Sushi Bake Recipe

 If you’re a fan of sushi, you’re going to loooove Sushi Bake. This casserole-style dish can be a popular alternative to traditional labor intensive sushi rolls especially for larger groups. It’s rich, satisfying, and the kind of thing people start hovering around before it even hits the table. The rice is perfectly seasoned, the topping is creamy and crabby with just the right amount of heat, and the drizzle situation? Let’s just say, you’ll want to lick the spoon.

MY LATEST VIDEOS

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!

 

Ingredient Notes + Variations

This Sushi Bake is made with classic sushi flavors layered in a fun, family-style way. It’s customizable, easy to prep, and seriously impressive without being fussy.

• Sushi Rice – Use short-grain sushi rice for the stickiness you need. The mix of rice vinegar, sugar, and salt gives it that signature sushi flavor.
• Furikake & Sesame Seeds – Add crunch, saltiness, and that subtle umami finish that ties it all together.
• Crab Meat & Shrimp – I love the mix of both for texture and flavor, but you can swap in salmon or tuna if that’s your thing.
• Japanese Mayo (Kewpie) – It’s creamier and richer than regular mayo. If you only have American mayo, you can still use it—just add a pinch of sugar.
• Cream Cheese – This gives the topping that silky, baked-sushi texture everyone goes wild for.
• Asparagus – Adds color and freshness. You can swap it for cucumbers or avocado in the topping if you prefer it cold.
• Nori Sheets – Layer them between the rice and topping for that classic sushi bite.
• Sriracha Mayo & Unagi Sauce – Drizzled on top for the perfect sweet-heat balance. Don’t skip these.

How to Make Sushi Bake

This recipe comes together in layers—seasoned rice, creamy seafood mix, and flavorful toppings—all baked until hot and golden. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

1. Preheat Oven + Prep Baking Dish

Preheat oven to 425° F. Prepare a 9×13 baking dish with nonstick spray.

2. Make the Sushi Rice

Cook the rinsed sushi rice according to package directions. Stir in rice vinegar, sugar, salt, furikake, and sesame seeds. Press evenly into your baking dish.

Pro Tip: If you’re in a pinch, any white short grain rice or brown rice will work in place of sushi rice.

3. Make the Seafood Layer

Combine cream cheese, crab, shrimp, and Japanese mayo until smooth. Add a layer of Nori sheets and spread this seafood mixture over the rice.

Step 4: Assemble, Drizzle with Sushi Bake Sauce + Bake

Add chopped asparagus on top, drizzle with sriracha mayo and unagi sauce, and bake until hot and caramel-y (about 15–20 minutes).

Step 5: Add Toppings + Serve

Top with diced avocado, cucumber, scallions, and a sprinkle of furikake. Slice into small squares or just scoop it out with a big spoon. Serve warm and watch it disappear.

Tips for Success

• Use freshly cooked rice so it presses evenly and stays soft after baking.
• Don’t skip the rice vinegar mixture… it gives the base that signature sushi flavor.
• Kewpie mayo really makes a difference. Stock it once, and you’ll use it on everything.
• Let the bake rest for a few minutes before adding cold toppings so they stay fresh.

What to Serve with Sushi Bake

Sushi bake can be served on its own as a complete meal or as part of a larger spread of appetizers or entrees. Here are some suggestions for what to serve with sushi bake:

• Asian Slaw – Because this dish can be quite rich, a light crisp salad is a great side dish to serve with sushi bake.
• Easy Chow Mein – Adds a hearty noodle option with soy and sesame flavors that complement the sushi bake perfectly.
• Easy Pork Potstickers – Crispy on the outside, juicy inside, and perfect for dipping.
• Sesame Noodle Salad: A reader favorite!
• Crab Rangoons – Crunchy, creamy, and golden-brown perfection. They make a fun, bite-sized companion for any sushi-style meal.

Once you make this Sushi Bake, you’ll wonder why sushi ever needed to be rolled in the first place. It’s bold, rich, and dangerously easy to love. The printable recipe card is below. Have a great day, friends! 

Sushi Bake

Katie Cooksey

If you're a fan of sushi, you're going to absolutely love this Sushi Bake. Just think of a deconstructed California Roll layered in a casserole dish and baked to caramel-y perfection!

5 from 2 votes

 Print Recipe Pin Recipe

Prep Time15minutes mins

Cook Time20minutes mins

Total Time35minutes mins

CourseDinner

CuisineAsian

Servings6

Calories492 kcal

Ingredients

  

for the rice-

• 1 1/2 cups sushi rice rinsed well
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt or to taste
• 1 tablespoon furikake or japanese inspired sesame seaweed seasoning
• 1 tablespoon sesame seeds toasted

for the remainder of sushi bake-

• 1/2 cup cream cheese softened
• 8 oz crab meat finely chopped or shredded (or imitation crab meat)
• 8 oz shrimp cooked, finely chopped (or salmon, tuna, etc.)
• 1/4 cup mayonnaise Japanese mayo preferred (Kewpie)
• 2 large sheets Nori aka seaweed wrap (or 3-4 small ones to cover baking dish)
• 4 stalks asparagus blanched in boiling water for about 3 minutes, chopped into about 1 inch pieces
• 2 tablespoons sriracha mayo drizzled
• 2 tablespoons unagi sushi sauce drizzled (or eel sauce)

for the topping/garnish-

• 2 medium scallions white and green parts, diced
• 1 large avocado diced
• 1 large cucumber diced
• 1 tablespoon furikake sprinkled

Instructions

 

• Preheat oven to 425° F and prepare a 9×13 baking dish with nonstick spray.
• Place rice vinegar, granulated sugar, and salt in a pot and bring to a boil, stirring just until sugar is dissolved.
• Add rinsed rice to the pot and the amount of water the package instructions indicate. Cook according to package instructions.
• Once rice is fully cooked, remove from heat and mix in the furikake and sesame seeds. Press rice mixture into the bottom of the prepared casserole dish, spreading evenly. Set aside.
• In a small bowl, combine cream cheese, crab, shrimp and Japanese mayo, and mix until well combined.
• Add the Nori sheets in a single layer over the rice.
• Add the crab mixture over the Nori, spreading out evenly with a rubber spatula.
• Add asparagus pieces evenly over top crab mixture.
• Drizzle sriracha mayo and unagi sushi sauce in a diangle pattern all over top of casserole.
• Place in oven and bake for 15-20 minutes, or until hot and caramel-y, being careful not to burn.
• Let rest for a few minutes before topping with avocado, cucumber, green onions, furikake, and more sauce if desired. Serve warm.