Easy Sushi Bake [Sushi Casserole]

This Sushi Bake - or Sushi Casserole - is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!

Prep time: PT10M

Cook time: PT50M

Total time: PT60M

Rating

4.68 stars (243 reviews)

Keywords

casserole, imitation crab, spicy mayo for sushi, spicy sauce for sushi, Spicy sushi sauce, Sushi, sushi bake, sushi casserole

Ingredients

2 cups Uncooked sushi rice
2 1/4 cups Water
1/4 cup Seasoned rice vinegar
2 Tbsp Granulated Sugar
1 tsp salt
1 Tbsp Toasted sesame seeds
Sesame oil or Pan spray
Furikake
1 lb imitation crab meat
½ cup Kewpie mayo
Sriracha (to taste)
1 egg
Black sesame seeds
1/3 cup Kewpie Mayo
1 Tbsp Sriracha
Cucumber
Green Onions
Nori sheets

Cuisine

Asian

Steps

Preheat oven to 350 F.
Sushi Rice
- Rinse rice well. Add rice and water to rice cooker, and set to cook.
- In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
- Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
- Add the toasted sesame seeds, gently fold in.
- Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.
Crab Layer:
- Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
- Add mayo, stir well to combine. Season with sriracha, to taste.
- Crack egg into the bowl, beat to break up, then mix well to fully combine.
- Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.
Topping:
- Mix together remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole - I used a pastry bag, but a spoon works fine.
- Bake for 25 minutes.Serve hot, garnished with cucumbers, nori, green onion, and anything else you'd like!

Nutitrion

Serving Size: 1 serving
Calories: 550 kcal
Carbohydrates: 68 g
Protein: 10 g
Fat: 25 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 1087 mg
Sugar: 7 g

Reviews

Molly Wilson on 2026-04-17 (5 stars):
My family weirdly loved this! But question - so you season the already seasoned rice vinegar? I did that last time I made it, but when I was telling a family member about it he was like, "Well, it's already seasoned..that's unnecessary". Either way! This was a hit, thank you!
Jacquline MacDougall on 2025-05-20 (5 stars):
I’ve made this dish for m sushi loving family for the past few years and it’s always a favorite! Over time I’ve tweaked the recipe a bit. Added smashed avacado over the rice and sprinkled with shredded carrot the. Adding the fish layer (2 cans of tuna + smoked salmon is our fav. For topping, I’ve added 1 cup of panko + sesame seeds with melted butter before baking so it has a nice crunch. As for cucumber I make a spicy Asian cucumber salad and place right on top of each slice as I serve. Drizzle with the sauce and splash with soy -doesn’t get any better than that!!
Kiara on 2025-01-05 (5 stars):
I made this as written, and it was a huge hit. We definitely enjoyed it even more cold out of the fridge rather thank freshly baked. It was more like sushi that way and a lot more fresh and appetizing after it cooled. We will absolutely be making this again. I’m glad my husband accidentally bought a giant bag of fancy sushi rice lol
Jessica on 2024-08-03 (5 stars):
Made this for a potluck and it was a hit!
Rovianne Soller on 2024-03-18 (5 stars):
I found your recipe one day and have been making it for the past 3 years now and I LOVE IT! Everyone else I have made it for loves it as well! Anytime I have to bring something to a family or friendly gathering they always ask me to make the sushi bake!
Rosa on 2023-12-08 (5 stars):
Great recipe I added melted cream cheese drizzle on top and used toasted sesame seeds instead of the black ones.