Sushi Bake Recipe

 Imagine all the delicious flavors of your favorite sushi roll transformed into a warm, comforting casserole that’s baked until golden and bubbly on top. This Sushi Bake is a trendy deconstructed take on traditional sushi that’s become wildly popular for good reason. It layers perfectly seasoned sushi rice with a creamy, savory mixture of crab or imitation crab and mayo, topped with everything you love about sushi including nori, avocado, and cucumber. The best part is that it’s baked until the top becomes slightly crispy and caramelized, creating an irresistible contrast with the soft rice underneath. This dish is perfect for parties because guests can scoop portions into crispy seaweed sheets and customize their bites with their favorite toppings. Whether you’re intimidated by rolling traditional sushi, feeding a crowd, or simply craving those California roll flavors in a more accessible format, this Sushi Bake delivers all the satisfaction with a fraction of the effort.

Serving Quantity: 8 servings

Cooking Time: 30 minutes (plus 30 minutes rice cooking and cooling time)

Nutrition Information (per serving):

1. Calories: 420
2. Protein: 16g
3. Fat: 18g
4. Carbohydrates: 48g
5. Fiber: 2g
6. Sugar: 8g
7. Sodium: 890mg

1. Gather Your Ingredients

For the sushi rice layer:

1. Three cups sushi rice or short-grain white rice
2. Three and a half cups water
3. Half cup rice vinegar
4. Three tablespoons granulated sugar
5. One tablespoon salt
6. Two tablespoons furikake seasoning (optional but recommended)

For the crab mixture:

1. One pound imitation crab sticks or lump crab meat, shredded
2. Eight ounces cream cheese, softened to room temperature
3. Half cup Japanese mayonnaise (Kewpie brand) or regular mayo
4. Two tablespoons sriracha sauce
5. One tablespoon soy sauce
6. One teaspoon sesame oil
7. Two green onions, finely chopped
8. One teaspoon garlic powder

For topping and serving:

1. Half cup Japanese mayonnaise for drizzling
2. Two tablespoons sriracha sauce for drizzling
3. Two tablespoons sesame seeds (white and black mixed)
4. Three green onions, sliced
5. One package roasted seaweed snacks or nori sheets
6. One avocado, diced
7. One cucumber, julienned
8. Pickled ginger
9. Soy sauce for serving
10. Optional: tobiko (fish roe), edamame, or sliced jalapeños

2. Cook the Sushi Rice

Rinse three cups of sushi rice in a fine mesh strainer under cold running water, swirling the rice with your hands. Continue rinsing until the water runs mostly clear, which removes excess starch that can make the rice gummy. This takes about 3 to 4 minutes. Drain the rice thoroughly. In a rice cooker, combine the rinsed rice with three and a half cups of water and cook according to the manufacturer’s instructions. If cooking on the stovetop, combine rice and water in a pot with a tight-fitting lid, bring to a boil, then immediately reduce to the lowest heat, cover, and simmer for 18 to 20 minutes without lifting the lid. Remove from heat and let stand covered for 10 minutes.

3. Season the Rice

While the rice is cooking, make the sushi vinegar seasoning. In a small saucepan over low heat, combine half a cup of rice vinegar, three tablespoons of sugar, and one tablespoon of salt. Stir constantly for about 2 minutes until the sugar and salt dissolve completely. Don’t let it boil, just warm it enough to dissolve the crystals. Remove from heat and let it cool slightly. Once the rice is cooked, transfer it to a large, wide bowl or spread it on a baking sheet. Pour the seasoned vinegar over the hot rice. Use a rice paddle or wooden spoon to gently fold the vinegar into the rice using a cutting motion rather than stirring, which would make the rice mushy. Fan the rice while folding to help it cool and develop that characteristic glossy shine. Let the rice cool to room temperature.

4. Prepare the Crab Mixture

If using imitation crab sticks, shred them into small pieces using your hands or chop them with a knife. If using real lump crab meat, pick through it carefully to remove any shell pieces, then shred it gently. In a large mixing bowl, combine the softened cream cheese and Japanese mayonnaise. Use a hand mixer or sturdy spoon to beat them together until smooth and creamy with no lumps remaining. Add the sriracha sauce, soy sauce, sesame oil, chopped green onions, and garlic powder. Mix until everything is well combined and the mixture is uniform in color with orange-pink streaks from the sriracha. Fold in the shredded crab, mixing gently until it’s evenly distributed throughout the creamy mixture.

