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Easy Sushi Bake Recipe

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This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

sushi bake on a gray plate

Sushi bake is a popular dish here in Hawai’i. It’s simple and packs in all the amazing flavors of Japan.

Hand making sushi rolls takes special skill to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. Making it a great option for larger parties or gatherings, which of course is ever so popular here in Hawai’i.

pan of sushi bake

There are many different options for sushi bake, but this is my favorite. A good old deconstructed California roll. Serve it with a piece of nori. So so good!!

Make this for your next get together and be sure to have people asking for more.

What is sushi?

Sushi is a Japanese dish made of rice flavored with vinegar and a mix of seafood and/or vegetables.

The beauty about sushi is there are so many different varieties and options that you’ll be sure to find something someone will love.

The first and arguably the most important step in making a sushi bake is to make a good sushi rice.

side view of sushi bake

What is sushi rice?

Sushi rice is a vinegar seasoned rice used to make, well sushi of course.

What type of rice is best for sushi rice?

I like to use short grain or medium grain rice. This gives the classic sushi rice texture and stickiness.

Ingredients for sushi rice

  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon salt
  • 3 cups cooked white rice
sushi rice

Tips for great sushi rice:

  • Be sure to rinse your rice thoroughly before cooking. There is a lot of starch on rice and rinsing will help remove the excess starch. Too much starch will cause the rice to have a gummy texture.
  • You can use a rice cooker for a more hands off approach to cooking. Set it and forget it. This is a staple appliance in our house as well as many homes in Hawai’i. If you don’t have a rice cooker you can definitely make it on the stove as well.
  • Mix vinegar seasoning with cooked rice while it is still hot. Be sure to use a large bowl that will allow you to toss the rice to ensure even coating.

Next you need a yummy filling. For this recipe I am using a twist on the classic California roll.

Ingredients for sushi bake

  • 1/2 cup cream cheese,  softened
  • 1/2 cup mayonnaise
  • 6 ounces imitation crab, shredded and roughly chopped
  • 1/4 cup cucumber, diced
  • 1/4 cup green onion, sliced
  • 2 tablespoons unagi sauce
  • 1/4 cup furikake
  • Optional: nori sheets
sushi bake ingredients

What to serve with sushi bake?

Every maki and temaki sushi roll needs a great nori component. So what better to serve with a sushi bake then a sheet of nori (seasoned, dried seaweed).

How to store sushi bake?

If you happen to have leftovers it is best stored in an airtight container in the refrigerator.

sushi bake ingredients

How long does sushi bake last?

About 3 days in an airtight container in the refrigerator.

How to reheat sushi bake?

You can easily reheat sushi bake in the microwave or oven until heated through.

top down view of sushi bake on a gray plate

If you are looking for other Japanese style recipes check these out:

How to make sushi bake?

*Sorry at 2:48 I should have said CREAM CHEESE (not sour cream)*

To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.

Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

Pre heat oven to 450F.

To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.

Pour rice mixture into a 9×13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.

Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.

Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.

Optionally serve with a piece of nori. ENJOY!

sushi bake on a gray plate

Sushi Bake

Yield: 1 pan
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 40 minutes

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

Ingredients

  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon salt
  • 3 cups cooked white rice
  • 1/2 cup cream cheese, softened
  • 1/2 cup mayonnaise
  • 6 ounces imitation crab, shredded and roughly chopped
  • 1/4 cup cucumber, diced
  • 1/4 cup green onion, sliced
  • 2 tablespoons unagi sauce
  • 1/4 cup furikake
  • Optional: nori sheets

Instructions

  1. To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.
  2. Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.
  3. Pre heat oven to 450F.
  4. To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.
  5. Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.
  6. Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.
  7. Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.
  8. Optionally serve with a piece of nori. ENJOY!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 408mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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sushi bake

By on June 17th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

40 thoughts on “Easy Sushi Bake Recipe”

  1. Thank you for sharing! It was delicious! I tweaked it a little by using real crab meat and instead throwing the cucumber into the mixture, I sliced it up and added to my wrap. Gave it a fresh crunch. Yum!

    Reply
  2. Made this over the weekend…it was so good! Like you’ve mentioned, it’s an easy recipe to adjust to your own preferences. So as someone else mentioned, I did the cucumber on the side. And was told next time they’d like more sushi rice, so I’ll give that a try. And I think I’ll try adding avocado next time.
    Will definitely be making this again!

    Reply
  3. I LOVE Japanese food, and this really hits the spot with out a HUGE SUSHI BILL ! I can make any Sushi Recipe I want, a Dragon Roll, Shrimp Roll Tuna Roll, Teriyaki Beef Chicken Roll , all in a sushi Bake! I really do not eat Raw fish except for Blue Fin Tuna. So this is perfect, Fast & Cost effective. Everytime we go out to eat Sushi it breaks the bank ! Not anymore, Thank you for this recipe!

    Reply
    • The great thing about this recipe is you can add whatever you want. Add more, take out what you don’t like, swap out for something else. Truly customizable.

      Reply
  4. Would you have any recommendations for substitutes for the cream cheese? My friend is dairy free and I would love to make this for her!

    Reply
  5. Oh wow!! droooooling. Great recipe!
    Quick question though– at what point am I able to pause and transport this for about a 3-hr drive before i bake it?

    Thank you!

    Reply
    • Thank you. You can bake it and then take it on the drive. It’ll keep. If you want to eat it warm you can just pop it in the oven for a little to rewarm it before eating. Hope you enjoy!

      Reply
  6. Hi,
    I was wondering can I substitute crab imitation with fried tempura shrimp?I’m allergic to crabs. If I am not able to, what can I substitue

    Reply
  7. I am making this recipe for the third time since discovering it about a month ago – it’s that good! Not only is it delicious but it is very simple to put together and it feeds a crowd. I add tobiko to ours. Mahalo for sharing this winning recipe with us!

    Reply
    • Aloha Hope. It’s not my favorite thing to do. Freezing it causes the rice to dry out and it’s hard to rehydrate the rice with all the toppings on. I much rather eat it fresh.

      Reply
  8. I am just seeing this recipe, and will make it this weekend. Hope you see this.
    3 cups of cooked rice…does that mean I cook 3 cups of raw rice, or is that 3 cups AFTER it’s cooked?

    Would appreciate reply to my email so I see it sooner. Mahalo.

    Reply
    • 3 cups of cooked rice after it’s cooked. This is a very flexible recipe. You’ll be fine if it’s not exactly 3 cups. You can definitely add more or less if you’d like.

      Reply
  9. Hi Relle,
    Thanks for the great recipe! I tried it with pan-fried steak with some garlic and a side of corn, tomatoes, and avocado.

    Reply

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