Sushi Bake Recipe

If you have never tried a Sushi Bake, you are in for a real treat that captures all the flavors of sushi but in a cozy, comforting casserole form. This dish layers perfectly seasoned sushi rice with a luscious, creamy crab filling and bakes it all to golden perfection, creating a warm, shareable meal that tastes like a sushi party in your oven. Whether you’re new to sushi or looking for a fun twist on a classic, Sushi Bake is an instant crowd-pleaser that brings people together and turns dinner into a celebration.

Ingredients You’ll Need

Each ingredient in this Sushi Bake recipe is simple yet essential, bringing a perfect balance of texture, flavor, and color to the dish. From the tangy rice vinegar that seasons the sushi rice to the creamy mayo-based crab mixture with a spicy kick, these ingredients combine for a dish that’s both approachable and exciting.

• Sushi rice (1 1/2 cup uncooked): Short grain rice gives you that wonderfully sticky texture that holds the bake together beautifully.
• Water (2 cups): For perfectly cooked rice that’s neither too wet nor too dry.
• Rice vinegar (¼ cup): Adds that signature tang and slight sweetness you expect in sushi rice.
• Granulated sugar (1 tablespoon): Balances the acidity of the vinegar for a smooth flavor.
• Salt (1 teaspoon): Enhances all the flavors and seasoning.
• Furikake seasoning: A sprinkle over the rice that brings a subtle crunch and umami burst.
• Kewpie mayonnaise (3/4 cup total): This Japanese mayo is creamier and tangier than regular mayo, adding silky richness.
• Sriracha (about 2 ½ tablespoons): Infuses the bake with a gentle but addictive spicy warmth.
• Lime juice (1 teaspoon): Brightens the spicy mayo with a citrusy finish.
• Imitation crab meat (1 lb shredded and chopped): The star of the crab filling, bringing sweet seafood flavor.
• Cream cheese (¼ cup): Adds a luscious creaminess that makes every bite dreamy.
• Soy sauce (2 tablespoons): Deepens the savory notes in the crab mixture.
• Sesame oil (1 teaspoon): For that warm, nutty aroma that elevates the filling.
• Green onions (¼ cup minced): Freshness and a mild bite that complements the richness.
• Unagi sauce (optional): Sweet, smoky glaze perfect for drizzling on top and boosting flavor.
• Cucumber, avocado, toasted sesame seeds, and nori sheets: Classic sushi accompaniments that offer crunch, creaminess, and that iconic seaweed taste when serving.

How to Make Sushi Bake

Step 1: Prepare the Sushi Rice

Start by rinsing the sushi rice under cold water until the water runs clear, which removes excess starch and prevents clumping. Cook the rice using a rice cooker or on the stove according to the instructions, making sure the grains come out tender and sticky. The sticky texture is key to holding the layers of the bake together.

Step 2: Season the Rice

While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Warm this mixture in the microwave for about 15 to 30 seconds, stirring until the sugar dissolves completely. Pour this tangy seasoning evenly over the warm cooked rice, gently folding it in to coat every grain without smashing the rice. This seasoned rice is the foundation that brings that unmistakable sushi flavor to the bake.

Step 3: Mix the Spicy Mayo

In a small bowl, whisk together kewpie mayonnaise, sriracha, and lime juice until creamy and smooth. This spicy mayo is not only a perfect topping but also a flavorful dip that adds a bright and spicy punch to balance the creamy crab filling.

Step 4: Prepare the Crab Filling

In a larger mixing bowl, combine the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and minced green onions. Stir this mixture until it is perfectly smooth. Gently fold in the shredded crab meat, ensuring every piece is coated without breaking it up too much. This rich yet zesty filling will be the star element layered on top of the rice.

Step 5: Assemble and Bake

Preheat your oven to 425°F (218°C) and lightly grease a 9×9-inch baking dish. Spread an even layer of the sushi rice on the bottom, patting gently to compact it. Sprinkle furikake seasoning evenly over the rice for extra flavor and texture. Next, layer the crab mixture evenly on top, pressing it down gently but firmly to hold the shape. Bake the dish for about 10 to 15 minutes, or until the top turns a delicious golden brown. For a slightly crispy and charred finish, broil it for a couple of minutes, but watch carefully to prevent burning.

How to Serve Sushi Bake

Garnishes

To make every bite pop, drizzle the baked dish with extra spicy mayo and unagi sauce for that irresistible sweet and savory glaze. Top with more chopped green onions and a sprinkle of toasted sesame seeds for added crunch, color, and flavor. These simple garnishes take the dish from great to unforgettable.

Side Dishes

Serve your Sushi Bake alongside crisp cucumber slices, creamy avocado, and roasted nori sheets or seaweed snacks. These cool, fresh additions complement the warm, rich layers of the bake and add textural contrast that will make the meal feel complete and satisfying.

Creative Ways to Present

Sushi Bake is wonderfully versatile when it comes to presentation. Instead of serving it straight from the casserole dish, scoop it into small bowls to mimic sushi bowls, or use it as a filling for hand rolls with nori sheets. You can also turn it into sushi bake sliders by using mini buns or crisp wonton wrappers for a fun finger food twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare because it’s so good), store them in an airtight container in the refrigerator. The rice will firm up, and flavors will meld together nicely, making for tasty next-day eats.

Freezing

While freezing Sushi Bake is possible, the texture of the rice and creamy filling might change slightly after thawing. If freezing, place portions in airtight containers and thaw overnight in the refrigerator before reheating for the best results.

Reheating

Reheat your leftover Sushi Bake gently in the oven at 350°F (175°C) until warmed through to maintain the crispy top and avoid soggy rice. Microwaving can work in a pinch but may soften the crust. Adding a quick broil at the end can help restore some crispness.

FAQs

What type of rice should I use for Sushi Bake?

Use short grain sushi rice for the ideal sticky texture that holds the bake together nicely. Long grain or jasmine rice won’t provide the same cohesive result.

Can I use real crab instead of imitation crab?

Absolutely! Real crab meat will elevate the flavor even more, making your Sushi Bake taste extra luxurious. Just be mindful of the added moisture and adjust the creamy filling if needed.

Is Sushi Bake spicy?

Sushi Bake has a gentle spice level thanks to the sriracha in the filling and spicy mayo. You can adjust the amount of sriracha to suit your personal preference, making it mild or fiery.

Can I make the dish vegetarian or vegan?

You can make a vegetarian version by swapping the crab for cooked mushrooms, tofu, or even a medley of veggies, and using vegan mayo alternatives. The savory layers still work wonderfully with these swaps.

What’s the best way to eat Sushi Bake?

Scoop a portion onto a piece of nori or seaweed snack and top with fresh cucumber and avocado for a sushi-style bite. It’s fun, interactive, and delicious every time.

Final Thoughts

Sushi Bake is one of those magical dishes that feels like a special occasion but comes together simply and quickly in your own kitchen. Its creamy crab filling, perfectly seasoned rice, and irresistible baked topping make it a dish that will soon become a family favorite. I encourage you to try this Sushi Bake recipe—it’s a cozy, delicious way to enjoy sushi flavors that everyone can share and love.

Print