Easy Sushi Bake

I fell in love with this sushi bake because it’s a delicious mash-up of sushi flavors in a warm, crowd-pleasing casserole. It layers vinegared rice, creamy crab-spicy mayo, furikake, and finishes with a golden broil—no rolling required.

Why You’ll Love This Recipe

I love how it brings sushi night home without the fuss of rolling. The crispy rice base, creamy crab mix, and spicy mayo drizzle deliver all the California roll vibes—and it’s perfect for feeding a group. It’s easy, flexible, and always gets devoured.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rice

• Short‑ or medium‑grain sushi rice

• Rice vinegar

• Sugar

• Salt

Crab mixture

• Imitation crab (kani), shredded

• Japanese mayonnaise (Kewpie)

• Cream cheese

• Sriracha

Toppings

• Furikake seasoning

• Spicy mayo

• Optional: unagi sauce, sesame seeds, sliced green onions, sliced avocado

directions

1. I rinse sushi rice until water runs clear, cook it, then fold in a vinegar–sugar–salt mixture while it’s still warm.

2. Once the rice cools slightly, I press it into a greased baking dish.

3. I sprinkle a layer of furikake over the rice.

4. I whisk together imitation crab, Japanese mayo, softened cream cheese, and sriracha, then spread the mixture evenly atop the rice.

5. I bake at about 380 °F (190 °C) for around 10–20 minutes, until heated through and the top starts to bubble.

6. After baking, I drizzle spicy mayo (and optional unagi sauce), then garnish with sesame seeds, green onions, and avocado.

7. I slice into squares and serve on nori sheets or scooped as is—either way, it’s delicious.

Servings and timing

• Serves 6–8

• Prep time: 15 minutes

• Cook time: 10–20 minutes

• Total time: 35 minutes

Variations

• Seafood swaps: Use real crab, salmon, shrimp, or scallops instead of imitation crab.

• Extra textures: Mix in chopped tempura shrimp for crunch.

• Sauce upgrade: Add unagi (eel) sauce on top for sweet-savory depth.

• Heat level: Customize spice by adjusting sriracha or using spicy mayo.

• Unbaked version: Skip the oven altogether—assemble and enjoy cold, for a chilled sushi bake.

storage/reheating

I let it cool, then refrigerate in an airtight container for up to 3 days. I reheat portions in the oven or microwave. For best texture, I remove it from the fridge 20 minutes before reheating and then warm gently in a 325 °F oven—this helps keep the layers intact and rice from getting soggy.
Freezing isn’t ideal—creamy toppings and rice don’t rebound well once thawed.

FAQs

What is sushi bake made of?

It’s a deconstructed California roll in casserole form—seasoned sushi rice topped with a creamy crab-spicy mayo mix, furikake, baked, then garnished.

Can I use real crab or other seafood?

Absolutely! I’ve made it with salmon or shrimp, and it tastes just as good—imitation crab is just budget-friendly and convenient.

Should I eat it hot or cold?

I enjoy it warm for melty goodness, but many love it chilled straight from the fridge—it works both ways.

How do I prevent soggy rice?

Press the rice well into the dish, bake at moderate heat, and reheat gently—this preserves the rice’s crisp base.

What sauces should I serve it with?

I always serve it with extra spicy mayo, unagi sauce for role-play vibes, and maybe a side of soy or pickled ginger.

Conclusion

This Sushi Bake is a game-changer when I want sushi flavors without the effort. It’s easy to customize, serves a crowd, and always satisfies. Whether I’m feeding family or hosting friends, this cheesy, spicy, creamy bake becomes the star every time.

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