Easy Sushi Bake Recipe

Make this easy Sushi Bake recipe, a.k.a sushi casserole, for your next party or meal. No rolling required and it’s ready to rock in less than 30 minutes.

Use Kani to make it a deconstructed California roll or swap in salmon to make a salmon sushi baked recipe.

Similar Seafood Recipes to check out: Kani Salad, Temaki Sushi, Tuna Roll and  Crunchy Spicy Tuna Rolls.

Sushi Casserole

As with typical casseroles, a sushi bake casserole is highly customizable and is easy to throw together for family and friends. 

Layers of sushi rice, Kani, and seasonings are baked together to create a warm and creamy dish to serve alongside roasted seaweed and/or your favorite sushi toppings.

Crab Sushi Bake

As mentioned, the most popular version is made with Kani, which is a “imitation crab”. You can certainly sub in canned crab meat or real crab meat if fake crab isn’t your thing. Make a batch of baked crab legs and use the meat here.

Ingredients

Here are the “must-have” ingredients to make baked sushi. The full list of ingredients is listed in the recipe card below.

Optional Topping Ideas

• Cucumber Slices
• Avocado Slices
• Sesame Seeds
• Wasabi
• Microgreens

Sauces

This baked sushi recipe can stand on its own, no extra sauce needed. But, who doesn’t love some sauce?

• Soy Sauce
• Eel Sauce
• Ponzu Sauce
• Masago Sauce
• Spicy Mayo (Mayo + Sriracha, to taste)

How to Make Sushi Bake

It’s all about layering, once you have a batch of sushi rice prepared. The rice goes down first followed by a sprinkle of your selected seasoning. Spread the Kani mix on the rice followed byPanko and one last sprinkle of seasoning and then bake. That’s it!

Serving Ideas

There are no limits as to how you grub down on sushi bake. From digging in directly with a fork to eating with cucumber slices, there’s no wrong way.

The best way to eat, in our opinion, is to serve with roasted seaweed squares. You’re essentially creating a little sushi taco!

These individual sized seaweed squares are sold everywhere and allow for the perfect bit. Look for them in the International aisle of your grocery store or online.

Variations

Salmon Sushi Baked Recipe

To make a salmon sushi bake recipe, just swap out the Kani with 1 pound of cooked and flaked salmon.

Spicy

Drizzle it with Sriracha or spicy mayo after baking, or add a tablespoon or Sriracha to the cream cheese mixture.

Vegetarian

Replace the Kani with your favorite veggie or tofu. Diced cucumbers or matchstick carrots would work well.

Expert Tips

• Sushi bake is best consumed the same day as prepared, however, it will keep in the refrigerator for up to 2 days. 
• To cut down on prep time, you can make the sushi rice a day in advance and refrigerate until you’re ready to make.
• We use a 9×13 baking dish, as we prefer a minimal rice layer, but you can use a 8×8 baking dish for a thicker rice layer.
• The Panko layer isn’t required but it adds a ton of crunch to the dish.

Similar Recipes

Spicy Tuna
Hawaiian Poke
Ahi Tuna Poke Bowl

Baked Sushi Recipe

Sushi Bake

Make this easy Sushi Bake recipe, a.k.a sushi casserole, for your next party or meal. No rolling required and it’s ready to rock in less than 30 minutes. Use Kani to make it a deconstructed California roll or swap in salmon to make a salmon sushi baked recipe. Make sure to check out: Kani Salad.

Prep Time: 10 minutes

Rolling: 20 minutes

Total Time: 30 minutes

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Japanese

Keyword: Kani Recipes, Sushi Recipes

Servings: 12 servings

Calories: 297kcal

Author: Darcey Olson

Cost: $15

Sushi Rice (Stovetop or Rice Cooker):

• Make a batch of sushi rice before proceeding to the next step.

Sushi Bake:

• Pre-heat the oven to 425°F.

• In a medium size mixing bowl, mix the crab, cream cheese, mayo and green onions until smooth. Set aside.

  8 oz imitation crab, chopped

  ½ cup cream cheese, softened

  ½ cup mayonnaise

  ¼ cup sliced green onions

• Evenly press 3 cups of sushi rice to the bottom of a casserole dish (*Note 5) and top with half of the furikake or shichimi togarashi.
• Evenly spread the crab mix onto the rice and sprinkle with the Panko and remaining furikake or shichimi togarashi

  2-4 tablespoon furikake or shichimi togarashi

  ½ cup Panko

• Bake for 10-15 minutes or until warmed through out.

• Serve with avocado, cucumber slices and seaweed sheets.

  dried nori sheets

  1 cucumber, thinly sliced

  1 avocado, thinly sliced 

Note 1 – Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores. 
Note 2 – You can also use canned or fresh crab meat.
Note 3 – Feel free to omit if you don’t have or don’t care for extra crunch.
Note 4 – If using furikake go with 4 Tbsp, if using shichimi togarashi use 2 Tbsp.
Nutritional information is estimates and does not include any seasoning or optional serving ingredients.

Calories: 297kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg