Sushi Bake

This sushi bake is a combination of seasoned sushi rice and shredded, mayo-tossed imitation crab that is layered into a casserole dish and baked until warmed up, then topped with sriracha mayo, furikake, sliced avocado, and green onions. Served with seaweed snack sheets.

This sushi bake is a twist on a traditional sushi roll but with a lot more simpler ingredients, presenting a convenient and cost-efficient alternative to serving sushi right in your home. It’s a perfect feast for a sushi-loving crowd, you’ll want to make this over and over again.

Ingredient Notes

1. Sushi Rice: Sushi rice is short-grained rice seasoned with a mixture of rice vinegar, sugar, and salt, imparting that distinctive sushi flavor. All sushi rice cooking instructions vary, so I HIGHLY recommend going by the instructions on the packaging. I found my Lundberg sushi rice at Whole Foods and found it to be of decent quality.
2. Seafood: While traditional sushi often features raw fish, sushi bake typically utilizes cooked seafood such as crab meat, shrimp, or salmon. I am keeping this sushi bake super simple by using imitation crab meat.
3. Mayonnaise: I’m using Kewpie mayo for it’s distinct flavor in this dish. Kewpie mayo is a Japanese brand of mayonnaise. It has a umami-rich, tangy-sweet flavor profile. Compared to American mayonnaise, which uses the whole egg, Kewpie mayo is made with only egg yolks, giving it a lush, smooth texture and a deeper yellow color.
4. Furikake: Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar. It varies from region to region and can also include anything from bonito flakes, to chili flakes to miso powder to shitake powder to poppy seeds. I LOVE using the one from Trader Joe’s, it’s reasonably priced too!
5. Toppings: Keeping the toppings super simple here with spicy mayo, avocado and green onions. But feel free to get wild with the toppings. Here are a few other toppings to consider adding: tobiko (flying fish roe), diced cucumber, thinly sliced fried garlic (this one is one of my favorite ingredients on a torched roll that I get), cream cheese, or ponzu/eel/unagi sauce. And if you have a torch, fire it up right over the spicy mayo to give it a smoky, caramelized touch before adding the avocado, green onions, or other toppings.
6. Seaweed Snack Sheets: I purchased the large sheets of seaweed and cut them myself into squares to get the perfect size to hold all these ingredients. The precut seaweed snack sheets seem very small to hold up a good amount of all of the ingredients.

FAQs

1. Can I make sushi bake ahead of time? Absolutely! Sushi bake can be assembled ahead of time and refrigerated until ready to bake. After it bakes, then top with the other ingredients. This makes it an excellent option for parties or getting a head start on dinner prep.
2. Can I customize the ingredients in sushi bake? Definitely! Sushi bake is highly customizable, allowing you to tailor it to your taste preferences. Feel free to experiment with different seafood, sauces, or toppings to create your own unique flavor combinations. The next one I will be making will be a combination of salmon, shrimp, and imitation crab.
3. How do I serve sushi bake? Sushi bake is typically served warm with seaweed sheets. Simply scoop a portion onto a piece of nori, wrap it up, and enjoy! (We’ve served this cold once and it was just as delicious!)
4. How many servings does this sushi bake have? This sushi bake serves about 8 people. If you’re serving a group of 4 people, simply cut the recipe in half and use a 9X9 baking dish instead of the 9X13 baking dish to assemble and bake the ingredients in.

If you love this Sushi Bake, be sure to check out a few of my favorites!:

Shrimp Avocado Sushi Stacks

Crock-Pot Honey Garlic Chicken

Shrimp Boil Foil Packets

Stuffed Peppers With Beef And Rice

Cajun Shrimp Fettuccine Alfredo

If you make this Sushi Bake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.

Print

Sushi Bake

This sushi bake is a combination of seasoned sushi rice and shredded, mayo-tossed imitation crab that is layered into a casserole dish and baked until warmed up, then topped with sriracha mayo, furikake, sliced avocado, and green onions. Served with seaweed snack sheets.

Course Appetizer, Main Course

Cuisine Japanese

Keyword Crab, Crab Bake, Imitation Crab, Sushi, Sushi Bake, Sushi Casserole

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Author Feta Topalu

Ingredients

For the Sushi Rice

• 1½ cups sushi rice
• ¼ cup rice vinegar
• 1½ tablespoons granulated sugar
• 1 teaspoon salt
• 2 teaspoons toasted sesame oil, for greasing

For the Crab Layer

• 1 pound imitation crab meat, shredded into smaller pieces
• ½ cup Kewpie mayo

For the Spicy Mayo

• ½ cup Kewpie mayo
• 3 tablespoon Sriracha, more or less to your preference

Toppings/Serving

• 6 tablespoons Furikake seasoning, divided
• 1 avocado, sliced
• 2 green onions, thinly sliced
• 20-24 square seaweed snack sheets

Instructions

Make the Sushi Rice:

1. Rinse the sushi rice for 1-2 minutes, until the water runs clear.
2. Cook the rice according to package directions. The water amount will depend on the brand of the rice.

3. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Bring to a gentle simmer over medium/low heat. Mix until the sugar and salt are dissolved. Set aside. (This step may also be done in the microwave).

4. When the rice is finished cooking, pour the seasoned rice vinegar over the rice. Gently fluff with a fork or rice paddle.

Make the Crab Layer

1. Place the imitation crab into a large bowl and add the Kewpie mayo. Mix until well combined. Set aside.

Mix the Spicy Mayo

1. Mix together the kewpie mayo and sriracha until well combined. Transfer it to a sandwich size Ziploc bag or a squeeze bottle. Set aside.

Assemble

1. Preheat the oven to 425F. Grease a 9X13 baking pan with sesame oil.

2. Spread the seasoned cooked rice into the greased pan and gently press into an even layer. Sprinkle with 3 tablespoons of furikake over the rice.

3. Spread the crab meat evenly over the rice. Gently press the crab meat so it may stick to the rice.

4. Bake the sushi casserole for about 10 to 15 minutes, or until heated through.

5. Remove from the oven and let cool for 5 minutes.

Serve

1. Drizzle the top of the sushi bake with the spicy mayo and garnish with 3 tablespoons of furikake. Top with sliced avocado and sliced green onions.To eat, scoop and wrap with seaweed snack sheets.