Sushi Bake recipe
Sushi Bake is an easy, crowd-pleasing dish that takes all the best flavors of sushi and turns them into a warm, comforting casserole. It’s made with layers of sticky sushi…
Tip: save now, cook later.Sushi Bake is an easy, crowd-pleasing dish that takes all the best flavors of sushi and turns them into a warm, comforting casserole. It’s made with layers of sticky sushi rice, creamy mayo-infused seafood (like crab or shrimp), and a sprinkle of crunchy roe or toasted nori on top. The baked topping gets lightly golden and bubbly, making every bite a perfect balance of creamy, savory, and crisp textures.
I love making sushi bake because it feels like a treat without all the fuss of rolling sushi. It’s simple to put together, and everyone gets to scoop out their own portion, which makes it fun for gatherings or casual family dinners. Plus, I find that using leftovers like cooked seafood really helps cut down on prep time without losing any of the tasty impact.
One of my favorite ways to serve sushi bake is with crunchy seaweed sheets on the side for wrapping, so you get that classic sushi feel. Sometimes, I add extra soy sauce or a little spicy mayo on top to boost the flavor even more. It’s a warming and satisfying dish that always brings smiles to the table, whether it’s a quick weeknight meal or a special weekend treat.
Key Ingredients & Substitutions
Sushi Rice: This is the base of the dish and key for that sticky, flavorful texture. If you can’t find sushi rice, you can use short-grain rice. Just be sure to rinse well and season with rice vinegar, sugar, and salt for that authentic flavor.
Seafood: Crab and shrimp are common here. I often use imitation crab for convenience, but cooked fresh crab or shrimp works beautifully too. For a vegetarian option, you could try hearts of palm or mushrooms mixed with seasoned mayo.
Mayonnaise: Japanese mayo (like Kewpie) is creamier and tangier, which really lifts the flavor. If unavailable, regular mayo is okay, but you might want to add a dash of rice vinegar or lemon juice for brightness.
Furikake: This Japanese rice seasoning adds umami and crunch. If you can’t find it, you can sprinkle toasted sesame seeds mixed with seaweed flakes instead.
Toppings: Tobiko (fish roe) adds a nice pop and look but can be skipped or replaced with finely chopped green onions or thin slices of cucumber for freshness and texture.
How Do You Get the Sushi Rice Perfectly Seasoned and Sticky?
Seasoning sushi rice is a simple but crucial step to make sushi bake taste authentic and delicious.
- After cooking sushi rice, immediately transfer it to a wide, non-metal bowl to help it cool faster.
- Mix rice vinegar, sugar, and salt until dissolved and gently fold into the rice using a cutting motion to avoid mashing the grains.
- Don’t stir vigorously—this keeps the rice grains whole and the texture sticky yet fluffy.
- Let rice cool to room temperature before layering it in the baking dish; warm rice may become too soft after baking.
Taking the time with these steps really makes the sushi bake shine in both taste and texture.
Equipment You’ll Need
- Rice cooker or pot with lid – perfect for cooking sushi rice evenly without sticking.
- Large mixing bowl – lets you gently season and cool the rice without crushing the grains.
- Rectangular baking dish – helps you make a neat sushi bake layer for easy cutting and serving.
- Spoon or spatula – for spreading rice and crab mix evenly.
- Sharp knife – great for cutting clean, even squares without squishing the bake.
Flavor Variations & Add-Ins
- Use cooked salmon or tuna instead of crab for a richer, meatier flavor.
- Add diced avocado on top after baking for a creamy, fresh contrast.
- Mix in chopped green onions or cilantro for a pop of brightness and freshness.
- Try spicy mayo with extra Sriracha or a dash of wasabi in the crab mix for more heat.
How to Make Sushi Bake
Ingredients You’ll Need:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cooked crab meat or imitation crab, shredded
- 1 cup cooked shrimp, chopped (optional)
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tablespoons Sriracha or spicy mayo, adjust to taste
- 1 cup shredded mozzarella or Japanese Kiri cheese (optional)
- 1 sheet nori seaweed (cut to fit your baking dish)
- 1/4 cup furikake seasoning (Japanese rice seasoning)
- 1/4 cup tobiko or masago (fish roe), optional
- 1 small cucumber, thinly sliced
- 1 tablespoon toasted sesame seeds
- Unagi sauce or eel sauce for drizzling
- Wasabi and pickled ginger for serving (optional)
How Much Time Will You Need?
This sushi bake recipe takes about 45 minutes total. Most of this is cooking and cooling the sushi rice, mixing the seafood topping, and about 10-12 minutes baking time. It’s pretty quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Cook and Season the Rice:
Rinse the sushi rice under cold water until the water runs clear. Drain well. Cook the rice with water in a rice cooker or on the stove until tender (about 15 minutes). Let it rest, covered, for 10 minutes. While it cooks, mix rice vinegar, sugar, and salt until dissolved. Transfer rice to a large bowl and gently fold in the vinegar mixture. Cool to room temperature.
2. Prepare the Seafood Topping:
In a bowl, combine the crab meat (and shrimp, if using) with mayonnaise and Sriracha or spicy mayo. Mix well so everything is coated evenly.
3. Assemble the Bake:
Preheat the oven to 375°F (190°C). Place the nori sheet on the bottom of a rectangular baking dish. Spread the seasoned sushi rice evenly over the nori and press firmly to create a solid base. Spread the seafood mixture evenly on top of the rice. Sprinkle with shredded cheese if you like, then add furikake seasoning and fish roe.
4. Bake and Serve:
Bake in the oven for 10-12 minutes until the topping is hot and cheese is melted and slightly golden. Remove from the oven and let cool a few minutes. Drizzle unagi or eel sauce on top. Garnish with thin cucumber slices and toasted sesame seeds. Serve warm with seaweed sheets for scooping and optional wasabi and pickled ginger on the side.
Enjoy your delicious, comforting sushi bake!
Can I Use Frozen Seafood for Sushi Bake?
Yes! Just make sure to fully thaw the seafood in the fridge overnight and pat it dry before mixing it with mayo. This helps prevent excess moisture that could make the bake soggy.
How Should I Store Leftover Sushi Bake?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, but avoid overheating to keep the rice texture.
Can I Make Sushi Bake Ahead of Time?
Absolutely! Prepare everything except baking it, then cover and refrigerate the assembled bake for up to a day. When ready, just bake as directed and enjoy fresh.
What Can I Use Instead of Kewpie Mayonnaise?
If you can’t find Kewpie, use regular mayonnaise and add a small splash of rice vinegar or lemon juice to mimic the tangy flavor unique to Japanese mayo.
