Name: Sushi Bake Recipe
Prep time: 40 min
Cook time: 20 min
Total time: PT-491522H11M55S
Cuisine: Japanese Fusion
Ingredients: 1/2 cup mayonnaise; 1 to 2 tablespoons sambal; 1 tablespoon sriracha; 1/4 teaspoon sesame oil; 1/2 teaspoon sugar; 1 teaspoon lemon juice; 8 ounces crab meat; 8 ounces shrimp, finely chopped into small pieces; 1/4 cup mayonnaise (Kewpie mayo preferred); 1/4 cup cream cheese, room temperature; 1 1/2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon sambal or sriracha; 1 tablespoon lime juice; 1/4 cup green onions, thinly sliced; 2 cups sushi rice, rinsed well; 3 cups water; 1 teaspoon salt; 1/4 cup rice vinegar; 2 tablespoons granulated sugar; 1 teaspoon sesame oil; Nori seaweed sheets or furikake; Cucumber, sliced (optional for serving); Green onion, chopped (for garnish); Avocado, sliced (for garnish); Sesame seeds (for garnish); Unagi sauce (for drizzling)

Jump to Recipe· 4.3 from 13 reviews

If you have ever wished sushi could be easier to make but still incredibly delicious, then this Sushi Bake Recipe is your new best friend. It captures all the fresh, vibrant flavors of traditional sushi in a warm, comforting casserole form that’s perfect for sharing. Imagine layers of perfectly seasoned sushi rice, creamy crab and shrimp filling, spicy mayo, and savory toppings baked to golden perfection—this dish is pure joy in every bite and a guaranteed crowd-pleaser.

Ingredients You’ll Need

A close-up image of white rice grains drying in a metal sieve with fine mesh, the sieve held over a white marbled surface. The rice sits in a neat, slightly uneven mound in the center of the sieve, with a few grains scattered around the edges. The metal rim and handles of the sieve shine with a clean metallic silver color, contrasting with the soft, fluffy texture of the white rice. Tiny droplets of water cling to the sieve, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Sushi Bake Recipe plays a crucial role, creating a balance of textures and flavors that make the dish so irresistible. From the tangy rice seasoning to the spicy mayo and creamy seafood filling, every component enhances the entire experience.

Sushi rice: The foundation of the dish, it’s sticky and tender, perfect for holding everything together.
Rice vinegar: Gives the sushi rice its classic tang and subtle sweetness.
Crab meat and shrimp: The star proteins, providing a rich, oceanic flavor and tender bite.
Mayonnaise (Kewpie preferred): Adds creaminess and helps bind the seafood filling.
Cream cheese: Offers a luscious smoothness that balances the spicy and savory elements.
Sambal and sriracha: Two types of heat that deliver playful spice without overwhelming.
Soy sauce and lime juice: Bring a delightful salty and zesty punch.
Green onions and avocado: Fresh brightness and creaminess to finish the dish.
Sesame oil and seeds: Infuse a nutty aroma and crunch.
Nori sheets or furikake: Adds that classic seaweed flavor and texture between layers.
Unagi sauce: Sweet and savory drizzle that ties everything together beautifully.

How to Make Sushi Bake Recipe

Step 1: Prepare the Sushi Rice

Start by rinsing 2 cups of sushi rice under cold water until it runs clear to remove excess starch, then soak for 15 minutes if you can. Cook the rice with 3 cups of water and a teaspoon of salt, simmering covered for 20 minutes, followed by resting uncovered for 10 minutes to steam. While the rice is still warm, mix in a blend of rice vinegar, sugar, and sesame oil to coat every grain with classic sushi flavor and a touch of stickiness that’s essential for the bake’s texture.

Step 2: Make the Spicy Mayo

While the rice cools slightly, whisk together mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice until creamy and smooth. This spicy mayo isn’t just a topping; it’s a flavor bomb that’ll elevate every bite of the sushi bake with its tangy heat and velvety richness.

Step 3: Prepare the Crab and Shrimp Filling

In a bowl, gently combine crab meat and finely chopped shrimp with mayo, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice, and sliced green onions. The key here is to blend these ingredients evenly without mashing the seafood too much—you want that perfect flaky, creamy mixture packed with umami and spice.

