Name: Sushi Bake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 cups uncooked Calrose sushi rice*; 3 cups water; 1/4 cup seasoned rice vinegar; 1/3 cup Kewpie Japanese mayonnaise**; 2 ounces cream cheese, softened; 1/4 cup diced scallions; 1 tablespoon sriracha; 8 ounces imitation crab, shredded lengthwise and chopped; 1/4 cup furikake seasoning, divided***; 1/3 cup Kewpie Japanese mayonnaise; 1 & 1/2 tablespoons sriracha; Roasted seasoned Korean seaweed sheets; Sliced thin rounds of Persian or English cucumber; Sliced avocado; Diced scallions

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If you’ve ever wanted to capture all the flavors of your favorite sushi roll in one bubbly, golden casserole, Sushi Bake is your dream come true. Imagine layers of perfectly seasoned sushi rice, lush crab-mayo, a shake of crunchy furikake, and a drizzle of spicy mayo, all baked to warm perfection and scooped onto crisp seaweed. It’s a crowd-pleasing, potluck-friendly spin on sushi that turns what we love about Japanese flavors into comfort food you can share. Whether you’re a sushi lover or just looking to shake up dinnertime, Sushi Bake is pure joy in every bite.

Ingredients You’ll Need

This Sushi Bake requires just a handful of simple, essential ingredients. Each one plays a crucial role in achieving that iconic blend of creaminess, umami, and just the right hit of heat. Gather these up, and you’re halfway to weeknight sushi happiness!

Calrose sushi rice: The base of classic sushi, this short-grain rice cooks up sticky and velvety, the perfect vehicle for every bite.
Water: Needed for fluffing up the rice; be sure to measure for just-right texture.
Seasoned rice vinegar: Adds that signature sweet-tangy flavor to the sushi rice—don’t skip it!
Kewpie Japanese mayonnaise: Extra creamy and slightly sweet, Kewpie is the secret to authentic, luscious crab filling and spicy mayo.
Cream cheese: Softened and stirred in, it brings a rich, melt-in-your-mouth texture to the crab mix.
Diced scallions: For a pop of color and fresh, gently sharp flavor.
Sriracha: Just a tablespoon infuses heat and boldness—adjust to taste, spice lovers!
Imitation crab: Salty-sweet, perfectly shreddable, and easy to find; it’s the protein star of this dish.
Furikake seasoning: Crunchy seaweed, toasted sesame, and a hint of sweetness, furikake takes your Sushi Bake to pro level.
Roasted seasoned Korean seaweed sheets or Nori: For wrapping or serving your “baked rolls”—think of these as the edible spoons.
Persian or English cucumber: Sliced into thin rounds for cool, crispy contrast and extra crunch.
Avocado: Creamy slices or chunks are the ultimate finish, balancing all the umami richness.

How to Make Sushi Bake

Step 1: Prepare the Sushi Rice

Rinse 2 cups of sushi rice in a fine-mesh sieve under cold water, gently agitating until the liquid runs clear. This step is essential—it removes excess starch and keeps your rice grains distinct, not mushy. Cook the rice (with 3 cups water) in a rice cooker or pot as per the package instructions. Once cooked, spread the rice into a buttered 13×9-inch baking dish. Drizzle seasoned rice vinegar evenly over top, then gently mix in with a slicing motion so you don’t mash the grains. Fan the rice as you mix to slightly dry and cool it, then set aside.

Step 2: Make the Crab Mixture

While your rice cools, grab a medium bowl and stir together 1/3 cup Kewpie mayo, 2 ounces softened cream cheese, 1/4 cup diced scallions, and 1 tablespoon sriracha until smooth. Toss in 8 ounces of shredded and finely chopped imitation crab. Mix well until every crabby strand is coated in that decadent, spicy mixture—it should look creamy, pale orange, and flecked with green.

Step 3: Assemble Your Sushi Bake

Preheat your oven to 400°F. Spread the cooled sushi rice evenly and firmly into your baking dish (don’t pack it down like a brick—just enough to make a good base). Scatter half of the furikake over the rice for an umami crunch. Next, gently dollop and spread your crab mixture over the rice, smoothing it out to all corners. Finish with the rest of the furikake sprinkled on top.

