This mouthwatering Sushi Bake recipe takes seafood, rice, and spicy mayo and layers them into a casserole. The Sushi Bake may have been invented in the Philippines, but it’s also a Hawaiian favorite. Either way, a Sushi Bake is a unique way to transform traditional sushi ingredients into a crispy broiled casserole.
Our Sushi Bake is practically effortless and uses imitation crab to mimic the flavors of a California roll. Plus, there’s plenty of room to put your own creative spin on the recipe. Once you taste it, you’ll know why the Sushi Bake became a post-pandemic sensation!
Why You Will Love This Recipe
Ingredients for The Sushi Bake
Ingredients
- 2 cups sticky rice (see note)
- 8 ounces frozen shrimp, cooked or raw
- 1 pound imitation crab sticks (frozen) or canned crab meat
- ½ cup mayonnaise (or Kewpie mayonnaise)
- 1 cup sour cream
- 1 tbsp soy sauce
- 1 bottle Furikake seasoning
- 1 tbsp Sriracha (optional)
Optional Toppings:
- 20-30 sheets nori seaweed for serving
- Masago fish eggs
- Chopped cucumber
- Sliced avocado
- Cilantro
- Sesame seeds
Note: We found the bold flavors in this Sushi Bake recipe come across best when using any sticky rice. If you prefer the flavor profile of sushi rice, here’s a quick preparation. Simply add ½ cup rice vinegar, 1 tbsp vegetable oil, ¼ cup granulated sugar, and 1 teaspoon salt in a saucepan. Let it cook until the sugar dissolves. Add the sugar mixture to your cooked rice for additional flavor.
How To Make Sushi Bake
Step 1: Cook and Cool the Rice
Cook the rice according to the package instructions. Allow it to cool in the refrigerator for 1-2 hours. If you like, you can add sushi flavoring including sugar, rice vinegar, and salt.
Step 2: Prepare the Crab and Shrimp
Preheat the oven to 375°F. Thaw and remove shells from shrimp. Boil shrimp for 5 minutes or until it turns pink. Drain the shrimp and chop it with the imitation crab into small pieces before setting both aside.
Note: If using frozen shrimp or imitation crab sticks, either one can be thawed in the refrigerator overnight.
Step 3: Add the Spicy Mayo
In a large bowl, mix together the mayonnaise, sour cream, soy sauce, and Sriracha. Add the chopped shrimp and imitation crab sticks and combine.
Step 4: Layers the Casserole Ingredients
In a 9×13 pan, spread the cooked rice onto the bottom of the pan. Press it down firmly so the Sushi Bake has an even base.
Next, spread the crab, shrimp, and spicy mayonnaise mixture over the rice. Flatten it out so the casserole bakes evenly.
Step 5: Add Furikake & Bake
Sprinkle Furikake on top of the Sushi Bake as the final layer. Put the pan into the oven and bake the casserole for 20 minutes.
Step 6: Prepare Nori Sheets (Optional for Serving)
If you wish to serve your Sushi Bake wrapped in nori sheets, you can reach for them now. Depending on how big you want each wrap to be, cut the seaweed sheet into two or four sections.
Step 7: Add Fresh Ingredients
Once the Sushi bake is done, take it out of the oven. It should cool for at least 5 minutes. Now is the perfect time to get creative with your fresh toppings. Add chopped cilantro or cucumber, avocado slices, masago, or additional sesame seeds (toast them first!) To serve, spoon a small scoop of Sushi Bake onto a plate or between a seaweed sheet.
Serving Suggestions
Here are just a few serving options when preparing a Sushi Bake to make it your own.
- Make the casserole and wrap it in seaweed sheets once cooled. This works best when serving at a group gathering, so everyone has an individual serving of the Sushi Bake.
- Serve with raw cucumbers and sesame dressing on the side for added flavor and crunch. You could also add sliced avocado, cilantro, or scallions on top with similar results.
- Top the Sushi Bake with Panko breadcrumbs sauteed in butter before putting the casserole into the oven.
