We may earn a commission when you click on the affiliate links in this post.
This Sushi Bake Recipe is the easiest way to get all the flavors of your favorite sushi roll without having to roll anything. It tastes like a warm California roll with creamy crab, sticky seasoned rice, spicy mayo, furikake, and crispy seaweed in every bite. It is simple to make, fun to serve, and always disappears fast at our house.
5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I could eat this entire dish in one sitting. SO GOOD! – Dawn M.
“This was so delicious! OMG! I never devoured something so quickly. I did add eel sauce on top for even more sweetness. I will definitely be making this again and thank you so much for this recipe!” – Sarah G.
“Made this for my husband and I since we are big sushi fans and we loved it! Loved that it was a spin on your typical sushi roll!” – Gina
Why I Love This Sushi Bake
I love sushi, but making homemade sushi rolls can feel like a whole project. This Sushi Bake gives you all those California roll flavors in a much easier way. I like to think of it as a warm, family-style sushi casserole that everyone can scoop onto crispy nori and eat like little sushi tacos.
It works so well because the rice is seasoned with rice vinegar, sugar, and salt, just like sushi rice should be, then it is layered with creamy crab, spicy mayo, and furikake. It is easy enough for a weeknight dinner but fun enough to serve when friends come over. I also love how flexible it is. You can keep it simple with imitation crab or add cooked salmon, shrimp, real crab, avocado, cucumber, unagi sauce, or extra spicy mayo.
🩷 Kelsey
Table of Contents
What is a Sushi Bake?
Sushi Bake is a warm, baked casserole version of sushi. It usually has a layer of seasoned sushi rice, a creamy seafood topping, furikake, spicy mayo, and nori sheets for serving. Instead of rolling sushi, you scoop the warm mixture onto a piece of seaweed and fold it up like a little taco.
It is not traditional sushi, but it has all the flavors people love in a California roll or baked sushi roll. It is one of those viral recipes that actually makes sense because it is easier than rolling sushi and works well for a family dinner, party appetizer, or sushi night at home.
Ingredients You’ll Need
- Sushi Rice: A Japanese short-grain sushi rice or Calrose rice. Long grain rice won’t give the right sticky texture.
- Rice Vinegar, Sugar, and Salt: Used to season the rice for that signature sushi flavor.
- Imitation Crab Meat: Adds a sweet, seafood flavor and is easy to shred and mix. Feel free to substitute real crab, fresh or canned salmon, or shrimp.
- Cream Cheese: Gives the topping a creamy, rich texture, similar to a California roll.
- Kewpie Mayonnaise: A Japanese-style mayo that’s slightly sweet and extra creamy. It’s ideal for sushi-style dishes. We also use kewpie mayo in our Salmon Rice Bowls.
- Sriracha and Wasabi: Adjust these to fit your preferred level of spice.
- Green Onions: This adds fresh flavor and a pop of color.
- Furikake: A Japanese seasoning blend that adds crunch, umami, and a hint of seaweed flavor.
- Seaweed Snacks (Nori Sheets): To scoop or wrap the sushi bake. Buy extra or use leftovers to make our Spam Musubi Bowl.
- Optional Toppings: Sprinkle on diced cucumber or layer with avocado slices after baking.
Ingredient Additions and Substitutions
- Salmon Sushi Bake: Add cooked salmon to the crab mixture or use it in place of the imitation crab. If starting with raw salmon, season it with salt and pepper, then air fry at 400 degrees Fahrenheit for 10 to 12 minutes or bake at 375 degrees Fahrenheit for 15 to 17 minutes, until cooked through. Flake it before mixing it in.
- Shrimp Sushi Bake: Chopped cooked shrimp can be used instead of crab or mixed in with the crab.
- Real crab: Lump crab meat works well if you want a more seafood-forward flavor.
- Sriracha mayo: Use store-bought sriracha mayo or make your own by mixing Kewpie mayo with sriracha.
- Unagi sauce: Drizzle a little eel sauce or unagi sauce over the top before serving for a sweet and savory finish.
- Dairy-free option: Use dairy-free cream cheese if needed, or leave the cream cheese out for a less creamy but still tasty version.
- Low-carb option: Use cauliflower rice instead of sushi rice. The texture will be different, but the flavors still work.
- Crunchy topping: Sprinkle panko over the top before baking, or toss the panko with a little melted butter first for a crispier, golden topping.
