Do Share Recipe

Easy Sushi Bake Recipe | Quick & Delicious Family Meal

I made this easy sushi bake for dinner last night, and honestly, I couldn’t believe how simple and delicious it turned out. I felt like a home chef who just cracked the code on sushi — without needing to roll anything. After assembling the layers, baking, and then digging in, I was shocked by how much it tasted like real sushi (but way more comforting).

Because I used ingredients I already had, it was budget-friendly and perfect for a weeknight. I just know I’ll make this again — and so will you. You can also enjoy similar easy meals like Pesto Chicken Parmesan Recipe or a comforting Quick Chicken Tortellini Soup Recipe for a weeknight dinner.

Ingredients

Here’s what you’ll need to make this sushi bake, along with small tips to make everything turn out perfect:

2 cups uncooked sushi rice — short-grain rice works best because it’s naturally sticky.
2 1⁄4 cups water — enough to cook the rice until tender.
¼ cup seasoned rice vinegar — gives that classic tangy sushi flavor.
2 tablespoons granulated sugar — balances the acidity in the vinegar.
1 teaspoon salt — seasons the rice so it’s not bland.
1 tablespoon toasted sesame seeds — adds a nutty depth to the base layer.
Sesame oil or non-stick spray — helps prevent the rice from sticking to the dish.
Furikake seasoning — adds seaweed, sesame seeds, and savory flavor.

Crab Layer

1 lb imitation crab meat — chop finely for a smooth, even texture.
½ cup Kewpie mayonnaise — creamier than regular mayo, ideal for sushi-style dishes.
Sriracha, to taste — adjust based on how spicy you like it.
1 large egg — helps hold the crab mixture together during baking.
Black sesame seeds — for garnish and a subtle crunch.

Topping

⅓ cup Kewpie mayonnaise — for the creamy drizzle.
1 tablespoon sriracha — to make a spicy topping sauce.

Optional Serving Items

Cucumber slices — adds a refreshing crunch.
Green onions — for color and a mild onion kick.
Nori sheets — perfect for scooping the bake like sushi.

Note: This recipe makes about 6 servings.

Variations

Here are some fun and helpful variations:

Dairy-free: Use vegan mayo instead of Kewpie.
Creamier version: Mix softened cream cheese into the crab layer for a sushi-roll twist.
Seafood swaps: Use real crab, cooked shrimp, tuna, or salmon.
Add veggies: Fold in diced cucumbers or avocado for fresh texture.
Alternative sauces: Use wasabi mayo or sweet eel sauce instead of spicy mayo.
Add fish roe: Top with masago or tobiko before serving for a sushi-style finish.
Gluten-free: Make sure your ingredients — especially seasoning mixes — are certified gluten-free.

Cooking Time

Prep Time: Around 10 minutes
Cooking Time: About 25 minutes
Total Time: Roughly 50 minutes (including rice cooking)

Equipment You Need

Here’s what you’ll need and why:

Rice cooker or pot — cooks the rice perfectly without burning.
9×13-inch baking dish — ideal for layering and baking evenly.
Large mixing bowl — for seasoning the cooked rice.
Food processor or sharp knife — helps chop the crab evenly.
Small bowl — for preparing the spicy mayo topping.
Pastry bag or spoon — to drizzle the sauce neatly before baking.

How to Make Easy Sushi Bake Recipe

A simple, three-part process that comes together easily.

Make the Sushi Rice

Start by rinsing the rice under cold water until the water runs clear to remove excess starch. Cook the sushi rice in water until it becomes soft, fluffy, and slightly sticky. Warm the rice vinegar, sugar, and salt until dissolved, then fold it gently into the hot rice, finishing with the toasted sesame seeds.

Layer the Rice and Seasoning

Grease your baking dish lightly with sesame oil or spray. Press the seasoned sushi rice evenly into the bottom of the dish to form a firm base. Sprinkle a generous layer of furikake seasoning on top to give the rice a savory, ocean-inspired flavor.

Prepare the Crab Layer

Finely chop or process the imitation crab to achieve a flaky texture. Mix it with Kewpie mayo, sriracha, and a beaten egg, blending until creamy and smooth. Spread the crab mixture evenly over the rice layer, then sprinkle black sesame seeds and a bit more furikake on top.

Make the Spicy Mayo Topping and Bake

Whisk together the remaining mayo and sriracha in a small bowl. Drizzle it over the crab mixture in zig-zag lines for even coverage. Bake the sushi casserole at 350°F (175°C) for about 25 minutes, or until hot, bubbly, and lightly golden.

Additional Tips for Making This Recipe Better

Here are some personal tips from my own kitchen experience:

I always rinse the rice thoroughly to keep it from becoming too gummy.
I drizzle the spicy mayo evenly so every bite has flavor — using a piping bag makes it easier.
Letting the sushi bake rest for 5 minutes helps the layers settle and makes serving easier.
I like adding a little extra furikake on top after baking for added crunch.
Sometimes I reduce the salt in the rice mixture if I’m using extra salty furikake.

How to Serve Easy Sushi Bake Recipe

Here are some ways I love to serve it:

Cut the sushi bake into squares while still warm and scoop onto plates.
Garnish with cucumber slices and chopped green onions for color and freshness.
Serve with nori sheets so guests can scoop the sushi bake like hand-rolls.
Add extra spicy mayo or wasabi mayo drizzle on top for even more flavor.

Nutritional Information

Here’s a general idea of what you’re getting per serving:

Calories: About 550
Protein: Around 10 g
Carbohydrates: About 68 g
Fat: Around 25 g

Make Ahead and Storage

Storing in the Fridge

Let the sushi bake cool completely, then cover and store in the refrigerator. It stays fresh for 3–4 days and reheats beautifully.

Freezing

Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 10–15 minutes. Cover with foil to prevent drying, or microwave in short bursts to warm it quickly.

Why You’ll Love This Recipe

This dish comes with plenty of reasons to become a go-to favorite:

Easy and beginner-friendly: No sushi-rolling required — just layer and bake.
Budget-friendly: Uses simple pantry and grocery staples.
Flexible and customizable: You can switch proteins, sauces, or toppings easily.
Comforting and flavorful: Warm, creamy, and savory — perfect for family meals.
Great for meal prep or gatherings: Makes enough for sharing and reheats well.

Ben Carraoli