Sushi Bake Recipe with layers of tangy sushi rice, creamy crab, furikake, and a spicy mayo topping. Cozy, shareable, and full of flavor!
You know those dishes that seem too good to be true? That’s exactly how I felt about this Sushi Bake Recipe the first time I made it. It was one of those nights when I was craving sushi but had zero patience for rolling those delicate little nori sheets. Plus, let’s be real—when I roll sushi, it ends up looking more like a squished burrito than anything else.
This recipe came into my life during a casual potluck at my friend’s house. There it was, sitting on the table: a golden, bubbly casserole with little green onion sprinkles on top. It didn’t look like sushi, but when I took my first bite, bam! All the familiar flavors I love about sushi were there—minus the stress.
Now, this dish reminds me of that night every time I make it. A little messy, totally relaxed, and filled with so much laughter. It’s become my go-to for family dinners, potlucks, and honestly, those random Tuesday nights when I just want something cozy but still exciting.
Why You’ll Love This Sushi Bake Recipe?
Why does this Sushi Bake Recipe deserve a spot on your table? Here’s why:
- It’s forgiving. Messed up the rice? No biggie. The layers cover everything.
- Zero rolling required. Sushi rolls are cute and all, but let’s face it—they’re high-maintenance.
- Budget-friendly. Imitation crab gives you that sushi vibe without breaking the bank.
- Perfect for sharing. This dish practically screams, “Dig in!” Whether it’s for a family dinner or a casual get-together, it always disappears fast.
- Customizable. Like it spicy? Add more sriracha. Want more crunch? Double up on the furikake.
Ingredient Notes:
The ingredients for this Sushi Bake Recipe are pretty simple, but each one adds something important. Let’s break it down:
- Sushi Rice: The foundation of the whole thing. Rinse it well (seriously, don’t skip this step) to get rid of excess starch. It’s what makes the rice fluffy and perfect.
- Seasoned Rice Vinegar: This is what gives the rice that slightly tangy sushi flavor. It’s like the secret sauce of sushi rice.
- Furikake: If you’ve never used this before, it’s a Japanese seasoning blend that adds a savory, slightly nutty flavor. Think of it as the glitter of this dish.
- Imitation Crab: Affordable and easy to work with. Could you use real crab? Sure, but this keeps things simple and stress-free.
- Kewpie Mayo: It’s sweeter and richer than regular mayo, which makes it perfect here. If you don’t have it, regular mayo will work (but Kewpie fans will tell you it’s not the same).
- Sriracha: This gives the dish a spicy kick. Adjust to taste—some like it hot, some like it mild.
- Toppings: Cucumber, green onions, and nori sheets are optional but add freshness and that classic sushi touch.
Pro Tip: If you want to up the wow factor, use a piping bag to drizzle the spicy mayo on top. Not necessary, but it looks super fancy!
How To Make Sushi Bake?
Making this sushi bake is easier than it looks. Trust me, if I can do it, so can you. Here’s how:
- Cook the Rice
Start by rinsing your sushi rice until the water runs clear. This step makes a huge difference, so don’t skip it. Cook the rice with water in a rice cooker (or stovetop if you’re feeling old-school). While that’s going, heat up rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. When the rice is done, gently fold in the vinegar mix—it’s what gives the rice that perfect sushi flavor. - Prep the Crab Layer
Chop up the imitation crab or toss it in a food processor if you want a finer texture. Mix it with Kewpie mayo, a splash of sriracha (or more if you’re feeling bold), and a beaten egg. Stir it all together until it’s creamy and spreadable. - Assemble the Layers
Grease a baking dish with sesame oil or spray. Spread the seasoned rice evenly as the first layer. Sprinkle a generous amount of furikake on top—don’t hold back. Add the crab mixture as the second layer, smoothing it out with a spoon. Sprinkle more furikake because, well, why not? - Add the Topping
Mix Kewpie mayo with sriracha to make a spicy drizzle. Use a spoon (or go fancy with a piping bag) to drizzle it across the top. There’s no wrong way to do this—just have fun with it. - Bake It
Preheat your oven to 350°F and bake the dish for about 25 minutes. It’ll come out bubbling and golden, smelling like heaven. - Garnish and Serve
Garnish with thinly sliced cucumbers, green onions, and serve hot with nori sheets on the side. Use the nori to scoop up the sushi bake, taco-style. It’s messy, fun, and absolutely delicious.
