Save to Pinterest 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 discovered sushi bake on TikTok and quickly adapted it with roasted veggies to make it extra special for holiday gatherings. It became an instant family favorite with its rich flavors and vibrant look.
Ingredients
- Sushi Rice: 2 cups sushi rice 2 1/2 cups water 1/4 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 1/4 cup mayonnaise (preferably Kewpie) 2 tbsp sriracha (adjust to taste) 1 tbsp soy sauce
- Holiday Vegetables: 1 cup roasted butternut squash diced 1 cup roasted Brussels sprouts quartered 1/2 red bell pepper diced 1/2 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 for garnish extra sriracha and mayo for drizzling
Instructions
- Prep & Preheat:
- Preheat oven to 400°F (200°C).
- Cook Sushi Rice:
- Rinse sushi rice under cold water until clear. Combine rice and water in saucepan bring to boil reduce heat cover and simmer 15 minutes. Remove from heat and let stand covered 10 minutes.
- Season Rice:
- In bowl mix rice vinegar sugar and salt. Fold gently into cooked rice.
- Make Crab Mixture:
- Mix shredded crab cream cheese mayonnaise sriracha and soy sauce until well combined.
- Roast Vegetables:
- Toss squash Brussels sprouts and bell pepper with olive oil salt and pepper. Roast 15-20 minutes until golden and tender.
- Layer & Assemble:
- Grease 9x13-inch (23x33 cm) baking dish. Spread rice evenly and sprinkle with furikake. Spread crab mixture on rice. Top with roasted vegetables and edamame.
- Top & Bake:
- Drizzle extra mayo and sriracha if desired. Sprinkle with sesame seeds and furikake. Bake 10-12 minutes until hot and slightly golden.
- Serve:
- Let cool 5 minutes. Garnish with green onions. Serve with nori squares for scooping.
Save to Pinterest Our family loves gathering around the table with this sushi bake especially when everyone gets to scoop their own servings with crispy nori squares.
Required Tools
Saucepan baking sheet mixing bowls 9x13-inch baking dish knife and cutting board spatula
Allergen Information
Contains fish soy eggs dairy sesame and gluten (if using imitation crab or soy sauce with wheat). Always check labels especially for imitation crab and soy sauce.
Nutritional Information
Per serving: Calories 345 Total Fat 10 g Carbohydrates 49 g Protein 13 g
Save to Pinterest This holiday sushi bake will wow guests and make your dinner spread colorful and memorable. Enjoy every scoop and happy feasting!
Common Recipe Questions
- → How do I prepare the sushi rice?
Rinse the sushi rice until the water runs clear, then cook with water until tender. Fold in a mixture of rice vinegar, sugar, and salt for flavor.
- → What types of vegetables work best for roasting?
Butternut squash, Brussels sprouts, red bell pepper, and edamame offer a great balance, but seasonal vegetables like carrots or sweet potato also work well.
- → Can I substitute crab in the filling?
Yes, mashed chickpeas or finely chopped hearts of palm provide a vegetarian alternative while maintaining texture and flavor.
- → How should I serve the finished bake?
Serve it warm, garnished with sliced green onions and accompanied by nori squares to scoop up the layers.
- → What beverages pair well with this dish?
A light Riesling or chilled green tea complements the flavors without overwhelming the palate.