I’m OBSESSED with this viral sushi bake recipe and I know you will be too. It’s all you’ve ever dreamed of with its creamy, umami-loaded sushi flavors atop easy seasoned sushi rice.Â
Every succulent, seafood-filled bite is complemented by perfectly-seasoned sushi rice and a drizzle of caramelized mayo. I’m absolutely hooked on this and I know you will be, too.
It’s also the equivalent to a boatload of sushi at a fraction of the cost – let’s dive in!
Table of Contents
- Why You’ll Love This Sushi Bake Recipe
- Here’s What You Need
- How to Make Sushi Bake: An Easy Guide
- Make Ahead and Storage
- How to Serve this Sushi Bake Recipe
- Final Notes, Pro Tips + Science-Based Secrets
- FAQs About Sushi Bake
- Other Asian-Style Takeout Recipes You’ll Love
- Other Seafood Recipes You Won’t Want To Miss
- Viral Sushi Bake Recipe
Why You’ll Love This Sushi Bake Recipe
Want more reasons to make this recipe? Here they are:
- All the flavor, within a budget:Â This sushi bake combines the essence of traditional sushi with creamy textures and savory notes without the premium-priced sushi price tag.
- Customizable: Â You can absolutely customize this recipe. Pop in your favorite sushi seafood like seared salmon or raw sushi-grade tuna.
- Easy to make: Don’t be intimidated by the word sushi – there’s no rollin’ and foldin’ and slicin’ going on here. This Sushi Bake is so easy to make.
- Perfect for sharing: Whether you’re hosting a party with friends or simply enjoying feeding the family, this recipe is totally shareable. It’s also a great potluck dish.Â
- Kid-friendly: The familiar flavors of sushi, combined with the novelty of a baked dish, make it super appealing to my kids.
Here’s What You Need
Grab these ingredients and items to get this dish in the oven:
Ingredients
The ingredient list has three parts: the rice base, the sushi topping, and the nori sheets for serving and scooping.
For Rice
- Sushi rice: Use Japanese sushi rice for its sticky texture, which is ideal for holding the layers of the sushi bake together. This short grain rice will give the authentic sushi experience we are after here. I don’t recommend using a different rice like arborio in this casserole dish – it just won’t be the same.
- Sugar: Used to season the sushi rice, balancing its flavor profile.
- Rice vinegar: Choose natural (unseasoned) rice vinegar, not the one labeled “Seasoned Rice Vinegar”, as we are adding sugar and salt to the recipe directly.
- Kosher salt: Enhances the overall taste of the rice without overpowering other ingredients.
- Furikake:Â Available in the Asian foods section of many mainstream grocery stores, in any Asian grocery store, or on Amazon.
For Sushi Topping
- Imitation crab: Mimics the flavor and texture of real crab meat. This crab mixture is a classic sushi component.
- Cooked shrimp: This is a staple in sushi bakes for its convenience and mild flavor, but feel free to substitute with any flaky white fish or additional seafood.
- Mayonnaise: I love the special umami flavor of Kewpie mayo for this, but any mayo will work. An extra drizzle before baking caramelizes deliciously in the oven. Yum.
- Sriracha: Infuses the topping with a spicy kick, balancing the creaminess of the mayonnaise with its heat.
- Soy Sauce: Used sparingly to season the topping mixture, providing a savory depth of flavor.
To Serve
- Nori Seaweed Sheets: Traditionally used in sushi rolls, these sheets add a hint of brininess and texture to each bite. Cut them into smaller squares if desired, perfect for wrapping individual portions of the sushi bake for serving.
Substitutions and Variations
Here are a few swaps to create sushi bake variations:
- Seafood variations: Swap imitation crab meat with real crab meat, lobster, or diced sushi-grade fish like salmon, scallops, or tuna.
- Avocado or cucumber: For freshness and additional texture.
- Flavor boosters: Mix in chopped scallions, cilantro, or jalapeños.
