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🍣 This creamy, spicy Sushi Bake is a fun twist on traditional sushi rolls! It has all the flavor you love without the rolling.

Hand holding a bite of sushi bake wrapped in a piece of nori seaweed for serving.

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Recipe for Sushi Bake

If you love sushi but don’t want the fuss of rolling individual pieces, this recipe for sushi bake is your new favorite weeknight meal. It combines all the best parts of sushi – seasoned rice, creamy fillings, and bold toppings – and bakes them together into one easy, shareable dish. Whether you’re making a classic crab version or a salmon sushi bake, this easy sushi bake recipe is always a crowd-pleaser.

Perfect for dinner parties, potlucks, or a fun family night, this sushi bake recipe lets everyone scoop, roll, and enjoy their own bite. It’s rich, creamy, and full of flavor, yet simple enough for even beginners to make.

The best part is how easily it can be customized. You can add your favorite ingredients, experiment with sauces, or make it as mild or bold as you like. It’s one of those recipes that turns an ordinary evening into something that feels like a treat.

⭐ Why You’ll Love This Recipe

  • Easy sushi bake recipe that’s simple to assemble and bake.
  • No rolling required – just layer, bake, and serve.
  • Easily customizable with your favorite sushi ingredients.
  • Great for gatherings, meal prep, or satisfying sushi cravings at home.
  • Works perfectly as a salmon sushi bake or with crab, shrimp, or tuna.
Overhead shot of sushi bake ingredients on a blue and white tiled surface, including sushi rice, crab sticks, cream cheese, mayonnaise, soy sauce, sriracha, furikake, and green onions.

🛒 Ingredients & Substitutions

  • sushi rice – substitute with short-grain rice seasoned with rice vinegar, sugar, and salt
  • imitation crab meat – substitute with real crab, salmon, shrimp, or canned tuna
  • cream cheese – substitute with Japanese mayo for a lighter texture
  • mayonnaise (Kewpie) – substitute with regular mayonnaise if needed. Add a small splash of rice vinegar for a similar tang if using American mayo.
  • sriracha sauce – adjust to taste or substitute with spicy mayo or chili oil
  • soy sauce – substitute with tamari for a gluten-free option
  • green onions – substitute with chives or finely diced shallots
  • furikake – substitute with sesame seeds and crushed seaweed flakes

✨ Variations

  • Salmon Sushi Bake: Replace imitation crab with flaked, cooked salmon for a hearty and flavorful twist.
  • Spicy Tuna Bake: Use canned or fresh, chopped tuna mixed with spicy mayo for a kick.
  • California-style: Keep it simple with imitation crab, avocado, and cucumber.
  • Shrimp Sushi Bake: Add chopped, cooked shrimp and extra furikake for added flavor.
  • Vegetarian version: Use tofu, avocado, or sautéed mushrooms for a plant-based alternative.

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Ingredients for sushi bake in a clear mixing bowl before stirring, with imitation crab, cream cheese, kewpie mayo, sriracha, soy sauce, and green onions.
Sushi bake mixture fully combined in a glass bowl, showing creamy crab and sriracha filling ready to layer over rice.
Baking dish with a layer of cooked sushi rice spread evenly across the bottom, ready for topping.
Sushi bake being assembled with the creamy crab mixture spooned over the rice layer in a baking dish.
Sushi bake filling evenly spread over the rice in a casserole dish, showing creamy texture and bits of crab and green onion.
Sushi bake topped generously with furikake seasoning, adding color and texture before baking.
Small dish of mayonnaise and sriracha sauce side by side, ready to be mixed into a spicy topping.
Sriracha mayo mixture swirled together in a bowl, forming a creamy orange sauce for drizzling.
Finished sushi bake in a white baking dish topped with furikake and drizzled with sriracha mayo in neat diagonal lines.
Baked sushi casserole in a white dish topped with furikake and drizzled with sriracha mayo, ready to serve.
Close-up of a partially scooped sushi bake showing layers of rice, creamy crab filling, and spicy mayo topping.
Plated serving of sushi bake on a white dish with green onions, seaweed, and furikake garnish.

🔥 Tips

  • Use sushi rice seasoned with rice vinegar, sugar, and salt for authentic flavor.
  • For extra crunch, top with tempura flakes before serving.
  • Drizzle extra sriracha mayo or eel sauce on top before serving.
  • Let the sushi bake rest for a few minutes after baking so it holds together better when scooped.
  • Serve with roasted seaweed sheets for the perfect handheld sushi experience.

❓ FAQs

Can I make this sushi bake recipe ahead of time?

Yes, you can assemble the layers a few hours before baking. Cover and refrigerate until ready to bake.

What’s the best way to serve salmon sushi bake?

Scoop a serving onto a sheet of nori, add a drizzle of spicy mayo, and enjoy it like a sushi taco.

Is this sushi bake spicy?

It can be as mild or spicy as you like – just adjust the amount of sriracha in the mixture and topping.

