Skip to main content
Menu Toggle

Brown Rice Sushi Bake

We added our own color to the viral sushi bake by adding our Annie Chun’s brown rice and seaweed crisps to complete the recipe!

Brown Rice Sushi Bake
Recipe Serves 6
Minutes Prep 5
Minutes Cook 20
Total Minutes 25
Difficulty: easy


2 6.3-ounce packages Annie Chun’s Brown Rice

3 tbsp mirin, divided

½ cup Annie Chun’s seaweed crisps, crushed, divided

8 oz shredded kani (imitation crab)

½ cup cream cheese, at room temperature*

1 tbsp soy sauce

2 mini cucumbers, sliced


  1. Preheat the oven to 425°F.
  2. Cook the brown rice in the microwave according to package instructions, then transfer to a mixing bowl. Toss with 2 tbsp mirin.
  3. Transfer the rice to an 8×8-inch baking dish and press into an even layer. Cover with half of the crushed Seaweed Crisps.
  4. In the empty mixing bowl, stir together the shredded kani, remaining 1 tbsp mirin, cream cheese, and soy sauce until uniform.
  5. Spread the kani mixture over the rice in the baking dish. Top with the remaining crushed Seaweed Crisps.
  6. Bake for 10-15 minutes, until warmed through.
  7. Slice and serve with cucumbers and Seaweed Snacks.


*Microwave the cream cheese for 10-20 seconds to soften.

Using Annie Chun's Seaweed Crisps to make sushi rolls