If you love sushi but aren’t in the mood for rolling and precision, let me introduce you to your new obsession: Sushi Bake. This deconstructed, baked version of your favorite rolls is warm, creamy, savory, and perfect for sharing. Think of it as a sushi-meets-casserole hybrid—comforting, craveable, and surprisingly easy to make at home.
What Is a Sushi Bake?
Sushi bake takes all the flavors you love—like seasoned rice, spicy mayo, crab, or salmon—and layers them in a casserole dish, then bakes it to perfection. Scoop it out with a spoon or serve it with crispy seaweed sheets (nori) for the full experience. It’s great for parties, meal prep, or family dinners—and this version is scaled up for a 9×13 dish, so you can share (or not).
Ingredients You’ll Need
Here’s a basic version to get you started, but feel free to experiment with toppings and fillings.
For the Rice Layer:
- 3 cups uncooked sushi rice (yields ~5 cups cooked)
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Topping:
- 1 lb salmon
- ½ cup imitation crab
- ¾ cup Kewpie mayo (or regular mayo)
- 3 tbsp sriracha (adjust to taste)
- 4 oz cream cheese, softened
- 2 tbsp soy sauce
For Serving:
- Roasted seaweed (nori) sheets
- Avocado
- Cucumber
- Tobiko
- Extra spicy mayo + eel sauce (drizzle on top)
- Sesame seeds, chopped green onions, and furikake seasoning for garnish
How to Make It
1. Cook and Season the Rice:
Rinse and cook 2.5 cups of sushi rice according to package instructions. While still warm, gently mix in rice vinegar, sugar, and salt. Spread evenly in a lightly greased 9×13-inch casserole dish and press down gently to form the base.
2. Make the Creamy Seafood Mixture:
In a large bowl, combine cooked salmon (or your protein of choice), mayo, sriracha, cream cheese, soy sauce, and optional green onions/sesame oil. Mix until well combined.
3. Layer and Top:
Spread the seafood mixture evenly over the rice layer. Sprinkle with furikake seasoning and any additional toppings you love.
4. Bake:
Bake at 375°F (190°C) for 20–25 minutes until heated through and slightly golden on top.
5. Serve:
Let cool slightly. Add chopped green onions, sesame seeds, and more furikake. Drizzle with spicy mayo and eel sauce if desired. Serve warm with roasted seaweed sheets—scoop a bit with a spoon, place on the seaweed, and enjoy like a sushi taco. I like having sliced cucumber and avocado on hand to add to each bite, too.
Tips & Variations
- Make it luxe: Use real crab or top with seared scallops.
- Add crunch: Sprinkle crushed wonton strips or panko on top before baking.
- Spice it up: Add chopped jalapeños or drizzle with chili oil.
- Vegan version: Swap seafood for tofu, shiitake mushrooms, and vegan mayo.
Why You’ll Love It
Sushi bake is everything we want in a meal—easy, customizable, shareable, and utterly delicious. Whether you’re hosting friends or just want to treat yourself to something indulgent, this cozy casserole delivers sushi joy without the fuss. Plus, the leftovers are just as delicious the next day (yes, even cold!).
Have you tried sushi bake at home? Let me know your favorite topping combos in the comments!
