There’s something truly special about dishes that bring people together, and this Sushi Bake is one of them. It takes all the flavours we adore from a classic California roll – the creamy crab, the seasoned rice, the savoury nori – and transforms them into a warm, shareable casserole. The first time I made this, I was looking for a way to enjoy sushi flavours without the fuss of rolling. My husband, who’s usually picky, asked for seconds before I’d even sat down! It’s become a go-to in our house for a fun, interactive meal.

This Sushi Bake Recipe isn’t about recreating traditional sushi; it’s a deconstructed take that’s wonderfully comforting and full of flavour. We layer fluffy, seasoned sushi rice in a baking dish, top it with a rich and creamy seafood mixture, and bake it until it’s golden and bubbling. The real magic happens at the table, where everyone scoops the warm bake into crisp sheets of roasted seaweed (nori). It’s a bit messy, completely delicious, and always gets compliments.

It’s an ideal dish for a casual Friday night in, a potluck with friends, or any time you want a meal that feels both comforting and a little bit special. The combination of warm, creamy topping and fluffy rice is simply divine, and because it’s a casserole, it’s much more straightforward to prepare than you might think.

Recipe Overview

This Sushi Bake Casserole Recipe delivers a wonderfully savoury and creamy experience. The base is perfectly seasoned sushi rice, which provides a slightly tangy and firm foundation. This is topped with a generous layer of shredded imitation crab and prawns mixed with Japanese mayonnaise and cream cheese, creating a rich texture that bakes to a glorious golden brown. When I was first testing this recipe, I found that letting the baked casserole rest for five minutes is key; it helps it set just enough to be scoopable without falling apart.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Sushi Bake Recipe

• Genuine Flavour: This dish captures the essence of a California roll. The topping is rich and creamy from the Kewpie mayonnaise and cream cheese, with a savoury seafood flavour that’s balanced by the tangy, seasoned sushi rice. A little sriracha adds a gentle warmth without being overpowering.
• Ready in Under an Hour: From start to finish, this dish comes together in about 45 minutes, with most of that time being hands-off while the rice cooks and the casserole bakes. It’s a fantastic option for a satisfying weeknight dinner.
• Flexible Recipe: You can easily adapt this to your taste. Swap the imitation crab for cooked salmon, add some finely diced avocado to the topping after baking, or increase the sriracha for more of a kick. It’s very forgiving.
• Great for Gatherings: Because it’s served from one dish, it works beautifully for sharing. It’s a fun, interactive meal for casual get-togethers where everyone can build their own nori wraps.
• Family Tested: This recipe is a huge hit in my house. Even my kids, who can be a bit hesitant with new foods, love scooping the warm, cheesy filling into the seaweed sheets. Everyone seems to love this one.

Sushi Bake Recipe

⏱️ 20 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, I recommend using Japanese short-grain rice, as its sticky texture is essential for the base of the casserole. When it comes to the mayonnaise, Kewpie is my go-to. Its rich, umami flavour is distinct from standard mayonnaise and really makes a difference here. You can find it in most large supermarkets or Asian food shops.

• For the Sushi Rice:
• 400g Japanese short-grain (sushi) rice
• 500ml cold water
• 60ml rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt
• For the Creamy Topping:
• 250g imitation crab sticks (surimi), finely shredded or chopped
• 150g cooked prawns, roughly chopped
• 120g full-fat cream cheese, softened
• 120g Japanese mayonnaise (Kewpie)
• 1-2 tbsp sriracha sauce (to your taste)
• 1 tbsp soy sauce
• 2 spring onions, finely sliced
• For Assembly and Serving:
• 2 tbsp furikake (Japanese rice seasoning)
• Extra sriracha and Japanese mayonnaise for drizzling
• Roasted seaweed sheets (nori), for serving
• Optional extras: sliced avocado, cucumber batons, tobiko (flying fish roe)

Sara’s Tip: Make sure your cream cheese is properly softened to room temperature. This will ensure it mixes smoothly into the seafood topping without any lumps. I just leave mine on the counter for about an hour before I start.

How to Make This Sushi Bake Recipe

The process for this casserole recipe is straightforward. We’ll start by making the sushi rice, which is the foundation. While that’s cooking, we can prepare the delicious creamy topping. Then it’s just a matter of layering everything and baking until bubbly and golden.