Step 4: Assemble and Bake

Preheat your oven to 425°F. In a casserole dish or a 9×9 pan, spread the sushi rice evenly on the bottom. Layer sheets of nori or sprinkle furikake over the rice to infuse traditional seaweed flavor. Then, spoon the crab and shrimp filling over the nori layer, spreading it out smoothly. Bake for 10 to 15 minutes until the top turns golden and spottily crisp. For extra color and crunch, broil briefly—just keep watch to avoid burning!

Step 5: Final Touches

Once out of the oven, drizzle the spicy mayo and unagi sauce across the top. Garnish generously with fresh avocado slices, green onions, and toasted sesame seeds. The contrast of warm baked filling with cool creamy avocado and the kick of sauces creates sushi magic in casserole form.

How to Serve Sushi Bake Recipe

The dish is a layered square sushi pizza with two main layers. The bottom layer is white rice pressed tightly together with small bits of dark seaweed visible near the middle. The top layer is a mix of cooked, lightly browned chicken pieces with a creamy orange sauce drizzled over, giving it a smooth texture. This layer is garnished with small, bright green sliced avocado pieces and chopped green onions scattered evenly on top. The sushi pizza is placed on a piece of light brown parchment paper, with a few small green herb leaves nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is your chance to add color, texture, and freshness. Thin slices of avocado bring creaminess, green onions inject a pop of sharpness, and sesame seeds add a nutty crunch. Don’t forget a drizzle of unagi sauce for that signature sweet-savory glaze that ties all the flavors together beautifully.

Side Dishes

Sushi Bake pairs wonderfully with light, refreshing sides that cut through its richness. Think crisp cucumber salad with rice vinegar dressing or a simple seaweed salad. For a heartier meal, edamame or miso soup bring traditional elements that complement the bake’s flavors superbly.

Creative Ways to Present

While this recipe is delicious straight from the casserole dish, plating individual portions on clear plates with a side of pickled ginger can turn it into an elegant offering. Alternatively, scoop the sushi bake onto seaweed snacks or lettuce cups for a playful handheld experience that’s fun and visually appealing.

Make Ahead and Storage

Storing Leftovers

Let the sushi bake cool completely before covering it tightly with plastic wrap or transferring to an airtight container. Stored in the fridge, leftovers stay fresh for up to 3 days, making it easy to enjoy second helpings without sacrificing flavor or texture.

Freezing

You can freeze sushi bake, although the texture may slightly change upon thawing. Portion it into freezer-safe containers, and it will keep well for up to one month. When ready to eat, thaw overnight in the refrigerator to maintain the best consistency.

Reheating

Reheat the sushi bake gently in the oven at 350°F until warmed through to retain its crispy top and creamy interior. Avoid microwaves if you can, as they might make the rice a bit mushy, but if time is tight, a short burst can still do the trick—just keep an eye on it!

FAQs

Can I use imitation crab instead of real crab meat?

Absolutely! Imitation crab works well in this Sushi Bake Recipe and makes it more budget-friendly while still delivering great flavor, especially when paired with the other flavorful ingredients.

How spicy is the spicy mayo, and can I adjust it?

The spicy mayo has a balanced heat that complements the creamy filling without overpowering it. You can easily adjust the amount of sambal and sriracha to suit your taste—add less for mild or more for a fiery kick!

Is this recipe gluten-free?

Mostly yes, but be sure to check the soy sauce you use, as many contain gluten. Opt for a gluten-free tamari or soy sauce variant if you want to keep the dish gluten-free.

Can I make this sushi bake vegetarian?

You can! Substitute the crab and shrimp filling with sautéed mushrooms, avocado, or even tofu mixed with similar seasonings to mimic the umami-rich filling while keeping it vegetarian-friendly.

What kind of rice works best for sushi bake?

Sushi rice is ideal because of its sticky texture and ability to absorb flavors. Short-grain rice is your best bet, while medium or long-grain rice won’t hold together as well in this recipe.

Final Thoughts

This Sushi Bake Recipe is truly one of those dishes that brings comfort, flavor, and fun all in one pan. Whether you’re feeding a crowd or treating yourself to a special meal, it’s easy to make, endlessly satisfying, and utterly crave-worthy. Give it a try and watch it become a new favorite in your home!