Sushi Bake Casserole is a warm, comforting twist on traditional sushi—deconstructed and layered into a creamy, savory dish that’s perfect for sharing. With seasoned rice, creamy seafood topping, and flavorful garnishes, this dish is a must-try for sushi lovers who want all the flavor without the fuss of rolling.
Why You’ll Love This Recipe
- All the delicious sushi flavors without needing to roll or slice
- Perfect for potlucks, parties, or easy weeknight dinners
- Highly customizable with different seafood, sauces, and toppings
- A warm, baked dish that’s easy to prepare and crowd-pleasing
- Fun to serve with seaweed sheets—like a sushi taco!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sushi rice
- Rice vinegar
- Sugar
- Salt
- Furikake (rice seasoning)
- Imitation crab or cooked salmon/tuna
- Kewpie mayonnaise (or regular mayo)
- Cream cheese or sour cream
- Sriracha
- Soy sauce or rice vinegar
- Scallions
- Optional: wasabi, avocado, cucumber, sesame seeds, tobiko or masago, unagi sauce
- Nori sheets (to serve)
Directions
- Cook rice and season with rice vinegar, sugar, and salt. Press into a greased baking dish and sprinkle with furikake.
- Mix the seafood topping: combine crab, mayo, cream cheese, sriracha, soy sauce, and scallions. Mix until smooth.
- Spread seafood mix over the rice layer. Top with more furikake and drizzle with spicy mayo or unagi sauce if using.
- Bake at 375°F for 15–20 minutes until hot and slightly golden. Broil briefly for a crispy top if desired.
- Garnish and serve with avocado, cucumber, sesame seeds, and scallions. Scoop onto nori sheets and enjoy.
Servings and timing
- Servings: 4–8
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Use cooked shrimp, tuna, or real crab instead of imitation
- Make it vegetarian with roasted veggies or tofu
- Add more heat with jalapeños, extra sriracha, or wasabi
- Serve in individual ramekins for party-sized portions
- Swap cream cheese for sour cream or Greek yogurt for a lighter version
Storage/Reheating
- Store in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 325°F for 10–15 minutes or microwave in short bursts
- Add fresh garnishes like avocado or cucumber just before serving for best texture
FAQs
What is sushi bake?
A baked sushi-style casserole with rice, seafood, mayo, and seasonings, served warm and scooped onto nori sheets.
Can I make it ahead?
Yes—assemble ahead and bake when ready. Garnishes should be added fresh.
Is it served hot or cold?
Typically served warm or at room temperature, but leftovers are tasty cold too.
Can I use other types of fish?
Absolutely—salmon, tuna, or shrimp work well.
What’s the best rice to use?
Short-grain sushi rice for the best sticky texture.
Is it gluten-free?
Yes, if you use gluten-free soy sauce and verify all packaged ingredients.
Can I freeze it?
Freezing isn’t recommended—texture changes significantly after thawing.
How do I serve it?
Scoop warm portions onto nori sheets and eat like a sushi taco.
What if I don’t have furikake?
You can use sesame seeds, seaweed flakes, or make a DIY mix with salt and seasonings.
Can I make it spicier?
Yes—add more sriracha or mix in chili oil or wasabi to taste.
Conclusion
Sushi Bake Casserole brings the flavors of your favorite sushi rolls into an easy, comforting, and family-friendly format. It’s warm, rich, and endlessly customizable, making it a go-to dish for both sushi lovers and newcomers alike. Serve it hot, scoop it up with seaweed, and enjoy sushi made simple.
Print
Sushi Bake Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes (rice + bake)
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Casserole
- Method: Bake
- Cuisine: Fusion (Japanese-American)
- Diet: Low Fat
Description
A deconstructed sushi dish baked in casserole form—layered rice topped with seasoned seafood, mayonnaise, and nori crunch, perfect for scooping onto rice crackers or served over greens.
Ingredients
- 2 cups sushi rice, rinsed
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb imitation crab or cooked shrimp, chopped
- 1/2 cup mayonnaise (preferably Japanese Kewpie)
- 2 tbsp Sriracha (adjust to taste)
- 3 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 sheet nori, crumbled or cut into strips
- 1 tbsp toasted sesame seeds
- Optional garnish: furikake, avocado slices, pickled ginger
Instructions
- Preheat oven to 375 °F (190 °C).
- Cook sushi rice: combine rice and water, bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let rest 10 minutes.
- Mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves. Fold into cooked rice and let cool slightly.
- In a bowl, combine crab (or shrimp), mayonnaise, Sriracha, green onions, soy sauce, sesame oil, and sesame seeds. Adjust seasoning to taste.
- Spread sushi rice evenly in a 9×9″ or similarly sized baking dish.
- Top rice layer with seafood mixture, spreading evenly.
- Bake for 12–15 minutes, until topping is bubbly and edges are lightly golden.
- Remove from oven, sprinkle with nori and optional furikake or garnishes.
- Scoop into individual portions with rice crackers, lettuce cups, or additional sushi rice.
Notes
- Use Kewpie mayo for a richer texture.
- Substitute crab with spicy tuna (raw or cooked) or chopped salmon.
- Adjust Sriracha for desired spice level.
- Let casserole rest 5 minutes before serving for easier scooping.
- Store leftovers in fridge for up to 2 days; reheat gently to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 25 mg