Easy Sushi Bake

Sushi Bake is a modern twist on traditional sushi that originated in the Filipino-American community and quickly became an internet sensation. Imagine all the flavors of your favorite sushi roll — the sticky rice, creamy crab, umami seaweed, and spicy mayo — transformed into a baked, layered casserole that’s easy to scoop and share.

Instead of rolling individual sushi pieces, you layer seasoned rice, creamy seafood filling, and savory toppings in a baking dish, then bake it until warm, golden, and slightly caramelized. Served with roasted seaweed sheets, every bite is like a handheld sushi experience — comforting, rich, and full of flavor.

Why I Love This Recipe

I love this recipe because it’s everything I adore about sushi but with none of the fuss. No rolling mats, no precision cutting — just layers of sushi goodness baked to perfection. The creamy crab and spicy mayo topping create the perfect contrast with the vinegared rice, while the roasted nori adds a delightful crunch.

It’s also incredibly crowd-friendly. You can make a big tray, pop it in the oven, and watch it disappear within minutes. Plus, you can customize it with salmon, tuna, shrimp, or even tofu — the variations are endless!

Why It’s a Must-Try Dish

• All the flavor of sushi without the rolling.
• Perfect for gatherings, potlucks, and family dinners.
• Easy to customize with your favorite proteins.
• Comforting and indulgent — creamy, savory, and perfectly balanced.
• Beginner-friendly! You don’t need sushi-making skills.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6–8 servings
• Calories: ~430 kcal per serving

Course and Cuisine

• Course: Main Dish / Appetizer
• Cuisine: Japanese Fusion / Filipino-American

Ingredients

For the Sushi Rice:

• 2 cups sushi rice (short-grain Japanese rice)
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Creamy Topping:

• 1 1/2 cups imitation crab meat (or real crab or cooked salmon), shredded
• 1/4 cup mayonnaise (preferably Japanese Kewpie mayo)
• 2 tbsp cream cheese, softened
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1/2 cup shredded mozzarella or Japanese mayo drizzle (optional for extra creaminess)

For the Garnish and Toppings:

• 2 tbsp furikake seasoning (seaweed flakes + sesame seeds)
• 1 green onion, finely chopped
• 1 tsp toasted sesame seeds
• Extra sriracha and mayo for drizzling

For Serving:

• Roasted seaweed (nori) sheets
• Optional: sliced avocado, cucumber, or pickled ginger

Cooking Directions (Overview)

1. Prepare and season the sushi rice.
2. Make the creamy seafood mixture.
3. Layer rice and seafood in a baking dish.
4. Bake until golden and bubbly.
5. Garnish and serve with roasted nori.

Step-by-Step Preparation Method

Step 1: Cook and Season the Sushi Rice

1. Rinse sushi rice under cold water until the water runs clear.
2. Combine rice and water in a rice cooker or pot; cook until done.
3. While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Once rice is done, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm.
5. Let it cool slightly (not cold, just warm).

Step 2: Prepare the Creamy Crab Topping

1. In a mixing bowl, combine shredded crab meat, mayonnaise, cream cheese, sriracha, and soy sauce.
2. Mix until creamy and well incorporated.
3. Taste and adjust seasoning or spice level as desired.

Step 3: Assemble the Sushi Bake

1. Preheat oven to 400°F (200°C).
2. In a lightly greased 9×9-inch (or similar) baking dish, spread the sushi rice evenly at the bottom.
3. Sprinkle furikake seasoning over the rice layer.
4. Spread the creamy crab mixture evenly over the rice.
5. Optionally, top with a drizzle of mayo or sprinkle mozzarella cheese for extra creaminess.

Step 4: Bake the Sushi

1. Bake uncovered for 15–20 minutes, or until the top is slightly browned and bubbly.
2. Remove from oven and let it cool for 5 minutes.

Step 5: Garnish and Serve

1. Drizzle with extra mayo and sriracha for presentation.
2. Sprinkle chopped green onions, toasted sesame seeds, and more furikake on top.
3. To eat, scoop a portion of the bake and place it on a roasted seaweed sheet — like a little sushi taco.
4. Add avocado or cucumber slices if desired, then enjoy!

Save it

How to Serve

Serve warm and fresh from the oven.

