Sushi bake is a great way to enjoy sushi without all the hassle of making it yourself. A twist on a deconstructed sushi roll and baked into a casserole. Quick and easy and perfect for sharing with your family and friends.
If you’ve ever tried making sushi at home (or even just had it in a restaurant), you know that it can be pretty complicated. Sushi rolls are tricky, and the rice is hard to get right.
But what if I told you there was an easier way?
Enter: this easy sushi bake recipe. Instead of rolling up your rice and fillings with nori (or seaweed), all you have to do is layer it! It’s like an amazing sushi casserole and perfect for family dinner or a popular potluck dish.
You can even make it ahead of time and store it in the fridge until ready to serve. No more worrying about the nori sticking together or having the ingredients fall out when you slice it up—just make sure you don’t burn yourself trying to eat it too fast!
What is sushi bake?
Think sushi in casserole form. A deconstructed version of sushi. A layer of rice, sushi fillings, and toppings all baked to perfection. A baked sushi roll in a pan served with roasted seaweed.
Best seaweed for sushi casserole
Ingredients for a sushi bake
For the sushi rice
- Rice vinegar: This gives the sushi rice its classic zing. I’d recommend using rice vinegar over regular white distilled vinegar.
- Sugar: This gives a nice contrast to the tang and salt.
- Salt: Kosher or table salt will work here.
- Cooked, white rice: Traditional sushi uses Japanese short-grain rice, but I like to use medium grain rice for pan sushi. Either one will do.
For the sushi ingredients
- Cream cheese: Softened works best and makes it easier to mix.
- Mayonnaise: Japanese style Kewpie mayonnaise or regular mayonnaise like Best Foods is my favorite. If you like a little spice you can use spicy mayo here as well
- Imitation crab meat: You can also use real crab meat here if you’d like.
- Cucumber: Adds a pop of color and freshness to the dish.
- Green onions: Also adds a nice pop of color.
- Unagi sauce: Also known as eel sauce and can be found in the Asian aisle at your local grocery store or Asian markets.
- Furikake: Dried seaweed seasoning mix. This can also be found in the Asian aisle or Asian grocery stores.
- Top with sesame seeds and sliced avocados
- Serve with nori sheets (roasted seaweed sheets) and soy sauce for dipping
How to make sushi bake?
Preheat the oven to 450F.
First you’ll need to make the sushi rice. To a small bowl add rice vinegar, sugar, and salt. Place in the microwave and heat for 30-60 seconds or until the salt and sugar dissolve.
Pour the vinegar mixture over the cooked rice and stir to combine. Add the seasoned rice to a 9×13 baking dish or casserole dish and spread evenly. Sprinkle half of the furikake over the top of the rice.
Now to make the filling. To a bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Mix this until everything is well combined. Spread the mixture over the top of the rice. Top with the remaining furikake and drizzle over the unagi sauce.
Bake for 10-15 minutes or just until the top starts to brown and bubble. Cool slightly. Serve with a piece of roasted seaweed sheetsi and ENJOY!
Tips for great sushi rice:
- Be sure to rinse your rice thoroughly before cooking. There is a lot of starch on rice and rinsing will help remove the excess starch.
- You can use a rice cooker for a more hands off approach to cooking. This is a staple appliance in our house as well as many houses in Hawai’i. If you don’t have a rice cooker you can definitely make it on the stove instead.
- Mix vinegar seasoning with cooked rice while it is still hot. Be sure to use a large bowl that will allow you to toss the rice to ensure even coating.
Frequently asked questions
Every maki and temaki sushi roll needs a great nori component. So what better to serve with a sushi bake then with sheets of nori (seasoned, dried seaweed).
Sushi bake is best eaten fresh. If you happen to have leftovers it is best stored in an airtight container in the refrigerator.
About 3 days in an airtight container in the refrigerator.
You can easily reheat sushi bake in the microwave or oven until heated through. A tip: place a wet napkin over the sushi bake when heating in the microwave to add some moisture back to the dish. The refrigerator can dry out the rice.
Other great appetizers to try
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 6 cups cooked white rice
- 1/2 cup cream cheese softened
- 1/2 cup mayonnaise
- 6 ounces imitation crab shredded and roughly chopped
- 1/4 cup cucumber diced
- 1/4 cup green onion sliced
- 2 tablespoons unagi sauce
- 1/4 cup furikake
- 1 package nori sheets
- To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.
- Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.
- Pre heat oven to 450F.
- To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.
- Pour rice mixture into a 9×13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.
- Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.
- Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.
- Optionally serve with a piece of nori. ENJOY!
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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