Easy Sushi Bake

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This Easy Sushi Bake brings the joy of sushi rolls straight to your oven. Think creamy, savory, and slightly spicy salmon layered over seasoned rice, all baked into a warm, umami-rich casserole. It takes the art of sushi and translates it into a weeknight comfort dish that feels both familiar and exciting.

Perfect for gatherings or lazy nights in, this sushi bake delivers all the classic flavors—crunchy seaweed, tangy rice vinegar, rich mayo, and soy sauce—without the hassle of rolling. Spoon it onto roasted seaweed squares or just dig in by the forkful. It’s indulgent, satisfying, and easily customizable.

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What Kind of Sushi Rice Should I Use?

For the best texture, use short-grain Japanese rice or sushi rice. These types are sticky enough to hold together once baked, providing that familiar sushi bite. Avoid long-grain rice as it won’t hold its shape well in this layered format. Season the cooked rice with rice vinegar, sugar, and a pinch of salt for that essential sushi flavor base.

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Ingredients for the Easy Sushi Bake

• Sushi Rice: The foundation of your bake—sticky, seasoned, and slightly tangy.
• Rice Vinegar: Adds that signature sushi rice acidity. Balance it with a little sugar and salt.
• Imitation Crab or Cooked Salmon: The star protein; use flaked baked salmon or shredded imitation crab.
• Kewpie Mayonnaise: Rich, creamy, and slightly sweet—a must for mixing with your protein.
• Sriracha: Brings the heat to balance the creamy mayo.
• Soy Sauce: Adds a deep, umami backbone to the dish.
• Green Onions: For a fresh bite and color contrast.
• Sesame Seeds: Lightly toasted, they bring nuttiness and crunch.
• Nori (Roasted Seaweed): Sprinkle crumbled sheets over the top or use as wrappers.

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How To Make the Easy Sushi Bake

Step 1: Prepare the Sushi Rice

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package directions, preferably using a rice cooker or stovetop. Once done, gently mix in 1/4 cup rice vinegar, 1 tablespoon sugar, and a pinch of salt. Spread evenly into a greased or parchment-lined 9×13-inch baking dish.

Step 2: Mix the Creamy Seafood Layer

In a bowl, combine 2 cups of flaked cooked salmon or imitation crab with 1/2 cup Kewpie mayonnaise and 2 tablespoons of Sriracha. Mix until fully coated. Taste and adjust the heat level to your preference.

Step 3: Layer the Bake

Evenly spread the seafood mixture on top of the rice. Use a spatula to smooth it out for a level surface. Drizzle with extra soy sauce and a bit more mayo or Sriracha if you like an extra saucy finish.

Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Bake uncovered for 10-15 minutes, until the top is lightly golden and bubbling around the edges.

Step 5: Garnish and Serve

Sprinkle with chopped green onions, toasted sesame seeds, and crumbled nori. Let it cool for a few minutes before serving. Spoon portions onto roasted seaweed snacks or eat it straight from the dish for a cozy sushi fix.

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How to Serve and Store Your Sushi Bake

Serve your Easy Sushi Bake hot, right out of the oven. The best way to enjoy it is scooped onto crispy seaweed snacks for bite-sized sushi-style nibbles. It pairs beautifully with pickled ginger, wasabi, or a light drizzle of soy sauce.

If you have leftovers, let the bake cool completely before covering it tightly with foil or transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. To reheat, pop it back in the oven at 350°F until warmed through, or microwave individual portions.

Frequently Asked Questions

How spicy is this dish?

It depends on how much Sriracha you use. You can start with 1 tablespoon and increase for more heat. The Kewpie mayo balances it with creaminess.

Can I use real crab instead of imitation crab or salmon?

Absolutely. Lump crab meat works beautifully here if you want a more luxurious version. Just make sure it’s fully cooked and flaked.

Can I make it ahead of time?

Yes! Assemble it up to a day ahead and refrigerate it unbaked. When ready, pop it in the oven and bake as instructed.

What can I use instead of Kewpie mayo?

You can use regular mayonnaise, though the flavor won’t be quite as rich or sweet. Add a small pinch of sugar and rice vinegar to mimic Kewpie’s taste.

Is this recipe freezer-friendly?

Not ideally. The texture of the rice and seafood mixture tends to change after freezing and thawing, making it less appealing.

Can I make this dairy-free?

Yes—just ensure your mayonnaise is dairy-free and that your protein choice doesn’t include any dairy-based seasonings or fillers.

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Want More Seafood Casserole Ideas?

You might also like the Easy Seafood Casserole, which bakes up creamy and rich with shrimp and scallops. Or try the Garlic Butter Shrimp Scampi Lasagna Recipe for a fusion twist that layers pasta with bold, buttery flavor.

For something a little lighter but just as satisfying, check out the Mediterranean Salmon Patties – pan-fried and seasoned beautifully. Craving a spicy finish? The Flavorful Bang Bang Salmon will definitely hit the spot with its sweet chili kick.

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If you make it, I’d love to hear how it turned out. Did you go heavy on the Sriracha? Try it with real crab? Drop a comment below. I’m always curious to see how your kitchen version turned out!

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