- Fresh toppings: Add diced cucumber, sliced avocado, green onions, or sesame seeds after baking
How to Make a Sushi Bake
- Cook and season the rice. Cook the sushi rice according to package directions or in a rice cooker. While it is still warm, gently stir in the rice vinegar, sugar, and salt.
- Make the crab mixture. Shred the imitation crab and mix it with green onions, Kewpie mayo, cream cheese, sriracha, and wasabi until creamy and well combined.
- Layer the sushi bake. Press the seasoned rice into an 8×8 baking dish. Sprinkle furikake over the rice, then spread the crab mixture evenly over the top.
- Add more flavor on top. Drizzle with extra Kewpie mayo and sriracha if you like, then sprinkle with more furikake.
- Bake until warm and bubbly. Bake at 350 degrees Fahrenheit for 20 to 25 minutes. For a crispier top, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
- Serve with nori. Let the sushi bake cool for a few minutes, then scoop it onto seaweed snacks or nori sheets. Fold it up and eat it like a little sushi taco.
Favorite Toppings and Sauces
This Sushi Bake is great as written, but toppings make it even better. I like to drizzle extra spicy mayo and unagi sauce over the top, then add sliced avocado, diced cucumber, green onions, sesame seeds, or more furikake. For a little crunch, sprinkle on panko before baking or broiling.
To make a quick spicy mayo, stir together Kewpie mayo and sriracha until it tastes how you like it. Add a tiny splash of rice vinegar or lemon juice if you want it a little brighter.
Recipe Tips
- Use the right rice. Short-grain sushi rice or Calrose rice gives you the sticky texture you need. Long-grain rice will not hold together the same way.
- Season the rice while it is warm. Warm rice absorbs the vinegar mixture better and gives the whole dish more flavor.
- Press the rice into the pan. A firm rice layer makes the sushi bake easier to scoop.
- Soften the cream cheese first. Room temperature cream cheese mixes into the crab much more easily.
- Do not skip the furikake. It adds salty, savory, seaweed flavor and makes the dish taste more like sushi.
- Serve with extra nori. People always use more than you think, so it is smart to have an extra package nearby.
- Add fresh toppings after baking. Cucumber, avocado, and green onions taste best added right before serving.
- Let it rest before scooping. Give it 5 to 10 minutes after baking so it sets up a little and is easier to serve.
- Adjust the spice level. Leave out the wasabi for a mild version or add more sriracha if you like heat.
Frequently Asked Questions
Sushi Bake is usually served warm from the oven. Leftovers can be eaten cold, but I think the texture is best when it is warm and freshly scooped onto nori.
Yes, cooked salmon works really well in Sushi Bake. You can use it in place of the imitation crab or mix salmon and crab together. Canned salmon, baked salmon, air fryer salmon, or leftover cooked salmon can all work.
Yes, chopped cooked shrimp is a great substitute. You can use all shrimp or combine it with crab for more seafood flavor.
Kewpie mayo has a richer, slightly sweeter flavor, so I recommend using it if you can find it. If not, mix regular mayonnaise with a tiny splash of rice vinegar and a pinch of sugar.
Yes, you can use dairy-free cream cheese. You can also leave out the cream cheese, but the seafood mixture will be a little less creamy.
Yes. Double the ingredients and bake it in a 9×13 baking dish. The bake time should be similar, but check that the center is hot before serving.
That is usually unagi sauce, also called eel sauce. It is sweet, savory, and really good with the spicy mayo and furikake.
Yes, and I love both with this recipe. Add diced cucumber and sliced avocado after baking so they stay fresh.
Scoop some of the warm sushi bake onto a seaweed snack or small piece of nori. Fold the sides together and eat it like a little taco. You can dip it in soy sauce or drizzle it with spicy mayo or unagi sauce.
It is 1 and ½ cups of cooked rice.
Make Ahead and Storage
Make ahead: Assemble the sushi bake up to 24 hours ahead of time, cover it tightly, and keep it in the refrigerator. Bake just before serving and add fresh toppings after it comes out of the oven.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the nori separate so it stays crisp.
Reheating: Reheat individual portions in the microwave until warm. You can also cover the baking dish with foil and warm it in a 350 degree oven until heated through.
Freezing: I do not recommend freezing Sushi Bake because the rice and seafood do not thaw with the same texture.
