Viral Baked Sushi with Spicy Kani Salad
If you’ve never had a sushi bake, get ready to fall hard. This viral-inspired dish delivers all the flavors of a spicy kani roll—creamy, savory, and just a little spicy—baked together in a warm, scoopable casserole. Served with crisp roasted seaweed squares and finished with avocado, cucumber, scallions, and extra spicy mayo, it’s a fun, interactive dinner or an easy, gluten-free party appetizer.
Servings: 8 servings
Calories: 222kcal
Video
Equipment
9x13 baking dish though you can easily use another size!
Ingredients
- 5½ cups cooked sushi rice, this is about 2½ cups of uncooked rice
- 1 Tbsp toasted sesame seeds
- 1 Tbsp furikake, plus 1 tsp
- 2 small squares of nori
- 1 lb kani, imitation crab, shredded or chopped into small pieces about ¼" in size
- ⅓ cup Kewpie mayo, plus more for serving
- 1 Tbsp Sriracha, plus more for serving
- 3 scallions, thinly sliced, both white and green parts, plus more for serving
- ¼ cup tobiko, or masago, divided
- For serving: thinly sliced cucumbers, avocado, and seaweed squares
Instructions
- Prepare the baking dish. Preheat an oven to 400°F / 205°C. Grease a 9x13 baking dish lightly with nonstick cooking spray.
- Make the sushi rice. Press the sushi rice into a flat, even layer in the baking dish. Sprinkle with 1 Tbsp toasted sesame seeds, 1 Tbsp furikake, and 2 small crumbled nori squares.
- Make the kani salad layer. In a medium bowl, mix together 1 lb shredded or chopped kani, ⅓ cup Kewpie, 1 Tbsp Sriracha, 3 thinly sliced scallions, and 2 Tbsp tobiko until well mixed. Pour this on top of the rice, then spread into a flat, even layer. Sprinkle with an additional 1 tsp of furikake.
- Bake until warm throughout. Place in a preheated oven, then bake for 15 minutes, or until warm throughout.
- Garnish, then serve. Drizzle the top of the baked sushi recipe with a little Kewpie mayo and sriracha (either separately or mixed together to make spicy mayo). Add another 1-2 Tbsp of tobiko (or masago) scattered on top, then finish with thinly sliced cucumbers and avocado. Serve immediately with nori squares.
Notes
- Note: Nutrition facts exclude garnishes.
- Pan: Use any dish at least 9×9 inches; a 9×13 gives thinner layers.
- Storage & reheating: Refrigerate leftovers airtight up to 3 days (do not freeze). Reheat at 325°F / 165°C for 10–15 minutes and serve with nori.
- Variations:
- Seafood: Swap kani for cooked shrimp, miso salmon, scallops, or real crab.
- Sauce: Add or replace spicy mayo with eel (unagi) sauce.
- Serve with: Pickled ginger.
Nutrition
Calories: 222kcal | Carbohydrates: 37g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 558mg | Potassium: 50mg | Fiber: 2g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
