This deconstructed California roll sushi bake is savory, creamy and so incredibly addicting. Made with seasoned rice, imitation crab, furikake seasoning and topped with cucumber and avocado, this sushi casserole is so easy to make in under 30 minutes!
This deconstructed California roll sushi bake is savory, creamy and so incredibly addicting. Made with seasoned rice, imitation crab, and furikake seasoning and topped with cucumber and avocado, this sushi casserole is so easy to make in under 30 minutes!
Sushi bakes have taken over the internet for a reason–it’s so easy to make and is so incredibly delicious! You can skip the difficult rolling and slicing and make this satisfying baked sushi recipe instead. The steps on how to make this sushi bake are a lot easier to accomplish, but that doesn’t mean you have to sacrifice the flavor to get there.
My crab sushi bake recipe is made with 3 layers: 1) seasoned rice topped with furikake seasoning, 2) a crab layer that is mixed in a creamy umami mixture, and 3) the baked sushi casserole is drizzled with unagi sauce and homemade sriracha mayo. Top each bite off with a slice of fresh avocado, cucumber, and a crisp piece of roasted seaweed–*chef’s kiss. It’s THAT good.
The best part about this sushi bake recipe is that it is incredibly easy to put together and the bake time is less than 20 minutes! If you loved this baked sushi recipe, check out our spicy tuna crispy rice, tuna onigiri, and Hawaiian poke bowl for more sushi inspiration.
Quick and easy to make. You can easily make this sushi bake recipe in under 30 minutes!
Great for the whole family. This sushi casserole is meant to serve the entire family. It is incredibly easy to serve instead of rolling and slicing the rolls.
Fun and delicious. The best part about this baked sushi is that it is fun and interactive and also creamy, savory and SO good!
What is sushi bake?
Sushi bake is essentially a deconstructed California sushi roll baked in a casserole. This baked sushi casserole recipe is made of three parts. First, the sushi rice layer is seasoned with rice vinegar, sugar, and furikake seasoning. Second, the crab mixture layer is made with Kewpie mayo, cream cheese, soy sauce, sesame oil, and sriracha. Third, the top layer drizzles on sriracha mayo, unagi sauce, sesame seeds, and freshly sliced green onions.
This easy crab sushi bake is perfect for families because it includes an interactive way to eat a family dinner! To serve, you eat each bite with a piece of crisp roasted seaweed snack and you top it off with a slice of cucumber and avocado for a completely balanced meal.
Kitchen Equipment
You will only need a few items of kitchen equipment to make this easy sushi bake recipe!
Mixing Bowls: you will need mixing bowls to season the rice, and make the crab mixture, and sriracha mayo. I like using these glass nesting mixing bowls for all of my prep work. It makes everything so organized and so much easier!
Casserole Dish or Baking Pan: I used an 8×8 casserole dish for this baked sushi recipe. You can alternatively use an 8×8 or 9×9 cake baking pan instead.
Ingredients
You can find all of the sushi bake ingredients at your local grocery store or online!
Sushi Rice: sushi rice or short-grain Japanese rice is the best type of rice to use for this sushi bake recipe. Short grain rice is glutinous and has a higher starch content than other varieties which gives it the signature sticky texture you need to hold the crab sushi bake together.
Rice Vinegar:rice vinegar is a type of vinegar made from fermented rice that has a mild, slightly sweet flavor. It is typically used at all sushi restaurants to season the sushi rice.
Sugar: the granulated sugar balances the sharp rice vinegar flavor.
Salt: a touch of salt seasons the rice
Furikake seasoning:furikake seasoning is a sweet and savory rice seasoning made with sesame seeds, katsuobushi, green seaweed flakes, and nori seaweed. It adds a crunchy salty seasoning to the rice.
Kewpie mayonnaise:kewpie mayo is a Japanese mayonnaise that is made with egg yolks instead of whole eggs so the result yields a richer more velvety texture.
Sriracha:sriracha adds a spicy element to the crab layer and the Sriracha mayo. If you do not want any spice, you can remove the sriracha from the recipe.
Lime juice: a dash of lime juice brightens up the spicy sriracha mayo.
Imitation Crab: you can find imitation crab in the frozen aisle at any Asian grocery market.
Cream cheese: the cream cheese adds a silky creamy flavor to the crab layer.
Soy sauce:soy sauce breaks up the dense flavors from the creamy kewpie mayo and cream cheese and adds a salty umami element to the sushi casserole.
Sesame oil: a touch of toasted sesame oil adds a nutty umami flavor to the crab sushi bake.
Unagi sauce:unagi sauce or eel sauce adds a sweet, savory, and full-bodied flavor. You can make your own unagi sauce from scratch or buy it pre-made in a bottle.
To Serve:
When you serve the sushi bake casserole, you will need the following side items to make it a complete meal!
Cucumber
Green Onions
Avocado
Toasted sesame seeds:toasted sesame seeds add a crunch textural component and a rich nutty flavor.
Nori sheets or seaweed snacks: you can either use whole nori sheets that you cut up yourself or use precut roasted seaweed snacks!
Substitutions and Additions
This is your crab sushi bake recipe, you can customize it however you please! I’ve listed some suggestions for substitutions and additions below.
Substitutions
Mayonnaise: instead of using kewpie mayo, you can alternatively use regular mayo.
Salmon: you can swap out the imitation crab with small chopped pieces of salmon instead for a salmon sushi bake.
Additions
Shrimp: you can also add raw chopped shrimp into the filling and bake the sushi casserole for an additional 2-3 minutes to make sure the shrimp is cooked through.
Masago: if you want the ultimate sushi experience, go ahead and add some masago or fish roe on top!
