Thanksgiving Crab Sushi Bake: A Festive Twist to Your Dinner Table

This crab sushi bake recipe is a unique and interesting take on the traditional dish. The problem most people have with sushi is the raw fish part. While it is delicious, it’s not everyone’s cup of tea. That means when you are hosting a large crowd, you can’t make some of your favorite sushi recipes.

Thankfully, this crab sushi bake recipe is a great solution to that. It replaces the raw fish with crab meat and combines it with delicious sushi rice, and when you pour the unique, creamy sauce over it, you get one of the most delicious sushi recipes around.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Thanksgiving Crab Sushi Bake: A Festive Twist to Your Dinner Table
• Comments

Ingredients

• Imitation crab — 8 oz., shredded and chopped
• Cream cheese — ½ cup
• Rice vinegar — ¼ cup
• Granulated sugar — ½ tbsp.
• Salt — 1 tsp.
• Sushi rice — 1 cup
• Mayonnaise — ½ cup

Instructions

1. Set your oven to 425°F degrees.

2. Rinse and drain the sushi rice, and cook according to the package instructions.

3. In the meantime, combine sugar, vinegar, and salt in a pan and cook until the sugar dissolves. Set aside for now.

4. Combine shredded crab with cream cheese and mayo in a mixing bowl. Mix until smooth.

5. Transfer the now-cooked sushi rice to a mixing bowl and pour the vinegar mixture over it.

6. Spread the sushi rice on the bottom of your baking dish.

7. Top with the cream cheese-mayo mix.

8. Bake for 15 minutes.

Substitutions

• Rice vinegar — Rice vinegar is the quintessential sushi ingredient, which also goes for this crab sushi bake recipe. With that being said, You can also make this recipe using apple cider vinegar, which is probably the closest it gets to the original, and the results will be simply fantastic.

• Sushi rice — While sushi rice would be the obvious choice here, if you’re short on it or simply prefer something else, no worries. Short-grain white rice works great; its sticky texture resembles sushi rice. Also, if you could get your hands on some, Arborio rice would also work great.

• Mayonnaise — Traditionally, when a sushi recipe calls for mayonnaise, it is specifically kewpie mayo, which goes for this crab sushi bake recipe. Regardless, that’s not your only option. Regular mayo will do just fine, and so will Miracle Whip. Sour cream is not a bad option as well.

Variations

• Hotter — Although this crab sushi bake recipe has a rich, complex flavor that brings out the best of various ingredients, it’s not exactly a spicy one. If you like it spicy, add just a splash of hot sauce to the mix. Ideally, that would be sriracha, but you could use any kind of hot sauce.

• Serving — This crab sushi bake recipe makes a great main dish, but it could get better. You can have your crab sushi bake with cubed fresh avocados on the side, although it must be said that sliced cucumber makes a great pairing as well.

Equipment

• Measuring cups and spoons

• Mixing bowls

• Baking dish

• Oven

Storage

• Allow your dish to cool completely. Wrap the leftover crab sushi bake tightly with aluminum foil or plastic wrap. You can also transfer the leftovers to an airtight container.

• Once refrigerated, the leftovers will last for between 3-4 days.

Pro Tips

• Baking — While this crab sushi bake recipe clearly states that you should bake for 15 minutes, another way of knowing would be to keep an eye on the dish. If it’s golden on top and bubbly in the middle, it’s time to remove from the heat.