Crab Sushi Bake With Chicharon Crumbs

Get your sushi cravings on with a deconstructed Crab Sushi Bake that’s baked like a casserole. You’ll get an indulgement of kimchi mayo mixed in with cream cheese, crab bits, sprinkled with green onions, and dusted with chicharon crumbles. This simple appetizer is easy to make and requires simple ingredients. Perfect for sharing with your guests!

CHICHARON CRAB SUSHI BAKE OVERVIEW

Let me tap into your inner soul’s cravings. It’s a baked disconstructed crab sushi mixed with Lucky Foods Seoul Kimchi Mayo and cream cheese, shredded mexican cheese blend, sprinkled with furikake, green onions, chicharon crumbles, red ginger, on wasabi flavored seaweed sheets‼️

Prepare to embark on a gastronomic adventure that marries the elegance of sushi with the boldness of chicharon in our delectable Crab Sushi Bake with Chicharon Crumbs recipe. This fusion delight brings together the delicate flavors of imitation crab, the rich creaminess of full-fat cream cheese, and the intriguing zing of Kimchi Mayo. As if that weren’t enough, I’ve taken it up a notch by adding the irresistible crunch of chicharon crumbs to elevate this dish to a whole new level of culinary innovation.

WHY YOU’LL LOVE THIS CRAB SUSHI BAKE

Sensational Flavor: The exquisite medley of imitation crab, rich cream cheese, and tangy kimchi mayo orchestrates a symphony of flavors that dance harmoniously on your tongue. Creaminess meets brininess, and a touch of zest tantalizes your taste buds, creating a sensation that’s truly captivating.

The Crunch: The star of the show is undoubtedly the chicharon crumbs. These crispy, savory bites has depth of flavor. The satisfying crunch elevates each bite that leaves you craving more.

Shareable: This dish is a conversation starter, a showstopper, and a crowd-pleaser all rolled into one. It’s a perfect centerpiece for any occasion.

THE BREAKDOWN

• Imitation Crab – I used imitation crab cause it’s easier to manage and I can freeze the rest to make more!
• Cream Cheese – Full fat or light or fat free can be used
• Lucky Foods Seoul Kimchi Mayo
• Cooked Rice – I had regular Jasmine rice. You can use the standard sushi rice.  I added Coconut amino and a splash of rice vinegar for more flavoring.
• Furikake Flakes – You can find this in the grocery isles at the asian section.
• Mexican Cheese Blend – Come on now! Melted shredded cheese gives off flavor.
• Chicharon Crumbles – A bag of chicharons and crush them. I like some chunks. There are premade crumbles sold at most international markets.
• Red Ginger (Pickled Ginger) – This is totally optional if you’re not a fan of ginger. I used the red ginger for the pop of color.
• Green Onions – To add more color and get your veggies in.
• Wasabi Sheets – I love using the wasabi flavored sheets. You don’t have to buy the wasabi paste.  This gives a hint of wasabi flavor and you won’t notice it.

HOW TO MAKE CRAB SUSHI BAKE

Crab Sushi Bake

In a small mixing bowl, mix immitation crab, cream cheese, kimchi mayo, one stalk of chopped green onions, and 1 tbsp of furikake. Set aside.

Sushi Rice

Cook your rice according to the directions. Let rice cool.

When rice has cooled down, grab another bowl and add rice vinegar and coconut aminos. Adjust the flavors if you need more.

Directions

Preheat oven to 400F. In a serving bowl that can be baked, add the sushi rice. Then add the crab mixture for the next layer. Next add the mexican shredded cheeses. Bake for 5 minutes or when the cheeses have melted.

Top off with chicharon crumbles, green onions, more furikake, and kimchi mayo.

Scoop out 1 tbsp of the chicharon crab sushi bake on top of each seaweed sheet. Add a couple of red ginger on top and then devour!

Crab Sushi Bake with Chicharon Crumbs is a fusion revelation that redefines flavor boundaries. It masterfully combines ingredients from diverse culinary realms to craft an experience that’s nothing short of extraordinary.