I still remember the first time I tried making sushi at home — and let me tell you, it was a humbling experience.

I had the bamboo mat, the fresh ingredients, the whole setup… and still ended up with rice stuck to every surface in my kitchen except the actual roll.

The fillings kept falling out, the rolls looked nothing like the perfect ones online, and by the end, I was sweating like I was on a cooking competition show.

That’s why discovering sushi bake felt like finding the cheat code to homemade sushi. It gives you all the flavors you crave — the creamy crab, the seasoned rice, the savory toppings — but without any of the stress or technique.

No rolling, no fuss, no “why is this rice everywhere except where it’s supposed to be.”

Just layer, bake, scoop, and wrap it in roasted seaweed if you like… or eat it straight from the pan.

It tastes exactly like sushi, but it’s warm, cozy, shareable, and about ten times easier to pull off — even on your busiest nights.

This dish has become a favorite in my house. It’s the one I make when friends come over, when I want a fun dinner that feels special, or when I’m craving sushi but don’t feel like spending an hour rolling.

It’s also highly customizable — you can make it with crab, salmon, tuna, or even go vegetarian.

If you’re new to sushi bake, don’t worry — I’ll walk you through everything step by step. Once you try it, you’ll see why this recipe went viral on social media and why so many people now swear by it.

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Why You’ll Love This Recipe

• Stress-free sushi fix – No fancy tools or rolling skills required.
• Perfect for sharing – A great dish for family dinners, potlucks, or parties.
• Endlessly customizable – Crab, salmon, tuna, veggie — you name it.
• Quick and beginner-friendly – About 45 minutes from start to finish.

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Ingredients

For the Sushi Rice Base

• 3 cups cooked short-grain sushi rice – Short-grain holds together better than long-grain.
• 3 tablespoons rice vinegar – Gives that tangy sushi flavor.
• 2 tablespoons sugar – Balances the vinegar.
• 1 teaspoon salt – Enhances flavor.

For the Crab Layer

• 2 cups imitation crab sticks (or real crab meat), shredded.
• ½ cup Japanese mayonnaise (Kewpie preferred) – Creamier and sweeter than American mayo.
• 2 tablespoons cream cheese, softened – Adds richness and body.
• 1 tablespoon sriracha – Optional, for a spicy kick.

For Toppings

• 2 tablespoons furikake seasoning – A Japanese mix of sesame seeds, seaweed, and flavorings.
• 1 avocado, sliced thinly – Adds creaminess and freshness.
• 2 tablespoons green onions, chopped – Brightens up the flavor.
• Extra Kewpie mayo + sriracha – For that signature drizzle.

To Serve

• Roasted nori sheets (seaweed squares) – Scoop and wrap sushi bake into hand-rolls.
• Cucumber slices – Add crunch and freshness.

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Step-by-Step Instructions

Step 1: Prepare the Sushi Rice

Start by rinsing the sushi rice under cold water until the water runs mostly clear — this step washes away extra starch so your rice cooks up fluffy instead of sticky and gummy.

Cook the rice using your rice cooker or follow the package directions on the stovetop.

While the rice is still warm (this helps it absorb flavor better), gently fold in the rice vinegar, sugar, and salt until everything is evenly seasoned.

Lightly grease a 9×13-inch baking dish, then spread the seasoned rice across the bottom to create an even layer. This will be the base of your sushi bake.

Pro Tip: Avoid pressing the rice down too firmly. You want it lightly compacted so it holds together, but still soft and easy to scoop.

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Step 2: Make the Crab Mixture

Shred the imitation crab into thin, bite-sized strands using your hands or a fork — this helps it mix more evenly and gives the sushi bake that perfect flaky texture.

In a mixing bowl, combine the shredded crab with Kewpie mayo, softened cream cheese, and a squeeze of sriracha. Stir everything together until the mixture is creamy, smooth, and fully blended.

Spread this crab mixture evenly over the rice layer, making sure it reaches all the edges so every scoop has the perfect balance of rice and filling.