• Traditional way: Scoop with a spoon onto roasted nori sheets and eat by hand.
• Casual serving: Serve with chopsticks or small bowls.
• Add-ons: Pair with miso soup, edamame, or a side salad for a complete Japanese-inspired meal.

Recipe Tips

• Use Kewpie mayo for authentic flavor and creaminess.
• Don’t overmix the rice — it should stay sticky and fluffy.
• Let the rice cool slightly before layering to avoid sogginess.
• Adjust sriracha based on your spice preference.
• Add a drizzle of eel sauce or teriyaki glaze for extra umami.

Variations

1. Spicy Salmon Sushi Bake:
   • Replace crab with flaked baked salmon mixed with spicy mayo.
2. California Roll Style:
   • Use imitation crab, avocado chunks, and cucumber for a lighter version.
3. Tuna Mayo Bake:
   • Substitute crab with canned tuna and extra mayo for a creamy flavor.
4. Vegetarian Sushi Bake:
   • Use tofu, avocado, and sautéed mushrooms instead of seafood.
5. Deluxe Seafood Bake:
   • Mix shrimp, crab, and salmon together for a rich, indulgent version.

Freezing and Storage

To Refrigerate:

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes.

To Freeze:

• Assemble (without baking) and wrap tightly with foil and plastic wrap.
• Freeze for up to 1 month.
• Bake directly from frozen at 375°F (190°C) for 30–35 minutes.

Special Equipment Needed

• Rice cooker or pot
• Mixing bowls
• 9×9-inch baking dish
• Oven
• Spatula or spoon for scooping

Conclusion

Easy Sushi Bake is the perfect marriage of Japanese elegance and home-style comfort. It captures all the beloved flavors of sushi — vinegared rice, creamy seafood, umami, and spice — but in a form that’s easy, shareable, and irresistibly delicious.

Whether for a family dinner, potluck, or cozy night in, this dish is guaranteed to impress. With every warm bite, you’ll experience the layers of creamy, savory perfection that make Sushi Bake a global comfort food sensation.

Easy Sushi Bake

Sushi Bake is a modern twist on traditional sushi that originated in the Filipino-American community and quickly became an internet sensation.

Author: Stella Parker Cuisine: American Course: Appetizer & Snacks

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Sushi Rice:

• 2 cups sushi rice (short-grain Japanese rice)
• 2 ¹⁄₂ cups water
• ¹⁄₄ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Creamy Topping:

• 1 ¹⁄₂ cups imitation crab meat (or real crab or cooked salmon)
• ¹⁄₄ cup mayonnaise (preferably Japanese Kewpie mayo)
• 2 tbsp cream cheese, softened
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• ¹⁄₂ cup shredded mozzarella or Japanese mayo drizzle (optional for extra creaminess)

For the Garnish and Toppings:

• 2 tbsp furikake seasoning (seaweed flakes + sesame seeds)
• 1 green onion, finely chopped
• 1 tsp toasted sesame seeds
• Extra sriracha and mayo for drizzling

For Serving:

• Roasted seaweed (nori)
• Optional: sliced avocado, cucumber, or pickled ginger

Instructions

1. Step 1: Cook and Season the Sushi Rice : Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot; cook until done. While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once rice is done, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Let it cool slightly (not cold, just warm).
2. Step 2: Prepare the Creamy Crab Topping : In a mixing bowl, combine shredded crab meat, mayonnaise, cream cheese, sriracha, and soy sauce. Mix until creamy and well incorporated. Taste and adjust seasoning or spice level as desired.
3. Step 3: Assemble the Sushi Bake : Preheat oven to 400°F (200°C). In a lightly greased 9x9-inch (or similar) baking dish, spread the sushi rice evenly at the bottom. Sprinkle furikake seasoning over the rice layer. Spread the creamy crab mixture evenly over the rice. Optionally, top with a drizzle of mayo or sprinkle mozzarella cheese for extra creaminess.
4. Step 4: Bake the Sushi : Bake uncovered for 15–20 minutes, or until the top is slightly browned and bubbly. Remove from oven and let it cool for 5 minutes.
5. Step 5: Garnish and Serve : Drizzle with extra mayo and sriracha for presentation. Sprinkle chopped green onions, toasted sesame seeds, and more furikake on top. To eat, scoop a portion of the bake and place it on a roasted seaweed sheet — like a little sushi taco. Add avocado or cucumber slices if desired, then enjoy!

Keywords: Easy Sushi Bake