I’m sharing a cozy casserole version of sushi—think savory sushi rice topped with a creamy, spicy crab (or other seafood) layer, baked until bubbly and golden. It delivers all the Cali-roll flavors without the fuss of rolling.

Why I’ll Love This Recipe

I love how effortlessly it brings fun sushi vibes to the table—no maki rolling, no precision, yet still full of creamy, tangy, umami-packed flavor. It’s customizable, crowd-friendly, and always feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sushi rice (short-grain)

• rice vinegar

• sugar

• salt

• imitation crab (surimi), flaked

• cream cheese

• mayonnaise (Kewpie if I can find it)

• Sriracha (adjust to taste)

• furikake seasoning

• optional: wasabi or pickled ginger brine

• garnishes: green onions, avocado, cucumber, nori sheets or seaweed snacks

• optional sauces: unagi/teriyaki sauce, extra mayo, more Sriracha drizzle

Directions

1. I preheat the oven to 400 °F.

2. I cook the sushi rice according to package instructions. While it steams, I mix rice vinegar, sugar, and salt until dissolved, then gently toss it into the hot rice.

3. I press the seasoned rice evenly into a well-oiled baking dish. Then I sprinkle furikake for flavor and crunch.

4. In a bowl, I blend softened cream cheese, mayo, and Sriracha (and ginger brine or wasabi if I want subtler heat), then fold in shredded crab.

5. I spread that mixture atop the rice, sprinkle more furikake, and optionally drizzle on unagi sauce, mayo, or extra Sriracha.

6. I bake until bubbling and lightly golden—about 10–15 minutes. I sometimes broil briefly to get a crispier top.

7. After baking, I let it rest 5–10 minutes before cutting into portions.

8. I serve each scoop on seaweed sheets or nori, with avocado, cucumber, green onions, and sauces as preferred.

Servings And Timing

• Serves about 6–8 people

• Prep time: 20 minutes

• Cook time: 15 minutes

• Total time: about 35 minutes

Variations

I like to swap crab for cooked salmon, shrimp, tuna, or even chicken. I can add fish roe like tobiko or top with panko for extra crunch. Veggie lovers can go plant-based with roasted cauliflower or marinated chickpeas.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. I reheat gently in the oven at 325 °F for 10–15 minutes or use the microwave for a quicker option.

FAQs

1. What Is Sushi Bake Made Of?

I combine sushi-style rice seasoned with vinegar, sugar, and salt, layered with a creamy seafood mix (like crab plus mayo and cream cheese), baked and served warm—basically a deconstructed California roll.

2. Can I Use Other Proteins Besides Crab?

Yes, I often experiment with salmon, shrimp, tuna, or even chicken. Plant-based options like roasted veggies or chickpeas also work well.

3. How Can I Get A Crispy Top?

After baking, I sometimes broil it for 1–2 minutes to get a golden crust—just watching closely so it doesn’t burn.

4. How Do I Serve It?

I scoop it onto nori sheets or seaweed snacks—almost like a sushi taco—and top with avocado, cucumber, sauces, or green onions.

5. Where Did Sushi Bake Originate?

It became popular in the Philippines during lockdowns and is also enjoyed in Hawaii under the name “pan sushi.” It’s beloved for being comforting, shareable, and simple.

Conclusion

I find sushi bake as cozy as it is clever—a fun, customizable mashup of sushi flavors in a warm, creamy casserole. Whether I’m feeding a crowd or making a casual weeknight dinner, this dish delivers satisfaction with minimal work.

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