Sushi Bake with Kani Salad Topping

Sushi Bake is your favorite rice dish in a casserole form! It’s easy to make and delivers the delicious Japanese flavors you love with no special sushi chef skills required.

🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/sushi-b...
Subscribe to the Channel:    / @kawalingpinoyblog  
🔔 RING the BELL to get notifications when I have a new video up.

How to Make Baked Sushi Casserole with Kani Salad Topping

✅Ingredients

For the Sushi Rice
4 cups cooked short-grain rice
2 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 cup Furikake

For the Kani Salad Topping
2 cups Imitation crab (kani), shredded
2 mangoes, peeled and diced
1 cucumber, julienned
1/2 cup Japanese mayonnaise
1/2 cup quick-melt cheese, shredded
Nori seaweed sheets

✅Instructions

In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.

Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.

In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.

Spoon over the sushi rice layer and spread to cover the top.

Sprinkle the Kani salad topping with shredded cheese.

Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.

Remove from the oven and allow to slightly cool. Garnish with additional diced mangoes, cucumber, and egg omelet strips, and drizzle with Japanese mayo and Sriracha sauce, if desired.

To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.

Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE!

For more delicious recipes: https://www.kawalingpinoy.com/
Follow me on Facebook:   / kawalingpinoy  

#bakedsushi #sushibake #ricecasserole