A savory, creamy, and super satisfying deconstructed California roll, layered and baked in a casserole.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American, Filipino, Japanese
Keyword: casserole, sushi
Servings: 6
Calories: 476kcal
Ingredients
1cupriceKoshihikari or other short grain rice preferred
1/4cuprice vinegar
1/2tbspsugar
1tspsalt
8ozimitation crabshredded and chopped
1/2cupcream cheeseroom temp
1/2cupmayokewpie mayo preferred
1/4cupfurikake
1/2cucumbersliced, to serve
1avocadocubed, to serve
3packagesroasted laveraka Korean seaweed snacks, to serve
Instructions
Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.
Notes
To reheat: warm in a 325°F oven for 10-15 minutes until heated through or in the microwave for 30s - 1 min.