Easy Sushi Bake Casserole

This comforting Easy Sushi Bake is just the thing when you crave sushi flavors without the fuss of rolling. It bakes up creamy savory and loaded with those addictive umami and spicy notes. My family never leaves a crumb by the end of dinner and I always love that it is so forgiving and easy to customize with what is in my fridge.

I made this the first time for a girls night when we all wanted sushi but were too tired for takeout or rolling at home. Since then my kids beg for seconds every time it comes out of the oven. It is our number one must-make for family movie nights now.

Ingredients

• Calrose sushi rice: Essential for that classic sticky base Look for short grain with a pearly finish for best texture
• Seasoned rice vinegar: Adds gentle tang and balances the richness Opt for brands with no artificial colors for cleanest taste
• Imitation crab: Sweet and savory with perfect sushi bar nostalgia Trust your nose and pick packages with no off smell
• Tempura shrimp: Extra crunch and seafood flavor If using frozen be sure to reheat until crisp before chopping
• Japanese mayonnaise: Creamier and slightly sweeter than regular mayo Kewpie is top choice and easy to spot at most Asian grocers
• Cream cheese: Makes the topping rich and luscious Full fat for best results and always soften before mixing
• Sriracha: Gives a mellow heat Pick up a fresh bottle with bright red color for maximum zing
• Furikake: Brings umami and crunch Choose classic seaweed sesame blends with no old oil smell
• Spicy mayo: Quick combo of Japanese mayo and Sriracha Drizzle on for flavor and eye-popping color
• Unagi sauce: Sweet soy glaze that makes the dish taste so authentic Find in the sushi section or easily make your own at home
• Chopped cucumber and green onion: Fresh crunch and brightness Go for firm cucumbers and snappy bright green onions for contrast

Instructions

Rinse the Sushi Rice:

Measure your rice then rinse it with cool water repeatedly until the water is almost clear This washes away extra starch for fluffier grains

Cook the Rice:

Add rinsed rice and two cups water to a small pot or rice cooker Let the rice soak for ten minutes before turning on the heat then cook until all water is absorbed and grains are tender but sticky

Season and Cool the Rice:

Transfer the hot cooked rice to a buttered nine by thirteen inch baking dish Immediately drizzle seasoned rice vinegar over the rice Gently fold and fan to distribute vinegar and help the rice cool to room temperature without getting mushy

Mix the Crab Topping:

In a medium bowl combine chopped imitation crab optional chopped tempura shrimp Japanese mayo softened cream cheese and Sriracha Use a fork to mash ingredients together until smooth and creamy

Layer and Season:

Sprinkle furikake all over the cooled rice then spoon the crab mixture on top Spread the topping evenly to every edge for layered flavor in each bite

Broil for Flavor:

Place the pan about six inches from your broiler and broil for four minutes or until the topping is lightly browned and bubbles around the edges This creates toasty flavor and a restaurant style finish

Garnish and Serve:

Drizzle the hot bake with spicy mayo and unagi sauce Scatter chopped cucumber green onion and a bit more furikake over the top Slice into squares and serve warm with nori sheets if you like

My favorite part is always the warm creamy topping with a punch of furikake and spicy mayo. The first time my sister tried this she said it was her new definition of comfort food and begged for the recipe before she left the house.

Storage Tips

Easy Sushi Bake holds up well in the fridge. Store any leftovers tightly covered for up to three days. For the freshest flavor cover only when completely cool to prevent condensation Overheating can dry out the fish and cream cheese so reheat portions in brief twenty second bursts in the microwave or cover with foil and warm gently in the oven.

Ingredient Substitutions

If you do not eat shellfish swap imitation crab for flaked cooked white fish or even roasted mushrooms for a vegetarian twist. Any short grain rice will work if Calrose is out of stock. Use standard mayonnaise if Japanese mayo is hard to find just add a dash of sugar and a squeeze of lemon for extra flavor.

Serving Suggestions

Serve slices warm with roasted seaweed squares for easy hand rolls or alongside seasoned edamame. A crisp green salad or bowl of miso soup rounds out the meal for bento box vibes at home.

Cultural Context

Sushi bake is a potluck favorite among Filipino American families and has spread through home kitchens across the United States. It is inspired by sushi’s classic flavors but built for comfort and sharing. The combo of creamy topping and seasoned rice truly makes it the ultimate family style umami treat.

Seasonal Adaptations

Switch in grilled corn or diced mangos as seasonal garnishes Rub rice with fresh shiso leaves for a herbal upgrade in summer Layer in roasted winter squash in the cooler seasons for added sweetness

Success Stories

Readers often tell me this dish is a game changer for picky eaters who avoid raw fish. Last New Year it became the top pick at our family party. Even my cousin who claims to not like sushi went back for seconds and wrapped his slices in nori

Freezer Meal Conversion

To make ahead simply assemble and freeze the unbaked pan tightly wrapped for up to two months. Thaw in the fridge overnight then bake covered at three hundred fifty degrees Fahrenheit until hot all the way through before broiling to finish.

This bake is as comforting as it is customizable. Take it warm to your next gathering and it will quickly become a family favorite.

Recipe FAQs

→ What type of rice works best for sushi bake?

Calrose sushi rice is preferred for its sticky texture and ability to absorb flavors, creating a traditional base.

→ Can I substitute real crab for imitation crab?

Yes, real crab meat adds extra flavor and texture. Use it in equal amounts for a more indulgent option.

→ How do I prevent the rice from becoming mushy?

Rinse the rice thoroughly before cooking and follow the water ratios closely to achieve perfectly fluffy grains.

→ What sauces enhance sushi bake flavor?

Spicy mayo (Japanese mayo mixed with Sriracha) and unagi sauce provide tangy, creamy, and sweet-savory notes.

→ Are there recommended garnishes for serving?

Chopped cucumber and green onion bring crunch and freshness, while extra furikake adds umami and visual appeal.

→ Can I make sushi bake ahead of time?

Yes, assemble and refrigerate before broiling. Add sauces and fresh toppings just before serving for best results.