Sushi Casserole…

It's Sushi Casserole Time!

Quite a few people have been asking me how to make this dish that I make that is kinda like a casserole, but thas sushi ingredients. I don’t know what it’s called, but I call it my Sushi Casserole.

I quickly wrote the recipe below so I can give it to a some friends and relatives. I’ll have to find photos I have taken and add them to this post to illustrate the steps. For now, I added some links to photos I found online… I hope the recipe below makes sense…


  • 3 cups of uncooked Sushi Rice plus the water needed (see directions on the rice package)
  • 1/4 cup Marukan Seasoned Gourmet Rice Vinegar
  • 1/4 cup Sugar
  • 1 package Imitation Crab Meat Flakes
  • Mayonnaise
  • Seto Fumi Furikake (Seasoned Dried Bonito and Egg Mix)
  • Nori (Seaweed) Strips
  • Soy Sauce and Wasabi (if desired)

Make the Sushi Rice:

First, cook 3 cups of Sushi Rice. When I don’t have sushi rice, I just mix together 1½ cups regular Rice (Jasmine or Calrose) and 1½ cups Sweet Rice (the sticky short grain kind).

While the rice is cooking, mix about 1/4 cup Seasoned Vinegar (this is the kind I use) and 1/4 cup Sugar. Heat it up in the microwave for about 15 seconds or until the sugar dissolves. Once the rice is cooked, mix the sweetened vinegar to the rice and mix well.

Flatten the rice onto the bottom of 2 to 3 qt. Glass Casserole Dish (our’s looks like this) and cool.

Make the Crab Topping:

Take a package of Imitation Crab Meat Flakes (I usually use the one that looks like this). Mash it up with some Mayonnaise until you get the consistency of a crab salad. I’m not sure exactly how much mayonnaise to add, I just put a little bit at a time until the mixture feels right.


Once the rice in the glass casserole dish is completely cooled down, top it with the imitation crab salad mixture. Flatten, then sprinkle a generous amount of Seto Fumi Furikake (Seasoned Dried Bonito and Egg Mix) (this is the kind we use) to completely cover the whole dish.

You will also need some Nori (Seaweed) Strips. I like to use the seasoned ones like the Yamamotoyama Teriyaki Nori Seaweed that comes in a jar. They even have hot and spicy ones. If you can’t find these, you can use regular Nori sheets and cut them into 1½ x 4 inch strips.

How to Eat:

To eat, scoop out about a tablespoon or so of the Sushi Mix (make sure to get all the layers), place it in the middle of the Nori Strip and fold the Nori around the mixture. Dip in Soy Sauce and Wasabi if you like and enjoy.

If you happen to make this dish and like it, please send a photo of it to me. Also Facebook Like it, Tweet or Google Plus it below.