Easy Sushi Casserole (Sushi Bake)
A deconstructed sushi casserole with layers of seasoned rice, creamy crab and salmon filling, baked until golden and served with seaweed snacks. All the sushi flavor with none of the rolling!
Equipment
- 9x13-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.
Notes
Day-old rice works best. Do not bake avocado. Store leftovers up to 3 days. Reheat gently. Store-bought sushi seasoning can replace vinegar/sugar/salt.