Easy Sushi Bake Recipe | Creamy Sushi-Inspired Casserole
Make easy sushi bake for a comforting twist on sushi rolls. Layers of seasoned rice, creamy crab, and savory toppings baked golden — perfect for family dinners, potlucks, or sushi nights at home.
Equipment
- Rice cooker or saucepan
- Mixing bowls
- Baking dish (9x13 recommended)
- Oven
- Spatula
Ingredients
- 3 cups cooked short-grain sushi rice
- ¼ cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 lb imitation crab (or salmon/tuna), shredded
- ½ cup Japanese mayo (Kewpie preferred)
- 4 oz cream cheese, softened
- 1–2 tbsp sriracha (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp furikake seasoning
- 2 green onions, sliced
- Garnishes: sesame seeds, cucumber, avocado, nori sheets
Instructions
- Prepare sushi rice: Cook short-grain rice. While warm, season with rice vinegar, sugar, and salt. Spread evenly into a greased baking dish.
- Mix protein filling: In a bowl, combine imitation crab (or salmon/tuna) with Japanese mayo, cream cheese, sriracha, soy sauce, and sesame oil. Mix until creamy.
- Layer: Spread the protein mixture over the rice. Sprinkle furikake generously. Add green onions and sesame seeds.
- Bake: Place in a preheated oven at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
- Serve: Scoop portions onto nori sheets. Garnish with cucumber or avocado slices. Enjoy warm.
Notes
- Tip: Always use freshly cooked sushi rice for the best texture.
- Make-ahead: Assemble unbaked sushi bake, refrigerate up to 24 hours, then bake fresh.
- Variations: Try spicy tuna, salmon with cream cheese, or vegetarian avocado and tofu.
- Serving idea: Pair with miso soup, salad, or edamame for a complete meal.