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Learn how to make this delicious sushi bake in just a few easy steps without using any cream cheese! Get all the delicious flavors of a sushi roll in an easy, sliceable sushi casserole topped with a homemade sriracha mayo.
Sometimes you just don't feel like making an actual sushi roll. While it's not necessarily hard, it can be a hassle, especially when you're busy. Plus, apparently this deconstructed sushi roll is all the rage on TikTok??
Now you can use those same ingredients to make a sushi casserole! And it is ultra, ultra easy to bake sushi once you deconstruct it - you can use this Instant Pot sushi rice and this sushi crab mix to make this (these recipes are included in the recipe below also).
Jump to:
Why this sushi bake recipe works
- This version of sushi is ultra easy to make at home - much easier than making sushi rolls - and can easily be put together in advance and baked in a casserole dish when ready to serve. Sushi bake is basically a deconstructed California roll.
- The toppings can be fun and versatile, anything from avocado to cilantro to homemade eel sauce. You will love this recipe!
- You can make it spicy or not spicy at all, depending on your preference. Plus, the kewpie mayo adds the perfect tang and creaminess to the filling!
- You don't need a rice cooker or any special equipment to make this deconstructed version of sushi.
- Imitation crab meat is used for the filling, keeping this recipe budget conscious!
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Sushi bake ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
A short grain Japanese sushi rice is used to make the seasoned sushi rice. You can also use this Instant Pot sushi rice recipe to make this easy.
** if you don't have sushi rice, you CAN use jasmine rice, just don't rinse it before cooking so it stays a little sticky.
Nori sheets, or dried seaweed sheets, are used in between the layers of rice and crab mixture.
Toppings: You can use whatever toppings you like, but the most popular toppings are furikake seasoning, eel sauce, avocado, chopped green onions and sesame seeds.
To make the sushi crab filling, we use kewpie mayonnaise (a highly seasoned Japanese mayonnaise), soy sauce, sesame oil and a touch of sriracha if you want a little heat. Imitation crab meat, which is made with seasoned white fish, is used for the crab.
Step by step instructions
There are a few different steps for the different components of this recipe. Keep in mind each step is easy and quick so don't get overwhelmed by the multiple steps!
How to make sushi rice
How to make sushi casserole filling
Step 1: Combine all the ingredients and mix together. Set aside.
How to make spicy mayonnaise
Step 1: Mix the ingredients together and set aside for serving.
How to prepare the best sushi bake
Step 1: Preheat the oven to 425°F.
Step 6: Remove from oven and serve sprinkled with furikake, green onions and sesame seeds. Serve with spicy mayo, eel sauce and sliced avocado on top of the sushi bake.
Serving options
- Top the sushi bake with furikake, sesame seeds, crunchy fried onions or even just flakes of dried seaweed or Japanese togarashi (chili flakes).
- Top with fresh sliced avocado, sliced cucumber, cilantro and/or sliced green onions
- I LOVE to use a fresh topping like this homemade ikura (cured salmon roe), spicy tuna, or this marinated maguro.
- Serve it in a square of roasted seaweed to make a sushi bake "taco." (you can use those seaweed snacks sold at stored for this)
- Serve it with wasabi or add a drizzle of wasabi sauce on top.
- Add cooked shrimp, cooked salmon (try this sous vide salmon for the best results), or use real crab meat with or in place of the imitation crab. A crab and shrimp mixture can be delicious!
Expert tips
- The sushi rice and sushi crab mix can be made in advance and all put together when you're ready to bake this (ultra easy weeknight meals!).
- Omit the sriracha if you prefer no spice. Add more if you like more spice!
- You can also buy sriracha mayo if you want t make this really simple (I think the homemade version is better!)
- Substitute regular mayo for the kewpie mayonnaise if needed. Add 1 teaspoon of rice vinegar to it if you have it.
- See post above for all the different topping ideas.
- Add buttered panko or regular breadcrumbs on top before you bake it it for some crunch.
- If you want the version with cream cheese, just add 2-3 tablespoon of room temperature cream cheese to the mayo mixture. You can even replace some of the mayonnaise with cream cheese (use a 1 to 1 ratio) if you prefer.
Frequently asked questions
Sushi bake is meant to be eaten warm out of the oven sliced in squares, but can also be served cold if you prefer.
A sushi bake is typically made with imitation crab meat (feel free to substitute real carb or salmon as well) mixed with mayonnaise, cream cheese in some cases, along with seasonings like sriracha and/or furikake. It is baked with seasoned sushi rice and nori sheets, and topped with avocado and green onions, as well as sauces like eel sauce and/or sriracha mayo.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through, or in a 350°F oven for 5-10 minutes, until warmed through.
Leftovers can also be frozen in an airtight container and stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat per the above instructions.
More Japanese recipes you'll love
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Recipe
Easy Sushi Bake
Ingredients
- 2-3 nori sheets
- 3 tablespoons chopped green onions
- sesame seeds for garnish
- Avocado for garnish
- Eel sauce optional for serving
- Furikake optional for serving
Sushi Rice:
- 2 cups sushi rice short grain rice
- 1 cups water
- ¼ cup rice vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
Filling:
- 16 ounces imitation crab meat shredded
- ⅓ cup kewpie mayonnaise
- 1 ½ teaspoons soy sauce
- ⅛ teaspoon sesame oil
- 2 teaspoon sriracha
Spicy Mayo:
- ½ cup mayonnaise
- 3 teaspoons hoisin sauce
- 2 tablespoons sriracha
- 1 teaspoon lemon juice
Instructions
Sushi rice:
- Rinse the rice thoroughly and combine with the water in the Instant Pot. Cook on low pressure for 10 minutes.
- Mix the remaining ingredients together until the sugar has dissolved.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure.
- Mix the vinegar mixture into the rice and set aside until ready to use.
Crab Filling:
- Combine all the ingredients and mix together. Set aside.
Spicy Mayo:
- Mix the ingredients together and set aside for serving.
Casserole Assembly:
- Preheat the oven to 425°F. Press the sushi rice into the bottom of a 9 x 9" baking dish.
- Place 2-3 sheets of nori over top of the rice, pressing down gently.
- Pour the crab mixture over top of the nori, spreading it out to each edge.
- Bake for 10-15 minutes, until crab starts t turn golden brown on the edges.
- Remove from oven and serve sprinkled with furikake, green onions and sesame seeds. Serve with spicy mayo, eel sauce and sliced avocado.
Expert Tips:
- The sushi rice and sushi crab mix can be made in advance and all put together when you're ready to bake this (ultra easy weeknight meals!).
- Omit the sriracha if you prefer no spice. Add more if you like more spice!
- You can also buy sriracha mayo if you want t make this really simple (I think the homemade version is better!)
- Substitute regular mayo for the kewpie mayonnaise if needed. Add 1 teaspoon of rice vinegar to it if you have it.
- See post above for all the different topping ideas.
- Add buttered panko or regular breadcrumbs on top before you bake it it for some crunch.
- If you want the version with cream cheese, just add 2-3 tablespoon of room temperature cream cheese to the mayo mixture. You can even replace some of the mayonnaise with cream cheese (use a 1 to 1 ratio) if you prefer.
Nutrition
Danielle
SO easy and delicious!