Home Cooked Recipes

Tastes like sushi, feeds a crowd, no rolling required!

🧂 Ingredients:

For the rice layer:

• 2 cups uncooked sushi rice (or short grain white rice)
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For the crab layer:

• 1 1/2 cups imitation crab, shredded or chopped
• 1/3 cup mayonnaise (or Kewpie mayo for authentic flavor)
• 1 tbsp soy sauce
• 1 tsp sesame oil (optional)
• 1 tsp sriracha (optional)

Toppings:

• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced or julienned carrots
• Extra sriracha for drizzling
• Toasted sesame seeds (optional)
• Chopped green onions (optional)
• Nori strips or crumbled seaweed (optional)

---

🍴 Instructions:

1. Cook the rice according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt. Let cool completely.
2. In a medium bowl, combine the imitation crab, mayo, soy sauce, sesame oil, and optional sriracha. Stir until creamy.
3. Layer the casserole:
   • Spread cooled rice in the bottom of an 8×8 or 9×13 casserole dish.
   • Add the crab mixture on top of the rice and spread evenly.
   • Top with a generous layer of cucumbers and carrots.
4. Drizzle sriracha over the top. Sprinkle sesame seeds, green onions, and nori if using.
5. Cover and chill for at least 1 hour. Serve cold — just slice and enjoy!

---

🧊 Storage:

• Keeps well in the fridge for up to 3 days.
• Best eaten cold straight from the fridge!

If you love sushi but don’t have the time or patience to roll it, this cold sushi casserole is for you. I first made this a few years ago and instantly fell in love with the simplicity and flavor. It’s cool, creamy, a little spicy, and packed with all the sushi vibes — no bamboo mat required.

Layered with vinegary sushi rice, creamy imitation crab, crunchy vegetables, and a sriracha drizzle, this dish is perfect for summer gatherings, meal prep, or an easy weeknight dinner.

I love serving it straight from the fridge, and honestly — it’s even better the next day.

---

Tips:

• You can swap the imitation crab for cooked shrimp or canned tuna.
• Want it vegetarian? Use mashed chickpeas or tofu instead of crab.
• Add avocado right before serving for a creamy touch.