Description

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

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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.