Sushi Bake
Transform your sushi favorites into a warm, comforting casserole with this irresistible Sushi Bake recipe. Perfect for sharing, this deconstructed take on classic sushi combines layers of fluffy seasoned sushi rice, creamy crab and cream cheese filling with a spicy kick of sriracha, and a toasted topping of savory furikake. Baked to golden perfection, it’s a crowd-friendly dish that’s easy to make yet packed with bold, authentic Japanese-inspired flavors. Garnished with fresh avocado, crisp cucumber, and vibrant scallions, this sushi bake is served alongside nori sheets for scooping and wrapping, creating a fun, customizable experience for every bite. Ideal for parties, potlucks, or family dinners, this oven-baked sushi casserole is a unique twist on traditional sushi that’s both satisfying and effortless to share.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 1 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound imitation crab meat
- 1.5 cups mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 8 ounces cream cheese
- 0.5 cup furikake seasoning
- 4 sheets nori sheets
- 1 avocado
- 2 scallions
- 1 cucumber
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and gives the rice a clean texture.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a medium pot. Cook following the rice cooker's instructions or bring to a boil, then simmer covered, for about 20 minutes until the water is absorbed.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves completely, then remove from heat and let it cool.
When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well incorporated. Set aside to let the rice cool to room temperature.
Preheat your oven to 375°F (190°C).
In a separate bowl, shred the imitation crab meat. Add mayonnaise, sriracha sauce, soy sauce, and softened cream cheese. Mix until everything is evenly distributed and creamy.
Spread the cooled sushi rice in an even layer on the bottom of a 9x13-inch baking dish. Sprinkle half of the furikake seasoning over the rice.
Evenly spread the crab and cream cheese mixture on top of the rice, then sprinkle the remaining furikake seasoning over the top.
Place the baking dish in the preheated oven and bake for 20-25 minutes or until the top is slightly golden and bubbly.
While the bake is in the oven, slice the avocado, cucumbers, and chop the scallions.
Once baked, let it cool for a few minutes, then top with sliced avocado, cucumber, and scallions.
Serve with nori sheets. Use a spoon to scoop some sushi bake onto a piece of nori, wrap it up, and enjoy!
Nutrition Facts
Calories |
5300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 12959 mg | 563% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 72.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