How do I make sushi rice for this sushi bake recipe for a more authentic flavor?

Rinse 3 cups of short-grain rice until the water runs clear. Cook according to package directions. In a small bowl, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt. Heat slightly to dissolve the sugar, then gently fold it into the cooked rice while it’s still warm. Let the rice cool before layering it in your sushi bake.

Can I add avocado or mango to my sushi bake recipe?

Definitely! Diced avocado and mango add a creamy and sweet contrast to the savory, spicy filling. Simply add them after baking to keep them fresh.

What is furikake, and can I skip it?

Furikake is a Japanese seasoning blend made of sesame seeds, seaweed, and dried fish flakes. It adds salty, umami flavor and color. If you can’t find it, use sesame seeds and crushed seaweed as a substitute.

Sushi bake served with nori and wasabi on a white plate, topped with green onions and sesame seasoning.

🍽️ Other Recipes You May Enjoy

Close-up square image of sushi bake on a plate with creamy crab filling, furikake, and spicy mayo drizzle.
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Servings: 6 servings

Sushi Bake

By Jamie Sherman
Sushi Bake is the easy, baked version of your favorite roll – rich, flavorful, and ready in just 40 minutes.
Prep: 20 minutes
Cook: 20 minutes
Additional Time: 5 minutes
Total: 45 minutes
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Equipment

  • 9×13 inch baking dish
  • mixing bowl (small and large)
  • rubber spatula
  • spoon or spatula for serving

Ingredients 

For the Sushi Bake:

  • 3 cups cooked sushi rice
  • 1 pound imitation crab meat, shredded
  • 8 ounces cream cheese, softened
  • ½ cup Kewpie mayonnaise
  • 2 tablespoons sriracha sauce, (adjust according to spice preference)
  • 2 tablespoons soy sauce
  • ¼ cup chopped green onions
  • ¼ cup furikake, (Japanese rice seasoning)

For the Sriracha Mayo Topping:

  • ½ cup Kewpie mayonnaise
  • 1 tablespoon sriracha sauce

For Serving:

  • nori strips, (optional)

Instructions 

  • Preheat oven to 375°F.
  • Spread cooked sushi rice evenly in the bottom of a baking dish, pressing it down firmly.
    3 cups cooked sushi rice
  • In a large bowl, combine shredded imitation crab meat, softened cream cheese, mayonnaise, sriracha sauce, soy sauce, and green onions. Mix until smooth and well blended.
    1 pound imitation crab meat, 8 ounces cream cheese, 1/2 cup Kewpie mayonnaise, 2 tablespoons sriracha sauce, 2 tablespoons soy sauce, 1/4 cup chopped green onions
  • Spread the crab and cream cheese mixture over the rice layer.
  • Sprinkle furikake evenly over the top.
    1/4 cup furikake
  • In a small bowl, mix together mayonnaise and sriracha for the topping, then drizzle over the sushi bake.
    1/2 cup Kewpie mayonnaise, 1 tablespoon sriracha sauce
  • Bake for 15-20 minutes, or until the top is lightly golden and bubbly.
  • Let cool slightly, then serve by scooping portions onto sheets of nori. Roll up and enjoy!
    nori strips

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Cover tightly to prevent the rice from drying out.

♨️ REHEATING

  • Microwave individual portions in 30-second intervals until heated through.
  • For best texture, reheat in a 350°F oven for 10-12 minutes.
  • Add a drizzle of fresh sriracha mayo before serving if desired.

❄️ FREEZING

  • Not recommended due to the texture change of cream cheese and rice when thawed.

💡 TIPS FOR BEST RESULTS

  • Use cooked sushi rice seasoned with rice vinegar for authentic flavor.
  • Adjust the sriracha to suit your preferred spice level.
  • Try adding diced mango, avocado, or tobiko for color and flavor.
  • Let it cool slightly before scooping to help layers hold together.
  • For a crispier top, broil the sushi bake for 2-3 minutes after baking.

🍳 ALTERNATE COOKING METHODS

  • Air fryer: Bake at 350°F for 10-12 minutes in small ramekins.
  • Broiler: Broil on high for 2-3 minutes after baking for a crisp top.

♻️ LEFTOVERS

  • Use cold leftovers as a filling for sushi rolls or wrap them in nori for easy on-the-go bites.
  • Add extra furikake or a drizzle of soy sauce before serving for enhanced flavor.

📝 NOTES

  • For a more authentic flavor, prepare seasoned sushi rice. Rinse 3 cups of short-grain rice until the water runs clear. Cook according to package directions. In a small bowl, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt. Heat slightly to dissolve the sugar, then gently fold into the cooked rice while it’s still warm. Let the rice cool before layering in your sushi bake.

Nutrition

Calories: 551kcal, Carbohydrates: 35g, Protein: 9g, Fat: 41g, Saturated Fat: 12g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 1293mg, Potassium: 100mg, Fiber: 2g, Sugar: 4g, Vitamin A: 584IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 0.5mg

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

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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