Creamy Sushi Bake Casserole Seafood
There are some dishes that just feel like a hug in a bowl, and this Creamy Sushi Bake Casserole is precisely that for me. It’s the kind of meal that came about from a deep craving for sushi but a distinct lack of energy to start rolling individual maki. We’ve all been there! I stumbled upon this combination by accident, mixing my favourite sushi fillings into a baking dish, and it’s been a hit ever since. This recipe captures all the satisfying flavours of a great sushi roll – the seasoned rice, the rich and creamy seafood, the salty crunch of nori – but presents it in a warm, shareable casserole form.
What makes this dish so special is the wonderful contrast of textures and temperatures. You get a base of fluffy, tangy sushi rice, topped with a generous layer of luscious, warm seafood bound together with cream cheese and Japanese mayonnaise. Once baked, the top becomes golden and just slightly caramelised in spots, while the inside remains unbelievably creamy. It’s a brilliant fusion dish that takes inspiration from Japanese-American cuisine, and it works wonderfully for a relaxed evening with family or a fun dinner with friends. It’s comfort food, but with a sophisticated, umami-rich twist that always gets compliments.
Recipe Overview
This Creamy Sushi Bake Casserole is essentially a deconstructed sushi roll, baked until warm and bubbly. Expect a foundation of perfectly seasoned sushi rice topped with a rich and savoury mixture of crab, prawns, and a sriracha-spiked mayonnaise dressing. When testing this, I found that letting the baked casserole sit for just five minutes before serving allows the layers to set slightly, making it easier to scoop onto your nori sheets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Creamy Sushi Bake Casserole
- Genuine Flavour: This isn’t just a generic creamy bake. The blend of tangy rice vinegar in the rice, the rich umami from the Kewpie mayonnaise, and the gentle heat from the sriracha create a truly balanced and authentic sushi-inspired taste.
- Ready in Under 40 Minutes: From start to finish, this dish comes together remarkably quickly, making it a brilliant option for a weeknight treat when you want something a bit special without spending hours in the kitchen.
- Flexible Recipe: The beauty of this casserole is how adaptable it is. You can easily swap the crab and prawns for flaked smoked salmon, tinned tuna, or even finely chopped mushrooms for a vegetarian version.
- Great for Sharing: This is an ideal dish for a potluck or a casual get-together. Just place the dish in the middle of the table with a stack of nori sheets and let everyone dig in and build their own little wraps.
- Family Tested: I make this at least once a week – it’s become a family favourite. My children love scooping it up with the seaweed snacks, and it’s one of those rare meals that everyone at the table agrees on.
Ingredients You’ll Need
The key to a fantastic sushi bake is using quality ingredients, especially for the rice and mayonnaise. I always use proper Japanese sushi rice (often sold as Calrose rice) as its sticky texture is essential for the base. For the mayonnaise, I highly recommend using Kewpie, a Japanese brand, as its flavour is richer and tangier than standard mayonnaise and it makes a huge difference to the final result.
- For the Sushi Rice:
- 500g Japanese sushi rice
- 650ml cold water
- 80ml rice vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- For the Creamy Seafood Topping:
- 200g cooked crab meat, flaked (tinned or fresh)
- 200g cooked prawns, roughly chopped
- 200g full-fat cream cheese, softened
- 150g Kewpie mayonnaise
- 2-3 tbsp sriracha sauce (adjust to your spice preference)
- 1 tbsp light soy sauce
- 1 spring onion, finely sliced
- For the Garnish & Serving:
- 2 tbsp furikake (Japanese rice seasoning)
- 1 spring onion, finely sliced
- Toasted sesame seeds
- 1 ripe avocado, sliced
- Roasted nori (seaweed) sheets, cut into small rectangles for serving
Sara’s Tip: When making the rice seasoning, ensure the sugar and salt are fully dissolved in the vinegar before you pour it over the hot rice. I gently warm the vinegar mixture in a small pan for a minute to help it dissolve completely.
How to Make Creamy Sushi Bake Casserole
The process is straightforward: we’ll create a seasoned rice base, mix up the luscious seafood topping, layer them in a dish, and bake until everything is gloriously warm and golden. It’s all about assembly.
- Cook the Sushi Rice: First, rinse the sushi rice under cold water until the water runs clear. This removes excess starch and is a crucial step for the right texture. Cook the rice with the 650ml of water according to your package instructions or in a rice cooker.
- Season the Rice: While the rice is cooking, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice and use a rice paddle or spatula to fold it in, using a cutting motion to avoid mashing the grains. Let it cool slightly. For a fantastic guide on getting this right, Serious Eats has a detailed tutorial.
- Prepare the Topping: In a separate mixing bowl, combine the softened cream cheese, Kewpie mayonnaise, sriracha, and soy sauce. Mix until smooth. Gently fold in the flaked crab meat, chopped prawns, and one finely sliced spring onion. Be careful not to overmix; you want to keep some texture in the seafood.
- Assemble the Casserole: Preheat your oven to 180°C (160°C fan). Take a 9×13 inch (or similar size) baking dish and press the seasoned sushi rice evenly into the bottom, creating a compact layer. What works best for me is using the back of a wet spoon to prevent the rice from sticking.
- Add the Creamy Layer: Spoon the creamy seafood mixture over the rice base and spread it out into an even layer, reaching all the way to the edges of the dish.
- Bake to Perfection: Place the dish in the preheated oven and bake for 10-15 minutes, or until the topping is heated through and bubbling at the edges. For a more golden-brown top, you can switch the oven to the grill setting for the last 1-2 minutes, but watch it closely to prevent it from burning.
