Craving sushi but don’t want to roll it up? Well, let me introduce you to the Easy Sushi Bake—a simple, yet incredibly flavorful twist on your classic sushi. This dish brings all the delicious sushi ingredients together in a warm, creamy, and oh-so-satisfying casserole. Think layers of seasoned rice, rich crab or salmon, a creamy mayo-based sauce, and a crispy topping, all baked together to create a sushi dish that’s perfect for a weeknight dinner or a fun party appetizer. Trust me, it’s a total crowd-pleaser.
Why You’ll Love This Easy Sushi Bake Recipe
No Rolling Required
If you’ve always been intimidated by the art of sushi rolling, then this recipe is for you! The sushi bake takes all the flavors you love about sushi and combines them in a much easier, no-roll casserole form.
Quick and Simple
It comes together quickly and requires minimal ingredients, making it perfect for busy weeknights when you’re craving sushi without the fuss. You won’t need a bamboo mat or even seaweed sheets!
Flavor Packed
From the savory seasoned rice to the creamy filling and the crispy topping, every bite is packed with flavor. The combination of mayo, soy sauce, and seafood brings out that authentic sushi taste, and the texture contrast—soft, crunchy, creamy—is absolute perfection.
Perfect for Sharing
Whether you’re serving it at a party or just digging into a cozy meal with the family, this sushi bake is made to be shared. Scoop it out with a spoon and serve it up with extra seaweed sheets on the side for that sushi feel.
Ingredients
Sushi Rice
Sticky, tender rice that acts as the perfect base for your sushi bake. Seasoned with a little rice vinegar, sugar, and salt to bring that classic sushi flavor.
Crab Meat (Imitation or Real)
You can use imitation crab (surimi) for convenience or opt for real crab for a more luxurious version. Either way, it adds that seafood sweetness that’s just irresistible.
Mayonnaise
Adds the creamy, rich texture that binds everything together. You can use regular mayo or for extra flavor, opt for Japanese Kewpie mayo, which is tangier and richer.
Cream Cheese
This gives the dish an indulgent creaminess that you won’t be able to stop eating. It’s a must-have for that sushi bake magic!
Soy Sauce
A little bit of soy sauce brings the savory umami flavor that makes this sushi bake so addictive.
Sriracha (Optional)
For those who like a kick, a drizzle of sriracha brings that spicy heat that balances beautifully with the creaminess of the mayo and cream cheese.
Green Onions
Finely chopped green onions add a touch of freshness and mild sharpness to balance out the richness of the bake.
Seaweed (Nori Sheets)
While this sushi bake is a deconstructed version, you can serve it with nori sheets for wrapping or for sprinkling on top for that extra sushi flair.
Panko Breadcrumbs
These crunchy breadcrumbs form a crispy topping that contrasts perfectly with the soft, creamy layers beneath. It gives the bake that satisfying crunch.
Sesame Seeds (Optional)
To finish, a sprinkle of sesame seeds adds a little crunch and extra flavor, just like your favorite sushi rolls.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Nutrition Facts
Servings: 4
Calories per serving: ~450 kcal
Protein: 20g
Fat: 25g
Carbohydrates: 40g
Fiber: 2g
Sugar: 5g
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Instructions
Step 1: Prepare the Rice
Begin by cooking your sushi rice according to the package instructions. Once cooked, fluff the rice and stir in a mixture of rice vinegar, sugar, and salt while it’s still warm. Set the rice aside to cool slightly.
Step 2: Prepare the Crab Mixture
In a bowl, combine the crab meat (or imitation crab), mayonnaise, cream cheese, soy sauce, and a bit of sriracha if you want some heat. Mix everything together until smooth and creamy.
Step 3: Assemble the Bake
In a baking dish (a 9×9-inch dish works perfectly), spread the seasoned sushi rice in an even layer at the bottom. Next, top with the crab mixture, spreading it out evenly.
Step 4: Add the Crunchy Topping
Sprinkle the panko breadcrumbs over the top of the crab mixture. For extra flavor, you can drizzle a little more soy sauce over the breadcrumbs, then bake until the top is golden and crispy, about 15-20 minutes.
Step 5: Garnish and Serve
Once the sushi bake is done, remove it from the oven and sprinkle with chopped green onions and sesame seeds. Serve the dish with nori sheets for wrapping or just scoop it out and enjoy as-is. If you like, serve it with extra soy sauce or a squeeze of lime.
How to Serve Easy Sushi Bake
With Nori Sheets
Serve the sushi bake with sheets of nori (seaweed) on the side. Simply tear off a piece of nori, spoon some sushi bake onto it, and enjoy! It’s a fun, interactive way to enjoy the dish just like sushi rolls.
