Sushi Bake. Creamy crab layered over hot sushi rice with spicy mayo, furikake and green onions. A delicious, deconstructed sushi roll with the flavors of sushi. An easy meal that takes 30 minutes!
When I'm feeling sushi but don't feel like preparing all the individual components, I make this! The best part about this sushi bake is the ease behind it. There's no sushi mat required, just a casserole dish and your favorite sushi ingredients!
It also doesn't take much time to make, about 30 minutes if you're quick! This is going to be the best sushi bake recipe you'll ever try.
What is a Sushi Bake?
It's a very delicious sushi casserole dish that became a viral TikTok meal through social media for good reason! Think of it like a deconstructed California roll without all the trouble of creating sushi rolls.
Sushi bakes are usually made cooked white rice seasoned with furikake. Topped off with crab meat mixed with Japanese mayonnaise and cream cheese and drizzled with sriracha mayonnaise. It's baked in the oven and paired warm with roasted seaweed sheets.
Other versions of Sushi Bakes
There are also other versions of a homemade sushi bake. For instance, the salmon sushi bake is another popular alternative! It contains salmon mixture made from cooked salmon filets.
Another version is my spicy tuna version. I've also seen some that use cooked eel with unagi sauce! A sushi bake is really just your favorite sushi roll and making a deconstructed version of sushi!
Sushi Bake vs. Sushi Roll?
Sushi bakes are usually served warm, not cold. Also, it does not contain raw fish like normal sushi.
Sushi bakes also consist of layers of rice whereas sushi comes in a roll.
Similarities include a tangy sushi rice, a seafood like protein such as crab, imitation crab, tuna or salmon wrapped in nori.
How to Enjoy a Sushi Bake
Enjoy this sushi bake with fresh cucumber slices, avocado slices, shredded carrots, bell peppers, sesame seeds or fish roe. My personal preference is with fresh cucumber.
Easy Sushi Bake Recipe
You're simply layering your cooked rice with furikake seasoning and an imitation crab mixture (or you can use real crab meat) into a casserole dish. Then drizzling sriracha mayo on top of the crab and baking it in the oven. It's then served with a sheet of nori. An easy way to create a family dinner with simple steps!
Ingredients
You'll need the below sushi bake ingredients. Please scroll to below recipe card for exact measurements:
Note: The Asian grocery store will carry these ingredients. You may find them at your local grocery store or online, like on Amazon.
- Cooked Sushi Rice: aka short-grain rice or Calrose rice. Short grain rice is different from glutinous sticky rice, but it is sticky. Sticky sushi rice can be cooked in your rice cooker or according to package directions in a pot or instant pot.
- Rice vinegar: rice vinegar will be used to make our vinegared rice.
- White sugar: to make the rice sweeter. This is a common ingredient for sushi rice.
- Salt: to season our sushi rice or it will be bland without it.
Topping:
- Imitation crab meat or substitute with real crab meat. They come in crab sticks each individually wrapped in plastic. You may also substitute with cooked salmon if you wish. This item can be found at both Asian or Western grocers near the seafood aisle.
- Furikake: A Japanese style seasoning made of roasted seaweed flakes, toasted sesame seeds, sugar and salt. You will find this at most Asian grocery stores or on Amazon.
- Japanese mayo: aka Kewpie Mayonnaise which is a Japanese-style mayonnaise that is ultra thick and creamier than regular mayo. It's made of egg yolks with oil. Egg whites are not used in Japanese mayo. You can find this item at any Asian grocery store or on Amazon. If you can't find this ingredient, you may substitute with sour cream.
- Cream cheese: You can use light or regular cream cheese. I would avoid using any seasoned cream cheese or it'll compete with the other flavors.
- Sriracha: A Thai chili sauce that is spicy, vibrant in color and slightly thick but also runny. Most Asian grocery stores or select western grocers will carry this hot sauce. If you're not a fan of spice, omit completely.
- Green onion: A garnish and for color.
