions
 

  • Preheat oven to 400F.
  • Mix cooked sushi rice with rice vinegar and press into an even layer in a 9x13 inch baking dish.
  • In a bowl, combine shredded imitation crab, chopped shrimp tempura, Kewpie mayonnaise, softened cream cheese, and Sriracha until well mixed.
  • Spread the creamy seafood mixture evenly over the rice layer.
  • Bake for 15 minutes until the top is bubbly and lightly browned.
  • Drizzle with eel sauce, then garnish with diced cucumber, sliced green onions, sesame seeds, and dried seaweed flakes before serving warm.