If you have ever craved the familiar flavors of sushi but want something warmer, fuss-free, and perfect for sharing, this Sushi Bake Recipe is about to become your new favorite comfort food. It combines fluffy, seasoned sushi rice with a creamy, spicy seafood topping that bakes to bubbly perfection, giving you all the delicious layers of sushi in one simple casserole. Whether you’re feeding a crowd or treating yourself, this dish is a fantastic way to enjoy sushi flavors in a cozy, shareable form that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Sushi Bake Recipe lies in its straightforward yet deliberately chosen ingredients. Each one plays a vital role, whether it’s building texture, flavor, or that irresistible creamy richness – no complicated sauces or exotic items required.
- 2 cups cooked sushi rice: The base for this dish, providing the perfect sticky texture that holds everything together.
- 2 tablespoons rice vinegar: Adds that signature tang that brightens the rice and balances flavors.
- 1 tablespoon sugar: Sweetness to round out the tang from the vinegar and create harmony.
- ½ teaspoon salt: Enhances flavor without overpowering any components.
- 1½ cups imitation crab (shredded) or cooked flaked salmon: The star protein that brings that seafood goodness central to sushi.
- ½ cup Kewpie mayo: A richer, creamier mayo that gives the topping a luscious texture (regular mayo works too!).
- 2 tablespoons sriracha: Kicks up the heat and adds complexity to the otherwise creamy topping.
- 1 tablespoon cream cheese (softened, optional): Adds silkiness and helps bind the mixture beautifully.
- 1 tablespoon soy sauce: Brings the salty umami punch that complements both seafood and rice.
- 2 teaspoons sesame oil: Infuses a nutty aroma that instantly takes the flavor to another level.
- 1 sheet of nori (crumbled): Sprinkles in that lovely ocean flavor and a bit of texture contrast.
- ½ cup shredded mozzarella cheese (optional): For those who love a melty, golden topping that adds gooey richness.
- Furikake for topping: A delightful sprinkle of savory Japanese seasoning for extra flavor pops.
- Sliced green onions and avocado for garnish: Freshness and creaminess to brighten each bite.
- Roasted seaweed snacks (for serving): The perfect crisp base for scooping up your sushi bake.
How to Make Sushi Bake Recipe
Step 1: Prepare the Seasoned Rice
Start by preheating your oven to 375°F. While it warms up, mix the warm cooked sushi rice with rice vinegar, sugar, and salt. This step infuses the rice with that classic sushi tang and slight sweetness, giving it the essential flavor foundation. Spread the seasoned rice evenly into the bottom of a greased 8×8-inch baking dish, creating a stable base for the toppings to follow.
Step 2: Mix the Creamy Seafood Topping
Next, combine the shredded crab or flaked salmon with Kewpie mayo, sriracha, softened cream cheese if using, soy sauce, and sesame oil until everything is luxuriously creamy. Gently fold in crumbled nori for that unmistakable sea essence that complements the seafood. Spread this wondrous mixture evenly over the rice layer, creating a thick, flavorful blanket.
Step 3: Add the Finishing Touches and Bake
Sprinkle a generous layer of furikake over the top for a final boost of umami and texture. If you like, scatter shredded mozzarella cheese over this to create a bubbling, melty golden crust. Bake the dish for about 10 to 15 minutes until it’s heated through and bubbly. For a gorgeous toasted finish, pop it under the broiler for 1 to 2 minutes—watch closely so it doesn’t burn!
Step 4: Let It Cool Slightly
After baking, give the sushi bake a few minutes to cool down. This resting time lets the layers settle and makes serving easier without losing any lusciousness.
How to Serve Sushi Bake Recipe
Garnishes
Don’t underestimate the power of garnishes for elevating your sushi bake experience. Freshly sliced green onions add a crisp bite and bright color, while creamy avocado slices bring a soft, complimentary texture. These little touches make each scoop vibrant and inviting.
Side Dishes
Serve your sushi bake alongside crisp roasted seaweed snacks, which act as a perfect edible utensil for scooping. For a complete meal, a simple Asian-style cucumber salad or pickled ginger pairs beautifully, cutting through the richness with refreshing acidity.
Creative Ways to Present
Looking to jazz things up? Try layering your sushi bake in small individual ramekins for personalized servings, or set up a sushi bake bar where guests can assemble bites on seaweed snacks and pile on their favorite toppings. It turns a comforting casserole into an interactive delight that’s as fun as it is delicious.
Make Ahead and Storage
Storing Leftovers
Place any leftover sushi bake in an airtight container and refrigerate it promptly. It stays tasty for up to 3 days, perfect for quick lunches or dinners when you want something satisfying without starting from scratch.
Freezing
This Sushi Bake Recipe freezes well! Just transfer the cooled leftover portions into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge to preserve the creamy texture, then reheat gently.
