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Sushi Bake Casserole

Sushi Bake Casserole

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Why You’ll Love This Recipe

Sushi Bake Casserole is a deconstructed version of sushi rolls baked into a creamy, savory, and satisfying casserole. It’s layered with seasoned sushi rice, a creamy seafood topping—often made with imitation crab or shrimp—and baked until bubbly. Topped with furikake and a drizzle of spicy mayo, it’s perfect for potlucks, family dinners, or any time you crave sushi in a simpler, shareable form.

ingredients

Sushi Bake Casserole this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sushi rice
rice vinegar
sugar
salt
imitation crab or cooked shrimp
cream cheese
mayonnaise
sriracha
furikake seasoning
soy sauce
green onions
nori sheets (for serving)

directions

Cook the sushi rice according to package instructions and let it cool slightly.

Mix rice vinegar, sugar, and salt, then fold into the rice to season it. Spread rice in an even layer in a baking dish.

In a separate bowl, combine softened cream cheese, mayonnaise, sriracha, and chopped imitation crab or shrimp until well mixed.

Spread the seafood mixture over the rice layer evenly.

Sprinkle furikake seasoning generously over the top.

Bake at 375°F (190°C) for 15-20 minutes, until the top is bubbly and slightly golden.

Drizzle with additional sriracha mayo and garnish with chopped green onions.

Serve warm with nori sheets for scooping.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and garnishing time: 10 minutes
Total time: 50 minutes

Variations

Use real crab, salmon, or tuna for a more luxurious twist.
Add avocado slices on top after baking for a creamy contrast.
Include diced jalapeños or wasabi for an extra kick.
Layer with cucumber or pickled ginger for a fresh crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave individual portions for 1-2 minutes or warm in the oven at 350°F for 10-15 minutes.
Avoid freezing as the texture of the rice and seafood may change.

Sushi Bake Casserole

FAQs

Can I make this ahead of time?
Yes, assemble it in advance and bake right before serving.

Is Sushi Bake served hot or cold?
It’s typically served warm, but leftovers can be enjoyed cold.

Do I need a special pan?
A standard 9×13 inch baking dish works perfectly.

Can I use regular rice?
For best results, use sushi rice for its sticky texture.

What can I substitute for furikake?
A mix of sesame seeds, seaweed flakes, and a touch of salt can work.

Is it spicy?
It has a mild heat from sriracha, which you can adjust to taste.

Can I make it dairy-free?
Use dairy-free cream cheese and mayo alternatives.

How do I serve it?
Scoop onto nori sheets or enjoy with a spoon straight from the dish.

Can I use fresh fish?
Only if it’s sushi-grade and handled properly.

How do I prevent the rice from drying out?
Don’t overbake and cover with foil if needed during reheating.

Conclusion

Sushi Bake Casserole is a crowd-pleasing, fusion dish that delivers all the flavors of sushi without the fuss. Easy to prepare and even easier to enjoy, it’s a fantastic option for gatherings or weeknight dinners. Whether you’re a sushi lover or just looking for something new, this dish will quickly become a favorite.

Print
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Sushi Bake Casserole

Sushi Bake Casserole

  • Author: simplemealsbykim
  • Prep Time: 10 mins
  • Cook Time: 15–25 mins bake + rice cook time
  • Total Time: 1 hr
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Bake
  • Cuisine: Fusion (Japanese/Hawaiian inspired)
  • Diet: Low Lactose
Print Recipe

Description

A deconstructed sushi roll baked into a comforting casserole—layers of seasoned sushi rice topped with a creamy, spicy crab (or seafood) mixture.

Ingredients

  • 2 cups uncooked short‑grain sushi rice
  • 2¼ cups water
  • ¼ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp toasted sesame seeds
  • Sesame oil or pan spray
  • 1 lb imitation crab (or cooked salmon/crab)
  • ½–¾ cup Kewpie mayonnaise
  • 2–3 tbsp sriracha
  • 1 egg (optional)
  • ½ tsp black sesame seeds
  • 2–3 tbsp furikake
  • Additional toppings: avocado, cucumber, green onions, tobiko/fish roe, nori sheets

Instructions

  1. Preheat oven to 350 °F (175 °C).
  2. Rinse rice until water runs clear; combine with water in rice cooker or pot and cook.
  3. While rice cooks, whisk vinegar, sugar, and salt in a small saucepan until dissolved.
  4. When rice is done, fold in vinegar mixture and sesame seeds, then press into a greased 9×13 baking dish.
  5. Sprinkle furikake evenly over rice.
  6. Mix chopped crab with mayo, sriracha, and egg until combined; spread over rice layer. Sprinkle with furikake and sesame seeds.
  7. Bake 15–25 minutes until warmed and lightly toasted.
  8. Let rest 5–10 minutes, then top with sliced avocado, cucumber, green onions, tobiko, extra mayo drizzle; serve with nori sheets.

Notes

  • Use brown sushi rice for added fiber.
  • Customize with shrimp, salmon, or cream cheese for different flavor profiles.
  • Store leftovers refrigerated up to 3–4 days; reheat in microwave or oven.
  • To freeze, cool completely, wrap, and freeze up to 3 months; thaw overnight and reheat.
  • For gluten‑free, check imitation crab and soy sauce labels.