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+ servings
sushi bake on nori with cucumbers and avocado being lifted

Sushi Bake

Rebecca Lindamood
Prep Time 15 mins
Cook Time 30 mins
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!


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: 479kcalCarbohydrates: 61gProtein: 10gFat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 42mgSodium: 1018mgPotassium: 127mgFiber: 3gSugar: 5gVitamin A: 441IUVitamin C: 4mgCalcium: 75mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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