Easy Homemade Sushi Bake Recipe: Your No-Roll Sushi Craving Solution
Say goodbye to the intricate art of sushi rolls and welcome the ultimate culinary shortcut: the easiest, creamiest, and most satisfying way to enjoy all your favorite sushi flavors—straight from the oven. This **Sushi Bake** is a revelation, capturing everything you adore about your preferred sushi roll, but reimagined as a warm, comforting casserole. Each layer is a delight: perfectly seasoned sushi rice forms the base, topped with succulent juicy shrimp, rich creamy crab (or imitation crab for convenience), and a vibrant kick of spicy mayo. To crown this masterpiece, silky avocado slices are added just before serving, because, of course, no sushi experience is complete without them.
Forget the bamboo mat, ditch the frustrating rolling technique, and embrace a stress-free sushi experience. This dish is all about simplicity: just scoop, wrap in a crisp nori sheet, and devour. Whether you’re looking for a quick weeknight dinner, battling a weekend sushi craving, or aiming to impress your sushi-obsessed friends without hours of preparation, this recipe is your answer. It’s perfect for potlucks, parties, or simply a cozy night in. Trust us—once you try it, you’ll be making a double batch every time.
Why This Sushi Bake Will Become Your New Favorite
This isn’t just another **Sushi Bake**—it’s a symphony of flavors and textures, a culinary hug disguised as Japanese comfort food. Imagine this: a bed of soft, perfectly cooked sushi rice, each grain imbued with that signature sweet-and-salty tang, thanks to a simple, yet essential, homemade seasoning of rice vinegar, sugar, and salt. This foundation sets the stage for what’s to come.
Then enters the star of the show: the irresistibly creamy topping. We’re talking plump, juicy shrimp and delicate, flaky crab (whether imitation or real, your choice!) generously folded into luxurious cream cheese and that undeniably addictive spicy mayo. This magical combination creates a rich, umami-packed seafood spread that melts in your mouth. The entire creation is layered thoughtfully, much like a gourmet lasagna, then baked to golden perfection until it’s warm, bubbly, and fragrant. A final touch of buttery avocado slices adds a cool, refreshing contrast, proving that balance is truly everything in this dish.
The best part about this baked sushi casserole? Its incredible versatility and customizability. Every single bite is an opportunity for a different flavor profile, depending on how you choose to serve it. Scoop it onto crisp nori squares, add a drizzle of extra sriracha mayo, or pile on your favorite sushi garnishes. It consistently delivers—because it’s inherently simple to prepare, deeply satisfying to eat, and utterly addictive. It’s also a fantastic way to introduce sushi flavors to those who might be hesitant about raw fish or traditional rolls, making it a guaranteed crowd-pleaser for any gathering.
Essential Ingredients for Your Perfect Sushi Bake
Building this dreamy, easy sushi bake requires a blend of straightforward pantry staples and a touch of seafood magic. Each ingredient plays a crucial role in creating the harmonious flavors and textures that make this dish so special. Here’s a closer look at your key players:
- Sushi rice: This short-grain, sticky rice is more than just a base; it’s the very heart of every good sushi bake. Its unique starch content and texture, once properly cooked and seasoned, provide the authentic foundation that holds all the delicious toppings together.
- Rice vinegar: Absolutely essential for that signature sushi flavor, rice vinegar introduces a delightful sweet and tangy note. When combined with sugar and salt, it transforms plain cooked rice into the perfectly seasoned, slightly acidic base that defines sushi.
- Imitation crab (or real crab meat, if you prefer): Sweet, savory, and incredibly easy to shred, imitation crab (surimi) is perfect for soaking up all the creamy goodness of our topping mixture. If you’re feeling luxurious, opt for fresh lump crab meat for an even richer flavor and texture. Just be sure to drain it well!
- Cooked shrimp: Tender, juicy little bites of cooked shrimp add a wonderful textural contrast and a sweet, delicate flavor that complements the crab beautifully. Chopping them into smaller pieces ensures an even distribution throughout the creamy topping.
- Cream cheese: This is the secret to the bake’s incredible richness and its melt-in-your-mouth texture. Cream cheese binds the seafood topping, making it luxuriously smooth and providing a comforting, decadent quality that elevates the entire dish.
- Sriracha mayo: A non-negotiable for that creamy, spicy, and totally addictive kick! Sriracha mayo provides both heat and a luscious texture, marrying all the topping ingredients together. You can adjust the amount to suit your personal spice preference.
- Avocado: The ideal finishing touch. Smooth, buttery, and cooling, fresh avocado slices add a refreshing counterpoint to the warm, rich bake. It’s the “cherry on top” that brings freshness and a healthy fat component to balance the flavors.
- Nori Seaweed Sheets: These crisp sheets are used both within the bake for an authentic flavor layer and as wraps for serving, allowing you to scoop and enjoy.
- Soy Sauce: A touch of soy sauce in the topping enhances the umami and provides a depth of savory flavor.
- Black Sesame Seeds: Used both in the topping and as a garnish, these add a subtle nutty flavor and visual appeal.
- Chives (for garnish): Freshly chopped chives offer a mild oniony zest and a pop of color, brightening the overall presentation and taste.
Note: A comprehensive ingredient list with precise measurements can be found in the Recipe Card below.
Bringing Your Sushi Bake to Life: A Step-by-Step Guide
It’s time to gather your ingredients and transform them into this incredible sushi bake. The beauty of this recipe lies in its simplicity; it comes together in just a few straightforward steps—no complex rolling, no culinary stress, just pure enjoyment. Prepare to layer, bake, and get ready to fall in love with every single bite.
- Rinse & Cook the Rice. Start by thoroughly washing your sushi rice under cold running water until the water is completely clear. This crucial step removes excess starch, ensuring your cooked rice is perfectly fluffy and distinct, not mushy. Then, cook the rinsed rice with the specified amount of water according to package directions, or until it’s soft and tender.
- Season the Rice. In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat, stirring continuously until the sugar and salt have fully dissolved. This creates your authentic sushi seasoning. Once the rice is cooked, transfer it to a large bowl, pour this warm seasoning mixture evenly over the rice, and mix gently with a wooden spoon using cutting motions to incorporate it without crushing the grains.
- Mix the Topping. In a separate bowl, combine your shredded crab, chopped cooked shrimp, softened cream cheese, sriracha mayonnaise (adjust to your preferred spice level), a splash of soy sauce, and a sprinkle of black sesame seeds. Mix everything thoroughly until you achieve a wonderfully creamy, well-combined seafood mixture. This is where the magic happens!
- Layer the Rice. Prepare an oven-safe baking dish (a 9×13 inch dish works well for larger batches). Spread the seasoned sushi rice evenly across the bottom of the dish. Remember to avoid pressing it down too firmly; a light, airy base is key for a tender texture.
- Add Nori & Topping. Gently place a sheet of nori seaweed directly on top of the seasoned rice layer. This adds an authentic sushi flavor and a subtle textural element. Then, carefully spread your creamy seafood mixture evenly over the nori layer, ensuring full coverage.
- Bake. Preheat your oven to 400°F (204°C), ideally with a convection or fan setting for even heating. Pop your layered sushi bake into the oven and bake for approximately 10 minutes, or until the topping is beautifully heated through and slightly bubbly around the edges. You might notice a subtle golden hue on top.
- Top with Avocado. Once your sushi bake emerges from the oven, immediately arrange fresh, ripe avocado slices evenly over the warm topping. The residual heat from the bake will gently warm the avocado, enhancing its creamy texture.
- Serve & Enjoy. Your homemade sushi bake is now ready to be devoured! Serve it warm, accompanied by extra nori seaweed sheets (perfect for wrapping individual portions), a generous drizzle of additional Kewpie mayonnaise, and more sriracha mayo if desired. Don’t forget other delightful toppings like furikake, chopped green onions, or even a sprinkle of tobiko for an extra pop of flavor and texture.
While this Sushi Bake is undoubtedly a showstopper on its own, it also pairs beautifully with a range of dishes if you’re aiming to create a complete Japanese-inspired feast at home. Consider starting with some light and refreshing Edamame or a simple Cucumber Salad. For a main course alongside, you could explore the ultimate savory and crispy Okonomiyaki, a Japanese pancake packed with umami. Alternatively, complement the creamy bake with sweet-salty Chicken Yakitori skewers for a delightful grilled contrast. If you’re craving bold flavors, Garlic Teriyaki Chicken Thighs or flaky Teriyaki Glazed Salmon make fantastic companions. For a playful crunch, Oven-Fried Tempura Shrimp are always a hit. It’s not just about needing more food—it’s about curating a beautiful Japanese dining experience right in your own kitchen, turning a meal into a memorable moment.
Frequently Asked Questions About Sushi Bake
Absolutely! This is one of the many beauties of sushi bake. You can assemble everything—the seasoned rice base, the nori layer, and the creamy seafood topping—up to 24 hours in advance. Simply cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to serve, remove it from the fridge, allow it to come closer to room temperature for about 15-20 minutes, then bake as directed. Add the fresh avocado slices only after baking, just before serving, to ensure they remain vibrant and firm.
Yes, and it will be even more delicious! Substituting cooked lump crab meat for imitation crab (surimi) will elevate the flavor and texture, making for a truly luxurious version of this dish. Just be sure to thoroughly drain any excess moisture from the real crab meat before mixing it into the topping to prevent the mixture from becoming watery. Patting it dry with paper towels can help.
If you don’t have sriracha mayonnaise on hand, you have a couple of easy options. You can simply mix regular mayonnaise with a small amount of sriracha sauce or chili paste (like gochujang or sambal oelek) to your desired level of spice. For a milder flavor profile, or if you prefer no heat, plain mayonnaise works perfectly well on its own. You could also try a dash of sweet chili sauce mixed with mayo for a different kind of sweet-spicy kick.
This recipe can easily be made gluten-free! The main points to check are the soy sauce and imitation crab. Ensure you use a certified gluten-free soy sauce (like Tamari). Many brands of imitation crab contain wheat starch, so always read the label carefully and choose a brand specifically labeled gluten-free. All other core ingredients are naturally gluten-free.
To store any delightful leftovers, allow the sushi bake to cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 2 days. When reheating, gently warm it in the oven (around 300°F/150°C) until heated through to help maintain its texture. While the avocado may brown slightly upon reheating or sitting, it is still perfectly safe to eat; a squeeze of lemon juice on the avocado when initially sliced can help mitigate this. Avoid microwaving if you want to preserve the creamy texture of the topping.
A standard 9×13 inch (23×33 cm) casserole dish or Pyrex baking dish is ideal for this recipe, especially for the specified servings. You can also use a slightly smaller or larger dish, but be aware that a thinner layer will bake faster and a thicker layer will take longer. Ensure it’s oven-safe.
Absolutely! Sushi bake is incredibly versatile. Feel free to add other cooked seafood like scallops, mussels, or even canned tuna (well-drained). For a vegetarian option, you could replace the seafood with shredded baked tofu, marinated mushrooms, or a mix of roasted vegetables. Just ensure any additions are pre-cooked and not too watery.
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Homemade Sushi Bake Recipe
Ingredients
Sushi Rice and Seasoning
- 1 1/4 cups sushi rice
- 1 1/4 cups cold water
- 1/4 cup rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
Toppings
- 2 cups imitation crab also know as surimi, use real if possible
- 1 1/4 cups cooked shrimp chopped
- 1/4 cup philadelphia cream cheese
- 3-4 tbsp sriracha mayonnaise to taste. (measurements recommended)
- 2 tsp soy sauce
- 2 tsp black sesame seeds for garnish
- 2 tbsp chopped chives for garnish
- nori seaweed sheets
- 1 whole avocado sliced into strips
Instructions
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Rinse the sushi rice 5 times or until the water runs clear. This step is crucial for achieving the perfect texture. Place the rinsed rice and cold water in a medium-sized pot. Bring the water to a rapid boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 8 minutes. Remove from heat and let stand, covered, for another 10 minutes to allow the steam to finish cooking the rice.
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While the rice is cooking, prepare your sushi seasoning. In a small pan set over low heat, combine the rice wine vinegar, sugar, and salt. Stir continuously until both the sugar and salt have completely dissolved into the vinegar mixture. This ensures a smooth, evenly flavored seasoning. Once dissolved, remove the pan from the heat and set it aside to cool slightly.
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Transfer the perfectly cooked and steamed rice to a large mixing bowl. Pour the prepared rice wine vinegar mixture evenly over the rice in a thin stream. Using a wooden spoon or rice paddle, gently mix the rice with cutting motions. The goal is to separate the grains and distribute the seasoning without crushing the delicate rice. This technique helps achieve that signature fluffy, seasoned sushi rice texture.
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In a separate medium-sized bowl, combine all the ingredients for your creamy topping: the shredded imitation crab (or real crab), chopped cooked shrimp, softened cream cheese, sriracha mayonnaise (starting with 3 tablespoons and adding more if you prefer extra spice), soy sauce, and a sprinkle of black sesame seeds. Mix everything together thoroughly until the mixture is smooth, creamy, and well-combined. Taste and adjust the sriracha mayonnaise and soy sauce to your personal preference.
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Prepare your baking dish (a standard 9×13 inch Pyrex or other oven-safe dish works best). Spread an even layer of your seasoned sushi rice across the bottom of the dish. Do not press the rice down too firmly, as a lighter touch results in a better texture. Next, carefully place a sheet of nori seaweed over the rice layer. Finally, spoon the creamy crab and shrimp mixture evenly over the nori layer, spreading it from edge to edge to ensure every bite is packed with flavor.
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Preheat your oven to 400 °F (204 °C). For best results, use the convection (fan) setting if your oven has one, as it helps with even heating and a slight golden crust. Place the baking dish into the preheated oven and bake for approximately 10 minutes, or until the topping is thoroughly heated through, slightly bubbly, and perhaps a touch golden on top.
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Once you remove the sushi bake from the oven, immediately arrange your fresh avocado slices evenly and decoratively on top of the warm bake. The warmth will slightly soften the avocado and help it meld into the dish beautifully. You can lightly press them in.
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Your glorious Homemade Sushi Bake is now ready to be served! Scoop generous portions onto individual plates. Provide small squares of nori seaweed sheets for guests to use as wraps, alongside extra Kewpie mayonnaise and additional sriracha mayo for drizzling. Garnish with chopped chives and a sprinkle of furikake for added flavor and visual appeal. Enjoy this easy, deconstructed sushi experience!
Notes
A few little things to make your sushi bake shine even brighter and ensure it’s a culinary success:
Don’t skip rinsing the rice—this seemingly small step makes a monumental difference in the final texture of your sushi rice. It removes excess starch, preventing your rice from becoming gummy or mushy, ensuring each grain is distinct and perfectly fluffy. This is key to an authentic sushi experience.
Adjust the sriracha mayo to your spice comfort zone. Everyone has a different heat preference, so start with the recommended amount and then taste before adding more. It’s always easier to add a little extra kick later than to try and tone down a dish that’s too spicy! You can even offer extra sriracha mayo on the side for those who love a fiery bite.
Want to elevate it to something extra special? Consider mixing a tiny dab of wasabi into your seafood topping for an authentic, pungent kick, or add a refreshing splash of yuzu or fresh lemon juice. These bright, citrusy notes will really cut through the richness of the creamy topping and brighten up the delicate flavors of the seafood.
For an additional layer of umami and texture, sprinkle some furikake (Japanese rice seasoning) over the rice layer before adding the seafood topping, or use it as a garnish. A drizzle of unagi sauce (eel sauce) also adds a fantastic sweet and savory glaze.
And yes, it reheats beautifully—just pop it back in the oven for a few minutes at a moderate temperature (around 300°F/150°C) until warmed through. This method helps maintain that delightful creamy texture. Avoid the microwave if you want to keep the topping from becoming oily or drying out. If you’re reheating individual portions, a toaster oven works wonderfully.
Make it once, and you’ll inevitably find your own little rituals and preferred variations. That’s the true magic of this versatile and utterly delicious sushi bake!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.