Sushi Bake Recipe

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If you’re a fan of sushi, you’re going to loooove Sushi Bake. This casserole-style dish can be a popular alternative to traditional labor intensive sushi rolls especially for larger groups. It’s rich, satisfying, and the kind of thing people start hovering around before it even hits the table. The rice is perfectly seasoned, the topping is creamy and crabby with just the right amount of heat, and the drizzle situation? Let’s just say, you’ll want to lick the spoon.

 

Ingredient Notes + Variations

This Sushi Bake is made with classic sushi flavors layered in a fun, family-style way. It’s customizable, easy to prep, and seriously impressive without being fussy.

• Sushi Rice – Use short-grain sushi rice for the stickiness you need. The mix of rice vinegar, sugar, and salt gives it that signature sushi flavor.
• Furikake & Sesame Seeds – Add crunch, saltiness, and that subtle umami finish that ties it all together.
• Crab Meat & Shrimp – I love the mix of both for texture and flavor, but you can swap in salmon or tuna if that’s your thing.
• Japanese Mayo (Kewpie) – It’s creamier and richer than regular mayo. If you only have American mayo, you can still use it—just add a pinch of sugar.
• Cream Cheese – This gives the topping that silky, baked-sushi texture everyone goes wild for.
• Asparagus – Adds color and freshness. You can swap it for cucumbers or avocado in the topping if you prefer it cold.
• Nori Sheets – Layer them between the rice and topping for that classic sushi bite.
• Sriracha Mayo & Unagi Sauce – Drizzled on top for the perfect sweet-heat balance. Don’t skip these.

How to Make Sushi Bake

This recipe comes together in layers—seasoned rice, creamy seafood mix, and flavorful toppings—all baked until hot and golden. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

1. Preheat Oven + Prep Baking Dish

Preheat oven to 425° F. Prepare a 9×13 baking dish with nonstick spray.

2. Make the Sushi Rice

Cook the rinsed sushi rice according to package directions. Stir in rice vinegar, sugar, salt, furikake, and sesame seeds. Press evenly into your baking dish.

Pro Tip: If you’re in a pinch, any white short grain rice or brown rice will work in place of sushi rice.

3. Make the Seafood Layer

Combine cream cheese, crab, shrimp, and Japanese mayo until smooth. Add a layer of Nori sheets and spread this seafood mixture over the rice.

Step 4: Assemble, Drizzle with Sushi Bake Sauce + Bake

Add chopped asparagus on top, drizzle with sriracha mayo and unagi sauce, and bake until hot and caramel-y (about 15–20 minutes).

Step 5: Add Toppings + Serve

Top with diced avocado, cucumber, scallions, and a sprinkle of furikake. Slice into small squares or just scoop it out with a big spoon. Serve warm and watch it disappear.

Tips for Success

• Use freshly cooked rice so it presses evenly and stays soft after baking.
• Don’t skip the rice vinegar mixture… it gives the base that signature sushi flavor.
• Kewpie mayo really makes a difference. Stock it once, and you’ll use it on everything.
• Let the bake rest for a few minutes before adding cold toppings so they stay fresh.

What to Serve with Sushi Bake

Sushi bake can be served on its own as a complete meal or as part of a larger spread of appetizers or entrees. Here are some suggestions for what to serve with sushi bake:

• Asian Slaw – Because this dish can be quite rich, a light crisp salad is a great side dish to serve with sushi bake.
• Easy Chow Mein – Adds a hearty noodle option with soy and sesame flavors that complement the sushi bake perfectly.
• Easy Pork Potstickers – Crispy on the outside, juicy inside, and perfect for dipping.
• Sesame Noodle Salad: A reader favorite!
• Crab Rangoons – Crunchy, creamy, and golden-brown perfection. They make a fun, bite-sized companion for any sushi-style meal.

Once you make this Sushi Bake, you’ll wonder why sushi ever needed to be rolled in the first place. It’s bold, rich, and dangerously easy to love. The printable recipe card is below. Have a great day, friends! 

Variations

• Swap crab for salmon, tuna, or imitation crab if that’s what you have.
• Make it spicy by mixing a little extra sriracha into the seafood layer.
• Add wasabi or pickled ginger on top for a fun kick.

In this recipe you may have noticed a couple of ingredients you’re not familiar with… namely, Furikake and Unagi. These are nothing to be afraid of and can be easily found at just about any grocery store and of course online. Let me familiarize you!

What is Furikake?

Furikake is a Japanese seasoning that is a combination of seaweed, sesame seeds, and more. Take a look at your local grocery store seasonings and/or Asian grocery stores for anything that combines sesame and seaweed (or Nori), like this one at Walmart.

What is Unagi Sauce?

Sometimes referred to as eel sauce because it’s used as a sauce FOR grilled eel, Unagi is not made from eel at all. It’s a combination of soy sauce, sake, sugar and mirin. And it’s absolutely delicious drizzled and baked into this casserole and gives it its caramel-y finish so don’t skip it.

More Asian-inspired Recipes to Try

• Asian Baked Salmon
• Asian Lettuce Wraps
• Asian Tacos
• Orange Chicken
• Korean Chicken Thighs

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.