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Sushi Bake

Sushi Bake is a deconstructed sushi recipe where all your favorite sushi ingredients are layered in a casserole then baked in the oven. It that has recently become a wildly popular TikTok phenomenon…and I totally get why! It’s so easy to make (much easier than traditional rolled up sushi), crazy delicious, and taste just like sushi!

If you are craving for sushi and don’t want to spend the money on sushi, but want something quick that you can make at home…sushi bake is the answer!

A spatula digging into a rectangular casserole of sushi bake, with small packets of rice wrapped in seaweed on the side

What is Sushi Bake or Sushi Casserole

When I first saw Sushi Bake on TikTok and Instagram, I was instantly excited to try it. But what I did not expect is that sushi bake actually taste exactly like regular sushi, and it tastes AMAZING.

Sushi bake (or sometimes called Sushi Casserole) encompasses all the components of sushi, just put together in a much easier, more user-friendly method.

We all know the most labor intensive part of sushi is rolling them perfectly in those lovely rolls. Well, similar to my Baked Salmon Sushi Bowl, we’re ditching that, and baking our sushi in a casserole dish instead! Hello, sushi casserole!

There are so many different ingredients and ways to make sushi bake. This version of sushi bake is pretty much a deconstructed Californian roll, where we layer sushi rice, imitation crab mix tossed in Japanese mayo, and furikake (rice seasoning made with spices, seaweed and sesame seeds).

After that, the sushi bake it garnished with green onions, and drizzle with sriracha mayo and unagi sauce (thick savory sweet soy) to top it off!

To eat it, grab a spoonful of rice along with that creamy crab mix and sauce, top with sliced avocados, and wrap everything in pieces of crunchy nori (seaweed).

Then sit back and enjoy the way the flavors and textures of sushi bake come together like magic.

It is creamy, crunchy, sticky, savory, sweet, tangy, and slightly zesty. SO MUCH GOING ON. SO MUCH TO LOVE.

I’m a big fan of sushi bake. BIG, BIG fan.

Side view of sushi baked in a casserole


I want to spend some time talking about the ingredients in the sushi bake, because it may sound intimidating if you are not familiar with them.

But it truly doesn’t have to be! It feels intimidating, but believe me, it is not at all! It’s pretty straightforward, and the affiliate links will take you to pictures of them and even ways to purchase them online!

Here’s what you need for this sushi bake recipe:

  • short-grain rice – the best type of rice to use for sushi is short-grain rice. Sometimes you may even find bags of rice that is labelled sushi rice (that works as well).
  • imitation crab meat – it’s actually not crab but is made with fish! I typically find them in the freezer section and they come in rectangular strips with one side of it being bright red in color, and the other side is white. If frozen, make sure to defrost it completely before use. See below for picture.
  • Japanese mayo – you can use regular mayo but Japanese mayo is preferred. Japanese mayo is more custard-y because egg yolks are used (vs. eggs in regular mayo), and also has a touch of vinegar in it.
  • Rice vinegar – can be substituted with white vinegar. Rice vinegar is used for both the crab mixture and sushi rice. For seasoning the sushi rice, sushi vinegar can be used as well. Sushi vinegar comes already seasoned with sugar and salt.
  • Furikake – a Japanese rice seasoning that contains spices, seaweed pieces and sesame seeds. Brings lots of yummy flavors to your sushi bake.
  • Sriracha mayo – a tad spicy, used a lot as toppings for sushi and poke bowls. You can also make your own using this recipe.
  • Unagi sauce – a thick sweet soy sauce that is used as topping on sushi. Or you can make your own! There’s no unagi (eel) in it, it’s commonly used served with unagi/eel.
  • Salt
  • Nori sheets – sheets of seaweed use to roll sushi.

You can find most of these ingredients in the regular grocery store. Short grain rice, furikake and unagi sauce can be found in Asian grocery stores. Trader Joe’s recently started carrying furikake.

Imitation crab meat in a bowl
Imitation crab meat

How to make sushi bake

Step 1: Cook sushi rice

Cook short grain rice in rice cooker or on stovetop:

  • stovetop: add rice and water to a pot with a tight lid (2 cups rice; ~3 cups water), bring to a boil, then reduce heat to low and cook for 20 minutes. Do not open the lid while rice is cooking. After 20 minutes, turn off the heat, and let rice sit for 5 minutes.
  • rice cooker: following rice cooker instructions. Also use rice to water ratio of 2:3.

