Sushi Bake recipe
Sushi Bake is a fun and delicious twist on classic sushi, served in a warm casserole style instead of rolls. It blends layers of seasoned rice, creamy sushi mayo, spicy…
Tip: save now, cook later.Sushi Bake is a fun and delicious twist on classic sushi, served in a warm casserole style instead of rolls. It blends layers of seasoned rice, creamy sushi mayo, spicy crab or fish, and is topped with plenty of melted cheese and crunchy roe or sesame seeds. The mix of creamy, spicy, and crunchy textures makes this dish a total crowd-pleaser and super comforting.
I love making Sushi Bake when friends come over because it’s easy to share and everyone can scoop as much as they want onto their plates. It’s also great for anyone who’s a little nervous about rolling sushi — this way, you get all the flavors in one simple, fuss-free dish. For an extra touch, I like to sprinkle some furikake or chopped green onions on top just before serving.
This recipe always brings back fun memories of casual dinners and family gatherings where we all dig in together, passing around the casserole dish and laughing. It’s perfect for when you want sushi flavors without all the rolling and neatness, and it’s just as tasty whether you eat it hot out of the oven or let it cool a bit. I’m convinced that once you try Sushi Bake, it becomes a go-to for easy, delicious meals!
Key Ingredients & Substitutions
Sushi Rice: Short grain sushi rice is best for its stickiness and texture. If you can’t find it, use Japanese-style rice or any short grain rice for a similar result.
Crab Meat: I use imitation crab for convenience, but fresh cooked crab or even cooked shrimp works well if you want a seafood twist.
Japanese Mayonnaise: Kewpie mayo has a rich, slightly sweet flavor that pairs perfectly with seafood. You can substitute with regular mayo but add a pinch of sugar for balance.
Sriracha Sauce: This adds a nice spicy kick. Feel free to adjust the quantity or swap with any chili sauce you prefer.
Toppings: Tobiko or masago adds crunch and a burst of flavor. If these aren’t available, you can use finely chopped red bell pepper or sesame seeds for texture.
How Do You Get Perfect Sushi Rice for Baking?
Cooking and seasoning sushi rice right is key to this dish.
- Rinse rice several times until the water is clear to remove excess starch.
- Cook with the right amount of water—usually 1:1.25 rice to water ratio works well.
- Prepare sushi vinegar by mixing rice vinegar, sugar, and salt until dissolved.
- Fold sushi vinegar gently into the cooked rice while it’s still warm to avoid mushiness.
- Let it cool to room temperature to keep a perfect texture before layering in the bake.
These simple steps keep the rice sticky but fluffy, holding the layers together without getting soggy.
Equipment You’ll Need
- Rice cooker or heavy saucepan – great for cooking sushi rice evenly without sticking.
- Mixing bowls – you’ll need these to mix rice vinegar and crab mixtures easily.
- Spatula or rice paddle – perfect for gently folding sushi vinegar into rice without crushing grains.
- 9×13-inch baking dish – a roomy dish that helps spread rice and toppings evenly for baking.
- Sharp knife – handy for cutting your sushi bake into neat squares for serving.
Flavor Variations & Add-Ins
- Swap imitation crab with cooked shrimp or fresh crab for a fresher seafood taste.
- Add diced cucumber or shredded carrots for extra crunch and freshness.
- Mix some cream cheese into the crab mixture for a richer, creamier flavor.
- Try swapping Sriracha for spicy mayo or a drizzle of unagi sauce for a different spicy-sweet twist.
How to Make Sushi Bake
Ingredients You’ll Need:
For the Rice:
- 2 cups sushi rice (short grain rice)
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Topping:
- 8 oz imitation crab meat or cooked crab, shredded
- 4 oz cooked salmon or tuna (optional), flaked
- ½ cup Japanese mayonnaise (e.g., Kewpie)
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 sheet nori (seaweed), cut into strips
- 1 avocado, sliced thinly
- 2 tbsp furikake seasoning
- ¼ cup tobiko (flying fish roe) or masago (smelt roe)
- ¼ cup shredded mozzarella or Monterey Jack cheese (optional for topping)
- 2 tbsp chopped green onions or shiso leaves for garnish
How Much Time Will You Need?
You’ll spend about 30 minutes preparing the rice and mixing your toppings. Baking takes an additional 10-15 minutes.
Plan for about 45 minutes total, including a short cooling time before serving.
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Rinse the sushi rice under cold water several times until the water runs clear. Drain well. Combine the rinsed rice and water in a rice cooker or pot. Cook following your rice cooker’s instructions or bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let the rice rest covered for 10 minutes.
2. Season the Rice:
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the cooked rice to a large bowl, fluff lightly with a rice paddle or wooden spoon, and gently fold in the vinegar mixture. Let the rice cool to room temperature.
3. Prepare the Topping Mixture:
In another bowl, combine shredded crab meat (and flaked salmon or tuna if using) with Japanese mayonnaise and Sriracha sauce. Mix well to blend all flavors.
4. Assemble and Bake:
Preheat your oven to 375°F (190°C). Spread the seasoned sushi rice evenly in a large baking dish. Press gently to form a firm base. Spread the crab mixture evenly over the rice. Sprinkle furikake seasoning over the top. Optionally, add shredded cheese for a rich, melty layer. Bake for 10-15 minutes until the top is golden and bubbly.
5. Serve and Garnish:
Remove from the oven and let cool slightly. Cut into squares. Top each square with thin avocado slices, nori strips, and a spoonful of tobiko or masago. Sprinkle with chopped green onions or shiso leaves for a fresh finish. Serve with extra Sriracha and soy sauce if you like!
Can I Use Frozen Crab Meat for Sushi Bake?
Yes, you can! Just make sure to fully thaw it in the fridge overnight and drain any excess moisture before mixing to keep your sushi bake from becoming watery.
How Do I Store Leftover Sushi Bake?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warm, and add a splash of mayo if it seems dry.
Can I Make Sushi Bake Ahead of Time?
Absolutely! Prepare the rice and crab mixture ahead and assemble just before baking to keep toppings fresh. You can refrigerate the unbaked dish for a few hours before popping it in the oven.
What Can I Substitute for Tobiko or Masago?
If you don’t have fish roe, try using finely chopped red bell peppers or sesame seeds for crunchy texture and color. They won’t replicate the exact flavor but add a nice visual and bite.