Easy Sushi Bake Recipe

Introduction

Sushi bake is a delightful and easy way to enjoy sushi flavors without the rolling. This baked casserole layers seasoned sushi rice with a creamy, spicy crab mixture, creating a comforting dish perfect for sharing.

Ingredients

• 2 cups dry Calrose Sushi Rice
• 2 cups water
• 1/4 cup seasoned rice vinegar (Marukan)
• 16 oz imitation crab, chopped into small pieces
• 10 cooked tempura shrimp, chopped (premade from Costco recommended)
• 1/2 cup Japanese mayonnaise
• 2 oz cream cheese, softened
• 1 Tbsp sriracha
• 3 Tbsp furikake
• 1/2 cup spicy mayo
• 1-2 Tbsp additional furikake
• 1/4 cup unagi sauce

Instructions

1. Step 1: Rinse the sushi rice in a fine-mesh sieve under cold water for about 1 minute, stirring gently with a spoon to remove excess starch.
2. Step 2: Cook the rinsed rice with 2 cups of water in a rice cooker. Once done, transfer it to a rimmed baking sheet, pour the seasoned rice vinegar over it, and fold gently with a rice paddle. Set aside to cool.
3. Step 3: In a bowl, combine chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. Mix well until fully incorporated.
4. Step 4: Evenly spread and gently compress the cooled sushi rice in the baking sheet. Sprinkle 3 tablespoons of furikake over the rice.
5. Step 5: Spread the spicy crab mixture evenly over the furikake-covered rice layer.
6. Step 6: Broil the assembled sushi bake in the oven for 4 minutes or until warmed through and slightly browned on top.
7. Step 7: Drizzle spicy mayo and unagi sauce over the baked sushi, then garnish with extra furikake, chopped cucumber, and green onions if desired.

Tips & Variations

• Use premade cooked tempura shrimp for convenience or replace with cooked shrimp for a milder texture.
• Adjust the amount of sriracha to control the spice level to your preference.
• Try different furikake flavors like wasabi or sesame to vary the taste.
• Add avocado slices or pickled ginger as an optional topping for extra freshness.

Storage

Store leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to maintain texture, avoiding the microwave if possible to keep the rice from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of imitation crab and tempura shrimp?

Yes, you can substitute with fresh cooked seafood like crab meat and shrimp, but be sure they are fully cooked before mixing and baking.

Is there a vegetarian version of sushi bake?

Absolutely! Replace seafood with ingredients like seasoned tofu, avocado, and cooked vegetables, along with vegetarian-friendly mayo and sauces.

Easy Sushi Bake Recipe

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★★★★★

4.5 from 381 reviews

This Easy Sushi Bake is a delicious and convenient take on traditional sushi, layered with seasoned sushi rice, a creamy spicy crab and shrimp mixture, and topped with furikake and drizzles of spicy mayo and unagi sauce. Perfect for a crowd-pleasing appetizer or dinner, it combines the classic flavors of sushi in a baked casserole form, making it simple to prepare without the need for rolling.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 2 cups dry Calrose Sushi Rice
• 2 cups water
• 1/4 cup seasoned rice vinegar (Marukan)

Seafood Mixture

• 16 oz imitation crab, chopped into small pieces
• 10 cooked tempura shrimp, chopped (premade from Costco)
• 1/2 cup Japanese mayonnaise
• 2 oz cream cheese, softened
• 1 Tbsp sriracha

Toppings and Garnishes

• 3 tablespoon furikake (plus 1–2 Tbsp extra for garnish)
• 1/2 cup spicy mayo
• 1/4 cup unagi sauce
• Optional: chopped cucumber and green onion for garnish

Instructions

1. Clean the Rice: Add the dry Calrose Sushi Rice into a fine-mesh sieve and rinse under cold water for about 1 minute, stirring gently with a spoon to remove excess starch.
2. Cook the Rice: Place the rinsed rice in a rice cooker with 2 cups of water and cook according to your rice cooker’s instructions. Once cooked, transfer the rice to a rimmed baking sheet.
3. Season the Rice: Pour 1/4 cup seasoned rice vinegar over the hot rice and gently fold it in using a rice paddle or spatula without mashing the grains. Set aside to cool.
4. Prepare Crab Mixture: In a mixing bowl, combine chopped imitation crab, chopped cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 tablespoon sriracha. Mix until fully blended.
5. Assemble the Bake: Evenly spread and gently compress the cooled sushi rice in the baking sheet. Sprinkle 3 tablespoons of furikake evenly over the rice.
6. Add the Topping: Spread the spicy crab mixture evenly over the furikake-covered rice layer.
7. Broil: Place the baking sheet in the oven and broil on high for 4 minutes until the topping is slightly browned and bubbly.
8. Finish and Garnish: Remove from oven and drizzle the top with spicy mayo and unagi sauce. Garnish with additional furikake, chopped cucumber, and green onions if desired.

Notes

• Use Calrose sushi rice for the best texture and flavor.
• Be gentle when folding the rice with vinegar to avoid mashing the grains.
• If you don’t have a rice cooker, you can cook the rice on the stovetop using the absorption method.
• Adjust sriracha and spicy mayo quantities to control heat level.
• For added crunch, garnish with thinly sliced cucumber or tempura flakes.
• Serve warm for the best taste and texture.

Keywords: Easy Sushi Bake, Sushi Casserole, Japanese Recipe, Crab Sushi Bake, Spicy Sushi Bake, Broiled Sushi