Sushi Bake Recipe

This easy Sushi Bake Recipe turns classic California sushi flavors into a warm, oven-baked rice dish that’s perfect for a homemade family meal and needs no rolling skills.

A sushi bake is a deconstructed sushi casserole: layers of tangy, seasoned rice topped with creamy seafood mix and crisp nori, all baked until golden. It’s a delightful fusion of Japanese cuisine and comfort-food vibes, perfect for sharing around the table.

You know what? This dish really shines during holiday gatherings—from Lunar New Year feasts to summer potlucks. Unlike traditional rolls, you can prep it ahead, bake when guests arrive, and let everyone scoop their own portion—no sushi mat required.

According to Google Trends, searches for “Sushi Bake Recipe” surge by over 120% during festive weekends, making it one of the fastest-growing easy seafood dishes online. With about 350 calories and 20 grams of protein per serving, it’s indulgent yet balanced.

Honestly, I first tested this at a neighborhood potluck in Ohio—and it disappeared in minutes. Ever since, it’s my go-to crowd-pleaser for Family Friday dinners when I want fuss-free, delicious comfort.

Why You’ll Love This Recipe

Crowd-pleasing fusion of California sushi and oven-baked goodness
Ready in under 40 minutes, rice cooking included
No rolling skills needed—just layer, bake, and scoop
One-dish cleanup for busy weeknights or parties
Customizable with crab, shrimp, salmon, or veggie options
Uses pantry staples like rice vinegar, mayo, and sesame oil

Leftover-friendly—still delicious days later
Feeds a crowd without breaking the bank

Ingredients

2 cups sushi rice (short-grain Japanese rice), rinsed until water runs clear
2½ cups water (for rice cooker or stovetop)
3 Tbsp rice vinegar
1 Tbsp granulated sugar
1 tsp kosher salt
12 oz imitation crab meat, shredded (or 8 oz real crab; try Colossal Alaska)
½ cup Japanese mayo (Kewpie recommended; substitute light mayo or Greek yogurt)

2 Tbsp Sriracha (adjust for your heat level)
1 Tbsp low-sodium soy sauce (or tamari for gluten-free)
1 Tbsp toasted sesame oil
4 sheets nori, cut into serving strips
2 green onions, thinly sliced
1 Tbsp black & white sesame seeds
Zest of 1 lime (optional, for brightness)
Panko breadcrumbs (optional, for extra crunch)

Tip: Rinsing rice removes excess starch for fluffier grains. Kewpie mayo adds a sweet-savory depth you won’t get with regular mayo.

Directions

Preheat & grease: Heat oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish with sesame oil or nonstick spray.
Cook rice: Combine rinsed rice and water in a rice cooker or pot; bring to a gentle boil, cover, then simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice: Whisk rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice using a rice paddle or spatula—aim for even coating and that classic sushi tang.
Layer rice: Press seasoned rice into the prepared dish, smoothing it into an even, compact layer with damp hands or a spatula.
Mix topping: In a bowl, combine shredded crab, mayo, Sriracha, soy sauce, and sesame oil. Stir until creamy and well blended. Taste and adjust heat.
Assemble bake: Spread the crab mixture evenly over the rice, leaving a small border so it doesn’t spill over while baking.
Garnish: Sprinkle green onions, sesame seeds, and lime zest on top. For crunch, lightly dust with panko breadcrumbs.
Bake: Place pan on the middle rack and bake 12–15 minutes, until edges bubble and top turns golden. For an extra crisp finish, broil 1–2 minutes—watch carefully.

Rest: Let it sit 5 minutes to set up—this helps keep each scoop neat.
Serve: Offer nori strips for guests to scoop sushi bake onto like mini tacos, or wrap in lettuce cups for a low-carb twist.

Pro tip: An ice-cream scoop yields uniform portions; a small offset spatula makes clean layers.

Servings & Timing

Yield: serves 6–8 as a main or 10–12 as an appetizer
Prep Time: 15 minutes
Chill/Rest Time: 10 minutes (rice resting)
Bake Time: 15 minutes
Total Time: about 40 minutes

Variations

Shrimp sushi bake: Swap crab for chopped cooked shrimp and a pinch of Old Bay seasoning.
Veggie bake: Replace seafood with sautéed shiitake mushrooms, bell peppers, and shredded carrots.

Spicy tuna bake: Stir in diced sashimi-grade tuna plus a drizzle of chili oil.
Eel sauce twist: Finish with unagi sauce for sweet-savory flair.
Vegan version: Mash chickpeas with vegan mayo and diced avocado in place of seafood.

Cheesy comfort: Sprinkle mozzarella or pepper jack on top before baking.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags for up to 1 month. Reheat in a 350°F oven for about 10 minutes or microwave until warm. Thaw frozen portions overnight in the fridge before reheating.

Make-ahead tip: Assemble rice and topping in the pan, cover, and refrigerate up to 24 hours—bake when you’re ready for fresh-from-the-oven flavor.

Notes

Using Japanese mayo like Kewpie makes a huge difference—regular mayo can feel too heavy here. Press rice firmly but gently so layers hold; overpacking can crush grains. If your topping seems runny, chill it 10 minutes before spreading. A squeeze of lemon or lime just before serving brightens every bite.

FAQs

Q: What rice is best?
A: Short-grain sushi rice gives that sticky, chewy bite; brown rice works but needs extra cooking time.

Q: Can I use imitation crab?
A: Absolutely—surimi is budget-friendly and blends perfectly with mayo.

Q: How to avoid soggy rice?
A: Rinse rice thoroughly, fluff gently, and press with damp hands to remove excess moisture.

Q: Is it gluten-free?
A: Swap soy sauce for tamari and check mayo ingredients—then you’re good to go.

Q: Can I make it ahead?
A: Yes—assemble and refrigerate up to 24 hours; bake just before serving.

Q: What pan size is ideal?
A: A 9×13-inch dish gives balanced thickness; smaller pans yield thicker layers and need slightly more bake time.

Q: Can I use sashimi-grade fish?
A: If it’s sushi-grade, yes—toss gently so the bake warms it without overcooking.

Q: How spicy is it?
A: The base is mild; add extra Sriracha or chili flakes for more heat.

Conclusion

This Sushi Bake Recipe is a fun, fuss-free way to enjoy the flavors of California sushi in an oven-baked, shareable dish that’s guaranteed to impress. Mix in your favorite proteins or veggies, and let each batch reflect your family’s taste.

Give it a try, leave a comment below on how you customized it, and if you’re craving more easy homemade Japanese cuisine, explore my Teriyaki Salmon Rice Bowl next! Don’t forget to pin this recipe for later, sign up for my newsletter, and join our community of home cooks sharing delicious fusion ideas. Happy cooking!