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    Home » Recipes » Main Dishes

    Sushi Bake

    Published: Sep 30, 2022

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    Jump to Recipe - Jump to Video

    This Easy Sushi Bake - or Sushi Casserole - is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!

    A close up view of a square serving of sushi bake - As sushi casserole made of sushi rice, furikake, and a spicy imitation crab topping.

    Originally published February 10, 2020. Updated 9/30/22.

    The other day, I was scrolling through my social media feeds. You know, as usual these days.

    Anyway, Facebook did the thing where it showed me about 2 seconds of a post, then refreshed the page and made it impossible to find again.

    This is always annoying, but in this case ... at least it resulted in a new recipe on the blog!

    You see, the thing I managed to get a glimpse of something that looked like a sushi casserole. I didn’t catch the name of the dish, see who had shared it, or have time to read literally anything about it.

    But hey, the idea was implanted, and - as a traditional sushi lover - obviously I was going to have to make something in that vein!

    With our grocery day still several days away, an intense need *right then*, and no patience at all, I made this for the first time from items we already had on hand: short grain rice, imitation crab, mayo, furikake.

    Homemade Sushi Casserole!

    My easy sushi bake recipe is based on a scaled-down version of my Sticky Sushi Rice Recipe, with toasted sesame seeds added for some texture and crunch.

    Then I made a layer that was a modified version of my Spicy Tuna Maki filling.

    I added an egg, as this is a casserole and I wanted it a bit more coherent than it would be without it... without adding a TON more mayo.

    The whole thing is seasoned twice with Furikake seasoning - a Japanese condiment, commonly used on rice, then drizzled with a bit of Dynamite Sauce - Spicy Sauce for Sushi, and baked.

    It’s an easy meal that comes together SUPER quickly - Maybe 10 minutes of actual work time, the rest is just waiting for the rice to cook, and the dish to bake.

    ... and this is FAR tastier than something so frugal, quick, and easy to make has any right to be.

    A close up view of a square serving of sushi bake - A casserole made from sushi rice, furikake, and a spicy imitation crab topping.

    It’s basically just a heated, deconstructed version of sushi. Specifically, like a spicy crab / spicy deconstructed California roll - super basic! We were shocked at how GOOD this was!

    It actually reminded me a bit of one of my favourite sushi rolls ever, one I haven’t had in 15 years - the Baked Tilapia Roll at Sun Sushi in St John's. Augh, so good!

    Anyway, yeah - quick and easy to make, super budget-friendly, and very satisfying!

    This will definitely become a go-to easy weeknight dinner in our house, and is a fun , easy option for potlucks and family gatherings.


    What is Sushi Bake?

    This easy family dinner is basically a deconstructed sushi roll, in casserole form. It takes the best parts of sushi - the vinegared rice and fillings - and layers them together in baked form.

    It’s a great way to enjoy the amazing flavors of homemade sushi... the easy way. No fussing with rolling maki, and you don’t have to invest much time.

    Even the most beginner of home cooks can make this easy sushi bake recipe, with no special equipment required - you just spread ingredients, bake, and serve!

    When things normalize, I can absolutely see this becoming a popular potluck dish.

    Anyway, for most people, this easy meal came about as a pandemic trend in 2020. In reality, it’s been around - as a variety of different versions - a lot longer - at least 5 years longer!

    As the story goes, a nail artist named Mimi Qiu Reyes created a casserole - the first sushi bake recipe - based on the California roll and was serving it to friends and family in early 2015.

    Philippine restaurants soon picked up the idea of her original recipe, and it became a popular restaurant dish out that way later that same year. Now, there are even businesses dedicated solely to selling these casseroles!

    They’re generally sold in various sizes of trays, from 1-2 person servings, all the way up to bigger trays for large families.

    A close up view of a square serving of sushi casserole - sushi rice, furikake, and a spicy imitation crab topping.

    ... Is this a Sushi Hotdish?

    I've mentioned the whole hot dish thing in my Southwest Hotdish.

    With a Minnesotan husband, "is this hotdish?" (cue anime dude releasing a butterfly?) has become a bit of a joke in this household.

    I would have to say no, this is not sushi hotdish. There are no vegetables in it, and I'm not convinced that mayo, Sriracha, and egg counts as "binder" in the same way that cream sauces are used in MN hotdishes.

    I'm not Minnesotan, though, so my 2 cents may not count, LOL!

    A close up view of a square serving of sushi bake - A casserole made from sushi rice, furikake, and a spicy imitation crab topping.

    ... It’s a “Sushi Bake”!

    After I made my sushi casserole recipe, baked and served the dish, I decided to Google to see if I could figure out what I had caught a glimpse of, on Facebook.