1. Cook the Sushi Rice: Rinse the sushi rice under cold running water until the water runs clear. Add the rinsed rice and 500ml of cold water to a medium saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, remove from the heat and let it stand, still covered, for another 10 minutes. Do not lift the lid during this time! For those new to this, BBC Good Food has a great guide on how to make sushi rice perfectly every time.
2. Season the Rice: While the rice is standing, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until the sugar and salt have dissolved.
3. Combine Rice and Seasoning: Transfer the cooked rice to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice. Using a rice paddle or spatula, “cut” and fold the seasoning into the rice until it’s evenly distributed and has cooled slightly. Be gentle to avoid mashing the grains.
4. Prepare the Topping: In a separate mixing bowl, add the softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce. Whisk until smooth and well combined. Fold in the shredded imitation crab, chopped prawns, and sliced spring onions.
5. Assemble the Casserole: Preheat your oven to 180°C (160°C fan). Lightly grease a 9×13 inch (or similar size) baking dish. What works best for me is to use wet hands to press the seasoned sushi rice evenly into the bottom of the dish. This prevents the rice from sticking to your fingers.
6. Add Topping and Bake: Spread the creamy seafood mixture evenly over the layer of rice. Sprinkle the top with the furikake seasoning. Bake for 10-15 minutes, or until the topping is heated through and bubbling at the edges.
7. Grill for Colour (Optional but Recommended): For a lovely golden-brown top, switch the oven to the grill setting for the last 1-2 minutes of cooking. Keep a close eye on it, as it can brown very quickly!
8. Rest and Serve: Remove the sushi bake from the oven and let it rest for 5 minutes. This helps it set slightly. Drizzle with extra sriracha and mayonnaise if you like. Serve warm with nori sheets, allowing everyone to scoop the bake into their seaweed.

Tips From My Kitchen

• Temperature Control: Don’t bake this casserole at too high a temperature. A moderate oven at 180°C is plenty. If it’s too hot, the mayonnaise can split and become oily.
• The Secret Step: That final minute or two under the grill is a game-changer. It creates those delicious, slightly caramelised brown spots on top that add so much flavour and texture. I learned that this little step makes the dish look and taste so much more impressive.
• Make-Ahead: You can prepare the components ahead of time. The rice can be cooked and seasoned, and the seafood topping can be mixed and stored in separate airtight containers in the fridge for up to 24 hours. Just assemble and bake when you’re ready to eat.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through, or in the microwave. It won’t be quite as good as fresh, but it’s still very tasty.

Equipment You’ll Need

You don’t need any specialist equipment for this recipe, just a few kitchen basics.

• 9×13 inch baking dish (or a similar sized casserole dish)
• Medium saucepan with a lid
• Large mixing bowl (non-metallic is best for the rice)
• Spatula or rice paddle

Common Mistakes to Avoid

• Using the Wrong Rice: Long-grain rice like basmati won’t work here. The starch content in Japanese short-grain rice is what gives it that signature sticky texture, which forms a stable base for the casserole.
• Overmixing the Topping: When you add the seafood to the creamy sauce, fold it in gently. If you overmix, the imitation crab can break down too much and the texture can become pasty.
• Skipping the Rest Time: It’s tempting to dig in as soon as it comes out of the oven, but that 5-minute rest is crucial. It allows the layers to set, making it much easier to scoop neatly into your nori sheets.

Delicious Variations to Try

One of the best things about this Sushi Bake is how easily you can adapt it. Here are a few variations we love in our house:

• Spicy Tuna Bake: Swap the imitation crab and prawns for a couple of tins of good-quality drained tuna. Add extra sriracha and a pinch of chilli flakes for a proper kick.
• Vegetarian Version: For a plant-based alternative, use shredded baked tofu or jackfruit in place of the seafood. Combine it with vegan cream cheese and mayonnaise for a surprisingly delicious result.
• Salmon and Avocado: Use cooked, flaked salmon instead of crab. Once the bake is out of the oven, top it with finely diced fresh avocado and a sprinkle of sesame seeds before serving. If you enjoy salmon, you might also like our Sticky Chicken Rice Bowls, which can easily be adapted with salmon.

