Sushi Bake – Easy Homemade Sushi Casserole
If there is one dish my kids can request with absolutely no hesitation, it's this homemade sushi bake! 😂
Ever since I made it for the first time, my kids have been begging me to make it at least once every month. And honestly, I don't blame them!
We all love sushi at home, but ordering sushi for the entire family can get expensive. Plus, making individual sushi rolls at home? Let's just say I don't always have the patience for that, especially when everyone is hungry and waiting for dinner!
That's where sushi bake comes to the rescue.
Think of it as all the delicious flavours of your favourite sushi roll, layered together in one baking dish. You get perfectly seasoned sushi rice, a creamy and flavourful seafood topping, a generous sprinkle of furikake, and those delicious drizzles of spicy mayo and sriracha.
The best part? No rolling mats, no complicated sushi-making techniques, and no individually assembling dozens of sushi rolls.
Just layer, bake, scoop and enjoy!
It's become one of our family's favourite homemade meals, and if your family enjoys sushi as much as mine does, I think this recipe will become a regular on your dinner menu too.
What Is Sushi Bake?
Sushi bake is essentially a deconstructed sushi roll prepared casserole-style.
Instead of rolling sushi rice and fillings in individual nori sheets, you spread seasoned sushi rice into a baking dish, cover it with a creamy seafood mixture, add your favourite toppings and bake everything together.
Once baked, you scoop a portion onto a small piece of roasted seaweed (nori), add your favourite toppings and enjoy it like a hand roll.
It's especially popular for family dinners and gatherings because everyone can scoop their own portions and customize them.
Meat and Seafood Alternatives for Sushi Bake
One thing I love about sushi bake is how easily you can customize the seafood topping.
I've experimented with two combinations at home so far:
1. Imitation crab meat sushi bake
This is the original combination I tried, and it was an instant hit with my kids.
Shredded imitation crab meat mixed with Japanese mayo, sriracha and seasonings creates a creamy, slightly sweet and savoury topping.
The imitation crab has a soft, flaky texture that works beautifully with the seasoned rice.
If you're making sushi bake for the first time, this is the version I'd recommend starting with.
2. Imitation crab meat and shrimp sushi bake
This is another combination I've tried, and it's a delicious way to add more seafood flavour and texture.
I combine shredded imitation crab meat with cooked, chopped shrimp before mixing everything with the creamy mayo mixture.
The shrimp adds a slightly firmer bite, while the imitation crab keeps the topping soft and creamy.
A little extra sriracha makes this combination even better!
Other alternatives you can experiment with:
Although I haven't personally tried these combinations in my sushi bake yet, you can also experiment with:
Cooked salmon: Flaked, seasoned salmon makes a delicious seafood topping.
Tuna: Canned tuna, drained well and mixed with Japanese mayo, is an easy alternative.
Cooked prawns: Use chopped, fully cooked prawns instead of imitation crab.
A combination of salmon and shrimp: Great for seafood lovers who want a more substantial topping.
The beauty of this recipe is that you can adjust the seafood according to your family's preferences and what you have available.
Halal vs. Non-Halal Imitation Crab Meat: What Is the Difference?
This is something I particularly want to highlight for my Muslim readers because imitation crab meat can be a little confusing when you're shopping for sushi ingredients.
First, imitation crab meat isn't actually made primarily from crab!
It's generally made using a processed fish paste called surimi. Surimi is usually prepared from white fish, such as pollock or other fish varieties. The fish is processed, mixed with ingredients such as starch and seasonings, and shaped and flavoured to resemble crab meat.
So, why do some imitation crab products have halal certification while others don't?
The difference comes down to the complete ingredient list, flavourings, processing and certification.
What to look for in halal imitation crab meat
When purchasing imitation crab meat, I recommend looking for:
A recognizable halal certification logo.
A clearly listed fish source.
No non-permissible alcohol-based ingredients according to the halal standard you follow.
No ingredients derived from non-halal animals.
A manufacturer or certifying organization you trust.
Some imitation crab products contain additional flavouring ingredients such as mirin, sake or rice wine. Other products may contain crab extract, shrimp flavouring, egg whites, starches and colouring agents.
These ingredients can vary significantly between brands.
Is all imitation crab meat non-halal if it doesn't have a halal logo?
Not necessarily!
An imitation crab product without halal certification isn't automatically haram. However, the absence of certification means you don't have the same assurance that its ingredients and manufacturing process have been assessed by a halal certifying organization.
For example, some products list rice wine or cooking sake in their ingredients. Others may contain no obvious alcohol-derived ingredient but still have flavourings or processing details that need clarification.
This is why I wouldn't assume all imitation crab meat is halal simply because its main ingredient is fish.
Recipe Details
Ingredients
For the sushi rice
- 2.5 cups uncooked sushi rice or short-grain rice
- 3 cups water (adjust according to your rice cooker's instructions)
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the seafood topping
- 250–300 g imitation crab meat, shredded
- 1/3 cup Japanese mayonnaise (Kewpie mayo)
- 2-3 tablespoon softened cream cheese
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (adjust to taste)
- 1/2 tablespoon sesame oil
- 1–2 green onions, finely chopped
For the topping and serving
- Furikake seasoning
- Roasted seaweed sheets (nori)
- Extra Kewpie mayonnaise
- Sriracha sauce
- Sesame seeds
- Chopped green onions
Optional additions
- Diced avocado
- Cucumber
- Carrots
- Pickled ginger
- Eel-style sauce (check ingredients and halal suitability)
Instructions
Prepare the sushi rice
- Start by washing the sushi rice thoroughly under cold water. Rinse it several times until the water becomes relatively clear. This helps remove excess surface starch and gives you a better rice texture.
- Cook the rice using your preferred method, either in a rice cooker or on the stovetop.
- Once cooked, let it rest for about 10 minutes.
- In a small bowl, combine rice vinegar, sugar and salt. Stir until the sugar and salt dissolve.
- Gently fold this seasoning mixture into the warm rice using a rice paddle or spatula. Avoid mashing the rice.
Prepare the baking dish
- Lightly grease a 9 x 13-inch baking dish.
- Spread the seasoned sushi rice evenly across the bottom, gently pressing it into an even layer.
- Sprinkle a generous amount of furikake seasoning over the rice. This adds a delicious combination of seaweed, sesame and savoury flavours.
Prepare the creamy seafood mixture
- In a large mixing bowl, add shredded imitation crab meat, Japanese mayonnaise, cream cheese, soy sauce, sriracha, sesame oil and chopped green onions.
- Mix everything until well combined.
- You want a creamy mixture that coats the seafood nicely without becoming too runny.
- Taste and adjust the spice level according to your family's preference.
Assemble the sushi bake
- Spread the creamy seafood mixture evenly over the seasoned rice.
- Make sure you cover the rice from edge to edge so every scoop has a good balance of rice and seafood topping.
- Sprinkle another layer of furikake seasoning over the seafood mixture.
Bake
- Preheat your oven to 375°F (190°C).
- Bake for approximately 10–15 minutes, until the topping is hot and bubbly.
- If you'd like a slightly golden top, you can broil it briefly at the end. Keep a close eye on it so it doesn't burn.
Add the finishing touches
- Once out of the oven, drizzle Kewpie mayonnaise and sriracha over the top.
- Finish with chopped green onions and sesame seeds.
- Serve warm with roasted nori sheets.
- To eat, place a small scoop of sushi bake onto a piece of nori, fold it like a little taco and enjoy!
- And trust me, don't be surprised if everyone comes back for seconds, thirds or fourths!
Frequently Asked Questions
Can You Make Sushi Bake Ahead of Time?+
Yes! You can prepare the seafood topping ahead of time and refrigerate it in an airtight container. You can also cook and season the rice in advance, but I personally prefer assembling the dish closer to baking time for the best texture. For food safety, refrigerate cooked rice and seafood promptly rather than leaving them at room temperature. Keep leftovers refrigerated and reheat thoroughly before serving. I recommend storing the rice and seafood topping separately if you're planning to prepare everything ahead.
Is sushi bake made with raw fish?+
Not necessarily. This recipe uses imitation crab meat a so the seafood topping is prepared using cooked ingredients.
Can I use regular mayonnaise instead of Kewpie?+
Yes! Regular mayonnaise works, although Kewpie has a richer flavour. You can add a small squeeze of lemon to regular mayo for a slightly tangier taste.
What kind of rice should I use?+
Short-grain sushi rice is ideal because it becomes sticky when cooked. Calrose rice is another option.
Can I use regular rice vinegar?+
Yes. Use unseasoned rice vinegar and add the sugar and salt separately as listed in the recipe.
Is sushi bake spicy?+
It depends on how much sriracha you add. You can make a mild version for children and serve extra spicy mayo on the side.