    As it turns out, this is a “Sushi Bake”, and it’s become a quarantine cooking trend (for good reason!)

    ... I always seem to miss out on these things. Much like a tomato/feta/pasta TikTok trend that a friend mentioned the other day, I’d not heard a thing about this one, either!

    Whoops.

    Mine seems to differ from the others in a few ways: the rice isn’t always sushi-seasoned, I use a LOT less mayo, and the addition of the egg, mostly.

    Some add cream cheese to the rice, or cucumber or mango to the layers... but I’m happy with the way I went with ours.

    I’d considered chopping a cucumber into it, but baked cucumber didn’t interest me, and I’d worried it would give it an unpleasant texture. I wanted cucumber involved, though, so that’s why I served it on the side!

    This is a super customizable dish in general, I’ll get to that in a minute. First: the base ingredients!

    A close up view of a square serving of sushi casserole - sushi rice, furikake, and a spicy imitation crab topping.

    Best Sushi Bake Ingredients

    To make this recipe as-is, you will need:

    Rice

    What kind of white rice you use is up to you - there are several options, so go with what makes the most sense or is most available to you!

    I tend to go traditional with this, using sushi rice. It’s a variety of Japanese rice - a short-grain rice - that’s commonly used to make the sticky rice used in creating sushi rolls.

    I like the texture of it, but you can use almost any variety of white rice for this. Calrose Rice is a popular option.

    I try to keep it to a short or medium grain rice, but Jasmine rice would be a nice, fragrant alternative that would be tasty in this recipe.

    Imitation Crab Meat

    This is a flavoured white fish product - usually pollock - sold in the seafood sections of most grocery stores. Also called Surimi, it can be sold in stick or flake form.

    I usually run in through the food processor to finely chop it for the imitation crab mixture, but you can hand chop it for bigger / more irregular texture, if you prefer.

    Mayonnaise

    We used Kewpie Mayonnaise, a Japanese mayo, commonly found in Asian markets.

    It’s richer and a bit more... umami... than traditional North American mayo.

    That said, you can totally use whatever regular mayo you have on hand for this.

    Furikake

    Furikake rice seasoning is another ingredient that’s usually easy to find in Asian supermarkets.

    It’s a savoury seasoning blend, consisting of fine bits of nori, bonito flakes, sesame seeds, and a variety of other seasonings.

    Can’t find any locally? Try my recipe for homemade furikake! (It’s a sugar-free version).

    Other Ingredients

    Seasoned rice vinegar (You can use plain rice vinegar if needed)
    Sriracha (Hot Sauce)
    Toasted sesame seeds
    Black sesame seeds
    Granulated Sugar
    1 Egg
    Salt

    ... but there are many ways you can customize it with your favorite toppings, as well!

    Sushi Bake Variations and Garnishes

    We went super basic with this - just using what we had on hand.

    If planning ahead, though, there are other different flavors you could add, either in or on the side of, to customize it to your tastes.

    The best part? You can design your sushi bake around your favorite sushi roll!

    A few ideas:

    Cucumber

    I really enjoyed having fresh cucumber slices on the side of ours. As previously mentioned, though, chopping some up and adding it to the crab layer is something that some people do! (If you try that, let me know how it goes!)

    I liked having the cold, crunch as a contrast to the warm casserole, so I’ll be sticking with that, myself.

    Green Onions

    I love green onions in general, and I liked the bit of bright, oniony flavour it brought as a garnish.

    Some time, I may throw some in the food processor with the imitation crab - that would also be great.

    A white cutting board with slices of cucumber and green onions on it, along with pieces of nori - seaweed sheets.

    Nori sheets

    We used a sheet of nori - a roasted seaweed sheet - as a garnish/side/stand-in for cutlery, but you could make a layer of the seaweed snack right in the casserole if you like.

    It will change texture, between the heat and moisture in the dish, though. I like my nori seaweed sheets dry and crisp, so didn’t add it to ours.

    Wasabi

    I usually love a ton of wasabi with my sushi, but was feeling a bit lazy when making this the first time... so I didn’t mix up any wasabi.

    Over subsequent batches of this, I’ve taken to mixing some prepared wasabi into mayonnaise and using it as a second drizzle.

    I love the way the pale green drizzle looks with the orange-red of the dynamite sauce drizzle.

    Other Sauces

    Aside from sriracha mayo and my wasabi mayo drizzle, there are other sushi sauce options that you can incorporate into your sushi bake.

    Sushi Sauces can be drizzled on the entire casserole before or after baking, or served on the side. This can be the perfect way to allow everyone to customize their own meal.