Step 4: Bake Until Golden

Pop the dish in the oven and bake for about 10–15 minutes, or until the top just starts to bubble and edges turn golden. The aroma of roasted seaweed, creamy crab, and toasty rice will fill your kitchen—don’t be surprised if the family gathers early!

Step 5: Whip Up Spicy Mayo

While the Sushi Bake cooks, combine 1/3 cup Kewpie mayo with 1 and 1/2 tablespoons of sriracha. Whisk smooth, then transfer the mixture to a plastic bag, snip off a tiny corner, and you’ve got a DIY squeeze bottle! Once your casserole is out of the oven, let it cool for 15–20 minutes. Drizzle the spicy mayo all over the top in zigzags, polka-dots, or however your heart desires.

Step 6: Slice and Serve

Once the casserole is cool enough to handle, slice it into portions that fit your seaweed sheets. Scoop up a piece, cradle it in toasted nori or Korean snack seaweed, and top with cucumber, avocado, and scallions. Each bite is savory, creamy, and completely addictive!

How to Serve Sushi Bake

Garnishes

Garnishes are where your Sushi Bake goes from wow to truly unforgettable. Try scattering diced scallions, thin rounds of cucumber, creamy avocado slices, and an extra sprinkle of furikake on top. Not only do these ingredients add a pop of color and texture, but they also make each bite refreshing and addictive.

Side Dishes

Sushi Bake is bold and rich, so consider serving it with sides that brighten and balance. Miso soup, a crisp Asian slaw, or a simple green salad with ginger dressing are all excellent choices. Pickled ginger and wasabi on the side let everyone customize their flavor adventure even more.

Creative Ways to Present

You can keep things classic by slicing and serving straight from the pan, or go buffet-style with a toppings bar featuring extra veggies, ginger, and sauces. Turn Sushi Bake into a playful hand-roll station by offering a pile of nori sheets and toppings so guests can build their own “sushi tacos.” For parties, portion into muffin tins to make bite-size, portable Sushi Bake “cups”—guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

Leftover Sushi Bake keeps beautifully in the fridge. Once completely cool, transfer any extra to an airtight container, and store for up to 3 days. For best texture, store garnishes separately and add them fresh just before serving.

Freezing

If you’d like to freeze, do so before baking for best results. Assemble the Sushi Bake as directed, wrap tightly with plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the fridge (remove the foil and plastic first), then bake as usual, adding a few minutes to compensate for the chill.

Reheating

To reheat, simply pop portions into a 350°F oven for about 10–15 minutes, or until piping hot. The microwave works too, though the texture may be a bit softer. Drizzle with fresh spicy mayo and reload with crisp garnishes for a just-baked experience!

FAQs

Can I use real crab instead of imitation?

Absolutely! Real crab (like lump or backfin) makes the dish even more decadent and special. Just shred it finely and be gentle when mixing, as it’s more delicate than imitation crab.

What if I don’t have Kewpie mayo?

Regular mayo works in a pinch, but for the closest taste to the original Sushi Bake, try adding a dash of sugar and a little rice vinegar to your mayonnaise. Kewpie’s unique flavor is hard to beat, but improvising is totally allowed!

Can Sushi Bake be made gluten free?

Definitely! Just be sure your furikake is gluten free (some brands add soy sauce or malt), and use gluten free imitation crab or substitute with cooked shrimp. The rest of the ingredients are naturally gluten free.

What’s the best way to serve Sushi Bake for a party?

Set up a DIY bar with cut nori sheets, lots of fresh toppings, and fun sauces. Guests can scoop their own and build custom “sushi taco” bites—it’s interactive, festive, and always gets rave reviews.

Can I make Sushi Bake vegetarian?

Yes! Swap the imitation crab for chopped cooked shiitake mushrooms or marinated tofu. Keep everything else the same and you’ll still get all that sushi flavor in a cozy, delicious bake.

Final Thoughts

If you love the fun and flavors of sushi but crave something shareable and satisfying, give this Sushi Bake a try. It’s as easy as a weeknight casserole but special enough for any gathering. Round up your friends, serve it family-style, and watch it disappear!