Save It A festive twist on the viral sushi bake, featuring layers of seasoned sushi rice, creamy crab filling, and a medley of colorful roasted holiday vegetables. Perfect for sharing at gatherings!
I first made this dish for a holiday dinner with friends, and it quickly became a crowd favorite. Everyone loved the bright colors from the veggies and the comforting sushi bake layers.
Ingredients
- Sushi Rice: 2 cups sushi rice, 2 ½ cups water, ¼ cup rice vinegar, 2 tbsp sugar, 1 tsp salt
- Crab Filling: 12 oz (340 g) imitation crab meat or cooked lump crab, shredded, 4 oz (115 g) cream cheese, softened, ¼ cup mayonnaise (preferably Kewpie), 2 tbsp sriracha, 1 tbsp soy sauce
- Holiday Vegetables: 1 cup roasted butternut squash, diced, 1 cup roasted Brussels sprouts, quartered, ½ red bell pepper, diced, ½ cup edamame, shelled and cooked
- Toppings & Garnishes: 2 tbsp furikake seasoning, 1 sheet nori, cut into squares (or use roasted seaweed snack sheets), 1 tbsp toasted sesame seeds, sliced green onions, extra sriracha and mayo for drizzling
Instructions
- Prepare Oven & Rice:
- Preheat oven to 400°F (200°C). Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Season Rice:
- Mix rice vinegar, sugar, and salt in a small bowl. Gently fold into the cooked rice.
- Make Crab Filling:
- Mix shredded crab, cream cheese, mayonnaise, sriracha, and soy sauce in a medium bowl until well combined.
- Roast Holiday Vegetables:
- Toss butternut squash, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 20 minutes, stirring once, until golden and tender.
- Assemble Sushi Bake:
- Lightly grease a 9x13-inch baking dish. Spread sushi rice evenly on the bottom, pressing gently. Sprinkle furikake seasoning over rice.
- Add Fillings & Veggies:
- Evenly spread crab mixture over rice. Top with roasted vegetables and edamame.
- Toppings & Bake:
- Drizzle with extra mayonnaise and sriracha if desired. Sprinkle with toasted sesame seeds and more furikake. Bake for 10 to 12 minutes, until hot and slightly golden on top.
- Finish & Serve:
- Remove from oven, let cool for 5 minutes, and garnish with green onions. Serve with nori squares for scooping.
Save It Making this together with my family during winter holidays brings joy and laughter as everyone personalizes their sushi bake squares at the table.
Required Tools
Saucepan with lid, baking sheet, mixing bowls, 9x13-inch baking dish, knife and cutting board, spatula
Allergen Information
Contains fish, soy, eggs, dairy, sesame, gluten (check ingredient labels, especially for imitation crab and soy sauce)
Nutritional Information
Per serving: 345 calories, 10 g total fat, 49 g carbohydrates, 13 g protein
Save It Try pairing this colorful bake with green tea or a light Riesling. It makes a stunning, easy centerpiece at any holiday meal.
Recipe FAQs
- → What type of rice should I use?
Sushi rice is best for its sticky texture, which helps layers hold together nicely in the bake.
- → Can I substitute the crab filling?
Yes, mashed chickpeas or chopped hearts of palm make excellent vegetarian alternatives that maintain creamy texture.
- → How do I roast the holiday vegetables?
Toss diced butternut squash, Brussels sprouts, and bell pepper with oil, salt, and pepper, then roast at 400°F (200°C) for 15–20 minutes until tender and golden.
- → What toppings enhance the flavor?
Furikake seasoning, toasted sesame seeds, sliced green onions, and nori squares add layers of umami and texture.
- → Is there a spice to add heat?
Sriracha mixed into the crab filling adds a balanced spicy kick, but can be adjusted to taste or omitted.
- → How long should I bake the assembled dish?
Bake for 10 to 12 minutes until the top is slightly golden and heated through.