Crab Sushi Bake With Chicharon Crumbs
Get your sushi cravings on with a deconstructed Crab Sushi Bake that's baked like a casserole. You'll get an indulgement of kimchi mayo mixed in with cream cheese, crab bits, sprinkled with green onions, and dusted with chicharon crumbles. This simple appetizer is easy to make and requires simple ingredients. Perfect for sharing with your guests!
Equipment
Ingredients
Crab Sushi Bake
- 1 Cup Imitation Crab (roughly chopped)
- 3 tbsp Full Fat Cream Cheese
- 3 tbsp Kimchi Mayo
- 2-3 stalks Green Onions (chopped and slivered)
- 2 tbsp Furikake Flakes
- 1 cup Mexican Blend Shredded Cheeses
- 7+ Large Pieces of Chicharon (crumbled)
- 1 tbsp Pickled Red Gingers
- 1 dozen Wasabi flavored Nori Sheets or Seaweed Sheets
Sushi Rice
- 2 cups Cooked Rice
- 2 tsp Rice Vinegar
- 2 tsp Coconut Aminos
Instructions
Crab Sushi Bake
- In a small mixing bowl, mix immitation crab, cream cheese, kimchi mayo, one stalk of chopped green onions, and 1 tbsp of furikake. Set aside.
Sushi Rice
- Cook your rice according to the directions. Let rice cool.
- When rice has cooled down, grab another bowl and add rice vinegar and coconut aminos. Adjust the flavors if you need more.
Directions
- Preheat oven to 400F. In a serving bowl that can be baked, add the sushi rice. Then add the crab mixture for the next layer. Next add the mexican shredded cheeses. Bake for 5 minutes or when the cheeses have melted.
- Top off with chicharon crumbles, green onions, more furikake, and kimchi mayo.
- Scoop out 1 tbsp of the chicharon crab sushi bake on top of each seaweed sheet. Add a couple of red ginger on top and then devour!
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
SHOP FOR INGREDIENTS USED HERECHECK OUT MY AMAZON STOREFRONT!
SHOW ME WHAT YOU GOT TOOTz!Mention @NaughtyKitchen or tag #NaughtyKitchen!