Sushi Bake
A delicious and easy-to-make sushi casserole that captures the flavors of sushi without the rolling. Perfect for casual dining, potlucks, and family gatherings.
I’ve made sushi bake for casual dinners, potlucks, and lazy weekend feasts — it hits the sushi craving without the rolling. This layered, broiled “sushi casserole” is creamy, crunchy, and surprisingly easy to scale for a crowd. If you want a one-dish, finger-food way to serve sushi flavors at home, this is it — and it’s a great intro before trying more hands-on sushi recipes like my go-to spicy salmon sushi bake.
Why you’ll love this dish
Sushi bake takes all the beloved elements of sushi — seasoned rice, mayo-spiced seafood, nori, furikake — and turns them into a shareable pan that’s quick to assemble. It’s perfect for weeknight dinners, potlucks, or when you want the sushi taste without rolling. It’s budget-friendly (imitation crab stretches a pound of protein), kid-approved (mild and creamy), and easy to adapt for dietary needs.
How this recipe comes together
Step-by-step overview:
- Cook and season short-grain sushi rice so it’s sticky and slightly glossy.
- Toss shredded imitation crab with alcohol-free mirin, dashi, soy, sugar and a quick broil-friendly binder (Kewpie mayo).
- Spread rice in a baking dish, top with the crab mixture, and broil to get a golden, slightly caramelized finish.
- Finish with spicy mayo, sliced cucumber and avocado, furikake, and tear-and-share nori or seaweed snacks for scooping.
If you enjoy layered, casserole-style comfort foods, you might also like this Amish hamburger steak bake as another easy one-pan option.
What you’ll need
- 2 cups sushi rice (medium or short-grain — yields about 4 cups cooked)
- 1/4 cup rice vinegar (regular — NOT seasoned)
- 1 1/2 tablespoons granulated sugar (for rice)
- 1 teaspoon salt (for rice)
- Toasted sesame oil (a few drops to grease the pan; optional)
- 1 pound imitation crab meat (surimi), shredded
- 1/2 cup Kewpie mayo (for crab mixture)
- 1/4 cup Kewpie mayo (for spicy mayo base)
- 1 tablespoon Sriracha (adjust to taste)
- 2 tablespoons dashi
- 2 tablespoons soy sauce (light sodium)
- 2 tablespoons granulated sugar (for crab seasoning)
- 1 tablespoon alcohol-free mirin
- English cucumber, thinly sliced
- Avocado, sliced
- Furikake (for sprinkling)
- Seaweed snacks or nori sheets, for scooping
Notes/substitutions inline:
- Kewpie mayo gives that authentic umami creaminess; use regular mayo if necessary, but add a teaspoon of rice vinegar or a drop of MSG for depth.
- Dashi and alcohol-free mirin add a subtle sweetness; if unavailable, use an extra tablespoon of alcohol-free mirin or a mix of 1 tbsp rice vinegar + 1 tsp sugar.
- For gluten-free, use tamari instead of soy sauce and ensure imitation crab is gluten-free.
Directions to follow
Make the sushi rice:
- Rinse rice under cold water until the water runs almost clear to remove surface starch.
- Cook rice in a rice cooker or on the stovetop with 2 cups rice + 2.2–2.5 cups water (follow your cooker’s directions for best results).
- While hot, transfer rice to a wide bowl. Gently fold in 1/4 cup rice vinegar, 1 1/2 tbsp sugar, and 1 tsp salt. Fan or stir gently to cool and gloss the grains. Set aside.
Make the crab mixture:
- Preheat oven broiler to high.
- Shred or chop 1 lb imitation crab into bite-size pieces.
- In a bowl, whisk 1/2 cup Kewpie mayo, 2 tbsp dashi, 2 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp alcohol-free mirin until smooth.
- Toss the crab in the sauce until well-coated. Taste and adjust sweetness or salt.
For the spicy mayo:
- Mix 1/4 cup Kewpie mayo with 1 tbsp Sriracha. Taste and add more Sriracha if you want more heat.
