Go Back
Homemade Sushi Bake Recipe photo
Print Recipe Save it for later

Sushi Bake Recipe

A creamy, savory deconstructed sushi casserole that's easy to bake and perfect for sharing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 cups sushi rice, rinsed well
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt or to taste
  • 1 tablespoon furikake (Japanese sesame-seaweed seasoning)
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup cream cheese, softened
  • 8 oz crab meat, finely chopped or shredded (or imitation crab)
  • 8 oz shrimp, cooked and finely chopped (or salmon, tuna, etc.)
  • 1/4 cup mayonnaise (Japanese mayo preferred, e.g., Kewpie)
  • 2 large sheets nori (seaweed) sheets or 3–4 small sheets to cover the baking dish
  • 4 stalks asparagus, blanched and chopped into 1-inch pieces blanch about 3 minutes
  • 2 tablespoons sriracha mayo for drizzling
  • 2 tablespoons unagi (eel) sushi sauce for drizzling
  • 2 medium scallions, white and green parts, diced
  • 1 large avocado, diced
  • 1 large cucumber, diced
  • 1 tablespoon furikake, for sprinkling additional

Instructions

  • Preheat the oven to 425°F and spray a 9×13 baking dish with nonstick spray.
  • In a small pot, combine rice vinegar, granulated sugar, and salt; heat and stir just until the sugar dissolves, then remove from heat.
  • Cook the rinsed sushi rice according to package instructions using the appropriate amount of water; once cooked, stir in 1 tablespoon furikake and 1 tablespoon toasted sesame seeds.
  • Press the seasoned rice evenly into the bottom of the prepared baking dish and set aside.
  • In a mixing bowl, combine the softened cream cheese, chopped crab meat, chopped cooked shrimp, and 1/4 cup mayonnaise until smooth and well blended.
  • Lay the nori sheets in a single layer over the rice to cover it.
  • Spread the seafood and cream cheese mixture evenly over the nori layer using a rubber spatula.
  • Scatter the blanched asparagus pieces evenly over the seafood layer.
  • Drizzle sriracha mayo and unagi sushi sauce over the top in a diagonal pattern.
  • Bake in the preheated oven for 15–20 minutes, until the top is hot and caramelized but not burned.
  • Let the casserole rest for a few minutes, then top with diced avocado, diced cucumber, scallions, and an extra sprinkle of furikake; serve warm.

Equipment

  • 9x13 inch Baking Dish
  • Saucepan
  • Mixing bowls
  • rubber spatula
  • Measuring cups and spoons
  • Potato masher or rice paddle (optional)

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warm.
  • You can prep the rice and seafood mixture a day ahead and bake before serving.
  • Freezing is not recommended because cream cheese and seafood change texture when thawed.