Sushi Bake is a modern twist on traditional sushi rolls that brings all your favorite sushi flavors together in a casserole dish. This easy-to-make dish is perfect for anyone who loves sushi but wants a more convenient and hearty way to enjoy it at home. It features a flavorful mixture of creamy crab, crispy shrimp tempura, spicy mayo, and tangy sushi rice, making it an irresistible treat.

Why You’ll Love This Recipe

This Easy Sushi Bake is the ultimate fusion dish that gives you everything you love about sushi with minimal effort. Instead of rolling individual sushi, this casserole-style dish layers sushi rice, crab, and shrimp tempura, topped with creamy and spicy mayo. The combination of rich textures, from the crunchy shrimp tempura to the creamy filling, alongside the tangy flavors, creates a truly indulgent dish. Whether you’re making it for a weeknight dinner or for a party, it’s sure to impress.

Ingredients

For the Rice:

• 2 cups dry Calrose Sushi Rice

• 2 cups water

• 1/4 cup seasoned rice vinegar

Crab Mixture:

• 16 oz imitation crab, chopped into small pieces

• 10 cooked tempura shrimp, chopped

• 1/2 cup Japanese mayonnaise

• 2 oz cream cheese

• 1 Tbsp sriracha

• 3 Tbsp furikake

Toppings:

• 1/2 cup spicy mayo

• 1-2 Tbsp furikake

• 1/4 cup unagi sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the rice: Begin by washing the sushi rice under cold water until the water runs clear. Then, cook the rice according to your rice cooker’s instructions with 2 cups of water. Once cooked, transfer it to a rimmed baking sheet and pour 1/4 cup of seasoned rice vinegar over the rice. Gently fold it in using a rice paddle to ensure the rice absorbs the vinegar. Let it cool.

2. Make the crab mixture: In a separate bowl, mix the chopped imitation crab, tempura shrimp, Japanese mayo, softened cream cheese, and sriracha until well combined.

3. Assemble the sushi bake: Spread the cooled sushi rice evenly across the baking sheet, pressing it down lightly. Sprinkle 3 tablespoons of furikake on top of the rice. Next, spread the crab mixture over the rice.

4. Broil the sushi bake: Place the baking sheet under the broiler for 4 minutes to heat everything through and brown the top slightly.

5. Garnish and serve: Once out of the oven, drizzle the sushi bake with spicy mayo and unagi sauce. Garnish with additional furikake, chopped cucumber, and green onions if desired.

Servings and Timing

• Servings: This recipe yields about 6 servings.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Make your own Japanese mayo: If you can’t find Japanese mayo, you can create your own by mixing 3 tablespoons of regular mayo with 1 1/2 tsp rice vinegar and 1/3 tsp sugar.

• Change the protein: Feel free to swap out imitation crab or shrimp for other seafood like salmon, tuna, or even spicy tuna or crab if you prefer.

• Vegetable swaps: Add other crunchy vegetables, such as carrots or radishes, in place of or in addition to cucumber. Avocado is also a great addition for extra creaminess.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the sushi bake in the microwave or in the oven until warmed through.

Note: This dish is best served fresh. Freezing is not recommended as the texture of the shrimp, cream cheese, and mayo may not hold up well after thawing.

FAQs

What is sushi bake made of?

Sushi bake is a casserole-style dish made with layers of sushi rice, imitation crab, shrimp tempura, and a creamy sauce, topped with spicy mayo and unagi sauce.

Is sushi bake supposed to be eaten cold?

Sushi bake can be enjoyed both cold and warm. It’s delicious either way!

Can I use real crab instead of imitation crab for the sushi bake?

Yes, you can use real crab if you prefer. Just make sure to chop it into small, bite-sized pieces.

Can I make the sushi bake ahead of time?

You can prepare the sushi rice and crab mixture in advance. Assemble the bake and refrigerate it until you are ready to broil and serve.

What if I can’t find tempura shrimp?

If you can’t find tempura shrimp, you can easily make it at home or use pre-cooked shrimp from the store, though it may lack the crispy coating.

How do I avoid soggy sushi rice in my bake?

Be sure to wash the rice thoroughly to remove excess starch before cooking, and allow the rice to cool slightly before spreading it into the baking dish.

Can I substitute the Japanese mayo with regular mayo?

You can substitute Japanese mayo with regular mayo, though the flavor will differ. To mimic the taste of Japanese mayo, add a little rice vinegar and sugar to your regular mayo.

How spicy is the sushi bake?

The level of spice depends on how much sriracha you add to the crab mixture. Adjust the sriracha to suit your taste.

Can I use a different type of rice for this recipe?

It’s best to use short-grain sushi rice for its sticky texture, but you can try other rice varieties in a pinch.

How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Be sure to reheat thoroughly before serving.

Conclusion

This Easy Sushi Bake is a fun and delicious way to enjoy sushi at home without the hassle of rolling individual pieces. It combines all the best sushi elements into a single, shareable dish that’s perfect for any occasion. Whether you’re feeding a crowd or simply craving sushi, this recipe will surely become a new favorite. Enjoy it warm from the oven or chilled for a cool twist!