This Sushi Bake recipe is your favorite sushi roll converted into a baked casserole. It’s easy to make and super customizable, so it’s great for a weeknight dinner and definitely tailor-made for a get together with others who love sushi, as well. Every bite is delectable!

Easy Sushi Bake

Sushi Bake, you guys! My family is obsessed with this dish. It has all the scrumptious parts of a sushi roll, but baked into casserole form. This is not traditional sushi, but if you love a good California Roll, Spicy Tuna Roll, Spider Roll (you name it!) as much as I do, but have been intimidated to make them, don’t have the tools, or lack time (or patience), you will be hooked on this fun twist. You simply build the layers, bake, cut out portions, and place them on a small piece of roasted seaweed. You can serve warm, at room temperature, or chilled. I prefer room temperature, but it’s delicious no matter how you serve it.

How to Make Sushi Bake Step by Step

Prep a casserole dish and rice: Butter a 13×9 rimmed baking sheet or glass casserole dish. Set aside.

Add 2 cups dry sushi rice into a fine-mesh sieve. Then run it under cold water making sure to mix the rice around with a spoon or your fingers, until the water runs clear, about 1 minute.

Cook the rice: Add the rice and 3 cups of water to a rice cooker or pot and cook according to package directions.

Transfer rice: Transfer cooked rice to the rimmed baking sheet or baking dish and drizzle ¼ cup seasoned rice vinegar evenly all over the top. Gently combine with a slicing motion using a rice paddle/spoon (be gentle, do not stir or mash it up.) Fan the rice while mixing to dry it out slightly. Set aside to cool.

Make the crab mixture: In a medium mixing bowl, stir together 1/3 cup Kewpie mayonnaise, 2 oz. softened cream cheese, ¼ cup diced scallions, and 1 tbsp sriracha until smooth. Add in 8 oz. finely chopped imitation crab and mix until everything is combined.

Preheat oven to 400°F. Evenly spread the cooled sushi rice into the baking sheet and compress so it’s firm, but not super tight.

Add toppings and bake: Sprinkle 2 tbsp of furikake evenly over the rice, then spread the spicy crab mixture on top of that. Cover with 2 tbsp furikake.

Bake in the oven 10-15 minutes until the top just begins to brown and bubble and the casserole is warmed through.

Make the spicy mayo: Whisk together 1/3 cup Kewpie mayonnaise with 1½ tbsp of sriracha. Transfer to a plastic bag and snip off a corner. Drizzle the mixture over the baked sushi.

Allow baked sushi to cool for about 15-20 minutes before slicing.

Serve: Cut portions to fit onto a piece of toasted seaweed and cradle it sort of like a mini taco. Garnish with a cucumber round, diced avocado, and scallions.

Variations

• Imitation crab. This crab isn’t crab at all—it’s actually fish that’s been shaped and kind of flavored to seem like crab. But my family loves it. We think it’s sort of sweet, and it’s definitely cheaper than real crab meat. But by all means, feel free to use real crab if you prefer. Or swap it out for salmon, tuna, cooked, chopped shrimp, or a combination of all of them.
• Change the toppings. Sprinkle the top with Masago (smelt roe), which is that orange coating on California rolls, or try toasted sesame seeds. You can also drizzle with Eel sauce (Unagi in Japanese) which is a thick and sweetened soy sauce and so delish!

How to Store

Leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days. I recommend storing without toppings or garnishes and adding those fresh when serving again. I do not recommend freezing.

If you wish to reheat the casserole, warm it in a preheated oven at 325°F for 10-15 minutes, or until heated through.

What to Serve With Sushi Bake

When I’m looking to serve an all-out Japanese-inspired meal, I’ll start with miso soup, a green salad tossed with a delicious carrot ginger dressing, and serve Japanese souffle pancakes for dessert.

More Asian-Inspired Recipes

• Sushi Bowls
• Fish Stick Sushi Rolls
• Fresh Spring Rolls
• Turon (Banana Spring Rolls)
• Crab Rangoon