Sushi Bake is like all your favorite sushi flavors rolled into one easy dish that’s perfect for sharing. It’s made with layers of seasoned rice, creamy spicy mayo, tender cooked fish or imitation crab, and sometimes a sprinkle of crunchy bits on top. When it’s baked, everything melts together into a warm, comforting mash-up that’s so tasty and simple.
What I love most about Sushi Bake is how quick it comes together compared to rolling sushi at home. Instead of making individual rolls, you just spread out the ingredients in a pan and pop it in the oven. I usually make a big batch so friends and family can scoop out exactly what they want, kind of like a sushi casserole. It’s fun, casual, and a total crowd-pleaser.
When it comes to serving, I like setting out sheets of nori on the side for everyone to wrap their own little sushi “boats.” You can add cucumber slices, avocado, or even pickled ginger to customize each bite. It’s a great dish for parties or a cozy night in when you want sushi vibes without all the fuss.
Key Ingredients & Substitutions
- Sushi Rice
- Sushi rice is the base and gives the dish its sticky texture. If unavailable, short-grain rice works best. Avoid long-grain or basmati as they won't hold together well.
- Imitation Crab or Cooked Salmon
- Imitation crab is budget-friendly and easy to find. For a fresher taste, cooked or smoked salmon works beautifully. You can also use cooked shrimp or canned tuna.
- Mayonnaise & Sriracha
- Japanese mayo like Kewpie adds a mild sweetness and creaminess. If you can’t find it, regular mayo is fine. Adjust the sriracha to your spice level or use chili garlic sauce for a different kick.
- Furikake & Tobiko
- Furikake seasoning adds a nice umami flavor with sesame and seaweed bits. If you can't get furikake, a mix of sesame seeds and crushed nori sheets works. Tobiko brings pops of salty texture, but masago or even sliced green onions make good alternatives.
How Can You Make Sushi Rice Perfectly Fluffy and Sticky?
Getting sushi rice right is key to this recipe. Here’s a simple method:
- Wash the rice in cold water multiple times until water runs clear. This removes excess starch and prevents mushiness.
- Cook with the right amount of water – for sushi rice, a bit less than usual keeps it firm.
- Gently fold in the seasoned vinegar mix while the rice is still warm but not hot — use a wooden spatula and cut motions to mix without smashing the grains.
- Let it cool to room temperature before layering to keep the texture perfect.
I find that patience here pays off, so don’t rush the cooling step. This way, your sushi bake will have that classic sushi rice feel everyone loves!
Equipment You’ll Need
- Rice cooker or heavy pot with lid – cooks sushi rice evenly and keeps it fluffy.
- 9×9 inch baking dish – perfect size for spreading and baking the sushi layers.
- Wooden or silicone spatula – helps gently mix seasoned rice without smashing grains.
- Mixing bowl – for combining crab or salmon with mayo and sriracha easily.
- Sharp knife – essential for cleanly cutting the sushi bake into neat squares.
Flavor Variations & Add-Ins
- Swap imitation crab with cooked shrimp or canned tuna for different seafood flavors.
- Add finely diced cucumber or shredded carrots for extra crunch and freshness.
- Mix in cream cheese with the mayo for a richer, creamier topping.
- Try topping with sliced jalapeños or a drizzle of spicy mayo for a spicy twist.
How to Make Sushi Bake?
Ingredients You’ll Need:
For The Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For The Topping:
- 8 oz imitation crab meat or cooked salmon, flaked
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 tablespoon furikake seasoning
- 1 tablespoon toasted sesame seeds
- 1/4 cup tobiko (flying fish roe) or masago
For Garnish and Serving:
- 1 avocado, thinly sliced
- 2 green onions, finely chopped
- 4 sheets nori, cut into halves or quarters
- Unagi sauce (eel sauce) for drizzling
How Much Time Will You Need?
This Sushi Bake takes about 40 minutes in total: about 20 minutes for cooking and preparing the sushi rice, 10 minutes for mixing and assembling, and 15 minutes baking time in the oven. A little time to let the rice cool first will help make the best texture.
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear to remove extra starch. In a rice cooker or pot, combine the rinsed rice with water. Cook according to your rice cooker’s settings or bring to boil, then simmer covered for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.
2. Season the Rice:
In a small bowl, dissolve the rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a wooden spatula, being careful to keep the rice fluffy and not mashed. Let the rice cool to room temperature.
3. Prepare the Topping Mixture:
Preheat your oven to 375°F (190°C). In a medium bowl, mix the flaked imitation crab or salmon with mayonnaise, sriracha, and soy sauce until well combined.
4. Assemble the Sushi Bake:
Lightly grease a 9×9 inch baking dish. Spread the seasoned sushi rice evenly and press lightly to form a compact layer. Sprinkle the furikake seasoning and toasted sesame seeds on top.
5. Add the Topping & Bake:
Spread the crab or salmon mixture evenly over the rice. Bake in the preheated oven for about 15 minutes until warmed through and beginning to turn golden on top.
6. Garnish and Serve:
Remove the sushi bake from the oven. Quickly top with sliced avocado, chopped green onions, and tobiko or masago. Drizzle with unagi sauce for extra flavor. Cut into squares and serve with pieces of nori on the side for wrapping.
Enjoy this easy, crowd-pleasing dish that brings the flavors of sushi into a warm, shareable casserole!
Can I Use Frozen Fish or Seafood for Sushi Bake?
Yes, you can use frozen fish or seafood, but be sure to thaw it completely in the refrigerator overnight and pat it dry before mixing. This helps maintain the right texture and prevents extra moisture in the bake.
Can I Make Sushi Bake Ahead of Time?
Absolutely! You can prepare the sushi rice and crab mixture a day in advance and assemble just before baking. Store the assembled dish covered in the fridge, then bake fresh when ready to serve.
How Should I Store Leftover Sushi Bake?
Keep leftovers in an airtight container in the refrigerator and consume within 2 days. Reheat in the oven at a low temperature to keep it from drying out.
What Can I Substitute for Tobiko or Masago?
If you don’t have tobiko or masago, finely chopped green onions or a sprinkle of sesame seeds work well to add texture and a pop of flavor without changing the dish too much.