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Sushi Bake in a casserole dish with soy sauce and nori on the side.
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5 from 53 votes

Sushi Bake Recipe

This Sushi Bake recipe is like a deconstructed sushi roll baked in a casserole dish. It has seasoned rice, creamy seafood, spicy mayo, and furikake, then you scoop it onto nori and eat it like a little sushi taco.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Japanese
Keyword: sushi bake
Servings: 6
Calories: 361kcal
Author: Kelsey Crist

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.
    Rice cooker with cooked sushi rice.
  • While rice is cooking, finely shred the imitation crab and slice the green onions.
    Bowl with shredded imitation crab and sliced green onion on a cutting board to make sushi casserole.
  • In a bowl, mix shredded crab, kewpie mayo, green onion, cream cheese, sriracha, and wasabi. Stir to combine. Set aside.
    Glass bowl with imitation crab, mayo, cream cheese, Sriracha sauce, wasabi, and green onion for sushi casserole layer.
  • Once rice has cooked, stir in the rice vinegar, salt, and sugar until well combined.
    Bowl of cooked sushi rice mixed with rice vinegar and sugar for sushi bake.
  • Press the rice into the bottom of an 8x8 baking dish. Sprinkle with furikake seasoning.
    Shaking furikake onto pressed down sushi rice in 8x8 casserole dish.
  • 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.
    Crab layer on top of sushi rice in 8x8 dish.
  • Bake for 20-25 minutes. For an extra crispy topping, broil on high for 1-2 minutes after baking.
    Sushi Bake in a casserole dish with soy sauce and nori on the side.
  • 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.
    Sushi Bake slice on plate with Nori squares and chop sticks.

Video

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

Calories: 361kcal | Carbohydrates: 49g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 830mg | Potassium: 74mg | Fiber: 2g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg