Love sushi but intimidated by the rolling mat? This Easy Sushi Casserole (often called a Sushi Bake) is the deconstructed solution of your dreams. Imagine warm, seasoned sushi rice topped with a creamy, spicy crab and salmon mixture, baked until bubbly and golden, then scooped into crisp seaweed snacks. It’s a fun, interactive family dinner that tastes exactly like a Spicy California Roll, but takes a fraction of the effort. Trust me—once you try this viral recipe, you’ll wonder why you ever stressed about traditional sushi rolls!
Why This Deconstructed Sushi is a Weeknight Winner
Let me tell you why this Easy Sushi Casserole has completely changed my weeknight dinner game! First off, there’s absolutely no rolling required. You simply layer everything in a baking dish and pop it in the oven. No special skills, no sushi mat, no perfectly shaped rolls that fall apart when you cut them. Just pure, delicious simplicity.
What makes this recipe extra special is the interactive eating experience. Everyone gets to wrap their own bites in nori sheets, building their perfect mouthful with exactly the toppings they love. It’s like a DIY sushi bar right at your dinner table, and kids (and adults!) absolutely love it.
Let’s talk about cost, too. Ordering sushi for a family of four can easily run you $60-80 or more. This casserole feeds the same number of people for a fraction of that cost—we’re talking maybe $15-20 total. And the best part? It’s completely customizable. Add creamy avocado slices, crisp cucumber ribbons, or switch up the proteins based on what you have on hand or what’s on sale.
The Layers of a Perfect Sushi Bake
The magic of an Easy Sushi Casserole is all in the layers, and each one brings something special to the party.
The Rice: The foundation is short-grain sushi rice, which gets that characteristic sticky texture we all love. After cooking, you’ll season it with a simple mixture of rice vinegar, sugar, and salt (or you can use store-bought sushi seasoning if you want to save a step). Then comes the secret weapon—Furikake! This Japanese rice seasoning adds an incredible savory crunch with its blend of sesame seeds, seaweed, and sometimes dried fish flakes.
The Filling: This is where things get seriously creamy and delicious. You’ll mix together flaked imitation crab (surimi), cooked salmon (canned works beautifully, or use leftover cooked salmon), Japanese mayo (Kewpie is the gold standard here), and cream cheese. The combination creates this luscious, rich filling that’s reminiscent of your favorite spicy sushi rolls. The cream cheese might seem unusual, but it adds body and a subtle tang that ties everything together.
The Toppings: A generous drizzle of Sriracha brings the heat, while extra spicy mayo adds creaminess and a kick. Finish with sliced green onions for a pop of color and fresh flavor. When it all bakes together, those toppings create a gorgeous golden layer that’s absolutely irresistible.
How to Make Easy Sushi Casserole
Ready to make this viral sensation? Here’s your step-by-step guide to sushi bake perfection!
Step 1: Start by cooking your sushi rice according to package directions. While it’s still warm, gently fold in your rice vinegar mixture (or sushi seasoning). You want to season it while it’s warm so it absorbs all that tangy flavor. Press the seasoned rice firmly into a greased 9×13-inch casserole dish, creating an even layer that covers the entire bottom.
Step 2: Sprinkle a generous layer of Furikake seasoning over the rice. Don’t be shy here—this layer adds so much flavor and texture! It creates a delicious barrier between the rice and the creamy filling.
Step 3: In a bowl, mix together your flaked imitation crab, cooked salmon, Japanese mayo, cream cheese, and a good squirt of Sriracha. Stir until everything is well combined and creamy. Spread this mixture evenly over your Furikake-topped rice layer, going all the way to the edges.
Step 4: Drizzle the top with extra spicy mayo and Sriracha in a decorative pattern (I love doing zigzags!), then bake at 375°F for about 15-20 minutes, until everything is heated through and the top is golden and bubbly. The aroma that fills your kitchen? Absolutely heavenly.
How to Serve (The Fun Part!)
This is where your Easy Sushi Casserole truly shines! Serving is half the fun, and it’s what makes this recipe perfect for family dinners or casual get-togethers.
Set out small packs of roasted seaweed snacks (nori sheets) alongside your hot casserole. Each person takes a sheet of seaweed and scoops a spoonful of the warm casserole right onto it. The contrast of the warm, creamy filling with the crispy seaweed is absolutely incredible.