- Garnish and Serve: Remove the casserole from the oven. Sprinkle generously with furikake, the remaining sliced spring onion, and toasted sesame seeds. Arrange the sliced avocado on top.
- Enjoy: Serve the Creamy Sushi Bake Casserole warm, with the small nori sheets on the side for scooping. Each person can scoop a portion onto their nori sheet and eat it like a small hand-roll.
Tips From My Kitchen
- Temperature Control: Bake this at a moderate temperature (180°C). If the oven is too hot, the mayonnaise in the topping can split and become oily. We’re aiming to gently heat it through and get a little colour on top.
- The Secret Step: Don’t skip compacting the rice layer. Pressing it down firmly creates a stable base that holds together when you scoop it. I learned that a flimsy rice layer makes for messy serving.
- Make-Ahead: You can prepare the components ahead of time to make assembly even faster. The seasoned rice and the seafood topping can both be made up to a day in advance and stored in separate airtight containers in the refrigerator. Just assemble and bake when you’re ready to eat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. It’s best reheated gently in the oven or microwave, though some people enjoy it cold the next day.
Equipment You’ll Need
- 9×13 inch baking dish
- Aluminium foil (optional, for covering if the top browns too quickly)
- Large mixing bowls
- Sharp knife
- Rice cooker (optional, but helpful)
Common Mistakes to Avoid
- Overcrowding the Dish: Using a dish that is too small will result in a very thick bake that doesn’t heat evenly. A 9×13 inch dish gives the perfect ratio of rice to topping, allowing everything to warm through at the same rate.
- Wrong Temperature: As mentioned, baking this too hot is a common error. Stick to 180°C (160°C fan) for a creamy, well-heated casserole rather than a separated, greasy one.
- Skipping the Rice Rinsing: Forgetting to rinse your sushi rice will leave it gummy and overly starchy. That initial rinse is vital for achieving the light, fluffy-yet-sticky texture that defines good sushi rice.
Delicious Variations to Try
One of the best things about this recipe is how easy it is to customise. If you like rice-based meals with customisable toppings, you might also enjoy these Sticky Chicken Rice Bowls. Here are a few ideas for the sushi bake:
- Spicy Tuna Version: Swap the crab and prawns for good quality tinned tuna (drained well). Add extra sriracha and a pinch of chilli flakes to the creamy topping for a bigger kick.
- Vegetarian Option: For a plant-based alternative, use shredded and sautéed king oyster mushrooms or firm, crumbled tofu in place of the seafood. Use a vegan cream cheese and mayonnaise to complete the topping.
- Smoked Salmon & Dill: Use hot-smoked salmon, flaked, instead of the crab and prawns. Add a tablespoon of freshly chopped dill to the cream cheese mixture for a classic flavour pairing that works beautifully.
What to Serve With Creamy Sushi Bake Casserole
This dish is quite self-contained, but a few simple sides can round out the meal beautifully.
- Edamame Beans: A bowl of steamed and lightly salted edamame beans provides a fresh, clean contrast to the richness of the bake.
- Cucumber Salad (Sunomono): A simple Japanese cucumber salad, dressed with rice vinegar and sesame seeds, offers a crisp and refreshing counterpoint.
- Drink Pairing: A cold Japanese beer like Asahi or Sapporo cuts through the creaminess perfectly. Alternatively, a chilled, dry Sauvignon Blanc or a pot of green tea works just as well.
Frequently Asked Questions
Creamy Sushi Bake Casserole
Ingredients
Method
- Cook the Sushi Rice: First, rinse the sushi rice under cold water until the water runs clear. This removes excess starch and is a crucial step for the right texture. Cook the rice with the 650ml of water according to your package instructions or in a rice cooker.
- Season the Rice: While the rice is cooking, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice and use a rice paddle or spatula to fold it in, using a cutting motion to avoid mashing the grains. Let it cool slightly. For a fantastic guide on getting this right, Serious Eats has a detailed tutorial.
- Prepare the Topping: In a separate mixing bowl, combine the softened cream cheese, Kewpie mayonnaise, sriracha, and soy sauce. Mix until smooth. Gently fold in the flaked crab meat, chopped prawns, and one finely sliced spring onion. Be careful not to overmix; you want to keep some texture in the seafood.
- Assemble the Casserole: Preheat your oven to 180°C (160°C fan). Take a 9x13 inch (or similar size) baking dish and press the seasoned sushi rice evenly into the bottom, creating a compact layer. What works best for me is using the back of a wet spoon to prevent the rice from sticking.
- Add the Creamy Layer: Spoon the creamy seafood mixture over the rice base and spread it out into an even layer, reaching all the way to the edges of the dish.
- Bake to Perfection: Place the dish in the preheated oven and bake for 10-15 minutes, or until the topping is heated through and bubbling at the edges. For a more golden-brown top, you can switch the oven to the grill setting for the last 1-2 minutes, but watch it closely to prevent it from burning.
- Garnish and Serve: Remove the casserole from the oven. Sprinkle generously with furikake, the remaining sliced spring onion, and toasted sesame seeds. Arrange the sliced avocado on top.
- Enjoy: Serve the Creamy Sushi Bake Casserole warm, with the small nori sheets on the side for scooping. Each person can scoop a portion onto their nori sheet and eat it like a small hand-roll.
Notes
I really hope you give this recipe a go. It’s a fun, modern take on sushi that brings so much warmth and flavour to the table. It has become a true staple in my kitchen, and I love seeing the look on people’s faces when they try it for the first time. If you do make it, please drop a comment below and let me know how it turned out! Happy cooking, Sara.
