Creamy, savory, and incredibly fun to eat, this deconstructed Sushi Bake has taken the internet by storm for good reason. By layering perfectly seasoned rice with a rich, spicy crab and salmon topping, it delivers all the flavors of your favorite maki roll in a bubbling, shareable casserole that is widely considered one of the most popular viral potluck dishes of the decade.
Origin Sushi Bake
While it gained global fame on social media recently, the original concept of a baked sushi casserole traces its roots back to Hawaiian potlucks and modern Filipino family gatherings. It takes the traditional Japanese flavor profiles of furikake, Kewpie mayo, and seafood, and adapts them into a warm, comforting format that beautifully represents modern Asian-American fusion cuisine.
Why I Love This Recipe
I love that it completely eliminates the intimidating process of tightly rolling individual sushi rolls with a bamboo mat. You simply spread everything into a pan and bake it, making it the ultimate low-stress appetizer for hosting friends. Plus, using perfectly seasoned homemade sushi rice as the base ensures every scoop wrapped in a crispy nori sheet is bursting with authentic, restaurant-quality flavor.
Also Read : Saffron risotto
Sushi Bake
Course: DinnerCuisine: Japanese-InspiredDifficulty: Medium8
servings40
minutes20
minutes280
kcalIngredients
For the Sushi Rice:
2 cups sushi rice, rinsed well
3 cups water
1 teaspoon salt
1/4 cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon sesame oil
For the Crab & Shrimp Filling:
8 ounces crab meat (imitation crab works great)
8 ounces raw shrimp, finely chopped into small pieces
1/4 cup mayonnaise (Kewpie mayo preferred)
1/4 cup cream cheese, room temperature
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Sambal or Sriracha
1 tablespoon lime juice
1/4 cup green onions, thinly sliced
For the Spicy Mayo:
1/2 cup mayonnaise
1 to 2 tablespoons Sambal
1 tablespoon Sriracha
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon lemon juice
For Assembly & Serving:
Nori seaweed sheets or furikake
Sliced cucumber
Sliced avocado
Green onion
Sesame seeds
Unagi (eel) sauce
Directions
- Prepare the Sushi Rice: Rinse the sushi rice for a minute or two until the water runs clear. (If you have time, soak it in water for 15 minutes prior to rinsing). Add 3 cups of water to a pot over high heat and bring to a boil. Add the salt and rice. Once boiling, lower the heat, cover, and simmer for 20 minutes. Turn off the heat and leave covered for 10 more minutes. Fluff with a fork.
- Season the Rice: In a small bowl, add the rice vinegar, granulated sugar, and sesame oil. Microwave for 30 seconds (or warm in a small pot) just until the sugar dissolves. Pour this mixture over the cooked rice and mix so that each grain is coated evenly. The rice should be very sticky.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, Sambal, Sriracha, sesame oil, sugar, and lemon juice until creamy and smooth. Set aside.
- Make the Seafood Filling: In a mixing bowl, combine the crab meat, chopped raw shrimp, Kewpie mayo, cream cheese, soy sauce, sesame oil, Sambal (or Sriracha), and lime juice. Mix well until everything is evenly combined.
- Assemble the Bake: Preheat your oven to 425°F. In a 9×9 baking pan or casserole dish, press the seasoned sushi rice into an even layer on the bottom. Top the rice with a layer of nori seaweed sheets (or a generous sprinkle of furikake). Spread the crab and shrimp filling evenly over the top.
- Bake and Broil: Bake in the preheated oven for 10 to 15 minutes until the top is golden. For extra crispiness, turn the broiler on for a minute or two at the very end, keeping a close eye on it so it doesn’t burn.
- Garnish and Serve: Remove from the oven and immediately drizzle generously with the prepared spicy mayo and unagi sauce. Top with fresh avocado, green onions, and sesame seeds. Serve warm with extra nori sheets for scooping!
Notes
- Rice Substitutions: Since this is a modern, non-traditional take on sushi, feel free to use Jasmine rice instead of short-grain sushi rice. Just cook it as you normally would and toss it with the vinegar, sugar, and sesame oil mixture.
- Seafood Options: To skip the shrimp, simply double the amount of crab meat used in the recipe.
- Add Some Crunch: For an amazing textural contrast, toss some Panko breadcrumbs in a little melted butter and sprinkle them over the crab and shrimp filling just before baking or broiling.
- Unagi Sauce: Also known as eel sauce, this sweet and savory glaze can be found at most Asian supermarkets and is highly recommended for an authentic sushi restaurant flavor profile.