(Optional) For the unagi-style glaze:
- Simmer 1/4 cup soy sauce, 2 tbsp sugar, and 1 tbsp alcohol-free mirin until slightly thickened for a quick unagi-like drizzle. Cool before using.
Assemble and bake:
- Grease a 9×9-inch or similar shallow baking dish with a drop of toasted sesame oil (optional).
- Press the seasoned sushi rice evenly into the dish to form a compact base.
- Spoon and spread the crab mixture over the rice in an even layer.
- Broil 3–6 minutes until the top is bubbling and just golden — watch closely to avoid burning.
- Remove and let rest 2 minutes.
Serve:
- Drizzle spicy mayo over the top in a zigzag.
- Sprinkle furikake liberally.
- Arrange sliced cucumber and avocado on the side or layer on top.
- Break seaweed snacks or cut nori into squares for scooping. Serve warm and let everyone build their bites.
01Ingredients
For the Sushi Rice
For the Crab Mixture
For the Spicy Mayo
For Assembly
02Method
- Make the Sushi Rice
- Make the Crab Mixture
- For the Spicy Mayo
- Assemble and Bake
- Serve
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0 OF 17 DONE03Recipe notes
- 01For the best texture, broil just before serving. Store leftovers refrigerated for up to 3 days.
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Best ways to enjoy it
- Serve family-style straight from the baking dish with seaweed snacks on the side for scooping.
- Offer small bowls of pickled ginger, soy sauce, and extra Sriracha.
- Pair with a crisp salad (sesame dressing), miso soup, or edamame for a fuller meal.
- For parties, provide individual plates and let guests top their bites with scallions, tobiko, or a drizzle of the optional unagi-style glaze.
Storage and reheating tips
Refrigerator: Store leftover sushi bake in an airtight container for up to 3 days. Keep the avocado and cucumber separate if you expect leftovers.
Freezing: Not recommended for the assembled bake (textures degrade). You can freeze the crab mixture in a sealed container for up to 1 month; thaw in the fridge before baking.
Reheating: Reheat single servings in a 375°F (190°C) oven for 8–12 minutes until warm through, or microwave covered for 60–90 seconds. Finish under the broiler 30–60 seconds if you want to re-crisp the top.
Food safety: Don’t leave the dish at room temperature more than 2 hours, especially with mayo-based toppings.
Creative twists
- Real crab or shrimp: Substitute lump crab or chopped cooked shrimp for a premium version.
- Spicy tuna bake: Replace crab with chopped sushi-grade tuna tossed in spicy mayo for a tuna bake variant.
- Vegetarian: Use diced king oyster mushrooms or hearts of palm tossed with the same sauce and a touch of sesame oil.
- Vegan: Swap Kewpie for vegan mayo, use coconut aminos instead of soy, and choose vegan “crab” alternatives.
- Extra crunch: Top with panko mixed with a little oil and broil briefly for a crunch layer.
Your questions answered
How long does this take to make?
A: Active time is about 30 minutes (most of that is prepping), plus time to cook rice (20–30 minutes depending on method). Plan ~1 hour total.
Can I make it ahead and reheat?
A: You can assemble and refrigerate for up to 24 hours before broiling, but for best texture broil just before serving. Store leftovers refrigerated for up to 3 days.
Is imitation crab safe to use and does it taste ok?
A: Yes — imitation crab (surimi) is cooked and safe. It’s a budget-friendly, mild option that works well in this creamy, flavored bake.
Can I use regular mayo instead of Kewpie?
A: Yes, but Kewpie has a slightly sweeter, richer umami profile. If using regular mayo, add a teaspoon rice vinegar or a pinch of sugar for balance.
Can I freeze the finished dish?
A: Freezing the fully assembled bake is not recommended; textures change. Freeze the crab mixture separately for up to a month.
Conclusion
Sushi bake is a brilliant shortcut to sushi flavor without the fuss of rolling. It’s adaptable, easy to scale, and endlessly customizable — perfect for casual dinners and gatherings. For another take on the sushi-bake concept and inspiration, check out this Easy Sushi Bake Recipe [Sushi Casserole] – Celebration Generation. For another idea, try my Keto Sushi.
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