Easy Sushi Bake [Sushi Casserole]

I totally stumbled on this recipe by accident last year. Was scrolling through Facebook when I caught a 2-second glimpse of what looked like some kind of sushi casserole before the page refreshed and it disappeared forever. With no recipe, no name, and just that brief mental image, I got obsessed with recreating whatever I'd seen.

Last week my neighbor Sarah stopped by when I had just pulled one from the oven. She's pretty picky about Japanese food since her mom is from Osaka, but she ended up staying for dinner and texting me later for the recipe. Her kids loved using the seaweed sheets as "scoops" for the warm rice mixture.

Easy Ingredients

• Short-grain rice - Don't try to substitute long-grain here, it won't stick together properly and you'll end up with a mess
• Imitation crab - The cheap stuff from the seafood section works perfectly; I've tried fancy real crab and honestly preferred the imitation version
• Mayo - Kewpie Japanese mayo if you can find it, but regular Hellmann's works fine too
• Furikake - This seaweed and sesame seed seasoning is worth hunting down at an Asian market; it's what makes this dish taste like sushi
• Sriracha - Adds just enough heat without overwhelming the other flavors

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My first attempt was honestly just throwing together what I had in the pantry since grocery day was still three days away. I figured it would be edible but nothing special. Boy was I wrong! My husband finished half the pan himself and declared it better than our usual takeout sushi order.

Making Your Bake

Rice Base

Rinse your rice until the water runs clear - don't skip this step! Cook according to package directions or use a rice cooker if you have one. While it's still hot, mix in your rice vinegar mixture (vinegar, sugar, salt that's been heated until dissolved). Fold in some toasted sesame seeds and press it all into a baking dish.

Crab Mixture

Chop up your imitation crab - I use a food processor to get it fine, but not mushy. Mix it with just enough mayo to hold it together (way less than most recipes call for), some sriracha, and an egg. The egg was my own addition after my first attempt was too loose - it helps bind everything without needing tons of mayo.

Assembly

Spread your rice in the pan, sprinkle generously with furikake, add your crab layer, then top with more furikake and some black sesame seeds if you have them. Drizzle with a mixture of mayo and sriracha - I use a sandwich bag with the corner snipped off to make it look fancy.

Bake

Bake at 350°F for about 25 minutes until it's hot throughout and getting slightly crispy around the edges.

My dad was super skeptical when I served this for Sunday dinner - he's a meat and potatoes guy who thinks sushi is "raw fish nonsense." He took a tiny portion to be polite and ended up going back for seconds before anyone else had finished their first serving. Now he requests it whenever he comes over.

Perfect Pairings

Serve with sliced cucumbers, extra nori sheets cut into squares, and additional sriracha mayo on the side. Everyone can build their own perfect bite - some like to make little "tacos" with the seaweed, others just scoop it straight from the pan. For dinner parties, I portion it into squares and arrange on a platter with the extras alongside.

Recipe Twists

You can swap out the crab for cooked shrimp, salmon, or even chicken if seafood isn't your thing. Add a layer of thinly sliced avocado before baking for extra creaminess, or mix some cream cheese into the seafood layer for a Philadelphia roll vibe. My sister adds mango chunks to hers for a sweet counterpoint that works surprisingly well.

Keeping It Fresh

This keeps in the fridge for 3-4 days and actually tastes better as the flavors meld together. Just pop individual portions in the microwave to heat through. I've started making a double batch on Sundays so we have easy lunches ready to go. My husband likes his cold straight from the fridge, but I prefer to warm mine up until the edges get crispy again.

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I've made this about twenty times now, and everyone who tries it gets weirdly obsessed. My coworker Jenny requested it for our potluck instead of birthday cake last month. What started as a random social media glimpse has turned into one of my go-to recipes when I need something impressive that doesn't take all day. Sure, it's not traditional sushi, but sometimes the best recipes come from breaking the rules a little.

Frequently Asked Questions

→ Can I use real crab meat instead of imitation crab?

Absolutely! Real crab meat will give this dish an even more luxurious flavor. You can use fresh cooked crab meat or canned crab meat (well-drained). Just be aware that real crab will make the recipe more expensive, but it's a great option for special occasions.

→ What is furikake and where can I find it?

Furikake is a Japanese seasoning typically made with dried seaweed, sesame seeds, salt, and sometimes dried fish or other ingredients. It adds authentic flavor to this dish. You can find it at Asian grocery stores, in the international section of some supermarkets, or online. If you can't find it, you can substitute with a mixture of toasted sesame seeds, crumbled nori sheets, and a pinch of salt.

→ Can I make this without a rice cooker?

Yes, you can cook the sushi rice on the stovetop. Rinse the rice thoroughly, then combine with water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed. Remove from heat and let it steam with the lid on for 10 more minutes before seasoning.

→ How do I serve this to guests?

This dish is perfect for a DIY sushi experience! Serve the hot sushi bake family-style with small sheets of nori (seaweed) on the side. Guests can spoon some of the sushi bake onto a nori sheet, add optional toppings like cucumber and green onion, then wrap it up like a taco or handroll. You can also provide small bowls of soy sauce for dipping.

→ Can I make this vegetarian?

Yes! Replace the imitation crab with a mixture of diced avocado, cucumber, and carrot for a vegetarian version. You could also use cooked and seasoned mushrooms for a meaty texture. For a vegan version, use vegan mayo in place of Kewpie and omit the egg in the crab layer.