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Crab Sushi Baked scooped onto a small plate with chopsticks.

Crab Sushi Bake

Crab Sushi Bake is a no-bake casserole packed with traditional sushi ingredients (sticky rice, fresh cucumber, crab, and avocado) and garnished with your favorite sushi toppings. This reconstructed sushi roll is a fun, easy meal that's perfect for any night of the week!
5 from 20 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Course Main Course
Cuisine Japanese

Ingredients
  

Sushi Rice

  • 2 cups Sushi Rice
  • 2.5 cups Water
  • ¼ cup Rice Wine Vinegar
  • 2 tablespoon Sugar
  • 2 teaspoon Salt
  • 1 teaspoon Oil

Crab Mixture

  • 1.5-2 cups Dungeness Crab optional (protein of choice)
  • 2 tablespoon Mayo
  • 1 tablespoon Lemon Juice
  • 1-1.5 teaspoon Old Bay

Avocado Mixture

  • 1 Avocado
  • 1.5 teaspoon Season All
  • 1 teaspoon Lemon Juice

Additional Fillings

  • 1 Cucumber
  • 1 Jalapeno optional
  • 2 sheets Nori

Spicy Mayo

  • 3 tablespoon Mayo
  • 1.5 tablespoon Sriracha
  • 1.5 teaspoon Sesame Oil
  • 1 tsp Garlic Paste fresh minced garlic

Toppings

  • 1 tablespoon Sriracha optional
  • 1 tablespoon Spicy Mayo
  • 1 tablespoon Toasted Sesame Seeds optional
  • ¼ cup Fried Onions optional
  • 1 tablespoon Green Onion optional
  • 1 teaspoon Wasabi
  • 1 tsp Pickled Onion

Instructions
 

Sushi Rice

  • Depending on the type of rice you use. Cook according to package instructions. Here's how I prepared my short grain sushi rice.
  • In a large pot, add sushi and water and stir. Let sit for 15 minutes, do not rinse and turn to medium/high heat bringing to a slow boil.
  • Once rice begins to boil, turn heat to low and simmer for 20-25 minutes until rice is thoroughly cooked through and water has evaporated.
  • Immediately after rice is cooked. In a small bowl, combine, rice vinegar, oil, sugar and salt and stir until combined.
  • Add vinegar mixture to warm, cooked rice and still until sauce is well distributed.
  • Set aside (or even refrigerate) to let rice cool.

Crab Mixture

  • In a bowl, place crab, mayo, lemon juice, cajun seasoning and stir until well combined.
  • Set aside until assembly.

Spicy Mayo

  • In a small bowl, combine mayo, sriracha, sesame oil, garlic and stir until smooth and well combined.

Avocado Mixture

  • In a bowl, place avocado, season all and lemon juice in a bowl.
  • Mash avocado and combine additional ingredients until smooth.

Additional Ingredients

  • Peel and small dice cucumber.
  • Small dice jalapeno and de-seed (leave seeds if spice is preferred).
  • Depending on casserole dish size, cut nori to fit width of dish and set aside until assembly.

Sushi Bake Assembly

  • In a casserole dish, take one teaspoon of oil and grease the lining on the baking dish.
  • Add in half of the cooked rice and press rice around the perimeter of the dish until filled and even in layer.
  • Add one sheet of nori to cover the entire layer of rice.
  • Add crab mixture and evenly distribute on top of nori.
  • Top crab mixture with diced cucumber and jalapeno.
  • Add avocado mixture and spread evenly over cucumber and jalapeno mixture.
  • Add final sheet of nori over avocado mixture.
  • Top with remaining cooked sushi rice, spreading evenly over nori until entire casserole is covered with rice.
  • With a sheet of clear wrap, place over finished casserole and press down firmly to set the sushi bake into a tight mold.
  • Refrigerate for at least 15 minutes before serving.
  • Top with favorite sushi toppings. I used; sriracha, spicy mayo, green onion, fried onions and toasted sesame seeds.
  • Enjoy!
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