Sushi Bake is a fun and easy way to enjoy the flavors of sushi without all the rolling. It’s a baked casserole made with layers of sushi rice, creamy mayo, and a mix of fresh seafood or imitation crab, topped with crunchy tempura flakes or seaweed. The best part is that it’s served family-style, so everyone can scoop out their own portions onto nori sheets and add their favorite toppings.
I love making Sushi Bake when I want sushi but don’t want to spend time rolling or fussing with tiny pieces. It’s a crowd-pleaser for sure, and I always keep extra nori and pickled ginger handy for layering on top. For a bit of fun, I like sprinkling sesame seeds or drizzling spicy mayo over each scoop—it adds such a tasty kick! Plus, it’s super easy to customize with whatever seafood or veggies you have at home.
Whenever I bring Sushi Bake to a gathering, it’s always a hit. Everyone enjoys building their own little sushi bites, and it turns into a fun hands-on meal. It’s also great for meal prep because you can make it ahead, bake it when ready, and share. If you’re in the mood for the flavors of sushi in a relaxed, shareable way, this recipe is a winner every time!
Key Ingredients & Substitutions
Sushi Rice: This is the base of your sushi bake. Use short-grain sushi rice for the best stickiness and texture. If you don’t have sushi rice, short-grain rice is the next best option.
Seafood: Fresh salmon adds great flavor and richness, but imitation crab is a budget-friendly and easier alternative. You can also try cooked shrimp or tuna for variety.
Japanese Mayonnaise: Kewpie mayo is creamier and slightly sweeter than regular mayo, which works perfectly here. If you can’t find it, use regular mayo mixed with a little rice vinegar or a squeeze of lemon juice.
Rice Vinegar, Sugar, and Salt: These season the rice and give that classic sushi flavor. Adjust sugar and salt to your taste if you prefer less sweetness.
Avocado: Adds creaminess and freshness. Feel free to swap it out with cucumber slices or omit if you want a lighter dish.
Tempura Flakes or Panko: These add a crunchy texture on top. If unavailable, crushed crispy fried onions or tortilla chips can work in a pinch.
Tobiko or Masago: Fish roe gives a nice pop but is optional. You can skip it or use sesame seeds for extra flavor and crunch.
How Do You Get the Right Creamy and Crispy Layer on Top?
The creamy seafood topping and crispy finish are what make this dish special. Here’s how to nail it:
- Mix your diced seafood with Japanese mayo and sriracha before spreading it evenly to get a rich, creamy layer.
- Sprinkle tempura flakes or panko on top for crunch. This prevents the topping from becoming soggy and adds texture.
- Bake uncovered at 375°F (190°C) just long enough (12-15 mins) to warm through and lightly brown the topping.
- Let the bake rest a few minutes after baking, so it firms up slightly and is easier to scoop.
This balance of hot, creamy, and crunchy layers makes every bite delicious and keeps the dish interesting.
Equipment You’ll Need
- Rice cooker or heavy pot – makes cooking sushi rice easy and perfectly tender.
- Mixing bowls – handy for combining mayo with seafood and seasoning the rice.
- 8×8-inch baking dish – perfect size for even layering and baking your sushi casserole.
- Spatula or spoon – great for spreading rice and creamy seafood topping evenly.
- Sharp knife – useful for dicing seafood and slicing avocado cleanly.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab meat – both add a nice seafood taste that works well with mayo.
- Add diced cucumbers or edamame for extra crunch and freshness.
- Mix in spicy mayo by adding more sriracha if you like a little heat.
- Top with sliced scallions or pickled ginger for added flavor and color.
How to Make Sushi Bake
Ingredients You’ll Need:
For The Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water (for cooking rice)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For The Topping:
- 1/2 pound fresh salmon or imitation crab, diced
- 1 avocado, sliced or diced
- 1/2 cup Japanese mayonnaise (e.g. Kewpie)
- 1 tablespoon sriracha (optional, for spicy mayo)
- 1/4 cup tempura flakes or crispy panko (optional for crunch)
- 1/4 cup tobiko (fish roe) or masago (optional)
- Nori sheets, shredded or cut into strips, for garnish and serving
- Soy sauce, for serving
- Sesame seeds (white or black) for garnish
- Scallions or green onions, thinly sliced (optional garnish)
How Much Time Will You Need?
This sushi bake recipe takes about 30 minutes total: 15 minutes to cook and season the sushi rice, about 5 minutes to prepare the seafood topping, and 12-15 minutes to bake everything. It’s quick and easy to pull together!
Step-by-Step Instructions:
1. Cook and Season the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear. In a pot or rice cooker, combine the rice and water, then cook until tender—about 15 minutes. While the rice’s still warm, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice. Let the rice cool to room temperature.
2. Prepare the Creamy Seafood Topping:
Mix the diced salmon or imitation crab with Japanese mayonnaise and sriracha if you want a spicy kick. Blend this until well combined.
3. Assemble your Sushi Bake:
Preheat your oven to 375°F (190°C). Lightly grease or line an 8×8-inch baking dish. Spread the sushi rice evenly on the bottom, then layer avocado slices on top. Next, spread the seafood mayonnaise mixture evenly over the avocado. If you like, sprinkle tempura flakes or panko over everything for a crispy topping.
4. Bake and Finish:
Bake uncovered in the oven for 12-15 minutes, until the top is lightly golden and warmed through. Remove and let it rest for 5 minutes.
5. Garnish and Serve:
Sprinkle generously with tobiko or masago, shredded nori, sesame seeds, and scallions if you like. Serve with nori sheets, and soy sauce on the side so everyone can scoop and enjoy their own hand rolls or bites.
Can I Use Frozen Seafood for Sushi Bake?
Yes! Just be sure to fully thaw frozen salmon or crab in the refrigerator overnight before using. Pat dry with paper towels to remove excess moisture, which helps prevent sogginess.
Can I Make Sushi Bake Ahead of Time?
Absolutely! Prepare the sushi rice and seafood mixture a day in advance, assemble the dish, then cover and refrigerate. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave portions individually for convenience.
What Can I Serve with Sushi Bake?
This dish pairs wonderfully with simple miso soup, pickled ginger, and a fresh green salad. Serving extra nori sheets and soy sauce lets everyone customize their bites just the way they like it.