5. Assemble the First Layer

Preheat your oven to 375 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with non-stick cooking spray or brush it lightly with sesame oil for extra flavor. Press half of the seasoned sushi rice firmly and evenly into the bottom of the baking dish, creating a compact layer that covers the entire bottom. Use damp hands or the back of a measuring cup to press it down firmly. The rice should be tightly packed with no gaps or loose spots. If using furikake seasoning, sprinkle one tablespoon over this rice layer for extra umami flavor and visual appeal. The furikake adds delicious sesame and seaweed notes that complement the other flavors.

6. Add the Crab Layer

Spread the entire crab and cream cheese mixture evenly over the rice layer, using a spatula to smooth it into an even coating that reaches all the edges. The layer should be about half an inch thick. Make sure to spread it all the way to the corners so every bite has some of this delicious creamy mixture. The cream cheese mixture acts as a rich, savory middle layer that mimics the creamy element in California rolls.

7. Top with Remaining Rice

Carefully spread the remaining seasoned sushi rice over the crab layer, again pressing it down gently but firmly to create a compact top layer. Use damp hands to smooth the surface and press down any loose grains. The top should be relatively flat and even. Sprinkle another tablespoon of furikake over the top if desired. In a small bowl, mix together half a cup of Japanese mayonnaise with two tablespoons of sriracha to create a spicy mayo drizzle. Use a spoon or squeeze bottle to drizzle this mixture over the top of the rice in decorative lines or a zigzag pattern. This will caramelize beautifully in the oven.

8. Bake Until Golden

Place the assembled dish in the preheated oven and bake for 20 to 25 minutes. The top should become lightly golden in spots, especially where the spicy mayo has been drizzled, and the edges should be slightly crispy. You’ll see the mixture bubbling gently at the edges. The baking creates a warm, slightly crispy top layer while keeping the inside creamy and soft. Remove from the oven and let it cool for about 5 minutes. This brief cooling makes it easier to scoop and prevents the layers from being too hot to handle when serving.

9. Add Fresh Toppings

Immediately after removing from the oven, sprinkle the sesame seeds generously over the top while the surface is still hot. The residual heat will toast them slightly and help them stick. Scatter the sliced green onions over everything for color and fresh flavor. If you’re using tobiko or fish roe, add small clusters of it across the top for pops of color and briny flavor. These fresh elements add brightness and texture that contrast beautifully with the warm, creamy baked layers.

10. Serve and Enjoy

To serve, place small bowls of diced avocado, julienned cucumber, pickled ginger, and extra soy sauce around the baking dish. Set out the roasted seaweed snacks or cut nori sheets into quarters for scooping. Show guests how to take a piece of seaweed, scoop a portion of the sushi bake onto it, and top with their choice of fresh ingredients before folding it up like a taco and eating it in one or two bites. The contrast of the warm, creamy baked mixture with the cool, fresh toppings and crispy seaweed is absolutely delicious. Some people prefer to eat it straight from a bowl with a fork, which is equally delicious though less traditional.

Tips for Perfect Results

1. Use short-grain sushi rice or Japanese rice, not long-grain rice. The sticky texture is essential for holding the layers together and creating that authentic sushi rice experience.
2. Don’t skip seasoning the rice with the vinegar mixture. This is what gives sushi rice its distinctive flavor and slight tang that balances the rich, creamy topping.
3. Japanese mayonnaise like Kewpie is richer and slightly sweeter than American mayo with a distinctive umami flavor. It’s worth seeking out for the most authentic taste.
4. Press each rice layer firmly. Loose rice will make the dish fall apart when you try to scoop it, and compact layers create better structure.
5. Let all dairy ingredients come to room temperature before mixing. Cold cream cheese is nearly impossible to mix smoothly and will result in a lumpy filling.
6. For a more budget-friendly version, imitation crab works perfectly and is what’s traditionally used in California rolls anyway. Real crab is delicious but not necessary.
7. Assemble the dish up to 4 hours ahead and refrigerate until ready to bake. Let it sit at room temperature for 20 minutes before baking if it’s been refrigerated.
8. Add the fresh toppings like avocado and cucumber just before serving. Adding them before baking would make them hot and mushy, losing their fresh crunch.
9. Leftover sushi bake can be stored covered in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 1 to 2 minutes or enjoy it cold.
10. Customize the fillings based on your preferences. Try smoked salmon instead of crab for a different flavor, add a layer of cucumber slices in the middle for crunch, or mix in some diced mango for a tropical twist. The basic technique works with endless variations.