Easy Sushi Bake Recipe made with sushi rice, imitation crab, Kewpie mayo, sriracha, furikake, sesame seeds, and nori sheets.

I didn’t plan to fall in love with a Sushi Bake Recipe. It kind of… happened. One of those nights where you’re craving sushi so badly you can almost taste it, but the thought of rolling anything makes you want to lie down instead. That was me. I remember standing in my kitchen, scrolling through my phone, thinking, There has to be an easier way.

This sushi bake was the result of that mood. And honestly? It felt a little wrong at first. Baked sushi? In a casserole dish? But then it came out of the oven warm and creamy and a little messy, and I scooped it onto nori with cucumber and green onion and took a bite. It wasn’t traditional sushi, no—but it was comforting, indulgent, and somehow perfect for that moment. Like sushi decided to stop trying so hard. Ever had food meet you exactly where you are? Yeah. That.

Why you’ll Love this Sushi Bake?

There’s something about this Sushi Bake Recipe that makes it wildly approachable. No raw fish stress. No rolling mats. No “why does this look nothing like the picture?” spiral. You layer it, bake it, scoop it, eat it. That’s it.

The rice is savory and lightly sweet. The crab layer is creamy with just enough spice to keep you interested. And that spicy mayo drizzle on top? It’s doing the heavy lifting. What I really like, though, is how forgiving this recipe is. A little extra sriracha? Fine. Slightly uneven layers? Also fine. It’s cozy, flexible, and weirdly confidence-boosting for something you eat with your hands.

Ingredient Notes

This recipe looks longer on paper than it feels in real life, promise.

• Sushi Rice: This matters. Regular rice just doesn’t give you that sticky, scoopable texture.
• Rice Vinegar, Sugar & Salt: These three turn plain rice into sushi rice. Skip them and you’ll notice.
• Furikake: Salty, savory, crunchy goodness. This is where a lot of the “sushi flavor” comes from.
• Imitation Crab: Affordable, easy, and honestly perfect for baking. No shame here.
• Kewpie Mayo: Creamier and slightly sweeter than regular mayo. You can substitute, but it won’t be quite the same.
• Sriracha: Use your heart as a guide. Some days call for subtle heat, some days… not so subtle.
• Egg: Feels odd, works beautifully. It binds the crab mixture and adds richness.
• Nori Sheets: Think of these as your edible plates. Essential.

How to Make Sushi Bake Recipe?

1. You’ll start with the rice. Rinse it well, cook it, then gently fold in the warm vinegar mixture. And when I say gently, I mean it—this isn’t the time to stir aggressively. Fluffy rice is the goal. Once that’s done, spread it into a greased baking dish, press it lightly, and sprinkle generously with furikake. At this point, things already smell promising.
2. Next up is the crab layer. Chop the imitation crab (or toss it into a food processor if you’re feeling efficient), then mix it with mayo and sriracha. Crack in the egg, stir until smooth, and spread it evenly over the rice. Another sprinkle of furikake and black sesame seeds goes on top because, well… why not?
3. Finally, mix the topping—more mayo, more sriracha—and drizzle it over the casserole. Don’t stress about making it look perfect. Bake until everything is warm and lightly golden. Let it cool for a minute or two (trust me), then scoop it onto nori, add your toppings, and enjoy immediately.

Storage Options

This Sushi Bake Recipe is best fresh. That’s just the truth. If you do have leftovers, store them in the fridge for up to 2 days and reheat gently. The flavor’s still good, but the texture changes a bit. Freezing? I wouldn’t recommend it. Rice has opinions about that.

Variations & Substitutions

Once you make this once, ideas start popping up.

• Swap imitation crab for cooked salmon or shrimp.
• Add cream cheese to the crab layer if you want extra richness.
• Try spicy tuna for a bolder version.
• Skip sriracha for mild, or add chili oil for extra heat.
• Top with avocado, mango, or crispy onions for contrast.

Some versions feel classic. Others feel chaotic. Both can be delicious.

What to Serve With Sushi Bake?

This dish holds its own, but a few extras make it feel like a spread.

• Crunchy cucumber salad
• Edamame with flaky salt
• Pickled ginger
• Extra nori sheets (you’ll run out faster than you think)

FAQ:

Is sushi bake actually sushi?
Not really—and that’s kind of the point. It tastes like sushi without the pressure.

Can I prep it ahead of time?
Yes, you can assemble the layers ahead, but bake it right before serving.

Do I have to use imitation crab?
Nope. Any cooked seafood works. Use what you like.

If you love sushi flavors but not the effort, this Sushi Bake Recipe might be exactly your thing. Make it once, scoop generously, and tell me—did it hit the spot, or did you immediately start thinking about your next variation?

Sushi Bake Recipe

Creamy baked Sushi Bake Recipe made with seasoned sushi rice, imitation crab, Kewpie mayonnaise, sriracha, furikake, and sesame seeds. Served warm with nori sheets and fresh toppings for an easy sushi-inspired meal.

Print Pin Rate

Course: Main Course

Cuisine: Japanese-Inspired

Keyword: Sushi Bake Recipe

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

Sushi Rice Layer

• 2 cups uncooked sushi rice
• 2¼ cups water
• ¼ cup seasoned rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon toasted sesame seeds
• Sesame oil or nonstick cooking spray for greasing
• Furikake seasoning to taste

Crab Layer

• 1 lb imitation crab meat finely chopped or processed
• ½ cup Kewpie mayonnaise
• Sriracha sauce to taste
• 1 large egg
• Black sesame seeds for garnish

Topping

• ⅓ cup Kewpie mayonnaise
• 1 tablespoon sriracha sauce

For Serving

• Sliced cucumber
• Chopped green onions
• Nori sheets

Instructions

• Preheat the oven to 350°F (175°C).

Prepare the Sushi Rice

• Rinse the sushi rice thoroughly under cold water until the water runs clear.
• Combine the rice and water in a rice cooker and cook according to manufacturer instructions.
• In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt dissolve. Do not boil.
• Transfer the hot cooked rice to a large mixing bowl. Gradually fold in the vinegar mixture using a gentle motion to avoid mashing the rice.
• Add the toasted sesame seeds and fold gently to combine.
• Lightly grease a baking dish with sesame oil or cooking spray. Spread the rice evenly in the dish, pressing lightly to level. Sprinkle a generous layer of furikake over the rice and set aside.

Prepare the Crab Layer

• Place the chopped imitation crab in a mixing bowl. Add the Kewpie mayonnaise and sriracha, stirring until evenly combined.
• Crack the egg into the mixture, beat lightly, and mix thoroughly until fully incorporated.
• Spread the crab mixture evenly over the rice layer. Sprinkle with additional furikake and black sesame seeds.

Prepare the Topping and Bake

• In a small bowl, mix the remaining Kewpie mayonnaise and sriracha until smooth.
• Drizzle the mixture evenly over the casserole.
• Bake uncovered for 25 minutes, or until heated through and lightly golden on top.

To Serve

• Remove from the oven and allow to cool slightly. Serve warm, garnished with cucumber, green onions, and nori sheets.

Notes

To make this recipe gluten free, ensure that the imitation crab, furikake seasoning, rice vinegar, and sriracha are certified gluten free, as some brands may contain wheat-based additives. Substitute gluten-free furikake if necessary.