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By Christy Nguyen

Sushi Bake

Name: Sushi Bake
Cuisine: Asian
Ingredients: 2 cups imitation crab meat; 1 cup of frozen bay scallops or shrimp (I think this was a 14oz bag); 1/2 cup softened cream cheese; 1/2 cup Japanese kewpie Mayo; 5 tbsp Masago (optional); 4 cups cooked sushi rice or jasmine rice; 3 tbsp sushi rice vinegar; 1 tbsp mirin; Pinch of salt; Furikake; Sriracha; Roasted Seaweed sheets

4 steps

We love eating sushi bakes with wrapped in roasted seaweed sheets. You can substitute the scallops and use shrimp or salmon.

Updated at: Thu, 17 Aug 2023 11:31:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2748.9 kcal (137%)

Total Fat131 g (187%)

Carbs244 g (94%)

Sugars39.1 g (43%)

Protein124.5 g (249%)

Sodium5607.1 mg (280%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsimitation crab meat

1 cupfrozen scallops

bay, or shrimp

½ cupcream cheese

softened

½ cupJapanese kewpie Mayo

5 TbspMasago

optional

4 cupssushi rice

cooked, or jasmine rice

3 Tbspsushi rice vinegar

1 Tbspmirin

Instructions

Step 1

Cook your rice, I cook mine with a tad less water so the rice isn’t too wet.

Step 2

Mix imitation crab, scallops, cream cheese, kewpie Mayo and Masago together.

Step 3

Combine vinegar, mirin and salt in small bowl and pour this over the cooked rice.

Step 4

In a baking pan, add the cooked rice, furikake seasoning then the crab/scallop mixture and bake at 400 degrees for 15 minutes. Optional for a little crispy top - broil for 2 more minutes. Sprinkle more furikake seasoning on top and drizzle with sriracha and kewpie Mayo.

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