SUSHI BAKE
Scoop It. Savor It. Sushi Like Never Before.
Sushi Bake is a delicious twist on traditional sushi, turning your favorite Japanese roll into a warm, comforting casserole. Layers of seasoned sushi rice, creamy crab or salmon mix, spicy mayo, and melted cheese are baked to golden perfection, creating a rich fusion of textures and flavors. Each scoop brings the perfect balance of umami, creaminess, and crunch — a true treat for sushi lovers! Unlike classic rolls, Sushi Bake is served family-style, making it perfect for sharing at parties, gatherings, or cozy nights in. Enjoy it with sheets of nori for that authentic sushi experience, one flavorful bite at a time.
RECIPE INFO
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving Size: 3–4 people
Cuisine Type: Japanese Fusion
Course: Main / Appetizer
Level: Easy to Medium
Storage Tip: Store leftovers in an airtight container and reheat before serving
INGREDIENTS
| Ingredient | Quantity | Description |
|---|---|---|
| Sushi Rice | 2 cups (cooked) | Base layer that gives authentic sushi flavor and texture. |
| Rice Vinegar | 2 tbsp | Adds a tangy and balanced taste to the rice. |
| Salt | ½ tsp | Enhances the overall flavor of the rice. |
| Imitation Crab / Salmon | 1 cup (shredded) | Main protein that adds rich, savory flavor. |
| Mayonnaise | ½ cup | Creates creaminess and binds the filling. |
| Sriracha Sauce | 1–2 tbsp | Adds a spicy kick to the creamy mixture. |
| Cream Cheese | ¼ cup (softened) | Gives a smooth, rich texture to the filling. |
| Green Onions | 2 tbsp (chopped) | Adds freshness and mild onion flavor. |
| Butter | 1 tbsp (melted) | Used to grease the baking dish and add flavor. |
| Furikake Seasoning | 2 tbsp | Japanese seasoning that gives crunch and umami taste. |
| Nori Sheets | As needed | Used for wrapping each bite of sushi bake when serving. |
STEP BY STEP COOKING METHOD
Prepare the rice
If starting from uncooked rice: rinse 1 cup sushi rice until water runs clear, cook with 1¼ cups water (or follow your rice cooker instructions) to yield ~2 cups cooked.
While hot, fold in 2 tbsp rice vinegar and ½ tsp salt. Spread rice evenly in the bottom of a greased 8×8-inch (or similar) baking dish; press gently to form a compact base.
Preheat the oven
Preheat oven to 200°C (400°F).
Make the seafood mixture
In a bowl combine 1 cup shredded imitation crab (or cooked flaked salmon), ½ cup mayonnaise, 1–2 tbsp sriracha (adjust heat), and ¼ cup softened cream cheese. Mix until smooth.
Fold in 2 tbsp chopped green onions and 2 tbsp furikake (reserve a little furikake for topping).
Assemble the layers
Spoon the seafood mixture evenly over the pressed sushi rice. Smooth the top with a spatula so the layer is uniform.
Add finishing touches
Sprinkle remaining furikake over the top. Dot with a few small pieces of butter (or brush lightly with melted butter) for better browning if desired.
Bake
Place the dish on the middle rack and bake for 10–12 minutes, until the top is bubbling and starting to brown. If you prefer a more-charred finish, switch to broil/grill for 1–2 minutes—watch carefully to avoid burning.
Optional torch
For a restaurant-style finish, use a kitchen blowtorch to lightly caramelize/brown the top after baking.
Rest briefly
Remove from oven and let rest 2–3 minutes so the layers set slightly — easier to scoop.
Serve
Cut or scoop portions. Serve with sheets of nori for wrapping: place a spoonful of sushi bake on a nori sheet, add cucumber or avocado slices if you like, then fold and eat. Offer soy sauce, pickled ginger, and extra sriracha on the side.
Storage & reheating
Refrigerate leftovers in an airtight container up to 2 days. Reheat in oven at 160°C (320°F) for 8–10 minutes or in microwave until warmed through; top may lose crispness.
SERVING SUGGESTION
Serve warm, straight from the oven for the best flavor and texture.
Pair each scoop with a sheet of nori for that authentic sushi experience – wrap and enjoy bite-sized portions.
Add fresh cucumber or avocado slices for a cool and crisp contrast.
Drizzle a little extra spicy mayo or unagi sauce on top for enhanced flavor.
Garnish with chopped green onions, sesame seeds, or tobiko for a restaurant-style presentation.
Pair with a side of miso soup or cold green tea for a complete Japanese-inspired meal.
TIPS
Use short-grain sushi rice for the best sticky texture and authentic taste.
Don’t overbake — bake just until the top is golden and bubbly to keep it creamy inside.
Mix spicy mayo and cream cheese well for a smooth, rich filling.
For extra crunch, sprinkle panko crumbs or furikake on top before baking.
Want a lighter version? Use Greek yogurt instead of part of the mayo.
Serve immediately after baking for the best flavor and texture — reheating can make it dry.
Add your twist: try shrimp, tuna, or vegetarian versions for variety.
