Description
A warm, family-style crab sushi bake made with sweet Norwegian snow crab instead of imitation crab: furikake sushi rice layered with a creamy spicy crab mixture, baked, and scooped onto seaweed.
Ingredients
Units
Scale
Sushi rice
- 1 1/2 cups sushi rice
- 2 cups water
- 1/4 cup Rice Vinegar
- 3 to 4 tablespoons furikake
Crab mixture
- 16 oz Norwegian snow crab meat, shredded
- 1/3 cup Kewpie Mayo
- 3 oz Cream Cheese
- 2 tablespoons Sriracha
- 2 tablespoons Soy Sauce
- 1/4 cup green onions, sliced thin
Toppings
- Unagi sauce (eel sauce)
- Spicy mayo
- Avocado, sliced thin
- White Sesame Seeds and Black Sesame Seeds
- Green onion, chopped
- Seaweed Snacks, for serving
Equipment
- rice cooker
- ceramic baking pan
- mixing bowls
Instructions
- Season the rice. Cook the sushi rice in a rice cooker. Dump it into a large mixing bowl, stir in the rice vinegar, then mix in the furikake. Cover with a towel and cool to room temperature.
- Shred the crab. Remove 16 oz of meat from the Norwegian snow crab legs and shred it. Set aside. The crab comes cooked.
- Mix the crab layer. In a medium bowl, combine the Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Add the crab and fold until fully coated.
- Layer and bake. Preheat the oven to 425F. In a Pyrex or ceramic baking pan, layer the sushi rice, a sprinkle of furikake, then the crab mixture. Bake for 12 minutes.
- Add toppings. Top with sliced avocado, spicy mayo, unagi sauce, and sesame seeds.
- Serve. Serve family-style with seaweed snacks so everyone can scoop and build their own bites.
Notes
- Season the rice while it is warm so it absorbs the vinegar and furikake evenly.
- Do not overbake. Twelve minutes at 425F is enough since the crab is already cooked.
- Shred the crab into big pieces instead of mincing it so you keep the texture.
- Add avocado and the sauces after baking so the avocado stays cool and green.
- Set out extra seaweed snacks for scooping. They always run out first.
- Leftovers keep two days in the fridge and are great cold.
- Prep Time: 20
- Cook Time: 12
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg