Sushi Bake: The Viral Deconstructed Sushi Casserole You’ll Fall in Love With

If you’ve ever craved sushi but didn’t feel like rolling seaweed or fussing with bamboo mats, sushi bake might just become your new favorite comfort food. The first time I tried it, I remember thinking, “This feels like sushi met lasagna and decided to stay for dinner.” It’s cozy, indulgent, and ridiculously easy to share. Whether you’re hosting friends, prepping weekday meals, or satisfying that sushi craving without heading out, this oven-baked version turns traditional sushi into a warm, crowd-pleasing casserole that’s as comforting as it is trendy.

What Is Sushi Bake? Origins & Overview

Sushi bake is exactly what it sounds like—a layered, baked version of sushi that transforms the flavors of your favorite roll into a bubbling, golden casserole. Instead of rolling seaweed, you build layers: seasoned sushi rice at the bottom, a creamy seafood mixture on top, then a quick bake to melt everything together. Once baked, it’s scooped and wrapped in small nori squares for bite-sized sushi goodness.

This dish became a social media sensation during the pandemic, when home cooks started experimenting with easy comfort foods. Many credit its origins to Filipino-American home chefs in Hawaii and California who wanted to share a warm, baked twist on traditional sushi. Today, you’ll find it popping up everywhere—from family potlucks to trendy food trucks—because it’s both nostalgic and fresh at the same time.

What makes it stand out is how forgiving it is. You can swap proteins, adjust spice levels, or add your favorite toppings. It’s sushi for the people—no raw fish, no special tools, just pure comfort in every bite.

Sushi Bake

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• Author: Rasha Annan
• Total Time: 27 minutes
• Yield: 6 servings 1x

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Description

This sushi bake is a creamy, deconstructed sushi casserole layered with seasoned rice, crab or salmon, and rich mayo sauce. Baked to golden perfection, it captures the flavors of your favorite sushi roll in an easy, family-style dish perfect for gatherings or weeknight dinners.

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Ingredients

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• 2 cups sushi rice (or short-grain white rice)

• 2½ cups water

• ¼ cup rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

For the Topping:

• 1 pound imitation crab meat or cooked salmon, shredded

• ¼ cup mayonnaise (preferably Kewpie)

• 2 tablespoons cream cheese, softened

• 1 tablespoon sriracha

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

For Assembly and Garnish:

• 2 tablespoons furikake seasoning

• 1 avocado, sliced or cubed

• 1 cucumber, diced

• Nori sheets, cut into squares

• Drizzle of unagi (eel) sauce or spicy mayo

• Sliced scallions, sesame seeds, or tobiko (optional)

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Instructions

1. Prepare the rice: Cook sushi rice and mix with rice vinegar, sugar, and salt while warm. Spread evenly into a 9×13-inch baking dish.

2. Make the topping: In a bowl, mix shredded crab or salmon with mayonnaise, cream cheese, sriracha, soy sauce, and sesame oil until creamy.

3. Assemble: Sprinkle furikake over the rice layer, then spread the seafood mixture evenly on top.

4. Bake: Place in a preheated oven at 400°F (200°C) for 10–12 minutes until golden. For a crisp finish, broil for 1–2 minutes.

5. Garnish: Drizzle with spicy mayo or unagi sauce and top with scallions, sesame seeds, and avocado slices.

6. Serve: Scoop onto nori squares and enjoy like mini sushi tacos.

Notes

Use short-grain sushi rice for the best texture.

You can substitute imitation crab with shrimp, tuna, or tofu.

For meal prep, assemble in advance and bake before serving.

Avoid overbaking to keep the rice moist and the topping creamy.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Japanese-American

Nutrition

• Serving Size: 1 portion (1/6 of recipe)
• Calories: 385
• Sugar: 4 g
• Sodium: 690 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 45 mg

Ingredients & Tools You’ll Need

When you’re ready to make your first sushi bake, you’ll want to gather a few key items. The ingredients are simple, but the flavors deliver that irresistible sushi umami.

Ingredients

For the Rice Base:

• 2 cups sushi rice (or short-grain white rice)
• 2½ cups water
• ¼ cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Topping:

• 1 pound imitation crab meat or cooked salmon, shredded
• ¼ cup mayonnaise (Kewpie preferred for its richness)
• 2 tablespoons cream cheese, softened
• 1 tablespoon sriracha (adjust for spice)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

For Assembly and Garnish:

• 2 tablespoons furikake seasoning
• 1 avocado, sliced or cubed
• 1 cucumber, diced
• Nori sheets, cut into squares
• Drizzle of unagi (eel) sauce or spicy mayo
• Optional: sliced scallions, sesame seeds, or tobiko for color

Tools

• 9×13-inch baking dish
• Rice cooker or saucepan
• Mixing bowls
• Spatula
• Oven or toaster oven

Step-by-Step Instructions

1. Prepare the Rice

Cook your sushi rice according to package instructions. Once it’s done, transfer it to a large bowl. Mix in rice vinegar, sugar, and salt while it’s still warm. This step gives your rice that signature sushi tang and stickiness. Spread it evenly on the bottom of your baking dish, pressing gently to form a compact layer.

2. Make the Topping

In a mixing bowl, combine your shredded imitation crab or cooked salmon with mayonnaise, cream cheese, sriracha, soy sauce, and sesame oil. Stir until it’s creamy and well-blended. You want a rich, flavorful mix that spreads easily but holds its shape.

3. Assemble the Layers

Sprinkle a light layer of furikake over the rice for an umami punch. Spread the seafood mixture evenly on top, making sure it covers the rice completely. You can add extra furikake or thin avocado slices between layers if you’d like a more indulgent version.

4. Bake to Perfection

Bake in a preheated oven at 400°F for 10–12 minutes, or until the top turns lightly golden and the edges bubble. For extra color, switch on the broiler for 1–2 minutes—but keep an eye on it so it doesn’t burn.

5. Garnish and Serve

Once out of the oven, drizzle with spicy mayo or unagi sauce and sprinkle more furikake, scallions, and sesame seeds. Scoop portions onto small nori squares and wrap them up taco-style for that perfect handheld bite.

Serving & Presentation Tips

Serving sushi bake is part of the fun—it’s interactive and communal. Arrange the nori sheets on a platter, place your warm casserole in the center, and let everyone scoop their own bites. It’s casual, lively, and perfect for parties.

If you’re aiming for presentation, garnish with thin avocado slices, a drizzle of spicy mayo in a zigzag pattern, and maybe a sprinkle of tobiko for color contrast. Pair it with pickled ginger, soy sauce, or even cucumber ribbons for a refreshing touch.

This dish also works beautifully for meal prep. Divide leftovers into small containers and enjoy them cold or reheated—either way, the flavors stay bold and comforting.

Dietary Variations & Substitutions

One reason sushi bake has become such a hit is how easily it adapts to different dietary needs. With a few thoughtful swaps, everyone at the table can dig in.

Vegan

Replace seafood with mashed chickpeas, hearts of palm, or marinated tofu. Use vegan mayo or cashew cream for that same creamy texture, and top with roasted vegetables like mushrooms and bell peppers.

Gluten-Free

Use gluten-free soy sauce or tamari and check that your furikake seasoning doesn’t contain wheat. Stick to fresh seafood or imitation crab labeled gluten-free.

Low-Calorie or Lightened Up

Swap out cream cheese for Greek yogurt and reduce the mayo to half. Add extra vegetables like cucumbers, edamame, or shredded carrots for more volume without extra calories.

Halal-Friendly

Ensure your crab or seafood is halal-certified and use condiments that meet dietary requirements. A mix of shrimp and salmon works wonderfully in this variation.

Each option keeps the heart of the dish intact while letting you customize the experience for your lifestyle or guests.

Variations & Flavor Twists

Once you master the basic version, it’s easy to experiment. Try a spicy salmon sushi bake by mixing cooked salmon with sriracha and mayo for a little heat. Love California rolls? Add diced avocado, cucumber, and a drizzle of eel sauce on top.

You can even build a “loaded” sushi bake with shrimp, mango chunks, and edamame for a bright tropical twist. For single servings, use muffin tins to make individual mini sushi bakes—perfect for potlucks or quick snacks.

The beauty of this dish lies in its creativity. No two versions are the same, and that’s what keeps it exciting every time you bake it.

Storage, Reheating & Make-Ahead Tips

If you have leftovers, store them in an airtight container for up to four days in the refrigerator. To reheat, use the oven at 350°F for about 10 minutes or microwave gently until warm. The texture stays best when reheated slowly.

For make-ahead meals, assemble everything up to the baking step and refrigerate. When you’re ready to serve, bake it fresh—it saves time without sacrificing taste. Freezing isn’t ideal since rice can lose its texture, but short-term storage works beautifully.

The next time that a sushi craving hits, but rolling sounds like too much effort, remember sushi bake. It gives you all the flavor and flair of sushi, without the precision or patience. Every bite is creamy, savory, and comforting—like a hug from your favorite sushi roll. Once you serve it at your next gathering, don’t be surprised if everyone asks for the recipe… and seconds.

FAQ

Can I use raw fish in a sushi bake?

It’s best to avoid raw fish when making sushi bake since it’s designed to be baked in the oven. Instead, use cooked seafood like crab, salmon, shrimp, or canned tuna. These options keep the dish flavorful and safe to enjoy warm.

Can I make sushi bake ahead of time?

Yes! You can assemble your sushi a day ahead, cover it tightly, and refrigerate. When ready to serve, bake it fresh to reheat and bring out the flavors. Just don’t add sauces or toppings until after baking to keep them fresh and vibrant.

What kind of rice works best for sushi bake?

Short-grain sushi rice is the ideal choice because it’s sticky and holds together well after baking. If you can’t find it, medium-grain rice works too—just avoid long-grain varieties like jasmine or basmati, which won’t give you that signature sushi texture.

How do you serve sushi bake?

Serve sushi baked warm with small squares of nori. Scoop a portion onto each piece of seaweed, wrap it up like a mini taco, and enjoy. You can also add soy sauce, pickled ginger, or wasabi on the side for that classic sushi flavor.

How long does sushi bake last in the fridge?

Leftover sushi bake stays fresh for up to 3–4 days when stored in an airtight container. Reheat it in the oven or microwave until just warm—avoid overheating so the rice doesn’t dry out.