Gluten-Free Baked Sushi

Indulge in the savory fusion of flavors with this Gluten-Free Baked Sushi, a creative twist on traditional sushi that combines comforting baked goodness with bold, fresh ingredients. Packed with tender sushi rice, tangy rice vinegar, creamy avocado, crunchy cucumber, and your choice of imitation crab or shrimp, this dish is elevated with gluten-free Kewpie mayo and a touch of sriracha for a delightful kick. Topped with crumbled nori, toasted sesame seeds, and spring onions, this easy-to-make casserole-style sushi is baked to golden perfection and perfect for sharing. Whether you're hosting a dinner party or craving a unique, gluten-free sushi experience, this recipe is a flavorful crowd-pleaser that delivers on taste and presentation. Serve it warm and let every bite transport you to sushi bliss!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 1 tablespoon Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 cup Imitation crab meat (or cooked shrimp)
• 0.5 cup Gluten-free Kewpie mayo
• 2 tablespoons Sriracha
• 1 Avocado, diced
• 1 Cucumber, diced
• 2 tablespoons Gluten-free soy sauce
• 2 Nori sheets, crumbled
• 2 tablespoons Spring onions, chopped
• 1 tablespoon Sesame seeds, toasted

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 3

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until all the water is absorbed.

Step 5

Remove the pot from the heat and let it sit, covered, for another 10 minutes.

Step 6

In a small bowl, mix together rice vinegar, sugar, and salt. Microwaving it slightly can help dissolve sugar and salt.

Step 7

Spread the cooked sushi rice in a baking dish and sprinkle the vinegar mixture evenly over the top. Gently fold to combine without smashing the rice.

Step 8

In a separate bowl, mix together imitation crab meat, gluten-free Kewpie mayo, sriracha, diced avocado, diced cucumber, and gluten-free soy sauce until well combined.

Step 9

Spread the mixture evenly over the rice in the baking dish.

Step 10

Sprinkle crumbled nori sheets on top for added flavor.

Step 11

Bake in the preheated oven for 15-20 minutes or until the top is lightly golden.

Step 12

Remove from the oven and garnish with chopped spring onions and toasted sesame seeds.

Step 13

Serve the baked sushi warm and enjoy!

Nutrition Facts

Serving size	1711.9 grams (1711.9g)

Amount per serving	% Daily Value*
Calories	2019

Total Fat 116.00g	149%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 0.00g
Cholesterol 126mg	42%
Sodium 7820mg	340%
Total Carbohydrate 201.50g	73%
Dietary Fiber 15.40g	55%
Total Sugars 34.60g
Protein 39.00g	78%

Vitamin D 0IU	0%
Calcium 270mg	21%
Iron 7mg	38%
Potassium 1666mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 7.8%

Carbs: 40.2%