- Other sauces: Try alternative sauces like spicy mayo, eel sauce, unagi sauce, or ponzu.
- Toasted seeds and nuts: Add toasted sesame seeds or slivered almonds – sprinkle over the top for added crunch.
- Sliced radishes, carrots, or pickled ginger: For color and freshness.
- Added briney flavor: Add a dollop of masago (fish roe) or tobiko (flying fish roe).
Tools to Grab
Here’s what you’ll need to get this sushi bake made up:
- Sieve or colander: To rinse the rice in.
- Large pot: To cook the rice in. Use a LARGE pot – this will give you enough room to stir the seasoning in without the grains flying around the kitchen.
- Mixing bowl: To mix the topping in.
- Baking dish:Â Spray a 9×13″ baking dish with oil (or grease with 1 tsp sesame oil rubbed on with a paper towel).
How to Make Sushi Bake: An Easy Guide
Let’s get into it, here’s exactly how to make this luscious, viral sushi bake:
Make the rice layer
First, place the rice in a sieve or colander and run it under cold water to wash it. Rinse it until the water runs clear.
Next, Place the rice with 2 1/2 cups of water in a large pot. Bring the mixture to boil. Once it is boiling, turn down the heat and simmer the mixture for 18 minutes. After this time, turn off the heat and let it sit, covered for 10 minutes.
Season the rice with the sushi vinegar mixture
In a small bowl, combine the rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice.
Make and assemble the sushi casserole topping
In a large mixing bowl, combine the imitation crab, shrimp, mayonnaise, sriracha, and soy sauce.
Next, prepare a 9×13″ baking dish by spraying it with oil (or grease with 1 tsp sesame oil rubbed on with a paper towel).
Spread rice evenly in the bottom of the greased dish. if using, sprinkle furikake evenly over the rice.
Bake the casserole
Spread the seafood mixture over the rice. Drizzle the top with more mayonnaise if you like.
Bake the dish at 375°F for about 20 minutes or until the top is bubbly and slightly golden.
Make Ahead and Storage
You can absolutely make this dish ahead. You can either prepare it, keep it in the fridge, and then bake it later, or bake and store leftovers.
To store leftovers, pop them into an airtight container or make sure the baking dish is covered before refrigerating. It’s important to let the dish cool to room temperature before chilling it. Keep leftover sushi bake for 2-3 days in the fridge.
Reheat leftovers in a microwave or oven. If oven-baking, cover with foil to prevent it from drying out.
How to Serve this Sushi Bake Recipe
Serve family-style, like a warm dip, with nori sheets on the side for individuals to scoop their own.
Final Notes, Pro Tips + Science-Based Secrets
Need a few inside tips and tricks? Here are a few:
- Sushi rice secret #1: Use a larger-than-you-think-you-need-sized pot. This gives you loads of room to season without making a mess.
- Sushi rice secret #2: Season with the rice vinegar while the rice is still warm to make sure the rice grains slurp up the mixture.
- Sushi rice secret #3: Use a cutting motion with a spatula to gently fold the seasoning into the rice. This prevents the grains from breaking and ensures even distribution without making the rice mushy.
- Sushi rice secret #4: If you can, fan the rice as you mix in the seasoning. This cools it down quickly, making the rice shiny and less sticky.
- Sushi rice secret #5: Use unseasoned rice vinegar for the seasoning. It’s milder and sweeter compared to other vinegars, which complements the sushi rice perfectly. Seasoned rice vinegar has added sugar and salt.
- Nori Sheets: If nori sheets are too brittle, lightly toast them over an open flame or in a dry pan for a few seconds to make them more pliable.
FAQs About Sushi Bake
Just whizzing through? Here are the key points you won’t want to miss:
Sushi bake is a viral dish that combines elements of sushi with a casserole-style presentation. It typically consists of a layer of seasoned sushi rice topped with a variety of ingredients such as seafood, vegetables, and sauces, all baked together until warm and gooey.