Pro Tip: Give the mixture a quick taste before spreading it. If you want it creamier, add a little more mayo. If you like heat, go heavier on the sriracha. Make it your own!

Also Check out my 18 Delicious Sushi Bowl Recipes You Can Make at Home & Teriyaki Shrimp Sushi Bowl Recipe

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Step 3: Add Toppings

Sprinkle a generous layer of furikake over the creamy crab mixture — this is what gives the bake that signature “sushi flavor” and a little extra crunch.

Arrange thin slices of avocado in a single, even layer on top. The creaminess pairs beautifully with the savory crab mixture underneath.

Scatter chopped green onions across the surface for a fresh, vibrant finish.

For that classic sushi shop look, drizzle a little extra Kewpie mayo and sriracha over the top in neat zig-zag lines. It adds both flavor and a picture-perfect presentation.

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Step 4: Bake

Preheat your oven to 375°F (190°C).

Place the assembled casserole dish into the oven and bake for 15–20 minutes, just until everything is warmed through and the top looks lightly golden.

Pro tip:
You’re aiming for warm and creamy, not dry — so keep an eye on it during the last few minutes to make sure the crab mixture stays soft and luscious.

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Step 5: Serve and Enjoy

Let the sushi bake rest for about 5 minutes so it sets slightly and is easier to scoop.

Use a spatula to lift warm portions into roasted nori sheets and wrap them like mini hand rolls — the easiest “sushi” you’ll ever make.

Or keep it simple and serve it in bowls with fresh cucumber slices and an extra sprinkle of furikake for a cozy, deconstructed sushi bowl moment.

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Tips for Success

Rice really makes this dish, so I always use short grain sushi rice. Long grain rice just does not have the same sticky texture you need.

I go for Kewpie mayo every time. It adds a richer, creamier flavor that regular mayo cannot quite match.

I never skip the furikake. That little sprinkle pulls everything together and adds so much flavor with almost no effort.

I serve this right away while it is fresh and warm. Once the rice sits too long, it can firm up and lose that perfect texture.

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Variations

Spicy Tuna Bake – Swap the crab for canned tuna or sushi-grade tuna mixed with spicy mayo for a bold, flavorful twist.

Salmon Sushi Bake – Use flaked baked salmon or smoked salmon if you want something richer and a little more elevated.

Vegetarian Option – Skip the seafood altogether and load it with roasted veggies like mushrooms, bell peppers, or even sweet corn.

Cheesy Twist – Add a sprinkle of mozzarella on top before baking for a warm, melty, irresistibly gooey finish.

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Serving Ideas

I love turning this into a fun, interactive meal by setting up a little DIY hand roll station.

I lay out roasted nori sheets, sliced cucumber, pickled ginger, and any extra toppings so everyone can build their own hand rolls at the table. It feels casual but special at the same time.

When I want to make it feel like a complete Japanese inspired dinner, I serve it alongside a warm bowl of miso soup and a simple side of edamame. It balances the meal beautifully without adding extra work.

For something fresh and light, a small bowl of seaweed salad on the side is one of my favorite additions. It adds brightness and keeps the meal feeling clean and well rounded.

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FAQ

Can I make this ahead of time?
Absolutely. You can assemble everything up to the baking step, refrigerate, and then bake just before serving for maximum freshness.

Can I use regular mayo instead of Kewpie?
Yes, you can. I usually add a tiny pinch of sugar to regular mayo to get closer to Kewpie’s rich, slightly sweet flavor.

What if I don’t like crab?
No worries. This recipe is flexible — you can easily swap crab for tuna, salmon, or even shrimp.

How long do leftovers last?
Store any leftovers in the fridge for up to two days. When reheating, I like to warm them gently in the oven to keep the rice from drying out.

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Conclusion

This easy sushi bake is proof that you can enjoy the flavors of sushi without the fuss of rolling. It’s warm, creamy, savory, and perfect for sharing. Once you try it, you’ll see why it’s become a go-to dish for so many people.

So the next time you’re craving sushi but don’t want to wrestle with rolling mats, whip up this casserole version instead. It’s the perfect mix of cozy comfort food and sushi-night fun.