Description
This Easy Sushi Bake Recipe skips the rolling and delivers all the bold sushi flavors in one creamy, comforting casserole. Layers of seasoned sushi rice and a rich imitation crab mixture are topped with sriracha, mayo, green onions, and nori for the ultimate scoopable dinner. Perfect for busy weeknights, potlucks, or when you’re craving sushi without the fuss.
Ingredients
1 lb imitation crab
4 oz cream cheese, softened
½ cup Kewpie mayo (plus extra for topping)
2 tbsp sriracha (plus extra for topping)
4 cups sushi rice, cooked
1 tbsp rice vinegar
3 tbsp furikake seasoning
Green onions, chopped (for garnish)
Nori sheets (for serving)
Instructions
Preheat oven to 400°F.
Shred the imitation crab into a mixing bowl. Add softened cream cheese, Kewpie mayo, and sriracha. Mix until smooth and creamy. Set aside.
While the rice is still warm, gently fold in rice vinegar so it absorbs evenly.
Transfer sushi rice into a baking dish (11×7 or 9×13). Press firmly into an even layer.
Sprinkle half of the furikake seasoning over the rice.
Spread the crab mixture evenly on top of the rice layer.
Sprinkle remaining furikake over the crab mixture.
Drizzle additional Kewpie mayo and sriracha over the top.
Bake for 25 minutes until heated through and slightly golden.
Remove from oven and garnish with chopped green onions.
Serve warm with nori sheets for scooping.
Notes
Fold vinegar into warm rice for best absorption.
If using leftover rice, warm it slightly before adding vinegar.
Press rice firmly to help the bake hold its shape.
For extra protein, add cooked shrimp or baked salmon.
This dish tastes great warm or chilled the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 142 kcal
- Sugar: 3 g
- Sodium: 599 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 27 mg