Low Sodium Sushi Bake

Discover a satisfying twist on a beloved Japanese favorite with this Low Sodium Sushi Bake! This recipe combines the comforting flavors of sushi in an easy-to-make casserole format, perfect for casual dinners or potlucks. Featuring layers of perfectly seasoned sushi rice, a creamy low-sodium imitation crab mixture, and a vibrant medley of fresh veggies like cucumber, avocado, and shredded carrots, this dish is flavorful without compromising your sodium goals. Crumbled nori sheets and a sprinkle of toasted sesame seeds add a delightful crunch and authentic sushi flair. Ready in under an hour, this bake is as nutritious as it is delicious, making it an ideal choice for sushi lovers looking for a healthier, heart-friendly option. Enjoy it warm with extra nori sheets for scooping or savor it straight from the dish—this sushi bake is as versatile as it is crowd-pleasing!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Short-grain sushi rice
• 2.5 cups Water
• 4 tablespoons Seasoned rice vinegar (low sodium)
• 1.5 cups Imitation crab (low sodium, shredded)
• 6 ounces Reduced-fat cream cheese (softened)
• 0.5 cup Plain Greek yogurt (unsalted)
• 1 tablespoon Low sodium soy sauce substitute (or coconut aminos, optional)
• 2 sheets Unsalted nori sheets (seaweed, crumbled)
• 1 medium Cucumber (thinly sliced)
• 0.5 cup Carrot (shredded)
• 2 stalks Green onion (chopped)
• 1 large Avocado (sliced)
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish lightly with non-stick spray or oil.

Step 2

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a medium-sized pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the water is absorbed.

Step 3

Once the rice is cooked, transfer it to a large bowl and gently toss with the low-sodium seasoned rice vinegar. Spread the seasoned rice evenly into the prepared baking dish as the base layer.

Step 4

In another bowl, mix together the shredded low-sodium imitation crab, softened cream cheese, Greek yogurt, and optional low-sodium soy sauce substitute (or coconut aminos) until well combined. Spread this mixture evenly over the rice layer in the baking dish.

Step 5

Top the crab mixture with crumbled nori sheets, followed by shredded carrots, thin cucumber slices, and chopped green onions for added texture and flavor.

Step 6

Bake in the preheated oven for 15–20 minutes, or until warm and slightly golden on top.

Step 7

Remove from the oven and allow the sushi bake to cool for 5 minutes. Before serving, garnish with sliced avocado and toasted sesame seeds for a finishing touch.

Step 8

Serve warm with additional nori sheets on the side for scooping, or enjoy it as-is with utensils. Refrigerate leftovers in an airtight container and consume within 2 days.

Nutrition Facts

Serving size	(2262.1g)

Amount per serving	% Daily Value*
Calories	1913.4

Total Fat 67.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0g
Cholesterol 166.0mg	0%
Sodium 2244.1mg	0%
Total Carbohydrate 246.7g	0%
Dietary Fiber 21.2g	0%
Total Sugars 55.9g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 556.1mg	0%
Iron 6.4mg	0%
Potassium 2710.5mg	0%

*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: 32.5%

Protein: 14.5%

Carbs: 52.9%