Wasabi: this crab sushi bake recipe already has a touch of heat from the sriracha, but if you want to kick it up a notch go ahead and add wasabi!
Panko bread crumbs: for an extra crunch, go ahead and add some panko breadcrumbs on top of the crab layer before you bake the crab sushi bake.
How to Make Sushi Bake
Here are the steps which will show you how to make a sushi bake recipe. I recommend reading through the steps before you begin.
Sushi Rice
Cook the sushi rice. Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).
Sushi rice seasoning. In a separate bowl add the rice vinegar, sugar, and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix to coat evenly. Set aside.
Spicy Mayo
Make spicy mayo. In a small bowl, add the spicy mayo, sriracha, and lime juice. Mix until creamy and smooth. Set aside.
Crab Filling
Make Crab Filling. In a large mixing bowl, add the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Then add the chopped crab and gently fold until evenly coated. Set aside.
Assemble and Bake.
Preheat oven to 425°F (218°C). Preheat the oven to 425ºF (218°C) and place the oven rack in the middle of the oven. Lightly grease a casserole dish or a 9×9″ square baking dish.
Add rice and furikake seasoning. Add an even layer of rice to the baking pan. You can add as much rice as you’d like for the desired thickness. Sprinkle an even layer of furikake seasoning over the rice.
Add crab mixture. Add an even layer of the crab mixture over the rice and press down firmly.
Bake. Bake at 425ºF for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes until slightly charred but keep a close eye on it so it doesn’t burn.
Serve. Drizzle with spicy mayo, and unagi sauce, and top with green onions and sesame seeds. Enjoy with roasted seaweed snacks, avocado, and cucumber slices!
Tips for the Best Sushi Bake
Season the rice! It is important to season the rice for the full sushi bake experience. Adding salt, sugar, and rice vinegar adds a delicious seasoning to the rice that compliments the crab layer perfectly.
Press the sushi rice into the baking pan. The sushi rice is the base foundation of this sushi casserole. When you scoop it out, you want it to hold in place. So the best way to achieve that is to make sure to press the sushi rice into the baking pan to ensure they stick together.
Use Kewpie mayonnaise. Kewpie mayo is simply the best type of mayo on the market. Made of only egg yolks and not the whole egg, Kewpie mayo yields a richer and more creamy, velvety flavor than regular mayo.
For an extra crispy char broil for 3-5 min. If you want your crab-baked sushi to have a nice crispy char, you can broil it for additional 3-5 minutes.
Storage Instructions
You can store any leftover crab sushi bake wrapped with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
To reheat: bake the sushi casserole in the oven until warm or microwave covered until warm.
Frequently Asked Q’s & A’s
What is sushi bake made of?
Sushi bake is a deconstructed casserole version of a California roll that is made of a layer of seasoned sushi rice, a creamy imitation crab, and topped with sriracha mayo and unagi sauce.
Why is it called a sushi bake?
Sushi bake is an easy home-cook alternative to a sushi roll. It is made by layering all the ingredients for a traditional California sushi roll into a casserole pan that you bake! You have all the same delicious flavors of a sushi roll without the hassle or skill needed to make a perfect roll.
Can you eat sushi bake cold?
Yes! You can eat baked sushi either directly from the oven, cold, or at room temperature.
Can I double this sushi bake recipe?
Yes! If you want to make this recipe for a larger group, you can easily double the crab sushi bake recipe and bake it in a 9×13 pan instead.
This deconstructed California roll sushi bake is savory, creamy and so incredibly addicting. Made with seasoned rice, imitation crab, furikake seasoning and topped with cucumber and avocado, this sushi casserole is so easy to make in under 30 minutes!
Cook the sushi rice. Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).
Sushi rice seasoning. In a separate bowl add the rice vinegar, sugar and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix to coat evenly. Set aside.
Spicy Mayo
Make spicy mayo. In a small bowl, add the spicy mayo, sriracha, and lime juice. Mix until creamy and smooth. Set aside.
Crab Filling
Make crab filling. In a large mixing bowl, add the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Then add the chopped crab and gently fold until the crab is evenly coated. Set aside.
Assemble and Bake.
Preheat oven to 425°F (218°C). Preheat the oven to 425ºF (218°C) and place the oven rack in the middle of the oven. Lightly grease a casserole dish or 9×9" square baking dish.
Add rice and furikake seasoning. Add an even layer of rice to the baking pan. You can add as much rice as you’d like for a desired thickness. Gently pat the rice to compact it together. Sprinkle an even layer of furikake seasoning over the rice.
Add crab mixture. Add an even layer of the crab mixture over the rice and press down firmly.
Bake. Bake at 425ºF for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes until slightly charred but keep a close eye on it so it doesn’t burn.
Serve. Drizzle with spicy mayo, unagi sauce and top with green onions and sesame seeds. Serve with roasted seaweed snacks, avocado and cucumber slices!
Notes
Season the rice! It is important to season the rice for the full sushi bake experience. Adding salt, sugar, and rice vinegar adds a delicious seasoning to the rice that compliments the crab layer perfectly.
Press the sushi rice into the baking pan. The sushi rice is the base foundation of this sushi casserole. When you scoop it out, you want it to hold in place. So the best way to achieve that is to make sure to press the sushi rice into the baking pan to ensure they stick together.
Use Kewpie mayonnaise. Kewpie mayo is simply the best type of mayo on the market. Since it is made of only egg yolks and not the whole egg, it yields a richer and more creamy, velvety flavor than regular mayo.
For an extra crispy char broil for 3-5 min. If you want your crab-baked sushi to have a nice crispy char, you can broil it for additional 3-5 minutes.
Storage Instructions: You can store any leftover crab sushi bake wrapped with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
To reheat: bake the sushi casserole in the oven until warm or microwave covered until warm.
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