A fun family dinner!

Sushi Bake with Kani Salad

Recipe Snapshot

Servings

8

Total Time

1 hour 10 minutes

Course

appetizer

Ingredients

Grease a 9×13 baking dish lightly with nonstick cooking spray. Press the sushi rice into a flat, even layer in the baking dish. Sprinkle with toasted sesame seeds, furikake, and crumbled nori squares.

Preheat an oven, make the sushi rice

1-2

In a medium bowl, mix together shredded or chopped kani, Kewpie,  Sriracha, sliced scallions, and tobiko until well mixed. Pour this on top of the rice, then spread into a flat, even layer. Sprinkle with an additional  furikake.

Make the kani salad layer

3

Place in a preheated oven, then bake until warm throughout.

Bake until warm throughout

4

Drizzle the top of the baked sushi recipe with a little Kewpie mayo and sriracha. Add  tobiko (or masago) scattered on top, then finish with thinly sliced cucumbers and avocado. Serve immediately with nori squares.

Garnish, then serve

&

Meet Author

Ari

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