    You can sometimes find ready-made sushi sauces in grocery stores, but they’re so easy to make at home!

    See my Sushi Sauce Recipes post to learn how to make Dynamite sauce, Eel sauce, and Mango sauce.

    A bottle of kewpie mayonnaise on a cutting board.

    Masago / Tobiko / Fish Roe

    I didn’t happen to have any kind of roe on hand, so I didn’t use it when originally writing this post.

    Since then, sometimes it does get sprinkled on each serving as a garnish. I love the fun texture it adds to the dish!

    Avocado

    Avocado slices would be great, either as a side/garnish, or baked into the actual dish.

    If I had some avocado on hand, I would have chopped it really small, tossed it with a bit of lime or calamansi juice, and spread it over the rice layer.

    Baked avocado has such a nice texture and flavour, I could definitely see it having worked well in this.

    Unfortunately, the “I have an idea and I’m making this tonight!” thing doesn’t work so well with the “not ripe, not ripe, not ripe, EAT ME NOW, whoops, too late!” nature of avocados!

    Soy Sauce

    Much like with the wasabi, soy sauce is such a common accompaniment for sushi. I had no idea how I’d incorporate it, aside from being a dip on the side.

    ... so I didn’t. I don’t think soy was “missing” from the dish at all.

    If you really want soy, I’m thinking a bit of a drizzle over the rice later might be the best way?

    Shrimp or Other Seafood

    While I normally wouldn’t bother baking sashimi-grade fish, fish or other types of cooked seafood types could be really good in this, either with or instead of the imitation crab.

    Scallops, crab, shrimp, real crab meat, a mix... whatever!

    Salmon sushi bake, tuna sushi bake ... there are all kinds of different variations you could make with this recipe!

    A close up view of a square serving of sushi bake - A casserole made from sushi rice, furikake, and a spicy imitation crab topping.

    Philly Roll Casserole

    We love Philadelphia sushi rolls, and they’d translate well to a bake. Instead of using the fake crab, arrange slices of smoked salmon over the rice, and drizzle with some melted cheese.

    To serve, be sure to add some sliced or diced cucumbers on top!

    Gluten-Free Sushi Bake

    As is, the only thing possibly standing between you and a gluten-free sushi bake is the imitation crab.

    Be sure to check the ingredients when buying it - many varieties use wheat flour, some do not.

    I find that brands in Asian grocery stores are more likely to use non-wheat binders, than the brands in mainstream grocery stores... I don’t know if that’s a general rule, or just what’s available local to me.

    Aside from that, just make sure that any other ingredients you may add - such as soy sauce - is a gluten-free variety, if you’d like a gluten-free casserole.

    A close up view of a square serving of sushi casserole - sushi rice, furikake, and a spicy imitation crab topping.

    How to Make Sushi Casserole

    This is a super easy recipe to make, and it come together in 3 main parts. Before getting started, preheat your oven. Then...

    Make the Sushi Rice

    For best results, measure the rice into a fine-mesh sieve, rinse the well with cold water.

    Add the uncooked sushi rice and cold water to rice cooker, and set to cook.

    A two part compilation image showing rice in a rice cooker, then fluffed in a mixing bowl.

    In a small saucepan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve. Alternately, you can do this in the microwave, in a microwave-safe bowl or measuring cup.

    Once rice is cooked, dump the hot rice into a large mixing bowl.

    Add the vinegar mixture to the large bowl, folding it into the cooked rice carefully, being careful not to mush it.

    A two part compilation image showing toasted sesame seeds being added to sushi rice and mixed in.

    Add the toasted sesame seeds, gently fold in.

    Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit into an even layer.

    Sushi rice is being spread in a greased casserole dish.

    Sprinkle with a nice layer of furikake on top of the rice, set aside.

    A hand holds a canister of furikake. The casserole dish with sushi rice in it is visible in the background, and has been generously sprinkled with the furikake.

    Make The Crab Layer

    Remove packaging from imitation crab, if applicable.

    A two part compilation image showing imitation crab sticks on a cutting board, and the chopped up imitation crab in the bowl of a food processor.

    Chop up or run through a food processor, like I did. Add mayo, stir well to combine. Season with sriracha, to taste.

    Crack egg into the bowl, beat to break up, then mix well to fully combine. This will hold that layer together a bit, so it’s not so loose.

    Chopped imitation crab meat and mayonnaise is in a mixing bowl, along with a raw egg taht has been cracked into the bowl.

    Spread crab mixture in pan...

    A two part compilation image showing the crab mixture being spread over the rice and furikake layers in a 9 x 13 glass baking dish.

