Sushi Bake

Forget about complicated sushi rolls! Sushi Bake is ONE-PAN magic that brings all the flavors without the fuss. Less time cooking, more time savoring those flavor explosions! Rollin’ into the weekend with the easiest sushi ever! No fancy rolling skills needed – just layer, bake, and voila.

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Can I use regular rice instead of sushi rice?

While regular rice can be used, sushi rice is preferred for its stickiness and specific seasoning with rice vinegar. Using sushi rice will give your sushi bake a more authentic taste and texture.

Can I use real crab meat instead of imitation crab?

Yes, you can use real crab meat if you prefer. Fresh crab meat can provide a more authentic and flavorful experience, but imitation crab is a convenient and cost-effective alternative.

How do I prevent the rice from sticking to the baking dish?

You can lightly grease the baking dish with cooking spray or a thin layer of oil before spreading the rice. This will help prevent sticking and make it easier to serve.

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Can I make sushi bake ahead of time?

Yes, you can prepare the components ahead of time and assemble the sushi bake just before baking. Alternatively, you can bake it in advance and reheat it in the oven before serving.

What can I substitute for furikake seasoning?

If you don’t have furikake, you can use sesame seeds, nori flakes, or a mixture of dried herbs to add flavor to your sushi bake.

How do I reheat sushi bake?

Reheat sushi bake in a preheated oven at 350°F for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for a quicker reheating option.

Ingredient Notes

sushi rice – The essential short-grain rice that gets that signature sticky rice texture perfect for sushi.
rice vinegar – Mixed into hot rice to give it a mild sweet flavor and essential vinegared rice tang.
imitation crab meat – A convenient seafood option that mimics real crab meat; found in most Asian grocery stores or Trader Joe’s.
cream cheese – Adds richness and creaminess to the crab mixture.
spicy mayonnaise – A blend of mayo and sriracha sauce, often made with Kewpie mayonnaise for authenticity.
Sriracha sauce – Adjust based on your spice tolerance for that kick of heat.
furikake seasoning – A Japanese seasoning mix with sesame seeds, seaweed flakes, and dried fish; adds umami flavor and crunch.
green onions – Offers a fresh, sharp contrast to the creamy layers.
seaweed snacks – Use these instead of nori sheets to scoop up the bake like a dip.
avocados – Creamy topping that balances spice and adds richness.
Eel sauce (optional) – Also known as unagi sauce, adds a sweet and salty glaze on top.

Got leftovers? Pack them up for lunch in your favorite lunchbox!

Easy Sushi Bake

Preheat your oven to 400 degrees F.
Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in the rice vinegar. Let it cool to room temperature.
In a mixing bowl, combine shredded imitation crab meat, softened cream cheese, spicy mayonnaise, and Sriracha sauce.
Mix well until all ingredients are evenly incorporated.
Spread the prepared sushi rice evenly in a casserole dish, creating a base layer. Press with spatula to create first layer.
Sprinkle furikake seasoning over rice.
Evenly spread the crab mixture over the sushi rice.
Drizzle spicy mayo and eel sauce over crab mixture.
Sprinkle furikake seasoning over the crab mixture for additional flavor.
Bake in the preheated oven for about 25 minutes or until the edges are golden brown.
Remove the baking dish from the oven and sprinkle chopped green onions and sliced avocados on top.
Allow the sushi bake to cool slightly before serving. Slice and serve with seaweed snacks or even cucumbers.