If you love sushi but dread the meticulous rolling process, this Quick and Easy Sushi Bake is your next kitchen obsession. It captures all the delicious flavors of traditional sushi—creamy crab, savory nori, tangy rice vinegar—without any of the fuss. Think of it as a warm, deconstructed sushi roll layered in a casserole dish. It’s perfect for family dinners, potlucks, or even date nights when you want to impress without spending hours in the kitchen. The combination of tender rice, creamy seafood mixture, and spicy mayo topping makes each bite a flavor explosion. I tried this recipe using imitation crab and a mix of Kewpie mayo and Sriracha—it turned out irresistibly creamy with just the right kick. Whether you’re a sushi lover or a beginner, this baked version will satisfy your cravings in the easiest way possible.
Why You’ll Love This Recipe
This dish offers all the richness of sushi with none of the complexity. It’s fast to assemble, uses simple ingredients, and delivers restaurant-quality flavor right from your oven. Plus, it’s versatile—you can swap the protein, adjust the spice level, or even make it vegetarian.
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Quick and Easy Sushi Bake: A Crowd-Pleasing Twist on Classic Sushi
- Total Time: 25 mins
- Yield: 4–6 servings
- Diet: Halal
Description
Quick and Easy Sushi Bake is a deconstructed sushi roll layered in a casserole — featuring seasoned rice, creamy crab mix, and savory toppings, baked to perfection. It’s a fun, family-friendly dish that delivers all the sushi flavors without the rolling!
Ingredients
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups imitation crab meat or cooked shredded crab
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (optional for spice)
- 2 tablespoons cream cheese, softened
- 1 teaspoon soy sauce
- 1 sheet nori (seaweed), crumbled
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Japanese mayo (Kewpie) for topping
- 1/4 cup green onions, sliced
- 1 tablespoon toasted sesame seeds
- Additional nori sheets or cucumber slices (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine rice vinegar, sugar, and salt. Stir into the warm cooked rice and mix until evenly seasoned. Press rice evenly into the bottom of a greased 9×9-inch baking dish.
- In a separate bowl, combine crab meat, mayonnaise, sriracha, cream cheese, and soy sauce. Mix until creamy and well-blended.
- Spread the crab mixture evenly over the rice layer.
- Top with crumbled nori and sprinkle shredded mozzarella cheese on top.
- Bake for 10–12 minutes or until the cheese is melted and bubbly.
- Drizzle with Japanese mayo and sprinkle with green onions and toasted sesame seeds.
- Serve warm with additional nori sheets or cucumber slices to scoop up the bake.
Notes
- Use real crab or shrimp for a more elevated version.
- For a spicier version, add extra sriracha or a drizzle of chili oil before baking.
- Can be made ahead of time and reheated before serving.
- Perfect for potlucks and gatherings — serves easily with a spoon.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Baked
- Cuisine: Japanese Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sushi rice – The foundation of the dish, giving that familiar chewy texture. Make sure to season it with rice vinegar, sugar, and salt for authentic flavor.
Rice vinegar – Balances the sweetness and enhances the rice’s natural flavor.
Sugar and salt – These simple seasonings bring depth and balance to the rice mixture.
Imitation crab (or real crab meat) – The heart of the filling, providing a sweet, seafood flavor that pairs perfectly with the creamy mayo.
Cream cheese – Adds a rich, smooth texture to the crab mix and helps bind everything together.
Kewpie mayonnaise – The secret to that authentic Japanese umami flavor; it’s creamier and tangier than regular mayo.
Sriracha – Brings a subtle heat that complements the creamy texture without overpowering it.
Nori sheets – Used as a garnish or base layer, offering a crisp and salty contrast.
Furikake seasoning – A Japanese blend of seaweed, sesame, and dried fish flakes that gives the bake its signature sushi flavor.
Green onions – Add a fresh, bright touch to balance the richness of the bake.
Cucumber slices or avocado (optional) – Serve on the side for extra freshness and texture.
Directions
- Prepare the rice: Cook sushi rice according to package instructions. Once done, mix it gently with rice vinegar, sugar, and salt while still warm. Spread it evenly on the bottom of a baking dish.
- Make the seafood mixture: In a bowl, combine imitation crab (or real crab), cream cheese, and Kewpie mayonnaise. Add Sriracha to taste and mix until creamy and smooth.
- Assemble the bake: Layer the crab mixture evenly over the rice. Sprinkle with furikake seasoning for that sushi-inspired crunch.
- Bake: Place the dish in a preheated oven at 375°F (190°C) for about 10–15 minutes, until the top is slightly golden and bubbling.
- Garnish: Remove from oven and top with chopped green onions, more furikake, and a drizzle of spicy mayo if desired.
- Serve: Scoop portions with a spoon and serve with small sheets of nori, cucumber slices, or avocado.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This sushi bake serves about 4–6 people and takes roughly 30 minutes total—20 minutes of prep and 10 minutes of baking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave for 1–2 minutes until warm. Avoid reheating too long to keep the rice from drying out.
Variations and Customizations
Spicy Tuna Sushi Bake – Replace the crab with canned or fresh tuna mixed with spicy mayo for a punchier flavor.
Salmon and Cream Cheese Bake – Use flaked baked salmon instead of crab for a rich, buttery twist.
Vegetarian Sushi Bake – Skip the seafood and layer with avocado, cucumber, and tofu for a refreshing version.
California Roll Style – Add diced mango and avocado to the crab mixture for a sweet-savory balance.
Shrimp Dynamite Bake – Combine chopped shrimp with Sriracha and mayo for a bold, fiery topping.
Low-Carb Option – Substitute rice with cauliflower rice seasoned with a bit of rice vinegar.
Teriyaki Chicken Bake – For a heartier version, use shredded teriyaki chicken instead of seafood.
Extra Crispy Topping – Sprinkle Panko breadcrumbs before baking for a satisfying crunch.
Cheesy Sushi Bake – Add shredded mozzarella on top before baking for a creamy, melty finish.
Mini Sushi Bakes – Use muffin tins to create individual portions, perfect for parties or meal prep.
FAQs
How do I keep the rice from getting mushy?
Use short-grain sushi rice and don’t overcook it; it should be sticky but firm.
Can I use regular mayonnaise instead of Kewpie?
Yes, but Kewpie gives a richer, slightly tangier flavor.
What type of crab works best?
Imitation crab is affordable and works great, but real crab meat adds more depth.
Can I make this ahead of time?
Yes, assemble it up to a day ahead and bake when ready to serve.
How do I serve sushi bake?
Scoop it onto small sheets of nori or serve with sliced cucumbers for dipping.
Is sushi bake meant to be eaten hot or cold?
It’s best enjoyed warm, but leftovers can be eaten chilled like traditional sushi.
Can I freeze sushi bake?
Freezing isn’t recommended as it changes the texture of the rice and mayo.
How spicy is it?
You can adjust the spice by controlling the amount of Sriracha or using none at all.
Can I use brown rice instead of white rice?
Yes, but the texture will be firmer and less sticky than sushi rice.
What can I serve with sushi bake?
Miso soup, edamame, or a light cucumber salad make perfect sides.
Conclusion
This Quick and Easy Sushi Bake is a game changer for sushi lovers looking for a faster, fuss-free alternative. It delivers all the flavors you adore in sushi rolls but in a cozy, shareable format perfect for gatherings. With endless variations and minimal effort, it’s a guaranteed hit for both weeknight dinners and parties. Once you try it, you’ll find yourself making it again and again—because who can resist sushi made simple?
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