    Sprinkle with black sesame seeds, and top with another thin layer of furikake.

    A large glass baking dish is shown with green furikake mix spread over the spicy crab mixture.

    Make the Sriracha Mayo Topping, and Bake!

    In a small bowl, mix together the remaining ⅓ cup of mayo and sriracha.

    A two part compilation image showing mayonnaise and sriracha being mixed in a glass measuring cup, and that mixture in a clear plastic pastry bag.

    Drizzle over the sushi casserole - I used a pastry bag, but a spoon works fine.

    The unbaked sushi casserole is shown with a pink drizzle of spicy mayo all over it, in diagonal lines.

    Bake for 25 minutes, Serve hot!

    Storing Leftovers

    Let the leftovers cool to almost room temperature before covering.

    Leftovers are good for 3 or 4 days, when refrigerated in a covered , airtight container.

    I use a Pyrex baking dish that has its own cover, and I find it pretty handy!

    Reheating Leftovers

    We’ll dish up a serving of this onto a microwave safe plate, and nuke it til it’s heated through.

    My husband likes it warm, I like it piping hot - so how long you heat it for will vary based on how powerful your microwave is, and your own personal preferences.

    More Sushi & "Sushi-Adjacent" Recipes

    Here are a few more recipes that you may enjoy!

    DIY Sushi Birthday Cake
    Homemade Gyoza / Potstickers
    How to Make Sushi Rice
    Mango Salad
    Matcha Green Tea Pavlova
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Potluck DIY Sushi Party
    Spicy Tuna Maki
    Sushi Sauce Recipes - Dynamite, Eel, and Mango
    Tuna Avocado Mango Maki

    A close up view of a square serving of sushi bake - A casserole made from sushi rice, furikake, and a spicy imitation crab topping.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A close up view of a square serving of sushi bake - A casserole made from sushi rice, furikake, and a spicy imitation crab topping.
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    4.34 from 99 votes

    Easy Sushi Bake [Sushi Casserole]

    This Sushi Bake - or Sushi Casserole - is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Asian
    Diet: Gluten Free, Low Lactose
    Servings: 6 Servings
    Calories: 550kcal
    Author: Marie Porter

    Equipment

    Rice Cooker
    9 x 13 Baking Dish

    Ingredients

    Sushi Rice:

    • 2 cups Uncooked sushi rice
    • 2 ¼ cups Water
    • ¼ cup Seasoned rice vinegar
    • 2 tablespoon Granulated Sugar
    • 1 teaspoon salt
    • 1 tablespoon Toasted sesame seeds
    • Sesame oil or Pan spray
    • Furikake

    Crab Layer:

    • 1 lb imitation crab meat
    • ½ cup Kewpie mayo
    • Sriracha to taste
    • 1 egg
    • Black sesame seeds

    Topping:

    • ⅓ cup Kewpie Mayo
    • 1 tablespoon Sriracha

    To Serve:

    • Cucumber
    • Green Onions
    • Nori sheets

    Instructions

    • Preheat oven to 350 F.

    Sushi Rice

    • Rinse rice well. Add rice and water to rice cooker, and set to cook.
    • In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
    • Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
    • Add the toasted sesame seeds, gently fold in.
    • Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

    Crab Layer:

    • Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
    • Add mayo, stir well to combine. Season with sriracha, to taste.
    • Crack egg into the bowl, beat to break up, then mix well to fully combine.
    • Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

    Topping:

    • Mix together remaining ⅓ cup of mayo and sriracha.
      Drizzle over the sushi casserole - I used a pastry bag, but a spoon works fine.
    • Bake for 25 minutes.
      Serve hot, garnished with cucumbers, nori, green onion, and anything else you'd like!

    Video

    Nutrition

    Calories: 550kcal | Carbohydrates: 68g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1087mg | Potassium: 74mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Nancy

      February 11, 2021 at 10:19 am

      This looks absolutely delicious! I love sushi and I would never think to attempt anything sushi-like at home but this is a great recipe that is easy to follow and not intimidating. Thanks for sharing!

      Reply
    2. Debbie Esplin

      February 16, 2021 at 6:31 pm

      This is a very interesting recipe. I have never thought to bake sushi. Love it. I will have to try this.

      Reply
    3. Heather

      April 18, 2021 at 8:25 pm

      5 stars
      Made this last night and it was so good!! I followed your recipe exactly and added tobiko on top before serving. Couldn’t stop eating it!

      Reply
    4. Mary L DiLorenzo

      October 21, 2021 at 1:17 pm

      I could eat the whole pan! Thank you!

      Reply
    5. Deborah

      January 01, 2022 at 5:10 pm

      I love this recipe I will make it again and again.