Serve this imitation crab sushi bake with:
- Cucumber: I highly recommend serving a piece of the sushi bake with fresh slices of cucumber. It compliments the layers of sushi rice and the spicy mayo crab mixture perfectly!
- Nori sheets: or feel free to use seaweed snack which also come in rectangular sheets. It's the perfect way to enjoy this casserole form of sushi!
How to make a Sushi Bake
Preheat the oven to 450 F.
Transfer hot cooked rice into a medium bowl.
In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over hot cooked sushi rice and mix well.
Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly flatten with a wet rice paddle.
Sprinkle 1 teaspoon of furikake on top of the rice.
In a large bowl, combine shredded and chopped imitation crab meat with Japanese mayo, and cream cheese.
Add crab mixture top of rice. Spread out evenly and press down firmly.
Sprinkle the remaining furikake on top of crab meat mixture.
In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce).
Drizzle spicy mayo on top of crab layer.
Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
Garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
Storage
This will last 2-3 days stored in an airtight container in the fridge.
Reheating
A great way to reheat is to microwave on high heat covered for 2-3 minutes until warm. If you don't own a microwave, bake it in the oven at 350 degrees F for 20-30 minutes until warm through out.
FAQ
Can I use normal white rice?
Yes, but be forewarned that the rice won't be sticky enough and your sushi will fall apart.
May I use normal mayo instead of Japanese mayo?
Yes, it just won't be as creamy but it will work!
Is sushi rice the same as glutinous rice?
No! Very different. It’s less stickier. Sushi rice is aka known as Calrose rice or short grain white rice.
Can I use real crab meat?
Yes!
Other substitutes for imitation crab meat?
Feel free to substitute with cooked salmon, or canned tuna. Both are equally delicious!
Will it taste the same without the sriracha sauce?
It won't be spicy that's for sure, but it will still taste just as delicious!
Can this be eaten at room temperature?
Yes, but it won't taste as good when it's served warm. I highly recommend reheating it a bit.
Is this a Japanese food?
Traditionally it's not but it has the components of Japanese sushi, such as the tangy sushi rice, nori, a seafood component mixed with spicy mayo.
Other Recipes You May Like!
If you enjoyed this sushi bake recipe, you may like these other Japanese recipes:
Sushi Bake
Ingredients
Sushi Rice:
- 4 cups hot cooked sushi rice aka short grain rice or Calrose rice
- 2 tablespoon rice vinegar or sub with white vinegar
- 2 teaspoon white granulated sugar or cane sugar
- 1 teaspoon salt
Topping:
- 400 grams Imitation crab meat separated and chopped into 1 inch pieces
- 2 teaspoon furikake or sub with toasted sesame seeds and crushed roasted seaweed
- ½ cup Japanese mayo aka Kewpie mayo or sub with normal mayo
- ½ cup Cream cheese
- 1 green onion finely chopped for garnish
Spicy Mayo:
- 4 tablespoon Sriracha
- 4 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
Serve with:
- Cucumber thinly sliced
- 4 Nori sheets each sheet cut into 4 squares
Instructions
- Preheat the oven to 450 F.
- Transfer hot cooked rice into a medium bowl.
- In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. Pour over hot cooked sushi rice and mix well.
- Transfer seasoned rice to a 9 x 11-inch baking dish. Firmly flatten with a wet rice paddle.
- Sprinkle 1 teaspoon of furikake on top of the rice.
- In a large bowl, combine shredded and chopped imitation crab meat with ½ cup Japanese mayo, and ½ cup cream cheese.
- Add crab mixture top of rice. Spread out evenly and press down firmly.
- Sprinkle the remaining furikake on top of crab meat mixture.
- In a small bowl, combine 4 tablespoon Japanese mayo and 4 tablespoon sriracha to make a spicy mayo. (Not a fan of spice? Omit the sriracha sauce). Drizzle spicy mayo on top of crab layer.
- Bake in your preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute.
- Garnish with green onions. Serve warm with a small sheet of nori and fresh cucumbers.
Did you enjoy my recipe?