For the ultimate experience, set up a topping bar! Offer fresh avocado slices and julienned cucumber for crunch and coolness. The cool, creamy avocado and refreshing cucumber balance the warmth and spice of the casserole beautifully. Don’t forget traditional sushi accompaniments like pickled ginger and wasabi on the side for anyone who wants that authentic sushi bar experience.
Watching everyone build their perfect bite is so much fun, and it slows down the meal in the best way, making dinner feel like an event rather than just another weeknight obligation.
Storage and Reheating
Good news—this casserole makes fantastic leftovers! Store any remaining sushi bake in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making day-two servings especially delicious.
When you’re ready to enjoy leftovers, reheat individual portions in the microwave for 1-2 minutes, or warm the entire casserole in a 350°F oven for about 10-15 minutes until heated through.
One important note: if you’re meal prepping or know you’ll have leftovers, don’t bake avocado into the casserole! Avocado turns brown and mushy when heated and stored. Instead, always add fresh avocado slices when serving. Keep your seaweed sheets separate too, so they stay crispy and don’t get soggy.
FAQs
Can I use brown rice or cauliflower rice?
Absolutely! While traditional sushi rice gives you that authentic texture and sticky consistency, brown rice works beautifully if you prefer more fiber and nutrients. Just note that it won’t be quite as sticky. For a low-carb or keto-friendly version, cauliflower rice is a game-changer! Simply use riced cauliflower (squeezed dry to remove excess moisture) as your base layer. You won’t get the same sticky texture, but the flavors are still amazing, and you’ll save tons of carbs.
Where can I find Furikake?
Furikake is usually found in the Asian foods aisle of well-stocked grocery stores, right near the sushi supplies. If you can’t find it locally, it’s widely available on Amazon. In a pinch, you can make a simple version at home by combining toasted sesame seeds (white and black), crushed nori sheets, and a pinch of salt. It won’t have quite the same umami complexity, but it’ll still add great flavor and crunch to your casserole!
Is Kewpie mayo necessary?
Kewpie mayo is definitely worth seeking out if you can find it! It’s richer, slightly sweeter, and has a more pronounced umami flavor than American mayo, thanks to the addition of MSG and the use of only egg yolks (no egg whites). That said, regular mayo absolutely works in a pinch. You might want to add a tiny splash of rice vinegar and a pinch of sugar to regular mayo to get closer to that Kewpie taste. The dish will still be delicious either way!
Conclusion
This Easy Sushi Casserole brings the fun of a sushi bar right into your kitchen without the stress, special equipment, or intimidation factor. It’s proof that restaurant-quality flavors don’t have to mean complicated techniques. With layers of perfectly seasoned rice, creamy spicy seafood filling, and that satisfying crunch of seaweed, every bite tastes like your favorite sushi roll—just easier and way more fun to eat!
Grab some seaweed snacks and get scooping! I’d love to hear what toppings you choose—are you team avocado, team cucumber, or both? Drop a comment below with your experience, and don’t forget to pin this fun dinner recipe to your favorite Pinterest board so you can make it again and again. Your weeknight dinner rotation will never be the same!
Easy Sushi Casserole (Sushi Bake)
Equipment
- 9×13-inch casserole dish
- mixing bowls
- spatula
Ingredients
- 3 cups cooked short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons furikake seasoning
- 8 oz imitation crab (surimi), flaked
- 6 oz cooked salmon, flaked
- 1/2 cup Japanese mayo (Kewpie)
- 4 oz cream cheese, softened
- 2 tablespoons Sriracha
- 3 green onions, sliced
- spicy mayo, for topping
- roasted seaweed snacks (nori), for serving
- sliced avocado, for serving
- sliced cucumber, for serving
- pickled ginger and wasabi, optional
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Mix warm sushi rice with vinegar, sugar, and salt. Press into dish.
- Sprinkle furikake over the rice layer.
- Combine imitation crab, salmon, Japanese mayo, cream cheese, and Sriracha until creamy.
- Spread the mixture evenly over the rice layer.
- Drizzle with spicy mayo and more Sriracha.
- Bake 15–20 minutes until warmed through and slightly golden.
- Garnish with sliced green onions.
- Serve with nori sheets, avocado, cucumber, pickled ginger, and wasabi.