Ingredients
Scale
- 4 cups freshly cooked rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup sesame seeds
- 1/2 cup Korean roasted seaweed (crumbled or cut into small bits)
- 1 teaspoon salt (to taste)
- 1 teaspoon sugar (to taste)
- 1 big ripe mango (diced)
- 1 medium cucumber (diced)
- 2 cups Kani (shredded or cut into chunks)
- 200 grams cream cheese
- 1/4 cup Japanese mayonnaise
- 1 tablespoon Sriracha (adjust as desired)
- Salt (to taste)
- 20 sheets Korean roasted seaweed sheets (or use nori sheets)
Instructions
- Cook rice according to package instructions. Mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt into warm rice. Let cool.
- In a bowl, mix crumbled Korean roasted seaweed and 1/2 cup sesame seeds. Set aside.
- Blend cream cheese with Japanese mayonnaise and Sriracha, adjusting spice level. Season with salt or sugar if needed.
- Preheat oven to 350°F (175°C). Layer sushi rice, furikake mix, Kani, diced mango, and cucumber in a baking dish. Top with cream cheese mixture.
- Bake for 20-25 minutes until golden and crispy. Cool, slice, and serve.
Notes
Sushi Bake is great for meal prep; can be made ahead and reheated in the oven for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg