Sushi Bake Recipe

This Sushi Bake captures everything sushi lovers adore—the tender grains of seasoned rice, the sweetness of crab, the briny depth of shrimp, and the gentle heat of spicy mayo—while reimagining it into a dish that’s meant for scooping and sharing. Baked until golden and fragrant, it delivers layers of flavor in every spoonful. Perfect for parties, family dinners, or potlucks, it offers the elegance of Japanese cuisine in a fuss-free, oven-baked format.

Ingredient Breakdown

Each layer of this dish serves a purpose. The base is sushi rice—short-grained, plump, and naturally sticky—gently seasoned with rice vinegar, sugar, and sesame oil for a delicate balance of tang and aroma. The heart of the bake is the crab and shrimp filling, where sweet crab meat and finely chopped shrimp are folded into a creamy blend of Kewpie mayo, cream cheese, and soy sauce, creating a smooth yet textured seafood medley. A touch of lime juice adds brightness, while green onions lend freshness and color.

The crowning glory is the spicy mayo—an irresistible mixture of mayonnaise, sriracha, sambal, sesame oil, sugar, and lemon juice that ties everything together. Toppings such as avocado, cucumber, green onion, and sesame seeds offer cool contrast and crunch, while unagi sauce drizzled on top introduces a sweet-savory glaze that completes the experience.

Step-by-Step Preparation Guide

The foundation begins with perfectly cooked sushi rice. Rinsing the rice until the water runs clear removes excess starch, ensuring it cooks to a soft, slightly chewy texture. A brief soak before boiling deepens its tenderness. Once steamed, the rice is seasoned with a warm blend of rice vinegar, sugar, and sesame oil, giving it that signature sushi flavor and glossy finish.

Next comes the spicy mayo—a quick yet vital element. Combining mayonnaise with sambal and sriracha creates a creamy heat that enhances the seafood without overpowering it. A splash of lemon juice brings acidity, and sesame oil adds a subtle nutty undertone.

The seafood filling unites the sweetness of crab and shrimp with the richness of cream cheese and Japanese mayonnaise. Soy sauce contributes savory depth, while lime juice sharpens the flavors. Once mixed, the filling should be creamy but still textured enough to reveal bits of shrimp and crab. Green onions are stirred in at the end for a burst of freshness.

To assemble, the sushi rice is spread evenly in a baking dish and pressed into a compact layer. A sprinkle of furikake or a sheet of nori on top provides a savory umami base before the crab and shrimp mixture is evenly layered. Baked at 425°F (220°C), it transforms into a bubbling, golden-topped dish that fills the kitchen with the aroma of toasted seafood and sesame. For a slightly crisp surface, a brief broil caramelizes the top.

When finished, the bake is dressed with generous ribbons of spicy mayo and unagi sauce, then topped with avocado, cucumber, sesame seeds, and green onion. The contrast of creamy, spicy, and fresh flavors ensures every bite is satisfying.

Recipe Tips

Achieving the ideal rice consistency and seasoning ratio
Use short-grain sushi rice and rinse it thoroughly to remove starch. Warm the vinegar mixture before stirring it in so the rice absorbs flavor evenly.

How to prevent the bake from becoming too watery or dry
Avoid overcooking the shrimp, and ensure excess moisture is drained from the seafood before mixing. A slightly compact rice layer prevents sogginess.

Suggestions for handling seafood for freshness and flavor
Use fresh or properly thawed seafood. Pat dry before mixing to preserve texture and flavor.

Broiling safely to get that perfect caramelized top
Keep a close eye while broiling—just one to two minutes are enough for a lightly crisp, golden finish without burning.

Creative Variations

This recipe welcomes creativity. Swap shrimp and crab for salmon or tuna for a heartier flavor, or use imitation crab for a more budget-friendly version. For an elevated touch, top with tobiko or a drizzle of spicy eel sauce before baking. Those who prefer a vegetarian option can replace the seafood with marinated tofu, mushrooms, or roasted vegetables while keeping the same creamy sauce and rice foundation. Adjust the spice level by adding more sambal or substituting chili oil for a different kind of heat.

What to Serve With This Recipe

Sushi Bake pairs beautifully with light and refreshing sides. Miso soup or a chilled seaweed salad complement its rich profile perfectly. Edamame tossed with sea salt provides a satisfying contrast in texture. For beverages, consider cold green tea, sparkling sake, or a crisp citrus soda to balance the dish’s creamy intensity. Extra condiments such as soy sauce, pickled ginger, or wasabi can also be served on the side for those who want to customize each bite.

Frequently Asked Questions

Can this sushi bake be made ahead of time?
Yes, assemble the layers a few hours before baking and refrigerate. Add sauces only after baking to maintain freshness.

How long can leftovers be stored, and how should they be reheated?
Keep leftovers in an airtight container for up to three days. Reheat in the oven at low temperature to preserve texture, or enjoy cold like chilled sushi.

Can I use imitation crab instead of real crab meat?
Absolutely. Imitation crab works well and retains its flavor after baking.

What type of rice is best for this recipe?
Short-grain sushi rice or Calrose rice is ideal. Avoid long-grain varieties, as they lack the stickiness required for authentic texture.

Sushi Bake is an irresistible harmony of creamy, spicy, and savory layers that turn the delicate art of sushi into a family-style comfort dish. Each bite delivers a medley of textures—soft rice, velvety seafood, and crisp toppings—that captivate the palate. Easy to prepare and endlessly adaptable, it’s a recipe that brings people together around the table, offering the satisfaction of sushi with the warmth of a home-baked meal.

Ingredients

RICE

2 cups sushi rice, thoroughly rinsed
3 cups water
1 teaspoon salt
1/4 cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon sesame oil

CRAB AND SHRIMP FILLING

8 ounces shrimp, finely chopped
8 ounces crab meat
1/4 cup cream cheese, softened
1/4 cup Japanese mayonnaise (Kewpie preferred)
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sriracha or sambal
1 tablespoon lime juice
1/4 cup finely sliced green onions

SPICY MAYO

1/2 cup mayonnaise
1 to 2 tablespoons sambal
1 tablespoon sriracha
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon lemon juice

OTHER

Nori seaweed sheets or furikake seasoning
Avocado slices
Cucumber, thinly sliced
Green onion, chopped
Sesame seeds
Unagi sauce

Instructions

MAKE THE SUSHI RICE

Rinse the sushi rice under cool water until the water runs almost clear, removing excess starch. For extra fluffiness, soak the rice for 15 minutes before cooking. In a pot, bring 3 cups of water to a boil, stir in the salt, and add the rice. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. Afterward, turn off the heat but keep the lid on for another 10 minutes to finish steaming. Gently fluff with a fork.

In a small bowl, combine rice vinegar, sugar, and sesame oil, then warm it slightly until the sugar dissolves. Drizzle this mixture over the rice and fold gently so each grain is coated and glossy. The rice should be sticky and fragrant.

SPICY MAYO

In a separate bowl, whisk together mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice. Stir until smooth and creamy. Keep aside for topping.

MAKE THE CRAB AND SHRIMP FILLING

In a large mixing bowl, combine the crab meat and chopped shrimp with cream cheese, mayonnaise, soy sauce, sesame oil, sriracha or sambal, and lime juice. Mix until everything is evenly incorporated and the texture is rich and creamy. Fold in the green onions for a touch of freshness.

ASSEMBLE AND BAKE

Preheat the oven to 425°F (220°C). In a 9×9-inch baking dish or casserole pan, press the sushi rice evenly on the bottom to form a compact layer. Cover with a layer of nori or sprinkle furikake over the top. Spread the crab and shrimp mixture evenly across the rice.

Bake for 10 to 15 minutes or until the top is lightly golden. For an extra crisp finish, switch to broil mode for a minute or two, watching closely to prevent burning.

Once baked, drizzle generously with spicy mayo and unagi sauce. Garnish with avocado slices, cucumber, green onion, and sesame seeds before serving. Enjoy warm, scooping portions with nori sheets for the perfect bite of creamy, savory, and spicy flavors.