With Pickled Ginger and Wasabi
For a more authentic sushi experience, serve the sushi bake with a side of pickled ginger and a dollop of wasabi. The ginger’s tangy, refreshing flavor complements the richness of the bake, while the wasabi adds a spicy punch.
A Side of Miso Soup
If you’re looking to complete the meal, a bowl of warm miso soup pairs beautifully with sushi bake. The light, savory broth balances out the richness of the dish.
Extra Soy Sauce for Dipping
Serve with a small bowl of soy sauce for dipping. It’ll enhance the umami flavors and bring that sushi vibe straight to your plate.
Additional Tips
- Make It Spicy: If you like your sushi bake with a little more heat, mix some extra sriracha into the crab mixture or drizzle it on top.
- Switch Up the Protein: You can swap crab for cooked shrimp, salmon, or even tofu for a vegetarian version.
- Rice Alternatives: If you’re looking for a healthier alternative, try using cauliflower rice for a low-carb version.
- Make Ahead: You can prep the sushi bake ahead of time and store it in the fridge for up to a day before baking. Just pop it in the oven when you’re ready to eat.
FAQ Section
Q1: Can I use other seafood besides crab?
A1: Yes! Shrimp, salmon, or even tuna would work wonderfully in this recipe. Just make sure the seafood is cooked and chopped into bite-sized pieces.
Q2: Can I make this gluten-free?
A2: Yes, just use gluten-free soy sauce and ensure that the panko breadcrumbs are gluten-free. Many stores carry gluten-free options for both.
Q3: How long will leftovers keep?
A3: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warm.
Q4: Can I freeze the sushi bake?
A4: Yes, you can freeze the sushi bake before baking. Wrap it tightly and freeze for up to 1 month. When you’re ready to eat, bake it from frozen at 375°F for 25-30 minutes or until heated through and crispy on top.
Q5: How do I make this spicier?
A5: Add extra sriracha to the crab mixture, or sprinkle chili flakes on top before baking for that extra heat!
Conclusion
The Easy Sushi Bake is a delicious, fuss-free way to enjoy all the flavors of sushi without the hassle of rolling. With creamy crab, savory rice, and a crispy topping, this dish is both satisfying and fun to make. Whether you’re enjoying it with nori sheets or just scooping it up as-is, it’s sure to be a hit every time. Ready to bake your sushi? Let’s go!
Print
Easy Sushi Bake Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This Easy Sushi Bake is a flavorful, fuss-free version of sushi that combines all the best sushi ingredients in a warm, baked casserole. It’s creamy, savory, and perfect for serving a crowd.
Ingredients
For the Sushi Rice:
- 2 cups sushi rice (short-grain rice)
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Topping:
- 1 lb (450g) imitation crab meat or cooked shrimp, shredded or chopped
- 1/2 cup mayonnaise (preferably Japanese mayonnaise, like Kewpie)
- 1 tablespoon sriracha sauce (adjust based on heat preference)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 cup cream cheese, softened
- 1 tablespoon green onions, chopped (optional, for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
For Assembly:
- 1 tablespoon nori (seaweed) strips or sheets, shredded (for garnish)
- 1 tablespoon furikake (optional, for garnish)
For Serving:
- Sushi rolls or steamed white rice (for serving)
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- In a rice cooker or pot, combine the rice and water. Cook according to the rice cooker’s instructions or bring the water to a boil, reduce the heat, and simmer, covered, for 18-20 minutes until the rice is tender and the water is absorbed.
- While the rice is cooking, prepare the seasoning by mixing the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave for 20-30 seconds until the sugar and salt dissolve, and then stir into the cooked rice. Gently fluff the rice with a fork and set it aside to cool slightly.
- Make the Sushi Bake Topping:
- In a mixing bowl, combine the shredded imitation crab or shrimp, mayonnaise, sriracha sauce, soy sauce, sesame oil, and softened cream cheese. Stir until everything is evenly mixed and smooth.
- Assemble the Sushi Bake:
- Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish (about 9×9 inches or similar size).
- Spread the prepared sushi rice evenly across the bottom of the baking dish.
- Top the rice with the crab or shrimp mixture, spreading it evenly to cover the rice completely.
- Bake the Sushi:
- Bake the assembled sushi in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
- Garnish and Serve:
- After baking, sprinkle the top with shredded nori strips, green onions, toasted sesame seeds, and furikake (if using).
- Serve the sushi bake with sushi rolls or steamed rice. It can be enjoyed warm with soy sauce, pickled ginger, and wasabi on the side.
Notes
- Protein Variations: You can use real crab meat or cooked shrimp if you prefer, or even opt for a vegetarian version using avocado and cucumber.
- Spice Level: Adjust the amount of sriracha based on your preference for heat. You can also omit it for a milder version.
- Rice Substitute: If you prefer, you can use quinoa or cauliflower rice for a gluten-free or lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3 g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40 mg