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Easy Sushi Bake Recipe
Ash Tyrrell

Easy Sushi Bake Recipe

I recently tried making this easy sushi bake recipe, and honestly, I was surprised at how simple and delicious it turned out. It felt like enjoying sushi without all the rolling stress. I love how everything comes together in one dish, making it perfect for busy days. The creamy topping with warm rice is incredibly satisfying.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked sushi rice – Short-grain rice works best because it becomes sticky and holds layers well.
  • 2 ¼ cups water – Helps cook the rice to the perfect texture.
  • ¼ cup seasoned rice vinegar – Adds that signature sushi tangy flavor.
  • 2 tablespoons granulated sugar – Balances the acidity of the vinegar.
  • 1 teaspoon salt – Enhances overall taste.
  • 1 tablespoon toasted sesame seeds – Adds a nutty crunch.
  • Sesame oil or cooking spray – Prevents sticking and adds subtle aroma.
  • 2 –3 tablespoons furikake seasoning – Gives authentic Japanese flavor with seaweed and sesame.
  • 1 lb imitation crab meat – Budget-friendly and perfect for creamy texture.
  • ½ cup mayonnaise preferably Japanese-style – Richer and more umami than regular mayo.
  • Sriracha to taste – Adds spice; adjust based on preference.
  • 1 egg – Helps bind the crab mixture for better texture.
  • Black sesame seeds – Adds visual appeal and crunch.
  • ⅓ cup mayonnaise for topping – Creates a creamy drizzle.
  • 1 tablespoon sriracha for topping – Gives a spicy finish.
  • Optional: cucumber green onions, nori sheets – For serving and garnish.

Method
 

  1. Rinse the rice thoroughly until the water runs clear, then cook it with water. In a separate pan, heat vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently fold in the vinegar mixture and sesame seeds.
  2. Grease your baking dish lightly with sesame oil or spray. Spread the seasoned rice evenly and press it gently to form a flat layer. Sprinkle a generous amount of furikake seasoning over the top for added flavor.
  3. Finely chop or shred the imitation crab and place it in a bowl. Mix it with mayonnaise and sriracha, adjusting spice levels to your taste. Add the egg and stir well to combine into a creamy mixture.
  4. Spread the crab mixture evenly over the rice layer. Smooth it out gently to cover the entire surface. Sprinkle black sesame seeds and an extra layer of furikake on top.
  5. Mix mayonnaise and sriracha to create a spicy sauce. Drizzle it over the casserole using a spoon or piping bag. Bake at 350°F (175°C) for about 25 minutes until heated through and slightly golden.

Notes

  • I always use freshly cooked rice; it gives the best texture.
  • Don’t overmix the rice, or it can turn mushy.
  • I like adding a bit of wasabi to the mayo for extra flavor.
  • Let the bake rest for a few minutes before serving—it sets better.
  • Use high-quality mayonnaise for richer taste.