B is for baked sushi

Yikes….almost a year between blog posts. Hi, how are you? I’m good thanks. Yes, I’m still cooking- but no, I’m not planning on opening another restaurant (but, never say never, I guess), yes, I still live in Perry and yes, I commute to West Des Moines every day, but after living in NYC for so long – a little 35-minute drive is nothing, actually is quite nice. I listen to a ton of music, food podcasts and talk on the phone. Apparently, I can talk…

When I started this blog, I thought I would have a little more time on my hands, silly me. My unemployment after Harvey’s was thankfully short. I started an entirely new career, and in January it will be two years! A lot of you have reached out and asked – hey, what exactly are you doing?

I work in publishing as a recipe developer and co-test kitchen director at Grey Dog Media in West Des Moines, IA. One of our clients is Hy-Vee – so when you grab the monthly Seasons Magazine at the store; those delicious recipes and cocktails are developed by me and my very talented team!  Grey Dog also publishes a faith-based life-style magazine that is produced in house called Life: Beautiful.  Pretty and delicious – what’s better than that?

This summer was one adventure after the other. I have never really worked for a company that was Monday through Friday.  So, I took advantage of everyday single warm minute this summer.

Shenanigans require sustenance. 

This summer I made a fun dish – my cousin Henry loves sushi, so naturally it became a bake. It’s the best of a California roll, with no fussy rolling.

Easy to put together, and easy substitutions.  If you don’t like crab – use smoked salmon – if you don’t like spicy mayo, omit the sriracha!  If you can’t find furikake, use everything but the bagel seasoning with crushed nori (seaweed) sheets.  Top this casserole with whatever fresh toppers you like.  Here is the base – as always – make it your own.  Now it’s my job to make recipes easy to follow – let me know what you think!

Baked Sushi

Serving Size:
6 servings
1 hour


  • 2 cups uncooked sushi rice, rinsed
  • 2 ¼ cups water
  • ¼ cup seasoned rice vinegar
  • 2 Tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. toasted sesame oil
  • 1 Tbsp. everything but the bagel seasoning
  • Furikake seasoning, to taste
  • 6 ½ cups (1-2.5-lbs. pkg.) imitation crab meat, flake style, divided
  • 1 large egg
  • 1 cup Japanese Kewpie mayonnaise, divided
  • 3 Tbsp. Sriracha, chili sauce, divided
  • Green onions, for garnish
  • Avocado, sliced, for garnish


  1. Preheat oven to 350°F. Spray the bottom and sides of a 9 X 13-in. pan with nonstick spray and set aside.
  2. Cook rinsed and drained sushi rice according to pkg. directions. Fluff rice with fork; set aside.
  3. In a small saucepan combine rice vinegar, sugar and salt; heat over low heat until the sugar and salt have dissolved.  Remove from heat, add sesame oil and everything but the bagel seasoning and mix until just combined; do not over mix. Set rice mixture aside.
  4. Press rice mixture into prepared pan, press to flatten. Sprinkle with furikake seasoning, set aside.
  5. In a food processor, reserving 2 cups of whole imitation crab for topping, pulse remaining crab until coarsely chopped; add egg, ½ cup mayonnaise and 2 Tbsp. sriracha, pulsing only until combined. Spread crab mixture on top of the rice and top with another thin layer of furikake.
  6. In a small bowl; mix remaining ½ cup mayonnaise and remaining 1 Tbsp. sriracha, stirring to combine.  Drizzle or spoon mixture over the crab mixture and top with reserved 2 cups flaked imitation crab.
  7. Bake for 25 to 30 minutes. Remove from the oven and garnish with additional furikake seasoning, thinly sliced green onions and avocado, if desired. 

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