Pairing Ideas
This Sushi Bake is filling enough to serve as a main dish, but it is even better with a few easy sides. I like serving it with steamed edamame, Pork Potstickers, Sausage Egg Rolls, Shrimp Spring Rolls with Peanut Sauce, Spicy Cucumber Salad, Miso Glazed Salmon, Mafa Chicken, Mongolian Beef, or Bang Bang Shrimp. For something sweet after dinner, Mango Sticky Rice is a perfect finish.
More Sushi Recipes
If you’re craving more sushi flavors at home, don’t miss our other sushi-inspired recipes!
This Sushi Bake Recipe is creamy, savory, and so easy to share. It has all the best parts of sushi in a warm casserole that you can scoop onto crispy nori sheets. Try it with crab, salmon, shrimp, or your favorite toppings, then come back and let me know how you served it! 🍣 💛
Sushi Bake Recipe
Video
Ingredients
- 1 1/2 cups Calrose rice, cooked
- 3 tablespoons rice vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 pound imitation crab meat
- 2 green onions, sliced
- 1/2 cup kewpie mayo
- 1 1/2 ounces cream cheese
- 1 tablespoon sriracha
- 1/2 teaspoon wasabi
- furikake seasoning , to taste
- seaweed snacks, or nori sheets, for serving
- optional toppings, diced cucumber, sliced avocado, sesame seeds, spicy mayo, unagi sauce, or extra green onions
Instructions
- Cook rice according to package directions or in a rice cooker or saucepan. Preheat oven to 350°F.
- While rice is cooking, finely shred the imitation crab and slice the green onions.
- In a bowl, mix shredded crab, kewpie mayo, green onion, cream cheese, sriracha, and wasabi. Stir to combine. Set aside.
- Once rice has cooked, stir in the rice vinegar, salt, and sugar until well combined.
- Press the rice into the bottom of an 8×8 baking dish. Sprinkle with furikake seasoning.
- For the next layer, spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra sriracha and kewpie mayo if desired.
- Bake for 20-25 minutes. For an extra crispy topping, broil on high for 1-2 minutes after baking.
- Serve with seaweed snacks and soy sauce. Place a scoop of the sushi bake on a seaweed sheet. Bring two opposite sides of the sheet together, dip in soy sauce, and eat it like a little taco.
Notes
- Optional toppings: this tastes great served with diced cucumber, sliced avocado, sesame seeds, spicy mayo, unagi sauce, or extra green onions
- Use sushi rice for best results: Short-grain or Calrose rice is essential for that sticky, chewy texture.
- Press the rice firmly: When layering your sushi bake, press the rice down firmly in the pan to create a solid base that holds together when serving.
- Let the bake cool slightly before serving: Give it 5-10 minutes to let it cool for easier cutting and scooping.
- Customize the spice level: Adjust the amount of sriracha and wasabi to suit your taste. Want it mild? Leave out the wasabi altogether.
- Don’t skip the furikake: This seasoning adds savory, salty flavor and a little crunch. It gives the bake more of that sushi-style flavor.
- Serve with seaweed sheets or cucumber slices: Seaweed snacks are perfect for scooping. For a lighter option, try sliced cucumber or rice crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Such a dumb question but is that 1.5cups COOKED sushi rice or 1.5 cups uncooked rice and you use all of that? Because it looks like a ton of rice and I just want to be sure. Thank you everything looks delicious!!!
Sorry, that wasn’t more clear, I will fix it on the recipe card. It is 1.5 cups of cooked rice.
Just made this for the first time and it was delicious. Such an easy, scalable, dinner for the whole family.
So glad to hear your family enjoyed it!
I made this once and now my daughter’s ask for it at least once per month. Delicious.
SO much easier than making sushi, right? So glad she loves this recipe!
This is a great recipe and have made it many times. The 7 year old twins I nanny for really love this! I serve it with diced cucumbers and avocados as well as eel sauce (unagi) and furikake on the side. The kids love making their own little sushi tacos and they gobble this up whenever I make it. We usually have steamed edamame and pan fried frozen pot stickers with it and it’s always a huge hit!
Thank you so much for your comment. I also appreciate you sharing your additions and how you serve it. My family loves it too – and I’m impressed that 7-year olds enjoy it. What a compliment! 😀
Though I haven’t made it yet but I jfinished reading this recipe.
This recipe, you must try it ! My family loves this recipe. We added sushi ginger which was so delicious and I even added salmon in the mixture. This is so good. Chefs kiss! Bon appetite!.
Thank you so much! So glad you liked it!