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+ servings

Sushi Bake

Trendy Sushi Bake gives you all the flavour of California Roll sushi with a fraction of the work. This makes the best party food and never lasts long!
Course Appetizer, Main Course, Main Dish
Cuisine American, Asian, Filipino, Japanese, Pan-Asian
Keyword sushi bake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 479kcal
Author Rebecca Lindamood


Sushi Rice Layer:

  • 2 teaspoons toasted sesame oil
  • 2 cups uncooked sushi rice rinsed several times
  • ¼ cup rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon Morton’s kosher salt
  • 2 tablespoons furikake

Creamy Crab Layer:

  • 8 oz cream cheese softened to room temperature
  • ¼ cup mayonnaise divided (preferably Kewpie Japanese mayonnaise)
  • 1 tablespoon to ¼ cup sriracha divided (we prefer the higher end)
  • 1 tablespoon pickled ginger brine optional
  • 2 ½ cups imitation crab meat
  • 2 tablespoons furikake


  • 2 tablespoons Unagi sauce oyster, or teriyaki glaze
  • 2 tablespoons Sriracha
  • 2 tablespoons mayonnaise preferably Kewpie Japanese mayonnaise

To Serve:

  • 3 Green onions thinly sliced
  • Korean toasted seaweed snacks or nori
  • Diced seedless cucumber
  • Sliced avocado


To Make the Sushi Rice Layer

  • Preheat oven to 400ºF. Lightly brush a 9-inch by 13-inch baking dish with toasted sesame oil and set it aside.
  • Cook rice according to package instructions. While it rests after cooking, combine the rice vinegar, sugar, and salt in a small saucepan or a microwave safe bowl and heat just until the salt and sugar easily dissolve when stirred.
  • Drizzle the vinegar over the hot rice and toss to evenly distribute the vinegar. Scrape the rice into the prepared pan.
  • Wet your hands thoroughly and use them to lightly press the rice into the pan in an even layer. Do not compress the rice too much.
  • Sprinkle generously with furikake and set aside.

To Make the Creamy Crab Layer

  • In a mixing bowl mash together the softened cream cheese, mayonnaise, and sriracha with a splash of pickled ginger brine, if available. When it is mostly smooth, stir in the flaked imitation crab meat.
  • Dollop the cream cheese mixture over the rice layer. Use a flexible spatula to spread it evenly over the rice.

To Garnish and Bake the Sushi Bake

  • Sprinkle the cream cheese layer generously with furikake again.
  • Drizzle the unagi (eel) sauce, if using in a decorative pattern over the top. Do this with the mayonnaise and sriracha (if using), as well.
  • Bake for 10 to 12 minutes, or until hot all the way through and the rice is sizzling. This is easiest to discern if you used a glass baking dish.

To Serve the Sushi Bake

  • Remove from the oven, let stand for 5 to 10 minutes.
    Scatter the top with the sliced green onions and cut into rectangles while still in the pan. Use a narrow, flexible metal spatula to lift the sushi bake from the pan.
  • Serve with nori rectangles, diced cucumber, and avocado to be assembled by the diners at the table.


Calories: 479kcal | Carbohydrates: 61g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1018mg | Potassium: 127mg | Fiber: 3g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg