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A homemade sushi bake slice on a wooden board, with layers of sushi rice and creamy seafood, topped with avocado, sesame seeds, furikake, sweet soy glaze, and bright orange masago.

Sushi Bake

5 from 1 vote
A rich, creamy, and savory deconstructed Sushi Bake casserole with seasoned rice, a seafood-spicy mayo mixture, and delicious toppings baked to golden perfection. Easy to serve, great for parties or family dinners—no rolling required.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8
Course: Main Dish
Cuisine: Asian Fusion, Japanese-Inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Rice Foundation:
  • 2 cups Sushi rice - Uncooked, rinsed
  • 2 ¼ cups Water - For cooking rice
  • ¼ cup Rice vinegar - For seasoning rice
  • 1 tablespoon Sugar - Mixed with vinegar
  • 1 teaspoon Salt
The Seafood Mix:
  • 1 cup Imitation crab - Flaked
  • 1 cup Cooked shrimp - Chopped
  • ½ cup Canned salmon - Drained
  • ½ cup Scallops - Cooked or thawed if frozen
The Creamy Sauce:
  • ½ cup Japanese mayo - Like Kewpie
  • 1–2 tablespoon Sriracha sauce - Adjust to taste
  • 4 oz Cream cheese - Softened
  • 1 tablespoon Soy sauce
  • 1 teaspoon Rice vinegar
Toppings:
  • 2 tablespoon Furikake - Or more to cover top
  • 1 tablespoon Sesame seeds - Mixed black/white optional
  • 2 Green onions - Sliced, for garnish
  • 1 tablespoon Masago - Optional fish roe garnish
For Serving:
  • Nori sheets - Full or snack-size
  • Cucumber slices - For freshness
  • Avocado slices - Optional
  • Pickled ginger - Optional

Equipment

  • 9x13 inch baking dish (Oven-safe)
  • Rice cooker (Or medium saucepan)
  • Large mixing bowls (For rice and seafood mixture)
  • Measuring cups/spoons (For accuracy)
  • Rubber spatula (For folding ingredients)
  • Measuring cup (For pressing rice evenly in pan)

Method
 

  1. Rinse rice, cook, mix with vinegar, sugar, salt, and let cool
  2. Mix seafood with cream cheese, mayo, and seasonings
    Homemade sushi bake filling in a glass bowl with shredded imitation crab, cooked shrimp, mayo, and cream cheese, surrounded by small bowls of soy sauce, sriracha, sesame oil, and pickled ginger on a beige countertop.
  3. Press rice into dish using a wet cup for even base
    Homemade sushi bake in a white casserole dish with a layer of rice topped with creamy crab and shrimp mixture, ready to bake.
  4. Spread seafood mix, sprinkle toppings, optional mayo drizzle
    Hand garnishing a sushi bake topped with seaweed strips, spicy mayo, masago, sesame seeds, and green onions in a white casserole dish on a wooden surface.
  5. Bake at 450°F, optional torch, cool before serving

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 38gProtein: 20gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 640mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 320IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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