 Sushi bake is typically served by scooping a portion onto a plate or bowl. It can be enjoyed on its own or with seaweed sheets, cucumber slices, or crispy nori chips for added texture and flavor. Some people also like to drizzle additional sauces or toppings over their serving.
Yup, sushi bake can be prepared in advance and stored in the refrigerator until ready to bake. You can assemble the dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to a day before baking. Just be sure to adjust the baking time accordingly if the dish is chilled.
Sushi bake can be made gluten-free by using gluten-free soy sauce and ensuring that all other ingredients are free from gluten contamination. However, it’s essential to check labels and verify the gluten-free status of individual ingredients, especially sauces and seasonings.
Sushi bake can be made gluten-free by using gluten-free soy sauce and ensuring that all other ingredients are free from gluten contamination. However, it’s essential to check labels and verify the gluten-free status of individual ingredients, especially sauces and seasonings.
Sushi bake can be stored in an airtight container in the refrigerator for up to 2-3 days. Beyond that, the quality and freshness of the dish may decline. It’s best to consume sushi bake within a few days of preparation for optimal taste and texture.
While sushi bake can technically be frozen, I don’t recommend freezing it. This may affect the texture and flavor of the dish. It’s best enjoyed fresh or stored in the refrigerator for short-term storage.
Other Asian-Style Takeout Recipes You’ll Love
If you love quick, easy Asian takeout-inspired recipes, you must also try:
- Chow Mein Noodles
- Chicken and Broccoli
- Pad Woon Sen
- Gochujang Chicken
- Hunan Shrimp
- Thai Basil Pork
- Chili Oil Ramen
- Orange Chicken
- Honey Garlic Chicken
- My Fav Spicy Ramen Recipe
Other Seafood Recipes You Won’t Want To Miss
- Easy Seafood Pasta with Garlic Cream Sauce
- Really Good Seafood Cioppino
- Air Fryer Frozen Salmon
- Cajun Salmon with Honey Butter
- Baja Fish Tacos & Spicy Fish Tacos
- Baked Cod in Panko
- My Fav Fish Cake Recipe
- Baked Salmon and Mayo
- Honey Teriyaki Salmon
- Lobster Ravioli with Lemon Cream Sauce
- Seafood Pizza
Viral Sushi Bake
Ingredients
For rice:
- 2 cups sushi rice
- 2 ½ cups water
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 2 tsp kosher salt
- 2 tbsp furikake optional
For Sushi Topping:
- 1 cup imitation crab shredded (8 oz by weight)
- 1 cup cooked shrimp chopped if large (8 oz by weight)
- ½ cup mayonnaise plus more, if desired
- 2 tbsp sriracha
- 1 tbsp soy sauce
To serve:
- Nori seaweed sheets cut into smaller squares if desired
- Optional toppings: more sriracha Japanese BBQ sauce (Yakiniku), sliced avocado, green onion, serrano pepper, and/or cucumber
Instructions
For Rice Layer:
- Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rice and 2 1/2 cups water in pot. Bring the mixture to a boil over medium-high heat. Once it boils, cover the pot and reduce the heat to low, letting it simmer for 18 minutes. After turning off the heat, let it sit covered for 10 minutes.
- Combine rice vinegar, sugar and salt until dissolved. Gently fold into warm rice.
For Sushi Topping:
- In a bowl, mix together imitation crab, shrimp, mayonnaise, sriracha and soy sauce.
To Assemble:
- Spray a 9×13″ baking dish with oil (or grease with 1 tsp sesame oil rubbed on with a paper towel).
- Spread rice evenly in the bottom of greased dish. Sprinkle furikake evenly over rice (if using).
- Spread the seafood mixture over the rice. Drizzle with more mayo, if desired.
- Bake at 375°F for about 20 minutes, or until the top is bubbly and slightly golden.
- Serve family-style, like a warm dip, with nori sheets on the side for individuals to scoop their own.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this sushi bake! Such like a fun and tasty way to do sushi at home.