When rice is done, add rice vinegar, granulated sugar and salt to rice while it is warm, stir to combine. Alternatively, you can use sushi vinegar as well. Sushi vinegar comes already seasoned with sugar and salt.

short grain sushi rice in a rice cooker bowl
short grain sushi rice

Step 2: Make imitation crab mixture

Cut each imitation crab stick into 3 smaller pieces, then bring crab sticks, Japanese mayo, rice vinegar, and salt to a medium mixing bowl. Mix to combine.

Step 3: Layer casserole

Once all the ingredients for our layers are ready, let’s layer the sushi bake!

Start by by greasing a 9′ x 13′ casserole dish.

Spread sushi rice out in the casserole dish. This will be the bottom layer of the sushi bake. Use a spatula to flatten and slightly pack the rice.

Then top rice with furikake seasoning.

Layer casserole with sushi rice and then Furikake

Next spread imitation crab mixture to the top of the furikake, followed by another layer of furikake.

Step 4: Bake

Bake sushi casserole bake in the oven for 20 minutes at 400℉.

When it is done, drizzle sushi bake with unagi sauce and sriracha mayo, and garnish with chopped green onions.

Top down view of sushi bake topped with crab mix, furikake, unagi sauce, sriracha mayo and green onions

Sriracha mayo is mildly spicy. If you don’t want it spicy, you can omit sriracha mayo.

How to serve and eat sushi bake

Now comes the truly fun part – let’s eat some sushi bake!

I like to cut my nori (seaweed sheets) into smaller pieces – it will serve as the ‘wrapping’ for the rice mixture.

Grab a spoonful of rice with all the yumminess on top, and place it in the middle of the nori. Add a slice of avocado, and wrap it up and pop it into your mouth!

spoonfuls of sushi bake on smaller pieces of nori

If you are as big of a sauce fan as I am, add another dollop or two of sriracha mayo or unagi sauce to the top.

When you bite into these lovely sushi bake wrapped in nori, you are going to get a mouthful of sticky seasoned rice with creamy crab mix, the delicious flavors of the imitation crab sticks, along with sweet, savory and spicy from the sauces.

Also, not forgetting that delightful crunch from the seaweed, and burst of freshness from the green onions.

It’s a party in the mouth!

I’m seriously ADDICTED to sushi bake and its deliciousness, and I CANNOT GET ENOUGH OF IT.

Variations and Topping Ideas

Okay there are so many ways you can make your sushi bake. This method I’m showing you is seriously just the tip of the iceberg.

Here are a few other ideas!

  • protein: instead of imitation grab, substitute with canned tuna, canned salmon, (real) crab meat, or even raw salmon. If using raw salmon, make sure to cut into small pieces so it cooks thoroughly. You may need a longer bake time if salmon isn’t cooked through.
  • sauces: mayo, wasabi, sriracha, or sweet chili sauce can be used in addition or in place of unagi sauce and sriracha mayo. You can also dip your sushi in soy sauce when serving.
  • toppings: sliced cucumber, shredded carrots, cilantro, fried onions can be used in place or in addition to sliced avocados and green onions.
Two pieces of sushi bake wrapped in nori on a small plate

How to serve it

Sushi bake makes the perfect potluck dish or as a main dish for dinner. It is actually fairly straight forward to make, and taste good warm or in room temperature.

Here are some of my favorite items that compliments sushi bake well:

Frequently Asked Questions

How do you reheat sushi bake?

Simply drizzle a few drops of water on top of your sushi bake and microwave for 60-120 seconds (depending on how large your leftovers are). If rice is hard when you bite into it, it needs to be reheated longer. Rice should be soft when fully heated through.

Can I use other rice instead of short grain rice?

Yes you can, but it will taste less like sushi rice. Short grain rice has a stickier texture and works the best. Avoid long grain rice. Medium grain works better than long grain but not as well as short grain. Jasmine, basmati etc are considered long grain rice.

Can I substitute imitation crab with something else?

Yes! Canned tuna, canned salmon or real crab meat work great too. See ‘Variations and Topping Ideas’ section for more ideas.

A casserole of sushi bake with nori and green onions on the side

Okay folks, I hope you fall in love with this delicious and easy sushi bake recipe as much as I did! Until next time!

