Sushi bake has taken the culinary world by storm, and this Best Sushi Bake Recipe is the perfect way to enjoy all the flavors of sushi in a warm, creamy, and easy-to-make dish. It’s a deconstructed sushi roll that is layered in a casserole dish and baked in the oven. Instead of rolling sushi, you simply layer seasoned sushi rice, a creamy seafood topping, and delicious garnishes. Once baked, you scoop it onto crispy nori (seaweed) sheets and enjoy a flavorful bite.
This dish is perfect for parties and family dinners because it’s easy to prepare, serves multiple people, and doesn’t require sushi-making skills. Plus, it’s endlessly customizable! Whether you prefer classic California roll flavors or spicy salmon and eel sauce, this sushi bake casserole can be tailored to your taste.
Ingredients for the Best Sushi Bake Recipe
Before diving into the step-by-step process, let’s go over the essential ingredients you’ll need to make this delicious sushi bake.
For the Sushi Rice Layer:
- 2 cups sushi rice, rinsed until water runs clear
- 2 ½ cups water (for cooking the rice)
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Creamy Seafood Topping:
- 1 lb imitation crab (or substitute with real crab, shrimp, or salmon)
- ½ cup Japanese mayonnaise (Kewpie mayo is best!)
- 2 tbsp cream cheese, softened
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Toppings & Garnishes:
- ½ cup shredded mozzarella cheese (optional, for extra creaminess)
- ¼ cup furikake seasoning (Japanese rice seasoning)
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
- 1 tbsp tobiko (fish roe) (optional, for added umami)
- Nori sheets (seaweed), for serving
Step-by-Step Instructions: How to Make Sushi Bake
Cook and Season the Sushi Rice
- Rinse the Rice: Place the sushi rice in a bowl and rinse under cold water until the water runs clear. This removes excess starch and prevents mushy rice.
- Cook the Rice: Use a rice cooker or a stovetop method. If using a stovetop, bring 2 ½ cups of water to a boil, add the rinsed rice, cover, and reduce heat to low. Let it simmer for 15 minutes, then remove from heat and let it sit for 10 minutes with the lid on.
- Prepare the Sushi Seasoning: In a small saucepan, heat ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt over low heat until dissolved. Do not boil.
- Mix with Rice: Once the rice is cooked, transfer it to a large bowl. Pour the seasoned vinegar mixture over the rice and gently fold using a wooden spoon or rice paddle. Let it cool to room temperature.
Make the Creamy Seafood Mixture
- Chop the Seafood: Finely chop the imitation crab (or your chosen seafood).
- Mix the Ingredients: In a medium-sized bowl, combine the chopped seafood with ½ cup Japanese mayonnaise, 2 tbsp softened cream cheese, 1 tbsp Sriracha, 1 tbsp soy sauce, and 1 tbsp sesame oil. Mix until smooth and well-combined.
Assemble the Sushi Bake
- Preheat the Oven: Set your oven to 375°F (190°C).
- Layer the Sushi Rice: In a 9×13-inch baking dish, spread the cooked sushi rice evenly.
- Add Furikake: Sprinkle a generous layer of furikake seasoning over the rice for extra flavor.
- Spread the Seafood Mixture: Evenly distribute the creamy seafood mixture over the rice.
- Top with Cheese (Optional): If you prefer a cheesy finish, sprinkle ½ cup shredded mozzarella on top.
Bake the Sushi Casserole
- Bake for 15-20 Minutes: Place the dish in the oven and bake for 15-20 minutes, or until the top is slightly golden and bubbling.
- Broil for a Crispy Top (Optional): For an extra crispy and slightly caramelized finish, broil on high for 2-3 minutes. Watch carefully to avoid burning.
Garnish and Serve
- Add Final Toppings: Remove from the oven and sprinkle with chopped green onions, sesame seeds, and tobiko (if using).
- Serve with Nori: Cut the sushi bake into squares and use nori sheets (seaweed) to scoop up each bite.
- Optional Drizzles: Add extra spicy mayo, unagi (eel) sauce, or soy sauce for more flavor.
Variations and Customizations
One of the best things about this Best Sushi Bake Recipe is how customizable it is! You can switch up the protein, toppings, and flavors to create a version that suits your taste. Whether you prefer a spicy twist, a cheesy upgrade, or a classic sushi bake casserole, this recipe can be adjusted to your liking.
Looking for a seafood-packed option? Try adding shrimp or salmon to this Best Sushi Bake Recipe for extra umami flavor. Want a vegetarian version? Swap out the seafood for tofu and mushrooms while keeping all the deliciousness of a traditional sushi bake casserole. The beauty of this Best Sushi Bake Recipe is that it can be easily modified while still delivering that warm, creamy, and satisfying bite every time.
Here are some popular variations to try in your next Best Sushi Bake Recipe:
1. Spicy Salmon Sushi Bake
- Replace imitation crab with 1 lb fresh or canned salmon (cooked and flaked).
