Name: Sushi Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 cups cooked sushi rice; 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 cup imitation crab meat or cooked shredded salmon; 1/2 cup Kewpie mayo; 1 tablespoon Sriracha (adjust to taste); 1 teaspoon soy sauce; 1 tablespoon cream cheese (optional, for creaminess); 1 tablespoon furikake seasoning; 1 tablespoon green onions, sliced; Drizzle of unagi sauce (optional); Black sesame seeds, for garnish

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Sushi Bake is a warm, savory twist on traditional sushi rolls—served in a comforting, casserole-style dish. Featuring layers of seasoned sushi rice, creamy seafood topping, and flavorful sauces, this deconstructed sushi is easy to prepare and perfect for sharing. Ideal for casual dinners, potlucks, or sushi nights at home, sushi bake brings all the flavors of your favorite rolls without the fuss of rolling.

Why You’ll Love This Recipe

Easy and beginner-friendly—no rolling required
Creamy, savory, and satisfying with a customizable filling
Bakes in just 15 minutes and feeds a crowd
A unique and interactive meal when served with nori sheets
Perfect fusion of classic sushi flavors and cozy comfort food

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked sushi rice
Rice vinegar
Sugar
Salt
Imitation crab meat or cooked shredded salmon
Kewpie mayo
Sriracha (adjust to taste)
Soy sauce
Cream cheese (optional)
Furikake seasoning
Green onions, sliced
Unagi sauce (optional)
Black sesame seeds

Directions

Preheat the oven to 375°F (190°C).
In a large bowl, mix the warm cooked sushi rice with rice vinegar, sugar, and salt. Spread the rice evenly into the bottom of a greased 9×9-inch baking dish and press down lightly.
In a separate bowl, combine the crab meat or shredded salmon with Kewpie mayo, Sriracha, soy sauce, and cream cheese (if using). Mix until creamy and well blended.
Spread the seafood mixture evenly over the rice layer.
Sprinkle the top with furikake seasoning.
Bake for 12–15 minutes, or until hot and lightly bubbly.
Remove from the oven and drizzle with additional Kewpie mayo and unagi sauce if desired. Garnish with green onions and sesame seeds.
Serve warm with nori sheets for scooping or wrapping.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: Approximately 320 kcal

Variations

Spicy Tuna Bake: Replace crab with spicy canned tuna or raw sushi-grade tuna
Vegetarian Option: Use mashed tofu or avocado with cucumber and carrots
Deluxe Topping: Add chopped shrimp, scallops, or tobiko for added seafood richness
Extra Creamy: Double the cream cheese or use a blend of mayo and sour cream
Low-Carb Version: Substitute sushi rice with cauliflower rice

Storage/Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating:

Reheat individual portions in the microwave for 30–45 seconds or warm in the oven at 350°F (175°C) until heated through.

FAQs

What is sushi bake?

Sushi bake is a deconstructed sushi roll layered in a casserole dish and baked. It combines seasoned rice, a creamy seafood topping, and traditional sushi flavors.

Do I need sushi-grade fish for this recipe?

No, since the dish is baked, cooked seafood such as imitation crab, canned tuna, or cooked salmon are commonly used and safe.

What kind of rice should I use?

Short-grain or medium-grain white rice works best, as they have the sticky texture needed for sushi-style dishes.

Can I make this dish ahead of time?

Yes, you can assemble it in advance and refrigerate. Bake just before serving.

What is furikake seasoning?

Furikake is a Japanese seasoning blend typically made with dried seaweed, sesame seeds, salt, and other flavorings. It adds umami and texture to sushi bake.

Can I make it without Kewpie mayo?

Yes, but Kewpie mayo adds a richer, tangier flavor. You can substitute with regular mayonnaise mixed with a little rice vinegar or sugar.

Is this dish served hot or cold?

Sushi bake is best served warm, right after baking. It can be eaten cold, but the texture and flavor are best when heated.

What sauces go well on top?

Unagi sauce, spicy mayo, and soy sauce are all great additions. You can also add a drizzle of sesame oil.

Can I freeze sushi bake?

It’s not recommended, as the texture of the rice and seafood may change after thawing.

How do I eat sushi bake?

Scoop portions onto small nori sheets, fold or wrap, and enjoy like mini sushi bites.

Conclusion

Sushi Bake is a creative and comforting spin on traditional sushi that’s easy to prepare and even easier to love. With warm layers of seasoned rice and creamy seafood, it brings bold umami flavor to your table in just 30 minutes. Perfect for sharing, this casserole-style dish offers all the satisfaction of sushi with a fun, interactive twist that’s sure to impress.

Sushi Bake

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Author: Mari
Total Time: 30 minutes
Yield: 6 servings

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Description

This Sushi Bake is a warm, creamy, deconstructed take on traditional sushi rolls, layered with seasoned rice, savory seafood, and baked to perfection. Ideal for parties, potlucks, or weeknight dinners, it delivers the rich umami flavors of sushi in an easy-to-make casserole format. #sushibake

Instructions

Preheat your oven to 375°F (190°C).
Mix the cooked sushi rice with rice vinegar, sugar, and salt. Press evenly into a greased 9×9-inch baking dish.
In a bowl, combine crab or salmon with Kewpie mayo, Sriracha, soy sauce, and cream cheese if using. Spread evenly over the rice layer.
Sprinkle furikake seasoning on top. Bake for 12–15 minutes, until heated through and lightly bubbly.
Remove from the oven and drizzle with extra mayo or unagi sauce. Garnish with sliced green onions and black sesame seeds.