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other Asian Inspired Recipes

Sushi rice topped with crab mix, sauces and green onions in a casserole dish

Sushi Bake

A deconstructed sushi recipe oven baked in a casserole! Sushi rice, imitation crab mix, furikake, unagi sauce, and sriracha mayo are layered onto a casserole and baked in the oven. Served wrapped in nori seaweed.
5 from 15 votes
Print Pin
Course: Main Course
Cuisine: asian, Japanese
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 611kcal
Author: MinShien


Sushi Rice

  • 2 cups short grain rice or sushi rice
  • 3 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp salt

Imitation Crab Mix

  • 20 sticks imitation crab meat
  • 1/2 cup Japanese mayo
  • 2 tbsp vinegar
  • 1/2 tsp salt

Other Toppings

  • 1/4 cup furikake or more as needed
  • 2 tbsp sriracha mayo
  • 2 tbsp unagi sauce
  • 1/4 cup green onions chopped
  • 1 avocado sliced
  • 6 sheets nori


  • Cook rice in rice cooker or stovetop. For rice cooker, follow rice cooker instructions. For stovetop, bring rice and water to boil in a pot with a tight lid. Reduce to low heat and cook for 20 minutes. Do not lift lid while rice is cooking. When rice is done, turn off the heat, and let rice sit for 5 minutes.
  • Pre-heat oven to 400°F.
  • Combine cooked rice with rice vinegar, sugar and salt while rice is still warm. Mix to combine.
  • Cut imitation crab meat sticks into smaller pieces. In a large bowl, combine and mix crab meat, Japanese mayo, rice vinegar, and salt. Use fork to fluff crab meat until they break apart into smaller strings.
  • Grease a large 9' x 13' baking dish. Spread rice out onto the bottom of casserole. Use a spoon or spatula to flatten and pack rice together. Sprinkle the top of the rice with 2 tbsp of furikake.
  • Next, spread with imitation crab mixture. Then top crab mixture with the rest of the furikake (~2 tbsp).
  • Bake sushi bake for 20 minutes.
  • Remove from oven, and drizzle with unagi sauce and sriracha mayo. Sprinkle with chopped green onions.
  • Serve with seaweed, avocados, and leftover sauces. Enjoy!


Calories: 611kcal | Carbohydrates: 91g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 1233mg | Potassium: 362mg | Fiber: 10g | Sugar: 13g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 7mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. 5 stars
    When I saw you posted this recipe, I knew I had to make it for my son, he LOVED it. Made half batch using an 8×8 square dish and it was perfect!

    1. Joyous Apron says:

      I’m so glad you gave it a try and loved it! Thank you for sharing!

  2. 5 stars
    I’m so glad I stumbled on this recipe– it was SO FUN and really satisfied the sushi craving without the takeout! Thanks so much!

    1. Joyous Apron says:

      I’m so glad you enjoyed it so much!

  3. 5 stars
    I loved this easy & simple sushi baked recipe
    Dungeness crabs were used instead of the imitation kind. Will definitely make it again to also try other types of toppings.

    1. Joyous Apron says:

      Yum! Real crab meat on this sounds AMAZING. I’m so happy to hear that you loved it!

  4. Cindi Stecker says:

    if you use cooked protein, why do you have to bake this?

    1. Joyous Apron says:

      So that all the flavors come together 🙂 Technically you don’t have to bake it if you don’t want to!

  5. Michaela Kenkel says:

    5 stars
    My daughter is a Sushi-aholic and she LOVED this recipe!! It’s a keeper!

    1. Joyous Apron says:

      Thank you so much!

  6. 5 stars
    I love sushi, but not all the work involved in rolling. This is such a yummy recipe and great idea. I couldn’t believe how easy and yummy it is, everyone kept raving about how good it is.

    1. Joyous Apron says:

      Thank you so much! I’m so glad to hear that 🙂 I love how easy and tasty this sushi bake is as well!

  7. 5 stars
    This is such a great idea! I have been craving sushi and what a fun way to enjoy it at home. I really enjoyed this recipe. So tasty!

    1. Joyous Apron says:

      Happy to hear that!!

  8. 5 stars
    This was a fun way to turn sushi into a family dish. it was also a much cheaper way to enjoy sushi than going out. very satisfying and delicious.

    1. Joyous Apron says:

      That’s great to hear, Maria! Glad you and your family liked it!