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Quick Easy Sushi Bake

Quick Easy Sushi Bake

This Quick Easy Sushi Bake is a revolutionary approach to enjoying your favorite sushi flavors without the fuss. It’s a deconstructed, oven-baked marvel that delivers all the deliciousness of sushi in a comforting, shareable casserole.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice, cooked according to package directions
  • 1/4 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 8 ounces imitation crab meat, shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha or to taste
  • 1/4 cup cream cheese, softened
  • 1 tablespoon soy sauce
  • 1/4 cup toasted nori seaweed sheets, torn or cut into small pieces
  • 2 tablespoons toasted sesame seeds
Optional toppings
  • thinly sliced avocado
  • masago (fish roe)
  • thinly sliced green onions

Equipment

  • Baking dish
  • Oven-safe skillet
  • Medium Bowl
  • Small Bowl

Method
 

  1. Once your sushi rice is cooked and still warm, gently fold in the rice vinegar, sugar, and salt. Mix until the sugar and salt are dissolved and evenly distributed.
    2 cups sushi rice, cooked, 1/4 cup rice vinegar, 2 tablespoons granulated sugar, 1 teaspoon salt
  2. In a medium bowl, combine the shredded imitation crab meat, mayonnaise, and sriracha. Mix well until the crab is thoroughly coated in the spicy, creamy sauce. If you prefer a milder flavor, start with 1 tablespoon of sriracha and add more to your preference.
    8 ounces imitation crab meat, shredded, 1/4 cup mayonnaise, 2 tablespoons sriracha
  3. In a separate small bowl, blend the softened cream cheese with the soy sauce until smooth and creamy. This adds a delightful richness and a hint of umami to the bake.
    1/4 cup cream cheese, softened, 1 tablespoon soy sauce
  4. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or an oven-safe skillet. Spread the seasoned sushi rice evenly across the bottom of the dish, creating the first layer.
    2 cups sushi rice, cooked
  5. Next, carefully spread the creamy cream cheese mixture over the rice layer. Ensure it’s spread as evenly as possible for a uniform flavor profile throughout the bake.
    1/4 cup cream cheese, softened
  6. Finally, spoon the spicy crab mixture evenly over the cream cheese layer. Gently spread it out to cover the entire surface. Don't worry if it's not perfectly smooth; rustic is good here!
    8 ounces imitation crab meat, shredded
  7. Place the assembled dish in the preheated oven. Bake for 20-25 minutes, or until the top is slightly golden and the edges are bubbling. The heat will meld all the flavors together beautifully.
  8. Once out of the oven, sprinkle the torn nori pieces and toasted sesame seeds generously over the top of the baked sushi. These additions bring that essential sushi flavor and delightful crunch. If using, arrange your optional toppings like avocado slices, masago, or green onions on top before serving.
    1/4 cup toasted nori seaweed sheets, torn or cut into small pieces, 2 tablespoons toasted sesame seeds, thinly sliced avocado, masago (fish roe), thinly sliced green onions

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 30-60 seconds or a larger portion in a 350°F (175°C) oven for 10-15 minutes. Freezing is possible but may alter texture.