Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sushi Bake Recipe
This Sushi Bake Recipe brings all the flavors of California sushi into a cozy, oven-baked rice dish that’s easy to make, family-friendly, and downright delicious.
Full Recipe Introduction
Sushi bake is essentially a deconstructed sushi roll turned into a rice casserole, layered with creamy seafood mix and baked until the top is lightly golden. It’s a playful spin on traditional sushi—no rolling mat needed—and it’s taken kitchens by storm from Japanese cuisine enthusiasts to home cooks craving a simple seafood twist. I first stumbled upon this fusion during a winter potluck with friends: a pasty-blue casserole dish emerged, filled with steaming rice topped in that familiar pink crab salad. You know what? It was love at first bite.
Here’s the thing: this baked sushi mash-up isn’t just about novelty. It uses staple pantry items—sushi rice, rice vinegar, mayonnaise—and turns them into something festive. I often serve it during family game nights or lazy Sunday lunches. It’s healthier than deep-fried fare thanks to fresh seafood (imitation crab works too) and minimal oil. Plus, you can sneak in veggies or swap Greek yogurt for part of the mayo for extra tang and protein.
Every bite feels like a California roll, but easier. Spread it in a 9×13-inch pan, bake, then scoop onto nori squares. It makes a fun, interactive family meal and hits all the right notes: creamy, savory, a hint of spice if you sprinkle on sriracha. Let me explain why this Sushi Bake Recipe just might become your go-to.
Why You’ll Love This Recipe
- No sushi rice drama—no special rolling skills required
- Ready in under an hour (including bake time)
- Perfect as an easy family meal or potluck showstopper
- Layers of creamy seafood and tangy rice—fusion heaven
- Uses everyday ingredients you probably have in your pantry
- Customizable: swap crab for shrimp, salmon, or tofu
- Great way to repurpose leftover rice
- Crowd-pleasing: kids love scooping and assembling their own bites
Ingredients
• 2 cups sushi rice (short-grain rice like Nishiki or Kokuho)
• 2½ cups water
• 3 tablespoons rice vinegar (Kikkoman brand is reliable)
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 12 ounces imitation crab (or real lump crab meat; precooked)
• ½ cup Japanese mayonnaise (Kewpie for true flavor; substitute half Greek yogurt for a lighter twist)
• 1–2 teaspoons sriracha (adjust for heat)
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon furikake seasoning (optional)
• 1 teaspoon toasted sesame seeds
• 4–5 nori sheets, cut into squares (for serving)
• Optional garnishes: sliced avocado, tobiko (flying fish roe), thinly sliced cucumber
(Tip: Rinse sushi rice under cold water until it runs clear—this prevents gummy clumps.)
Directions
-
Rinse and cook the rice
Place rinsed rice and 2½ cups water in a medium pot. Cover, bring to a gentle boil, then reduce heat to low. Simmer for 15 minutes without lifting the lid. Remove from heat; let rest 10 minutes. -
Season the rice
Transfer rice to a large bowl. Sprinkle in rice vinegar, sugar, and salt. Fold gently with a wooden spatula—don’t smash the grains. You’ll smell that sweet-tangy vinegar aroma. -
Prep the seafood layer
In a separate bowl, shred imitation crab with forks. Stir in mayonnaise, sriracha, and half the green onions until well coated. -
Assemble your bake
Lightly spray a 9×13-inch glass baking dish (I use Pyrex) with nonstick spray or olive oil. Press the seasoned rice evenly into the bottom. Spread the crab mixture in an even layer on top. -
Top with flavor boosters
Sprinkle furikake and sesame seeds over the crab, reserving a bit of green onion for garnish. -
Bake until golden
Slide the pan into a preheated oven at 375°F (190°C). Bake 10–12 minutes, until the top edges turn a light golden hue. If you like a crispier finish, broil for 1 minute—watch closely so it doesn’t burn. -
Rest before serving
Let the bake sit 5 minutes out of the oven. This helps the layers set so they don’t slide around when scooping. -
Serve with nori
Cut nori sheets into bite-sized squares. Use a spoon or small spatula to scoop portions of rice–seafood onto each square. Top with avocado slice or tobiko if you like. -
Enjoy right away
Dig in while it’s warm and the nori has a slight crisp. It’s best the first time around—though leftovers are still tasty.
Servings & Timing
• Yield: Serves 6–8 as a main dish or 10–12 as an appetizer
• Prep Time: 20 minutes (includes rice resting)
• Bake Time: 12 minutes (plus optional 1 minute broil)
• Total Time: Approximately 35–40 minutes
Variations
• Spicy salmon bake: swap crab for flaked cooked salmon and add gochujang.
• Veggie sushi bake: use roasted sweet potato, carrot, and shiitake mushrooms instead of seafood.
• Shrimp lover’s twist: chop cooked shrimp and mix with wasabi mayo.
• Vegan version: use vegan “mayo” and marinated tofu crumbles.
• Cheesy fusion: sprinkle shredded mozzarella before baking for a melty finish.
• Breakfast edition: stir in scrambled eggs and bacon bits for a sushi-themed brunch bake.
Storage & Reheating
Store cooled sushi bake in an airtight container in the refrigerator for up to 2 days. (Beyond that, the rice can dry out.) Freeze individual portions in freezer-safe boxes for up to one month.
To reheat, unwrap the container or dish. Warm in a 350°F oven for 8–10 minutes or microwave in 30-second bursts. If you froze it, thaw overnight in the fridge before heating. Make-ahead tip: assemble layers a day ahead, cover, and bake when you’re ready to eat.
Notes
• I learned that pressing the rice too firmly makes it dense—gently compact it.
• Using Kewpie mayo and fresh seafood took this from good to restaurant-quality.
• The vinegar blend is forgiving—adjust sugar and salt to taste.
• For a more pronounced crunch, add crushed tempura flakes on top just before serving.
• If your oven runs hot, lower to 350°F and bake a bit longer to avoid over-browning.
FAQs
Q: Can I use brown rice for a healthier bake?
A: Yes, but you’ll need more water and a longer cook time; it won’t stick the same way though.
Q: I don’t have a broiler—can I skip it?
A: Absolutely. Baking alone at 375°F gives a nice gentle color without broiling.
Q: How do I keep the nori crisp?
A: Serve immediately. The longer it sits, the softer it gets from steam.
Q: Is imitation crab okay?
A: Sure! It’s cost-effective and kid-friendly. Real crab gives a richer seafood taste.
Q: Can I cut this into slices like a cake?
A: You can, but scooping creates a native “hand roll” feel—slices might break apart.
Q: Any dairy-free swaps?
A: Use vegan mayo or a light cashew cream in place of Japanese mayo.
Q: What’s the best pan size?
A: A 9×13-inch dish is ideal—smaller pans make thicker layers, larger pans thin them out.
Conclusion
This Sushi Bake Recipe is proof that fusion can be cozy, simple, and delicious all at once. It blends the best of Japanese cuisine and family-style cooking into a fun, oven-baked rice dish your loved ones will devour. Give it a try, share your favorite twists in the comments, and don’t forget to check out my other rice dish recipes for more easy homemade meals!
Sushi Bake Recipe
Ingredients
- 2 cups sushi rice (short-grain rice like Nishiki or Kokuho)
- 12 ounces crab (imitation crab or real lump crab meat; precooked)
- 1/2 cup Japanese mayonnaise (Kewpie for true flavor; substitute half Greek yogurt for a lighter twist)
- 1-2 teaspoons sriracha (adjust for heat)
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon furikake seasoning (optional)
- 1 teaspoon toasted sesame seeds
- 4-5 nori sheets, cut into squares (for serving)
Instructions
- Place rinsed rice and water in a medium pot. Cook, cover, simmer, and let rest.
- Transfer rice to a large bowl. Add rice vinegar, sugar, and salt. Fold gently.
- Shred crab and mix with mayonnaise, sriracha, and green onions.
- Layer seasoned rice and the crab mixture in a baking dish.
- Sprinkle furikake and sesame seeds over the crab.
- Bake in a preheated oven until lightly golden. Broil for a crispier finish if desired.
- Let the bake sit out of the oven to set the layers.
- Cut nori into squares. Scoop portions of rice-seafood onto each square. Serve with optional garnishes.
- Dig in while warm. Best eaten fresh.
