It delivers all the flavors of sushi without the need for rolling. It’s baked and served warm, making it comforting and satisfying. It’s perfect for sharing at parties and potlucks. You can customize the toppings and fillings easily. It’s beginner-friendly and requires simple techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups sushi rice 2 1/2 cups water 1/4 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt 8 ounces imitation crab meat, shredded 4 ounces cooked shrimp, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 tablespoons sriracha 1 teaspoon soy sauce 1/4 cup green onions, sliced 1 tablespoon furikake seasoning Nori sheets, for serving
Directions
Rinse the sushi rice under cold water until the water runs clear.
Combine rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice and allow it to cool slightly.
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine imitation crab, shrimp, cream cheese, mayonnaise, sriracha, soy sauce, and half of the green onions. Mix until smooth and creamy.
Spread the seasoned rice evenly into a greased baking dish, pressing down lightly to form a compact layer.
Sprinkle furikake seasoning evenly over the rice.
Spread the seafood mixture evenly over the rice layer.
Bake for 15–20 minutes until heated through and slightly golden on top.
Remove from the oven and garnish with remaining green onions.
Use cooked salmon instead of imitation crab for a richer flavor. Make it spicy by adding extra sriracha or a drizzle of spicy mayo on top. Add diced avocado after baking for a creamy contrast. Top with sliced cucumbers for added freshness and crunch. Try a low-carb version by substituting cauliflower rice for sushi rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep nori sheets separate to prevent them from becoming soggy.
To reheat, warm in the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions in 30-second intervals until heated through. Add fresh toppings after reheating for the best texture.
Freezing is not recommended, as the creamy mixture may change texture once thawed.
FAQs
Can I use real crab instead of imitation crab?
Yes, real cooked crab meat works beautifully and adds a more authentic seafood flavor.
Is sushi bake served hot or cold?
It is typically served warm, straight from the oven.
What type of rice should I use?
Short-grain sushi rice is best because it becomes sticky and holds together well.
Can I prepare sushi bake ahead of time?
Yes, you can assemble it ahead and refrigerate, then bake just before serving.
What can I serve with sushi bake?
It pairs well with a simple cucumber salad, edamame, or miso soup.
Is sushi bake gluten-free?
It can be if you use gluten-free soy sauce and ensure all other ingredients are certified gluten-free.
Can I make it without cream cheese?
Yes, though cream cheese adds richness. You can substitute with Japanese mayo only for a lighter texture.
How do I prevent the rice from becoming mushy?
Rinse the rice thoroughly before cooking and avoid adding too much water.
Can I add raw fish?
It’s best to use fully cooked seafood for baking to ensure food safety.
Why is my sushi bake dry?
It may have been overbaked. Make sure to remove it once heated through and slightly golden.
Conclusion
Sushi Bake is a comforting, crowd-friendly dish that captures the delicious flavors of sushi in an easy, oven-baked format. With creamy seafood topping, seasoned rice, and crisp nori for scooping, it’s a fun and satisfying meal that’s perfect for sharing. Whether you keep it classic or customize it with your favorite toppings, this recipe is sure to become a favorite at your table.
This Sushi Bake recipe is a warm, creamy, deconstructed sushi casserole layered with seasoned sushi rice, a rich seafood mixture, and savory toppings. Baked to perfection and served with crispy nori sheets, this easy sushi bake delivers all the flavors of your favorite sushi rolls without the rolling. Perfect for parties, potlucks, or family dinners, it’s a fun and crowd-pleasing dish everyone will love.
Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 ounces imitation crab meat, shredded
4 ounces cooked shrimp, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons sriracha
1 teaspoon soy sauce
1/4 cup green onions, sliced
1 tablespoon furikake seasoning
Nori sheets, for serving
Instructions
Rinse sushi rice under cold water until the water runs clear.
Combine rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice and let cool slightly.
Preheat oven to 375°F (190°C).
In a bowl, combine imitation crab, shrimp, cream cheese, mayonnaise, sriracha, soy sauce, and half the green onions. Mix until smooth and creamy.
Spread seasoned rice evenly into a greased baking dish, pressing down lightly to compact.
Sprinkle furikake evenly over the rice layer.
Spread the seafood mixture evenly over the rice.
Bake for 15–20 minutes until heated through and lightly golden on top.
Remove from oven and garnish with remaining green onions.
Scoop onto nori sheets and serve warm.
Notes
Use short-grain sushi rice for the best sticky texture.Avoid overbaking to prevent dryness.Keep nori sheets separate until serving to maintain crispness.Add sliced avocado or cucumber after baking for freshness.Substitute cooked salmon for imitation crab for a richer flavor variation.
