This sushi bake recipe is a creamy, savory, and seriously addictive twist on a traditional California roll. Packed with layers of seasoned sushi rice, a rich crab and cream cheese mixture, and flavorful toppings like spicy mayo, unagi sauce, and fresh veggies, this dish delivers all the flavor of sushi without the hassle of rolling. It comes together in just 30 minutes, making it perfect for weeknight dinners or gatherings with friends and family.
Why You’ll Love This Recipe
I love how easy and quick it is to prepare—just 30 minutes from start to finish. There’s no need to master the art of rolling sushi when I can simply layer everything into a casserole dish. The blend of creamy imitation crab, tangy sushi rice, and crunchy toppings makes this dish rich, balanced, and full of umami. It’s great for feeding a group and fun to eat by scooping bites onto crispy seaweed snacks with slices of avocado and cucumber.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sushi rice water rice vinegar granulated sugar salt furikake seasoning kewpie mayonnaise sriracha lime juice imitation crab meat cream cheese soy sauce sesame oil green onions unagi sauce (optional) cucumber avocado toasted sesame seeds nori sheets or seaweed snacks
Directions
Cook the sushi rice: I wash the rice until the water runs clear, then cook it using a rice cooker or stovetop.
Season the rice: I mix vinegar, sugar, and salt, microwave it briefly, then stir it into the cooked rice to coat evenly.
Make spicy mayo: I stir together kewpie mayo, sriracha, and lime juice until smooth.
Prepare the crab filling: In a large bowl, I combine kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions. Then I fold in the shredded crab meat until well coated.
Assemble the bake: I preheat the oven to 425°F (218°C), grease a 9×9″ baking dish, and layer the rice on the bottom. I press it down and sprinkle furikake seasoning over the top.
Add the crab layer: I spread the crab mixture evenly over the rice and press it down firmly.
Bake: I bake it for 10–15 minutes until the top is golden. For a charred finish, I sometimes broil it for a few extra minutes.
Serve: I drizzle it with spicy mayo, unagi sauce, and garnish with sesame seeds and green onions. I serve it with avocado, cucumber slices, and roasted seaweed snacks.
Servings and timing
This recipe makes about 6 servings, and it takes 30 minutes total—15 minutes for prep and 15 minutes for baking. It’s ideal for a family meal or a small gathering.
Variations
I like switching things up depending on what I have on hand:
Salmon: I sometimes use diced raw salmon instead of imitation crab for a fresh twist.
Shrimp: Chopped raw shrimp works great, just extend the baking time by a few minutes.
Panko: For extra crunch, I sprinkle panko breadcrumbs over the top before baking.
Masago or tobiko: A spoonful on top adds a burst of texture and that true sushi flavor.
Wasabi: If I want more heat, a dab of wasabi blends perfectly with the spicy mayo.
Storage/Reheating
When I have leftovers, I wrap the baking dish tightly with plastic wrap or transfer the sushi bake to an airtight container. It keeps well in the refrigerator for up to 3 days.
To reheat, I usually warm it in the oven until hot or microwave it covered for a minute or two. I always add fresh cucumber and avocado just before serving.
FAQs
What is sushi bake made of?
Sushi bake is made from seasoned sushi rice, a creamy imitation crab mixture, and toppings like spicy mayo, unagi sauce, green onions, and sesame seeds. I love how all the sushi flavors are layered into a simple casserole.
Why is it called a sushi bake?
It’s called a sushi bake because it combines all the components of sushi—rice, seafood, and toppings—in a casserole form that’s baked instead of rolled. It’s a fun, easy alternative to traditional sushi.
Can I eat sushi bake cold?
Yes, I sometimes enjoy it cold or at room temperature, especially as leftovers the next day. It still tastes amazing even when not freshly baked.
Can I double this sushi bake recipe?
Absolutely. When I’m hosting guests, I double the ingredients and use a 9×13” baking dish. It bakes just as well and serves a bigger crowd.
Do I need Kewpie mayo?
I prefer Kewpie for its richer, creamier texture, but if I’m out, I’ll use regular mayo in a pinch. The flavor’s slightly different but still delicious.
Conclusion
This sushi bake is everything I love about sushi—creamy, tangy, spicy, and umami-packed—without the need for sushi-rolling skills. It’s quick to prepare, easy to customize, and always a hit at dinner. Whether I’m serving it to family or bringing it to a potluck, it never fails to impress.
This Sushi Bake is a creamy, savory twist on a classic California roll—layered into a delicious casserole. It features seasoned sushi rice, a spicy crab and cream cheese filling, and a drizzle of spicy mayo and unagi sauce, all ready in just 30 minutes.
Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tbsp granulated sugar
1 tsp salt
2 tbsp furikake seasoning
1/2 cup Kewpie mayonnaise
2 tbsp sriracha
1 tsp lime juice
1 package (8 oz) imitation crab meat, shredded
4 oz cream cheese, softened
1 tbsp soy sauce
1 tsp sesame oil
2 green onions, thinly sliced
Unagi sauce (optional, for drizzle)
1/2 cucumber, sliced
1 avocado, sliced
1 tsp toasted sesame seeds
Roasted seaweed snacks or nori sheets, for serving
Instructions
Rinse and cook the sushi rice. While it cooks, microwave the vinegar, sugar, and salt together, then stir into the rice once it’s cooked.
In a small bowl, mix 1/4 cup Kewpie mayo, sriracha, and lime juice to make the spicy mayo.
In another bowl, combine remaining mayo, cream cheese, soy sauce, sesame oil, and green onions. Fold in the shredded crab meat.
Preheat oven to 425°F (218°C). Lightly grease a 9×9” baking dish.
Press the sushi rice into the bottom of the dish. Sprinkle with furikake seasoning.
Spread the crab mixture evenly over the rice and smooth the top.
Bake for 10–15 minutes, broiling at the end if desired for a golden top.
Drizzle with spicy mayo and unagi sauce. Garnish with sesame seeds and extra green onions.
Serve warm with cucumber, avocado, and roasted seaweed snacks.
Notes
Use real crab or cooked salmon for variation.
Top with panko for a crunchy texture.
Double the recipe and use a 9×13” pan for larger crowds.
Add tobiko or masago for an authentic sushi flavor.
Store leftovers in the fridge for up to 3 days and reheat before serving.