      Reply
    6. Kristen

      February 22, 2022 at 10:11 pm

      Could I replace the rice to make it low carb
      ?

      Reply
      • Marie Porter

        February 24, 2022 at 6:21 am

        I'm working on a low carb version! Swapping it out for konjac rice... did not work.

        Reply
        • Bonnie Levy

          May 29, 2022 at 2:38 pm

          5 stars
          I actually made it with cauliflower rice - just seasoned it and sautéed with soy sauce, mirin and vinegar. Added 2 T cream cheese to bind it together and it worked perfectly.

          Reply
      • Marcello

        January 06, 2023 at 12:22 pm

        5 stars
        For low carb you can use black rice or try white Cauliflower cooked and put through Ricer. Rice is near impossible to replace in sushi

        Reply
        • Marie Porter

          January 06, 2023 at 4:40 pm

          Black rice isn't low carb, but cauliflower can work in some applications.

          I've got a good cauliflower sushi rice recipe, it just doesn't work as well for this.

          Reply
    7. Leslie

      June 21, 2022 at 1:33 pm

      I love sushi - will definitely try to make this recipe!

      Reply
    8. Leann

      June 21, 2022 at 2:10 pm

      5 stars
      I have a hard time describing how tasty this is so I just tell my friends “try it!” It’s great! I like that you can adjust it to your taste (my kid doesn’t like it as spicy as I do) and you can use what you have. I discovered I didn’t have enough crab so I added shrimp and it was great. We also recommend shredded seaweed and Snow Fox sushi sauce on top. Avocado was yummy too. I don’t think I’ve made it exactly the same way twice.

      Reply
    9. Shelby

      June 21, 2022 at 2:35 pm

      5 stars
      This was so easy to whip up and was a great meal to "stretch" over a family of five so that everyone felt full but I didn't break the bank! Love it.

      Reply
    10. Elaine

      June 21, 2022 at 11:00 pm

      5 stars
      So happy to see this recipe posted here. I had a layered sushi dish as an appetizer years ago, but had never attempted making it until now! Love how I can substitute my favourites in here--I'm a fresh crab fan and a firm believer that everything is better with avocado! Thanks!

      Reply
    11. Vanessa

      June 22, 2022 at 1:50 pm

      5 stars
      This was so much fun to make! Love that it had all the flavours of sushi without the fussiness of rolling them.

      Reply
    12. Bernice

      June 23, 2022 at 12:53 pm

      5 stars
      Don't you hate it when that happens?! That is a Twitter thing too.
      Anyway, the seed was planted and your sushi bake turned out amazing! I love this idea as it's pretty and it has all the same flavours as my fave sushi.

      Reply
    13. Colleen

      June 23, 2022 at 1:51 pm

      5 stars
      I love this idea! We get frequent sushi cravings but the rolls are so fussy to make and takeout gets expensive. This sushi bake is ideal, and I can't wait to make it!

      Reply
    14. Nancy

      June 23, 2022 at 2:01 pm

      5 stars
      This sushi bake is awesome. I made this a few times and it’s a great lazy way to enjoy sushi

      Reply
    15. Asha

      June 25, 2022 at 10:45 pm

      5 stars
      Such an interesting take on the California roll. Love how there is so much variation in what you can do with the toppings!

      Reply
    16. Jo

      December 01, 2022 at 11:36 am

      I can’t seem to find any reference to the size of pan used in this recipe. Does anyone know?

      Reply
      • Marie Porter

        December 02, 2022 at 5:43 am

        9 x 13

        Reply
    17. Adrienne

      December 07, 2022 at 10:38 pm

      5 stars
      My other half loved it and so did I. I couldn’t find all the ingredients used. I added miso to my rice water and just added some crushed up nori and sesame seeds to (try to) make up for where it called for FURIKAKE. I used a “hint of lime” mayo that worked for me as well. And also added shrimp and smoked salmon.

      Reply
    18. Marcy

      January 11, 2023 at 9:57 pm

      5 stars
      Delicious!!!

      Reply
    19. Anne

      January 28, 2023 at 9:05 pm

      5 stars
      Made this (with the addition of an avocado between the rice and crab layer). Very tasty and easy to throw together. I'm actually looking forward to eating the leftovers cold, as well.

      Reply
    20. Danielle Patrick

      February 03, 2023 at 12:41 am

      I'm going to be making this this week and I am curious if tlreal snow crab would still work in place of imitation? I can't stand the stuff but I've heard how good this is!

      Reply
      • Marie Porter

        February 03, 2023 at 9:35 am

        It'll work, it'll just be wildly more expensive!

        Reply

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