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
Ingredients
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3 cups cooked sushi rice
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3 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
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1 cup imitation crab meat or cooked shredded salmon
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1/2 cup Kewpie mayo
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1 tablespoon Sriracha (adjust to taste)
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1 teaspoon soy sauce
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1 tablespoon cream cheese (optional, for creaminess)
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1 tablespoon furikake seasoning
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1 tablespoon green onions, sliced
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Drizzle of unagi sauce (optional)
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Black sesame seeds, for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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Mix the cooked sushi rice with rice vinegar, sugar, and salt. Press evenly into a greased 9×9-inch baking dish.
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In a bowl, combine crab or salmon with Kewpie mayo, Sriracha, soy sauce, and cream cheese if using. Spread evenly over the rice layer.
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Sprinkle furikake seasoning on top. Bake for 12–15 minutes, until heated through and lightly bubbly.
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Remove from the oven and drizzle with extra mayo or unagi sauce. Garnish with sliced green onions and black sesame seeds.
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Serve warm with nori sheets for scooping like mini sushi wraps.
Notes
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Swap in spicy tuna or cooked shrimp for variation.
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Adjust spice level with more or less Sriracha.
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For extra crunch, add diced cucumber or tempura flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Japanese, Fusion
Nutrition
- Calories: 320 kcal per serving
