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Easy Sushi Bake Casserole Dish

Easy Sushi Bake

A warm, comforting casserole with the authentic taste of a California roll. It's perfect for a satisfying weeknight meal or a casual get-together with friends.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Fusion
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 500 g Japanese short-grain sushi rice
  • 600 ml water
  • 80 ml rice vinegar
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
For the Seafood Topping
  • 450 g imitation crab sticks also known as surimi
  • 150 g Japanese mayonnaise Kewpie brand is best
  • 100 g full-fat cream cheese softened
  • 2 tablespoons sriracha sauce or more, to taste
  • 1 tablespoon soy sauce
For Assembling and Garnish
  • 3 tablespoons furikake seasoning
  • 2 spring onions finely sliced
  • Toasted sesame seeds
  • Extra sriracha and Japanese mayonnaise for drizzling
For Serving
  • Roasted seaweed sheets nori, cut into small rectangles
  • 1 avocado sliced
  • 1/2 cucumber cut into matchsticks
  • Genuine Flavour: You get the authentic taste of a California roll—the sweet imitation crab the tangy seasoned rice, and the rich umami from the nori—all in one warm, comforting casserole.
  • Ready in 30 Minutes: From prepping the ingredients to pulling the bubbling dish out of the oven the whole process takes about half an hour. It's fantastic for a satisfying weeknight meal.
  • Flexible Recipe: This recipe is so easy to adapt. You can swap the imitation crab for flaked cooked salmon add some finely diced avocado to the topping after baking, or stir in some edamame for a pop of colour and texture.
  • Great for Sharing: It works beautifully for a casual get-together with friends. Just place the dish in the middle of the table with a bowl of nori sheets and let everyone dig in.

Method
 

  1. Cook the Rice: Cook the sushi rice with the water according to your package instructions or in a rice cooker.
  2. Season the Rice: While the rice is cooking, gently warm the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt have dissolved. Do not let it boil.
  3. Combine and Cool: Once the rice is cooked, transfer it to a large, non-metallic bowl. Pour the vinegar mixture over the hot rice and use a spatula or rice paddle to gently fold it in, using a slicing motion to separate the grains. Let it cool for about 10 minutes.
  4. Prepare the Topping: While the rice cools, preheat your oven to 180°C (160°C fan). In a medium bowl, shred the imitation crab sticks. I find that using two forks to pull them apart is the quickest way. Add the softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce. Mix until everything is well combined.
  5. Assemble the Casserole: Press the seasoned rice firmly and evenly into the bottom of a 9x13 inch (23x33 cm) baking dish. You want a compact layer.
  6. Add the Topping: Spread the creamy seafood mixture evenly over the top of the rice, all the way to the edges.
  7. Bake to Perfection: Sprinkle the entire surface generously with the furikake seasoning. Bake for 15-20 minutes, or until the top is light golden brown and the edges are bubbling.
  8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Drizzle with extra sriracha and mayonnaise, then garnish with the sliced spring onions and toasted sesame seeds. Serve immediately with nori sheets, avocado, and cucumber on the side for scooping.

Notes

Great for sharing. Feel free to swap the imitation crab for flaked cooked salmon or add edamame for a pop of colour and texture.