I enjoy this recipe because it brings the flavors of sushi to the table in a fuss-free way. I don’t have to worry about rolling or perfect presentation—it’s all about layers of flavor. The warm, creamy crab layer contrasts beautifully with the seasoned rice, and every bite is rich and satisfying. Plus, I can customize the spice level and toppings to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb imitation crab 4 oz cream cheese, softened 1/2 cup kewpie mayo, plus more for topping 2 tablespoons sriracha, plus more for topping 4 cups cooked sushi rice 1 tablespoon rice vinegar 3 tablespoons furikake seasoning, divided 2 green onions, sliced Nori sheets, for serving
Directions
I preheat the oven to 375°F (190°C).
In a mixing bowl, I combine imitation crab, cream cheese, ½ cup kewpie mayo, 2 tablespoons sriracha, and 1 tablespoon furikake seasoning. I mix until smooth and well combined.
In a separate bowl, I season the cooked sushi rice with rice vinegar and the remaining 2 tablespoons of furikake, mixing gently to combine.
I spread the seasoned rice evenly into a greased 8×8-inch baking dish.
Then I layer the crab mixture over the rice, smoothing it into an even layer.
I bake it for 15–20 minutes until the top is slightly golden and bubbly.
Once it’s out of the oven, I drizzle extra kewpie mayo and sriracha on top, then sprinkle the sliced green onions.
I serve it with nori sheets for scooping—it’s such a fun, interactive way to enjoy sushi flavors.
Servings and Timing
This recipe serves about 4–6 people and takes roughly 35 minutes in total—15 minutes to prepare and 20 minutes to bake. It’s ideal for a quick dinner or a shared appetizer at a party.
Variations
I sometimes swap imitation crab for real crab to make it feel more authentic. When I want a bit of sweetness, I add a drizzle of eel sauce before baking. For extra crunch, I sprinkle tempura flakes on top right before serving. I also enjoy mixing in a bit of diced avocado or cucumber for freshness.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the oven at 350°F (175°C) for about 10 minutes, or until heated through. I avoid microwaving for too long since it can make the rice dry. I always add a touch of extra mayo or sriracha before serving to bring back the creaminess.
FAQs
What type of crab works best for sushi bake?
I usually use imitation crab for convenience, but real crab meat gives a richer, more authentic flavor.
Can I make sushi bake ahead of time?
Yes, I can assemble it up to a day in advance, then bake it right before serving.
How can I make this spicier?
I simply add more sriracha or mix in some chili oil to the crab layer.
Can I use regular mayo instead of kewpie?
Yes, though I prefer kewpie mayo for its richer, umami flavor.
What can I use instead of furikake?
If I don’t have furikake, I mix sesame seeds, crushed seaweed, and a little salt as a substitute.
Is sushi bake served hot or cold?
I serve it warm—it’s baked and meant to be enjoyed hot with crispy nori sheets.
Can I make this recipe gluten-free?
Yes, by ensuring all condiments and imitation crab are gluten-free or by using real crab.
What kind of rice is best?
I always use short-grain sushi rice because it’s sticky and holds the layers together perfectly.
Can I add other seafood?
Definitely—salmon, shrimp, or scallops make great additions to this dish.
How do I keep the nori crisp?
I serve the nori sheets separately and only scoop the sushi bake onto them right before eating.
Conclusion
Sushi Bake is one of my favorite dishes to prepare when I crave sushi flavors without the effort of rolling. It’s creamy, flavorful, and easy to customize. I love how it turns a classic Japanese idea into a comforting casserole that’s perfect for sharing. Whether for a party or a cozy night in, this dish always satisfies.
Sushi Bake is a warm, deconstructed version of sushi baked into a creamy, shareable casserole. It layers seasoned rice with a spicy crab mixture, topped with mayo and sriracha for a comforting twist on traditional sushi flavors.
Ingredients
1 lb imitation crab
4 oz cream cheese, softened
1/2 cup kewpie mayo, plus more for topping
2 tablespoons sriracha, plus more for topping
4 cups cooked sushi rice
1 tablespoon rice vinegar
3 tablespoons furikake seasoning, divided
2 green onions, sliced
Nori sheets, for serving
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine imitation crab, cream cheese, 1/2 cup kewpie mayo, 2 tablespoons sriracha, and 1 tablespoon furikake seasoning. Mix until smooth and well combined.
In a separate bowl, season the cooked sushi rice with rice vinegar and the remaining 2 tablespoons of furikake. Mix gently to combine.
Spread the seasoned rice evenly into a greased 8×8-inch baking dish.
Layer the crab mixture evenly over the rice.
Bake for 15–20 minutes, until the top is slightly golden and bubbly.
Remove from oven and drizzle with extra kewpie mayo and sriracha.
Sprinkle sliced green onions on top and serve warm with nori sheets for scooping.
Notes
Substitute real crab for a richer, more authentic flavor.
Add eel sauce before baking for a sweet-savory glaze.
Top with tempura flakes for added crunch.
Mix in diced avocado or cucumber for freshness.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