- Add 1 tbsp extra Sriracha for a spicier kick.
- Top with thinly sliced jalapeños or chili flakes for an extra heat boost.
2. California Roll-Style Sushi Bake
- Stick to the classic imitation crab mix but add diced avocado after baking.
- Drizzle with eel sauce (unagi sauce) for a sweet-savory finish.
- Sprinkle with black sesame seeds for added texture.
3. Shrimp Tempura Sushi Bake
- Use chopped tempura shrimp instead of crab.
- Mix with a little wasabi mayo for a twist on the flavor.
- Top with crushed panko breadcrumbs before baking for a crispy texture.
4. Tuna Mayo Sushi Bake
- Swap imitation crab for canned tuna mixed with mayo and soy sauce.
- Add a layer of thinly sliced cucumbers for crunch.
- Sprinkle with chopped nori flakes for a stronger seaweed flavor.
5. Vegetarian Sushi Bake
- Use mashed tofu or diced mushrooms instead of seafood.
- Add avocado, cucumber, and shredded carrots for fresh flavors.
- Drizzle with teriyaki sauce for extra umami.
6. Keto & Low-Carb Sushi Bake
- Replace sushi rice with cauliflower rice seasoned with rice vinegar and a pinch of erythritol.
- Use real crab, salmon, or tuna for a protein-packed option.
- Skip the sugar and use coconut aminos instead of soy sauce.
7. Cheesy Sushi Bake
- Add a layer of cream cheese and mozzarella before baking.
- Sprinkle with parmesan cheese for a deeper umami flavor.
- Serve with crispy wonton chips instead of nori sheets.
Pro Tips for the Best Sushi Bake
To make sure your sushi bake turns out perfectly every time, follow these expert tips:
1. Use High-Quality Rice
- Sushi bake is all about the right texture. Always use short-grain sushi rice for the best results.
- Rinse the rice 3-4 times until the water runs clear. This removes excess starch and prevents the rice from becoming mushy.
- Don’t skip the seasoned rice vinegar mix—it’s essential for that signature sushi flavor!
2. Choose the Best Seafood
- Imitation crab is the most popular choice, but real crab, shrimp, tuna, or salmon work great too.
- If using fresh seafood, make sure it’s fully cooked before mixing with the mayo.
3. Adjust the Spice Level
- If you love spicy food, add more Sriracha or mix in chili oil for an extra kick.
- For a mild version, reduce or skip the Sriracha and use plain mayo.
4. Don’t Overbake!
- Bake at 375°F (190°C) for 15-20 minutes—just enough to warm everything through.
- If you want a golden-brown top, broil for the last 2-3 minutes, but watch it closely to prevent burning.
5. Enhance the Flavor with Furikake
- Furikake (Japanese rice seasoning) is a MUST for an authentic sushi taste. It usually contains dried seaweed, sesame seeds, and bonito flakes for umami richness.
- If you don’t have furikake, try using crushed nori (seaweed), sesame seeds, and a pinch of salt.
6. Serve with the Right Nori Sheets
- Use full-sized roasted seaweed sheets if you want to wrap the sushi bake like a roll.
- For bite-sized servings, cut the nori into smaller squares.
7. Make it Extra Saucy
- Drizzle with spicy mayo, eel sauce, or teriyaki sauce for extra depth of flavor.
- Mix a little honey or sugar into soy sauce for a sweet-savory dipping option.
8. Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat: Bake at 350°F (175°C) for 10 minutes or microwave in 30-second intervals until warm.
- Sushi bake does not freeze well, as the texture of the rice and seafood may change.
Looking for another easy and flavorful party dish? Try this Best Taco Dip Recipe—a creamy, cheesy dip packed with bold flavors.
Want a delicious main dish? These Boneless Spare Ribs are tender and full of flavor, perfect for pairing with sushi bake.
If you’re in the mood for a sweet treat after your sushi bake, this Cranberry Orange Bread is moist, tangy, and easy to make.
Frequently Asked Questions
1. What are the 5 main ingredients in sushi?
Traditional sushi consists of five essential ingredients:
- Sushi Rice (Shari) – Short-grain Japanese rice seasoned with rice vinegar, sugar, and salt.
- Seaweed (Nori) – Dried seaweed sheets used for rolling sushi or as a garnish.
- Fresh Fish or Seafood – Common choices include salmon, tuna, shrimp, or imitation crab.
- Vegetables – Popular additions include cucumber, avocado, carrots, or pickled radish.
- Condiments & Sauces – Soy sauce, wasabi, and pickled ginger (gari) enhance the flavor.
For sushi bake, the same elements are present, but they are deconstructed and layered instead of rolled!
2. What goes well with baked sushi?
Sushi bake is delicious on its own, but it pairs well with:
- Nori sheets – For scooping and wrapping portions of the bake.
