Ditch the rolling mat and get ready to enjoy all the flavors of sushi with this easy Sushi Bake recipe! It’s deconstructed sushi rolls turned into a warm, oven-baked casserole. Loaded with seafood, spicy mayo, and all the classic sushi fixings, this dish is perfect for sharing and sure to satisfy your sushi cravings with ease.
I’ve made this sushi bake a few times, and it never disappoints! It’s a fantastic choice for a weekend lunch or a casual dinner party. The creamy layers of seafood and rice hit the spot every time. It’s especially a hit during the cooler months, but honestly, I love it all year round. If you love a good mix of textures and sushi flavors without the fuss, this sushi bake is definitely for you!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make This Sushi Bake Recipe
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this sushi bake is as simple as it gets, and the result is always a winner. Here’s how I do it:
Make Spicy Mayo
Begin by mixing together mayo, sriracha, sesame oil, sugar, and lemon juice in a small bowl until smooth, and then set aside. This is the spicy mayo you’ll drizzle after baking.
Prep Your Seafood Mix
In a bowl, mix the crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, Sriracha, and a splash of lime juice. Make sure everything is well combined to guarantee every bite is as flavorful as the last.
Assemble the Bake
Preheat your oven to 180ºC (350°F). In a baking dish, layer the cooked sushi rice followed by your creamy crab mixture. Smooth out the layers so they cook evenly.
Bake It
Pop the dish in the oven and bake for about 15 minutes, or until the top is slightly golden and bubbly.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Finishing Touches
Once baked, top your sushi bake with sliced cucumbers, avocado, green onions, sesame seeds, a drizzle of hoisin or unagi sauce, and a generous squirt of spicy mayo. Serve it over some nori sheets for scooping up the deliciousness.
Sushi Bake
Add Preferred SourceIngredients
- 2 cups crab meat chopped
- 1 cup shrimp finely chopped
- ¼ cup mayonnaise
- ¼ cup cream cheese room temp
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Sriracha
- 3 cups sushi rice rinsed and cooked
For the Spicy Mayo:
- ½ cup mayonnaise
- 3 tablespoons Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon lemon juice
To serve:
- 1 nori seaweed sheet sliced
- ½ cup cucumber thinly sliced
- 1 green onion sliced
- 1 avocado sliced
- 2 tablespoons sesame seed
- 2 tablespoons hoisin or unagi sauce
- Spicy mayo
- Nori sheets
Instructions
- Mix together mayo, sriracha, sesame oil, sugar, and lemon juice in a small bowl until smooth. Set aside.1 teaspoon sesame oil, 1 tablespoon Sriracha, ½ cup mayonnaise, 1 tablespoon sugar, 1 teaspoon lemon juice
- In a bowl, combine crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sriracha and lime juice. Stir until well mixed.2 cups crab meat, 1 cup shrimp, ¼ cup mayonnaise, ¼ cup cream cheese, 2 tablespoons soy sauce, 3 cups sushi rice, 3 tablespoons Sriracha sauce, 1 tablespoon sesame oil
- Preheat the oven to 180ºC (350°F).
- Layer the rice and crab meat in a casserole dish and bake for 15 minutes – or until crispy.
- Serve with seaweed, cucumber, green onions, avocado, sesame seeds, hoisin sauce, Sriracha and spicy mayo.½ cup cucumber, 1 green onion, 1 avocado, 2 tablespoons sesame seed, 2 tablespoons hoisin or unagi sauce, Spicy mayo, 1 nori seaweed sheet
- Serve over Nori sheets.Nori sheets
Notes
- Rice: The sushi rice should be sticky and slightly cooled before layering. This helps it hold together better when scooping. Sushi rice is a short-grain rice that you can either find in Asian grocery stores or online.
- Seafood: Feel free to swap out the crab and shrimp for other types of seafood like chopped cooked salmon or tuna for a different taste, or to avoid shellfish if needed. Also, I use real crab meat in this recipe, however, imitation crab meat could be used in a pinch.
- Spice Level: Adjust the amount of Sriracha in both the seafood mixture and the spicy mayo according to your heat preference.
- Creamy Balance: If the mixture feels too dry, add a little more mayonnaise or kewpie mayo to keep it moist and creamy.
- Toppings: Don’t hold back on the toppings. The more the merrier! Fish roe like masago, tobiko, or even a sprinkle of furikake can elevate the flavors.
- Gluten-Free: For a gluten-free version, use tamari instead of soy sauce and double-check that there is no gluten in the other sauces and ingredients.
Storage and Reheating Instructions
- Refrigerate: Make sure to cover your casserole dish with foil or transfer the leftovers to an airtight container. Pop it in the refrigerator, and it will stay good for up to three days.
- Reheat: When you’re ready to enjoy it again, simply reheat it in the oven or microwave until it’s warm throughout. This keeps the texture nice and prevents it from drying out.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
When whipping up this easy sushi bake, here are a few tips to keep in mind to make sure it turns out just right:
- Rice: The sushi rice should be sticky and slightly cooled before layering. This helps it hold together better when scooping. Sushi rice is a short-grain rice that you can either find in Asian grocery stores or online.
- Seafood: Feel free to swap out the crab and shrimp for other types of seafood like chopped cooked salmon or tuna for a different taste, or to avoid shellfish if needed. Also, I use real crab meat in this recipe, however, imitation crab meat could be used in a pinch.
- Spice Level: Adjust the amount of Sriracha in both the seafood mixture and the spicy mayo according to your heat preference.
- Creamy Balance: If the mixture feels too dry, add a little more mayonnaise or kewpie mayo to keep it moist and creamy.
- Toppings: Don’t hold back on the toppings. The more the merrier! Fish roe like masago, tobiko, or even a sprinkle of furikake can elevate the flavors.
- Gluten-Free: For a gluten-free version, use tamari instead of soy sauce and double-check that there is no gluten in the other sauces and ingredients.
How to Store Leftover Sushi Bake
Storing your sushi bake is easy and ensures you can enjoy it a day or two later just as much as the first time. Just make sure to cover your casserole dish with foil or transfer the leftovers to an airtight container. Pop it in the refrigerator, and it will stay good for up to three days.
When you’re ready to enjoy it again, simply reheat it in the oven or microwave until it’s warm throughout. This keeps the texture nice and prevents it from drying out.
What to Serve With A Sushi Bake
When serving your sushi bake, you want to keep things light and complementary. A simple side of miso soup or a light seaweed salad pairs well, adding freshness and contrast to the hearty, creamy bake. For a full sushi-night experience, I also like to serve some edamame sprinkled with sea salt or a tangy Asian slaw.
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