Cream Cheese and Crab Sushi Bake with Kewpie Mayo

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich sushi casserole layered with imitation crab, cream cheese, and Kewpie mayonnaise, baked to a creamy, bubbly finish. This Japanese recipe, ready in about 35 minutes, layers Calrose rice, water, rice vinegar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups Calrose rice
2 cups water
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
10 ounces imitation crab meat
2 ounces cream cheese, softened
1/3 cup Kewpie mayonnaise
2 tablespoons green onions, sliced
2 nori sheets, cut into strips
1 teaspoon toasted sesame seeds

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Rinse 1 1/2 cups Calrose rice under cold water until clear, then combine with 2 cups water in a pot or rice cooker. Cook for about 18 minutes until tender.
Step 2: Mix 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved and fold into the hot cooked rice; allow to cool to room temperature.
Step 3: In a bowl, mix 10 ounces imitation crab meat with 2 ounces softened cream cheese and 1/3 cup Kewpie mayonnaise until evenly blended.
Step 4: Preheat oven to 375°F. Spread the seasoned rice evenly in a 9x9-inch baking dish.
Step 5: Spread the crab and cream cheese mixture evenly over the rice layer.
Step 6: Scatter 2 tablespoons sliced green onions, 1 teaspoon toasted sesame seeds, and 2 sheets' worth of nori strips evenly over the top.
Step 7: Bake uncovered for 15-20 minutes until the top is golden and bubbly. Cool slightly before serving.