- For added heat, serve with bottled spicy mayo, the kind that’s drizzled on spicy tuna sushi rolls.
Expert Tips & Tricks
🥡 Storage Suggestions
Frequently Asked Questions
Can You Use Old Rice for Sushi?
If preparing sushi rice or sticky rice for your Sushi Bake, it tastes best with rice cooked on the spot. That being said, if you have a lot of recently cooked rice, feel free to use it up. See our note above if you prefer sushi rice for your Sushi Bake base layer.
Is Sticky Rice the Same as Sushi Rice?
Sticky rice and sushi rice are not the same. Sometimes, different manufacturers refer to any Japanese short-grain rice as sushi rice. It’s traditionally used for many different rice dishes in Asian cuisine. When used for sushi, it’s with granulated sugar, salt, and rice vinegar. Sticky rice, also known as glutinous rice or sweet rice, is a type of rice that becomes sticky when cooked due to its high amylopectin starch content. It is commonly used in Southeast Asian cuisines.
Can You Eat Sushi Bake Cold?
Just as with traditional sushi rolls, this Sushi Bake tastes great cold. Once the casserole is out of the oven and cooled off, cut pieces which can go back into the refrigerator. Many people actually prefer their Sushi Bake cooled or cold when served. When eating, you can still wrap the cold Sushi Bake pieces into nori sheets for an authentic sushi feel.
Is Baked Sushi Still Sushi?
Whether or not baked sushi is still sushi depends on your own interpretation! A Sushi Bake is essentially a deconstructed California roll that is baked in the oven. You’ll still taste all the flavors of traditional sushi, from crab to spicy mayo. This is especially true if you add fresh ingredients like cucumber or avocado once it’s baked.
What is Sushi Rice Seasoning Made Of?
If preparing traditional Japanese sushi rice, you can add kombu (a kind of kelp), along with rice vinegar, sugar, and salt. Sushi rice is known as sushi-meshi, su-meshi, and shari. Explore the many options for different flavor profiles when preparing sushi rice for your next Sushi Bake or California roll.
Sushi Bake
Equipment
Ingredients
- 2 cups Sushi rice *see note
- 8 ounces frozen shrimp cooked or raw
- 1 pound imitation crab sticks (frozen) or canned crab meat
- ½ cup mayonnaise or Kewpie mayonnaise
- 1 cup sour cream
- 1 tbsp soy sauce
- 1 tbsp Sriracha (optional)
- 1 bottle Furikake seasoning
Optional Toppings:
- 20-30 sheets nori seaweed for serving
- Masago fish eggs
- Chopped cucumber
- Sliced avocado
- Cilantro
- Sesame seeds
Instructions
- Cook the rice according to the package instructions. Allow it to cool in the refrigerator for 1-2 hours. If you like, you can add sushi flavoring including sugar, rice vinegar, and salt.
- Preheat the oven to 375°F. Thaw and remove shells from shrimp. Boil shrimp for 5 minutes or until it turns pink. Drain the shrimp and chop it with the imitation crab into small pieces before setting both aside.
- In a large bowl, mix together the mayonnaise, sour cream, soy sauce, and Sriracha. Add the chopped shrimp and imitation crab sticks and combine.
- In a 9×13 pan, spread the cooked rice onto the bottom of the pan. Press it down firmly so the Sushi Bake has an even base. Next, spread the crab, shrimp, and spicy mayonnaise mixture over the rice. Flatten it out so the casserole bakes evenly.
- Sprinkle Furikake on top of the Sushi Bake as the final layer. Put the pan into the oven and bake the casserole for 20 minutes.
- If you wish to serve your Sushi Bake wrapped in nori sheets, you can reach for them now. Depending on how big you want each wrap to be, cut the seaweed sheet into two or four sections.
- Once the Sushi bake is done, take it out of the oven. It should cool for at least 5 minutes. Now is the perfect time to get creative with your fresh toppings. Add chopped cilantro or cucumber, avocado slices, masago, or additional sesame seeds (toast them first!) To serve, spoon a small scoop of Sushi Bake onto a plate or between a seaweed sheet.
