Sushi Bake

Somehow, throughout all my years as a sushi blogger… I’ve never tried a sushi bake?


TBH it never sounded super appetizing to me BUT I’m always down for giving things a chance and I had a feeling it was going to be tastier than it looked (to me)!

I was right.

It’s SUPER easy to make (way easier than sushi), totally appropriate for a weeknight meal (as long as you set that rice to be ready ahead of time), and very tasty!

This has all the creamy, sushi goodness of every hot American-style sushi roll you’ve ever had… it reminds me a lot of sushi dynamite or deep-fried california rolls.

I highly recommend it!

Sushi Bake

recipe very slightly adapted from I Am A Food Blog

  • 1 1/2 cups (2 Zojirushi cups) short grain rice, cooked
  • 1/4 cup rice vinegar
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 8 oz imitation crab, shredded and chopped
  • 1/2 cup cream cheese, room temp
  • 1/2 cup kewpie mayo
  • 1/4 cup furikake nori or sesame seeds
  • 1/2 cucumber, sliced
  • 1 avocado, sliced
  • Korean seaweed snacks
Cooking Directions
  1. Heat the oven to 425°F. Combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Using a slicing motion, mix into the rice. Let the rice cool slightly.
  2. In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
  3. Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
  4. Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
  5. Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
  6. Enjoy warm with seaweed, sliced cucumbers, and sliced avocados.

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