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–+ servings
A close-up of a neatly cut square portion of sushi bake. Visible layers of rice, salmon, cucumber, cream cheese, sesame seeds, tobiko, and sauces, topped with green onions and drizzled with eel sauce.

sushi bake

A creamy, crowd-pleasing sushi bake inspired by California rolls — layered casserole-style with seasoned rice, creamy crab topping, and all your favorite sushi flavors. Easy to customize and perfect for family dinners, potlucks, or game nights!
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Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-Inspired, Japanese-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Rice Base:
  • 2 cups sushi rice - uncooked
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
Creamy Layer:
  • 1 lb imitation crab - shredded or use real crab/shrimp
  • 8 oz cream cheese - softened
  • ½ cup mayonnaise - Japanese mayo preferred
  • 1 tablespoon sriracha - adjust to taste
Toppings & Serving:
  • 2 tablespoon furikake - plus extra if desired
  • 2 tablespoon green onions - chopped
  • 1 tablespoon sesame seeds - toasted optional
  • 1 pack nori sheets - cut into squares
  • to taste soy sauce - or tamari for gluten-free
Optional Add-ins:
  • ½ cup cucumber - diced
  • ½ cup avocado - diced add after baking
  • 2 tablespoon masago - optional for garnish
  • to taste extra spicy mayo - drizzle after baking

Equipment

  • 1 9x13 baking dish (Glass or ceramic
  • 1 Large mixing bowl (For seasoning rice)
  • 1 Medium mixing bowl (For crab mixture)
  • 1 Rubber spatula (For spreading layers)
  • 1 Rice cooker or pot (For cooking sushi rice)

Method
 

  1. Cook sushi rice and season it with vinegar and sugar.
    A glass bowl with shredded imitation crab mixed with mayonnaise. Surrounding bowls contain shredded carrots, shrimp, and soy sauce.
  2. Combine shredded crab with mayo, cream cheese, and spice.
    A baking pan with a layer of sushi rice topped with creamy shrimp and crab mixture being spread with a wooden spatula.
  3. Spread the creamy crab mix over rice and add toppings.
    A rectangular sushi bake with neat horizontal layers of rice, orange tobiko (fish roe), nori seaweed, and mayonnaise drizzle. Garnished with sesame seeds and chopped green onions.
  4. Bake the sushi casserole until the top is golden and bubbly.
    A glass baking dish filled with sushi bake, layered with white rice, avocado slices, raw salmon, imitation crab, and drizzled with sauces. Topped with chopped herbs, sesame seeds, and seaweed flakes for garnish.
  5. Cut into portions and serve with nori and sauces.
    A close-up of a neatly cut square portion of sushi bake. Visible layers of rice, salmon, cucumber, cream cheese, sesame seeds, tobiko, and sauces, topped with green onions and drizzled with eel sauce.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 45gProtein: 14gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 780mgPotassium: 240mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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