Cream Cheese and Crab Sushi Bake with Kewpie Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich sushi casserole layered with imitation crab, cream cheese, and Kewpie mayonnaise, baked to a creamy, bubbly finish. This japanese-inspired sushi ready in about 35 minutes pairs Calrose rice, water, tablespoons rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Preheat oven to 375°F. Spread the seasoned rice evenly in a 9x9-inch baking dish.
  5. Step 5: Spread the crab and cream cheese mixture evenly over the rice layer.
  6. Step 6: Scatter 2 tablespoons sliced green onions, 1 teaspoon toasted sesame seeds, and 2 sheets' worth of nori strips evenly over the top.
  7. Step 7: Bake uncovered for 15-20 minutes until the top is golden and bubbly. Cool slightly before serving.

Frequently asked questions

How long does Cream Cheese and Crab Sushi Bake with Kewpie Mayo take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cream Cheese and Crab Sushi Bake with Kewpie Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep calrose rice from drying out.

Can I substitute ingredients in Cream Cheese and Crab Sushi Bake with Kewpie Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cream Cheese and Crab Sushi Bake with Kewpie Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cream Cheese and Crab Sushi Bake with Kewpie Mayo?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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