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Sushi Bake

Mandy Applegate
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Casserole, Main Course
Cuisine Japanese
Servings 8
Calories 575 kcal

Ingredients
 
 

  • 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:

To serve:

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

Calories: 575kcalCarbohydrates: 65gProtein: 21gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 81mgSodium: 1055mgPotassium: 398mgFiber: 4gSugar: 4gVitamin A: 204IUVitamin C: 11mgCalcium: 68mgIron: 2mg
Keyword sushi bake
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