Storage Options:
Got leftovers? Lucky you.
Want To Save This Recipe?
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or microwave, but keep the nori fresh and crunchy by adding it right before eating.
- Freezer: Sushi bake freezes surprisingly well. Let it cool completely, then wrap it tightly in foil or store in a freezer-safe container. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This dish is super flexible, so feel free to play around with it.
- Protein Swaps: Try real crab, shredded salmon, or even cooked shrimp.
- Vegetables: Mix in diced bell peppers, carrots, or even avocado for extra texture.
- Gluten-Free: Use gluten-free soy sauce and furikake to make it celiac-friendly.
- Extra Crunch: Add a layer of crushed wonton strips or panko breadcrumbs on top before baking.
What to Serve with Sushi Bake?
Looking for the perfect sides? Here are a few ideas:
- Miso Soup: Warm, savory, and the perfect way to start the meal.
- Edamame: Lightly salted and steamed, it’s a great finger food to munch on.
- Seaweed Salad: Fresh and tangy—it’s a great contrast to the rich sushi bake.
- Pickled Ginger: A tangy, refreshing palate cleanser that pairs beautifully.
Frequently Asked Questions:
Can I make this sushi bake recipe ahead of time?
Yes! Assemble everything (minus the topping) and store it in the fridge. Add the topping and bake fresh when you’re ready to eat.
Is imitation crab necessary?
Nope! You can use real crab, shredded salmon, or any protein you like. Imitation crab just keeps it simple and budget-friendly.
How do I keep the nori crispy?
Serve the nori on the side and let everyone scoop the sushi bake onto it. That way, it stays fresh and crunchy.
So, are you ready to try this Sushi Bake Recipe? It’s cozy, fun to eat, and guaranteed to impress. Let me know how it turns out—or if you add your own twist!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sushi Bake Recipe
Ingredients
Sushi Rice:
- 2 cups uncooked sushi rice
- 2 ¼ cups water
- ¼ cup seasoned rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp toasted sesame seeds
- Sesame oil or cooking spray for greasing
- Furikake seasoning for sprinkling
Crab Layer:
- 1 lb imitation crab meat
- ½ cup Kewpie mayonnaise
- Sriracha to taste
- 1 large egg beaten
- Black sesame seeds optional, for garnish
Topping:
- ⅓ cup Kewpie mayonnaise
- 1 tbsp sriracha
To Serve:
- Sliced cucumber
- Chopped green onions
- Nori sheets
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch, ensuring the rice cooks properly. Cook the rinsed rice with water in a rice cooker or on the stovetop according to package instructions.
- While the rice cooks, combine the seasoned rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring, until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large mixing bowl and gently fold in the vinegar mixture. Be careful not to mash the rice. Add the toasted sesame seeds and mix gently. Set aside.
Prepare the Crab Mixture
- Chop the imitation crab meat into small pieces, or pulse it in a food processor for a finer texture. In a mixing bowl, combine the chopped crab with Kewpie mayonnaise, sriracha (adjusting to taste), and the beaten egg. Mix thoroughly until well combined.
Assemble the Sushi Bake
- Preheat the oven to 350°F (175°C). Grease a baking dish with sesame oil or cooking spray. Spread the seasoned sushi rice evenly across the bottom of the dish. Sprinkle a generous layer of furikake seasoning over the rice.
- Spread the crab mixture evenly over the rice layer, smoothing it out with a spatula. Sprinkle another layer of furikake on top, and garnish with black sesame seeds if desired.
Add the Topping
- In a small bowl, mix the remaining Kewpie mayonnaise with sriracha to create a spicy sauce. Use a spoon or a piping bag to drizzle the sauce over the top of the crab layer in your preferred pattern.
Bake and Serve
- Place the assembled dish in the preheated oven and bake for approximately 25 minutes, or until the top is golden and bubbling. Remove from the oven and let it cool slightly.
- Garnish with sliced cucumbers and chopped green onions. Serve the sushi bake hot, accompanied by nori sheets for scooping.
Notes
- Substitute regular soy sauce with gluten-free soy sauce if included in any additional toppings.
- Use gluten-free furikake seasoning, as some brands may contain gluten.
- Double-check that the imitation crab you use is labeled gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