Reheating
Reheat your sushi bake in the oven at 350°F for about 10–15 minutes until warmed through. To refresh the golden top, briefly broil for 1–2 minutes. Avoid microwaving if possible to keep the texture intact without becoming mushy.
FAQs
Can I use real crab instead of imitation crab in this Sushi Bake Recipe?
Absolutely! Fresh or cooked real crab meat works wonderfully and adds even more authentic flavor. Just be mindful of cost and availability, as imitation crab is a more budget-friendly alternative that still tastes great.
Is it possible to make this recipe vegetarian or vegan?
Yes, by substituting the seafood with plant-based alternatives like marinated tofu or seasoned hearts of palm, and swapping Kewpie mayo with vegan mayo, you can create a flavorful vegetarian or vegan version that still captures the spirit of the dish.
How spicy is the Sushi Bake Recipe, and can I adjust it?
The recipe offers a mild to moderate heat thanks to the sriracha, which you can easily adjust to suit your taste. For a milder version, reduce the sriracha; for extra kick, add more or drizzle some on top just before serving.
What if I don’t have furikake or nori sheets?
While furikake and nori add iconic umami and texture, you can substitute with toasted sesame seeds and a sprinkle of sea salt. These won’t fully replicate the flavor, but still lend a pleasant nuttiness and crunch.
Can I make this Sushi Bake Recipe gluten-free?
Definitely! Just be sure to use gluten-free soy sauce (tamari is a good choice) and verify that your other ingredients like sriracha are gluten-free. Rice, seafood, mayo, and rice vinegar are naturally gluten-free, so small swaps make this recipe accessible to gluten sensitivities.
Final Thoughts
This Sushi Bake Recipe is one of those dishes that’s instantly comforting, effortlessly impressive, and endlessly adaptable to your cravings and pantry. Whether you’re new to sushi flavors or a devoted fan, baking it all into one dish makes mealtime easier and way more fun. I promise once you’ve tried it, it will happily become a go-to for cozy nights, casual gatherings, or anytime you want sushi magic without the fuss. So grab your ingredients, gather your favorite people, and get ready to savor every creamy, flavorful bite together!
Print
Sushi Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
- Diet: Pescatarian
Description
This Sushi Bake is an easy-to-make, delicious Japanese-American casserole that layers seasoned sushi rice with a creamy, spicy crab mixture, topped with melted cheese and furikake for an irresistible flavor combination. Perfect for a convenient dinner or a shareable appetizer, it captures the essence of sushi in a baked format, served on roasted seaweed snacks and garnished with fresh green onions and avocado.
Ingredients
Sushi Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Seafood Mixture
- 1½ cups imitation crab (shredded) or cooked flaked salmon
- ½ cup Kewpie mayo (or regular mayonnaise)
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon cream cheese (softened, optional)
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 sheet of nori (crumbled)
Toppings & Garnishes
- ½ cup shredded mozzarella cheese (optional for melting)
- Furikake for topping
- Sliced green onions for garnish
- Avocado slices for garnish
- Roasted seaweed snacks (for serving)
Instructions
- Prepare the Sushi Rice: Preheat your oven to 375°F. While the oven heats, season your warm cooked sushi rice with rice vinegar, sugar, and salt. Mix gently but thoroughly to ensure the flavors are evenly distributed. Then, spread the seasoned rice evenly into the bottom of a lightly greased 8×8-inch baking dish, creating a smooth, compact layer.
- Make the Seafood Mixture: In a separate bowl, combine shredded crab or flaked salmon with Kewpie mayo, sriracha, softened cream cheese (if using), soy sauce, and sesame oil. Mix these ingredients until you achieve a creamy, cohesive mixture. Next, fold in the crumbled nori to add that signature seaweed flavor without overpowering the dish.
- Assemble and Bake: Spread the creamy seafood mixture evenly over the prepared rice layer in the baking dish. Sprinkle furikake seasoning generously on top, then add a light layer of shredded mozzarella cheese if you want a melty topping. Place the dish in the oven and bake for 10 to 15 minutes, or until the bake is heated through and bubbling slightly.
- Broil for Finish: For a beautiful golden and slightly crispy top, turn the oven to broil and place the sushi bake under the broiler for 1 to 2 minutes. Watch carefully to avoid burning. Once done, remove from the oven and let cool slightly to set the layers before serving.
- Serve and Garnish: Scoop generous portions of the sushi bake onto roasted seaweed snacks, creating a crispy, flavorful bite. Garnish with sliced green onions and avocado slices if desired for added freshness and texture. Enjoy immediately for best flavor and texture.
Notes
- Kewpie mayo provides a richer, creamier flavor but regular mayonnaise can be used as a substitute.
- Adjust the spiciness by adding more sriracha either in the seafood mixture or drizzled on top before serving.
- This dish can be prepared ahead of time and reheated in the oven gently before serving.
- Use cooked flaked salmon instead of imitation crab for a pescatarian-friendly variation.
