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Easy Sushi Bake Recipe
Ben Carraoli

Easy Sushi Bake Recipe

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).
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • ⅓ cup Kewpie mayonnaise — for the creamy drizzle.
  • 1 tablespoon sriracha — to make a spicy topping sauce.
  • Cucumber slices — adds a refreshing crunch.
  • Green onions — for color and a mild onion kick.
  • Nori sheets — perfect for scooping the bake like sushi.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.