- Miso soup – A warm, umami-rich soup that complements the flavors.
- Edamame – Steamed soybeans with sea salt make a great side dish.
- Cucumber Salad (Sunomono) – A refreshing, tangy contrast to the creamy sushi bake.
- Pickled Ginger (Gari) – Cleanses the palate between bites.
- Extra Sauces – Spicy mayo, soy sauce, or teriyaki sauce for dipping.
3. What is a substitute for unagi sauce in sushi bake?
Unagi sauce (eel sauce) is a sweet, thick soy-based glaze that adds depth to sushi dishes. If you don’t have it, you can substitute it with:
- Teriyaki Sauce – Similar sweetness with a slightly thinner texture.
- Soy Sauce + Honey – Mix 3 tbsp soy sauce with 1 tbsp honey and a dash of sesame oil for a homemade alternative.
- Oyster Sauce + Brown Sugar – Blend 2 tbsp oyster sauce with 1 tbsp brown sugar for a rich, umami flavor.
4. Are baked sushi rolls good?
Yes! Baked sushi rolls (or sushi bake) are delicious and popular because:
They’re warm, creamy, and comforting.
Easier to make than traditional sushi rolls.
Packed with umami flavors from the seafood, mayo, and sauces.
Perfect for sharing at gatherings.
If you love sushi but want something easier and more filling, sushi bake is a fantastic alternative!
Conclusion
Sushi bake is a game-changer for sushi lovers who want an easy, shareable, and delicious way to enjoy their favorite flavors. This Best Sushi Bake Recipe combines the creamy richness of seafood, the umami depth of furikake and nori, and the comforting warmth of baked sushi rice—all in a simple sushi bake casserole format.
Whether you’re making this Best Sushi Bake Recipe for a family dinner, a potluck, or just a personal treat, it’s guaranteed to impress. Plus, with so many variations, you can customize your sushi bake casserole to suit your taste—whether you prefer classic crab, spicy salmon, or even a vegetarian version!
So grab your ingredients, fire up your oven, and get ready to experience this Best Sushi Bake Recipe in a whole new way. Enjoy your sushi bake with crispy nori sheets, drizzle it with extra sauce, and savor every bite! 🍣🔥
Best Sushi Bake Recipe – Easy & Creamy Baked Sushi Casserole
Equipment
- 9×13-inch baking dish (for assembling and baking)
- Mixing bowls (for seafood mixture and sushi rice seasoning)
- Wooden rice paddle or spoon (for mixing rice)
- Rice cooker or pot with lid (for cooking sushi rice)
- Measuring cups and spoons (for accurate ingredient portions)
- Oven (to bake the sushi casserole)
- Knife and cutting board (for chopping seafood and garnishes)
Ingredients
- For the Sushi Rice:
- 2 cups sushi rice rinsed
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the Seafood Mixture:
- 1 lb imitation crab finely chopped (or substitute real crab, shrimp, or salmon)
- ½ cup Japanese mayonnaise Kewpie mayo recommended
- 2 tbsp cream cheese softened
- 1 tbsp Sriracha sauce adjust to taste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- For Toppings & Garnishes:
- ½ cup shredded mozzarella cheese optional, for extra creaminess
- ¼ cup furikake seasoning
- 2 tbsp green onions chopped
- 1 tbsp sesame seeds
- 1 tbsp tobiko fish roe (optional)
- Nori sheets for serving
- Extra spicy mayo or eel sauce optional drizzle
Instructions
- Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice using a rice cooker or by boiling 2 ½ cups of water, adding rice, covering, and simmering for 15 minutes. Let sit for 10 minutes.
- Season the rice by heating rice vinegar, sugar, and salt in a saucepan until dissolved. Mix into the rice and let cool.
- Step 2: Make the Seafood Mixture
- Chop the imitation crab (or other seafood of choice) into small pieces.
- Combine seafood, Japanese mayo, cream cheese, Sriracha, soy sauce, and sesame oil in a bowl. Mix well until creamy.
- Step 3: Assemble the Sushi Bake
- Preheat oven to 375°F (190°C).
- Layer the sushi rice evenly in a 9×13-inch baking dish.
- Sprinkle furikake seasoning over the rice.
- Spread the seafood mixture evenly on top.
- Optional: Add shredded mozzarella cheese for extra creaminess.
- Step 4: Bake the Sushi Bake
- Bake for 15-20 minutes until the top is golden and bubbling.
- Optional: Broil for 2-3 minutes for a crispy top.
- Step 5: Garnish & Serve
- Top with green onions, sesame seeds, and tobiko.
- Serve with nori sheets. Use them to scoop up and wrap the sushi bake.
- Drizzle extra spicy mayo or eel sauce for more flavor.
Notes
Make it spicier by adding more Sriracha or chili flakes.
For a keto version, use cauliflower rice instead of sushi rice.
Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.