Sushi Bake

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Sushi Bake is your favorite sushi roll transformed into a baked casserole. Easy and customizable, every bite is delectable!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: sushi bake, Sushi Bake Recipe, sushi casserole

Servings:

Ingredients

For the Rice

2 cups uncooked Calrose sushi rice*
3 cups water
1/4 cup seasoned rice vinegar

For the Crab Mixture

1/3 cup Kewpie Japanese mayonnaise**
2 ounces cream cheese softened
1/4 cup diced scallions
1 tablespoon sriracha
8 ounces imitation crab shredded lengthwise, then chopped into tiny pieces
1/4 cup furikake seasoning*** divided

For the Spicy Mayo

1/3 cup Kewpie Japanese mayonnaise
1 & 1/2 tablespoons sriracha

For Serving

roasted seasoned Korean seaweed sheets (the pre-cut snack packs are the best) - or Nori sheets cut to size
sliced thin rounds of Persian or English cucumber
sliced avocado
diced scallions

Instructions

Make the rice

Butter a 13x9 rimmed baking sheet or glass casserole dish. Set aside.
Add the 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.
Add the rice and 3 cups of water to a rice cooker or pot and cook according to package directions.
Transfer cooked rice to the rimmed baking sheet or baking dish and drizzle the 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 Kewpie mayonnaise, softened cream cheese, diced scallions, and sriracha until smooth. Add in the finely chopped imitation crab and mix until everything is combined.

Assemble and Bake

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.
Sprinkle half of the furikake evenly over the rice, then spread the spicy crab mixture on top of that. Cover with the remaining 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 Kewpie mayonnaise with the sriracha. Transfer to a plastic bag and snip off a corner. Drizzle the mixture over the baked sushi.

To serve

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

Video

Notes

*Calrose sushi rice is a specific type of Japanese rice that's short and stubby, which becomes sticky as it cooks. Koshihikari, Botan, and Nishiki are all popular brands, but any brand is fine as long as it's sushi rice.

**Kewpie mayo is thicker, creamier, sweeter, and tangier than traditional mayo and also adds a subtle, rich, sweet flavor. If you can't find it, regular mayonnaise is ok.

***This is a mixture of toasted sesame seeds, seaweed flakes, sugar, salt, and other seasonings…and pretty much tastes awesome on more than just rice. There is no substitute. You can find it at the store with all the other spices.

Nutrition