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Making sushi at home is not at the top of everyone’s weeknight cooking list, but you know what should be? A sushi bake. It’s exactly what it sounds like: baked sushi! The TikTok-favorite dish is typically made with a layer of seasoned sushi rice in a 13x9 baking dish, then furikake (a Japanese seaweed rice seasoning), and a creamy mixture of Kewpie mayonnaise, cream cheese, and imitation crab (and sometimes other fish). But it makes a LOT and if you’re living alone or just sharing a meal with one other person, you may not want to eat the same thing four days in a row. Our solution? A muffin tin for individual sushi bake cups, using Chrissy’s favorite Dynamite Scallops recipe with shredded imitation crab instead. This creamy, slightly spicy, mushroom-and-crab mixture pairs perfectly with rice and tucks into a seaweed snack for little sushi hand rolls anytime—solo or for a crowd! You will probably eat three little cups of sushi bake per pack of seaweed snacks, so if you do decide to entertain with them, consider doubling if it’s the main dish. Otherwise, they store well in the fridge for up to four days.
¾ cup short-grain sushi rice
1 tablespoon unseasoned rice vinegar
¾ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons chopped cilantro
2 scallions, thinly sliced
2 tablespoons furikake rice seasoning, plus more for garnish
3 tablespoons canola oil
7 ounces fresh shiitake mushrooms, stems removed, roughly chopped
¼ teaspoon kosher salt
2 cloves garlic, roughly chopped
½ cup mayonnaise (preferably Kewpie), plus more for drizzling
1 tablespoon soy sauce
2 tablespoons Sriracha
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon Cravings’ Chili Garlic seasoning (optional)
2 scallions, thinly sliced
8 ounces imitation crab legs
1 ripe avocado, sliced thinly
1 seedless cucumber (such as Persian), sliced into matchsticks
4 packs of seaweed snacks
The heartiest breakfast, lunch, brunch, or whenever-you-wanna-eat-it meal.
Swap out your bagel and lox for sushi!
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