Sushi Bake

Easy to prep, easier to love—this crowd-pleasing dish brings together creamy crab, avocado, and cucumber over a bed of rice. Perfect with nori wraps for DIY bites!

Ingredients:
2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
1½ cups imitation crab, shredded
¼ cup mayonnaise
1–2 tablespoons sriracha (adjust to taste)
1 ripe avocado, sliced
½ cucumber, thinly sliced
Eel sauce (store-bought or homemade)
Roasted seaweed sheets (nori), for serving
Optional: sesame seeds, green onion, or furikake for topping

Directions:

Cook sushi rice as directed on the packaging. Place cooked rice in a bowl. Preheat oven to 375°F.

Season warm sushi rice with rice vinegar, sugar, and salt. Mix well.

Spread seasoned rice evenly into a greased 9x9 or similar baking dish and gently press down to flatten.

In a separate bowl, mix imitation crab with mayo and sriracha until creamy and well combined. Spread this mixture evenly over the rice layer.

Bake for 10–12 minutes, or until warm and slightly bubbly. Remove from oven.

Top with avocado slices and cucumber. Drizzle generously with eel sauce. Bake for another 1-2 minutes.

Garnish with sesame seeds or green onions if desired. Serve warm with roasted nori sheets for scooping and wrapping.