What to Serve With Your Sushi Bake

This dish is almost a complete meal in itself, but a few simple accompaniments can elevate it further.

• Roasted Nori Sheets: This is non-negotiable! The crisp, salty seaweed is the perfect vessel for scooping up the warm, creamy bake.
• Fresh Sides: A simple side of thinly sliced cucumber, creamy avocado, or a bowl of steamed edamame provides a lovely, fresh contrast to the richness of the casserole.
• Pickled Ginger (Gari): A small amount of pickled ginger on the side works beautifully to cleanse the palate between bites.
• Drink Pairing: A crisp Japanese lager like Asahi or Sapporo cuts through the richness nicely. For a non-alcoholic option, chilled green tea or iced water with a slice of lemon is ideal.

Frequently Asked Questions

Sushi Bake

A warm, creamy, and savory casserole inspired by deconstructed sushi rolls. Seasoned rice is topped with a rich mixture of crab, prawns, and cream cheese, then baked until golden and bubbly.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Fusion

Calories: 545

Ingredients Method Notes

Ingredients

  

For the Sushi Rice

• 400 g Japanese short-grain sushi rice
• 500 ml cold water
• 60 ml rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt

For the Creamy Topping

• 250 g imitation crab sticks surimi, finely shredded or chopped
• 150 g cooked prawns roughly chopped
• 120 g full-fat cream cheese softened
• 120 g Japanese mayonnaise Kewpie
• 1-2 tbsp sriracha sauce to your taste
• 1 tbsp soy sauce
• 2 spring onions finely sliced

For Assembly and Serving

• 2 tbsp furikake Japanese rice seasoning
• Extra sriracha and Japanese mayonnaise for drizzling
• Roasted seaweed sheets nori, for serving
• Optional extras: sliced avocado cucumber batons, tobiko (flying fish roe)

Method

 

1. Cook the Sushi Rice: Rinse the sushi rice under cold running water until the water runs clear. Add the rinsed rice and 500ml of cold water to a medium saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, remove from the heat and let it stand, still covered, for another 10 minutes. Do not lift the lid during this time! For those new to this, BBC Good Food has a great guide on how to make sushi rice perfectly every time.
2. Season the Rice: While the rice is standing, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until the sugar and salt have dissolved.
3. Combine Rice and Seasoning: Transfer the cooked rice to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice. Using a rice paddle or spatula, "cut" and fold the seasoning into the rice until it's evenly distributed and has cooled slightly. Be gentle to avoid mashing the grains.
4. Prepare the Topping: In a separate mixing bowl, add the softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce. Whisk until smooth and well combined. Fold in the shredded imitation crab, chopped prawns, and sliced spring onions.
5. Assemble the Casserole: Preheat your oven to 180°C (160°C fan). Lightly grease a 9x13 inch (or similar size) baking dish. What works best for me is to use wet hands to press the seasoned sushi rice evenly into the bottom of the dish. This prevents the rice from sticking to your fingers.
6. Add Topping and Bake: Spread the creamy seafood mixture evenly over the layer of rice. Sprinkle the top with the furikake seasoning. Bake for 10-15 minutes, or until the topping is heated through and bubbling at the edges.
7. Grill for Colour (Optional but Recommended): For a lovely golden-brown top, switch the oven to the grill setting for the last 1-2 minutes of cooking. Keep a close eye on it, as it can brown very quickly!
8. Rest and Serve: Remove the sushi bake from the oven and let it rest for 5 minutes. This helps it set slightly. Drizzle with extra sriracha and mayonnaise if you like. Serve warm with nori sheets, allowing everyone to scoop the bake into their seaweed.

Notes

Serve warm with roasted seaweed (nori) sheets for scooping. Optional garnishes like sliced avocado, cucumber, and tobiko add fresh texture and flavour.

I really hope you give this Sushi Bake Recipe a try. It’s a fun and wonderfully satisfying dish that brings a unique twist to weeknight dinners or casual get-togethers. It’s become a firm favourite in my kitchen, and I’m confident it will be in yours too. If you do make it, please drop a comment below and let me know how you got on. Happy cooking!