Sensational Sushi Bake Recipe in Just 15 Minutes

You know those potluck dishes that disappear before you even get through the line? That’s exactly what happened when my neighbor brought her famous Sushi Bake to our block party. I took one bite of that creamy, slightly spicy deconstructed sushi casserole and knew I had to learn her secrets. This brilliant twist on traditional sushi combines all those crave-worthy flavors—tangy rice, flaky seafood, and that perfect kick of sriracha—in a dish that’s meant for sharing. Whether you’re feeding a crowd or just want leftovers for easy lunches, this Sushi Bake is about to become your new favorite way to enjoy Japanese flavors without the rolling mat.

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Why You’ll Love This Sushi Bake

Let me count the ways this dish will steal your heart (and your potluck guests’ hearts too!):

• Effortless assembly: No sushi-rolling skills required—just layer and bake!
• Spice it your way: That sriracha mayo topping? Add a dash or drown it—your call.
• Crowd magnet: The combo of creamy, salty, and umami makes everyone go back for seconds.
• Busy cook’s dream: One dish means less cleanup, more time enjoying your party.
• Meal prep champ: Makes fabulous leftovers (if you have any!) for quick lunches.

This Sushi Bake solves the “what to bring” dilemma for every gathering—it’s always the first empty dish on the table.

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Sushi Bake Ingredients

Here’s everything you’ll need to create that irresistible Sushi Bake magic. I’ve grouped them for easy shopping and prepping – trust me, this organization helps when you’re rushing to throw it all together before guests arrive!

For the Rice Base

• 3 cups cooked sushi rice – Day-old rice works great here (it holds its shape better)
• 2 tbsp rice vinegar – That tangy backbone of all good sushi rice
• 1 tbsp sugar – Just enough sweetness to balance the vinegar
• 1 tsp salt – Diamond Crystal kosher salt is my go-to

Pro tip: Mix the vinegar, sugar, and salt into the rice while it’s still warm – it absorbs the seasoning better. Then let it cool slightly before assembling your bake, or you’ll end up with a gluey mess (learned that the hard way!).

For the Seafood Layer

• 1 cup imitation crab, shredded – Or use real crab meat if you’re feeling fancy
• 1 cup cooked salmon, flaked – Look for sushi-grade if serving raw lovers
• 1/2 cup mayonnaise – Kewpie mayo gives that authentic Japanese flavor
• 1 tbsp sriracha – Start with this, then taste and add more heat if you dare!
• 1/2 cup cream cheese, softened – Makes the Sushi Bake luxuriously creamy

The beauty of this layer? You can play with the mayo-sriracha ratio until it’s perfect for your crowd. I like mine with an extra kick – sometimes I’ll even drizzle more sriracha on top before baking for that wow factor!

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How to Make Sushi Bake

Alright, let’s transform these ingredients into that magical Sushi Bake that’ll have everyone asking for the recipe! I promise it’s easier than you think – just follow these steps and you’ll be the star of your next potluck.

Preparing the Rice

First things first – don’t skip the rice seasoning step! That’s where half the flavor comes from. While your rice is still warm (but not piping hot), gently fold in the mixture of rice vinegar, sugar, and salt. I like to use a wooden spatula and a cutting motion to mix – it keeps the grains intact instead of smushing them. Spread the seasoned rice out on a baking sheet for about 10 minutes to let it cool slightly while you prep everything else. This prevents your Sushi Bake from getting gummy later.

Assembling the Sushi Bake

Now for the fun part! Grab that trusty 9×13-inch baking dish – anything smaller and you’ll have too thick layers. Here’s my foolproof assembly method:

1. Preheat your oven to 375°F (this gives you time to layer while it heats up)
2. Press the seasoned rice evenly across the bottom – about 1/2 inch thick
3. Mix your crab, salmon, mayo, sriracha and cream cheese in a bowl (don’t overmix!)
4. Spread the seafood mixture over the rice like you’re frosting a cake
5. Pop it in the oven for exactly 15 minutes – set a timer! Overbaking dries it out

The moment that seafood layer gets bubbly and slightly golden on top, your Sushi Bake is done. Pull it out immediately – it’ll continue cooking a bit from residual heat. Sprinkle with those green onions and sesame seeds while it’s still hot so they stick beautifully.

Serving Your Sushi Bake

Here’s where the real sushi experience comes together! I always set out a big stack of nori sheets (those crisp seaweed wrappers) – they’re the perfect edible “spoons” for scooping up generous bites of warm Sushi Bake. If you’ve only got whole sheets, no problem! Stack a few, fold them gently, and slice into strips with kitchen scissors – way easier than trying to cut single sheets. For a full sushi bar vibe, add small bowls of pickled ginger (that pink stuff that clears your sinuses!), extra sriracha mayo for drizzling, and maybe even some sliced avocado if you’re feeling fancy. The beauty of this Sushi Bake is how everyone can customize their perfect bite!

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Storing and Reheating Leftovers

Here’s the good news – if you somehow have leftovers of this Sushi Bake (my family rarely does!), they’ll keep beautifully in the fridge for about 2 days. Just cover the dish tightly with plastic wrap or transfer portions to airtight containers. For reheating, skip the microwave – it turns the rice rubbery. Instead, pop individual portions in a 300°F oven for 10 minutes or until warmed through. For meal planning, prep the components separately and assemble right before baking for freshest results!

Sushi Bake Variations

This Sushi Bake recipe is like your favorite jeans – perfect as-is but oh-so-fun to customize! Here are my three favorite ways to mix it up when I’m craving something different:

Spicy Tuna Twist: Swap the salmon for sushi-grade tuna (if you can find a good deal!). Mix it with twice the sriracha and a spoonful of chili crisp – trust me, this version disappears even faster at parties.

Vegetarian Vibes: Skip the seafood and layer in creamy avocado slices plus shredded carrots and cucumber. The cool crunch makes this Sushi Bake version super refreshing!

Gluten-Free Option: Use tamari instead of regular soy sauce for drizzling, and double-check your mayo brand (some sneak in gluten). This simple tweak keeps all that Sushi Bake goodness accessible to more friends.

The best part? Each variation still gives you that magical creamy-crunchy combo we all love. Feel free to get creative with your mix-ins – that’s half the fun!

Sushi Bake FAQs

Let me answer those burning questions you might have about this party-perfect dish – I’ve gotten these so many times from friends after they try my Sushi Bake for the first time!

Can I use quinoa instead of rice?

Absolutely! Quinoa makes a great rice alternative if you’re watching carbs or just love its nutty flavor. Pro tip: you’ll want to reduce the vinegar slightly (start with 1 tbsp) and maybe add an extra pinch of salt since quinoa doesn’t absorb flavors quite like sushi rice does.

What’s the best substitute for imitation crab?

Real crab meat is obviously heavenly here (look for pasteurized jumbo lump) but in a pinch? Extra cooked salmon works great or even shredded tofu for vegetarians! Just season your tofu well with a bit of soy sauce and sesame oil before mixing it in.

How far ahead can I prep my Sushi Bake?

Here’s my make-ahead secret: Prep all the components separately up to a day before (rice in one container, seafood mix in another) then assemble right before baking. And fun fact – this Sushi Bake actually tastes amazing cold the next day if you prefer it that way!

Nutrition Information

Just so you know, these numbers can vary depending on your exact ingredients, but here’s the general breakdown per serving of our beloved Sushi Bake: about 320 calories with 18g fat. If you’re watching portions as part of a weight loss program, this dish actually works great – it’s super satisfying in smaller amounts thanks to all that protein-packed seafood and fiber-rich rice. Pro tip: pairing it with a big side salad stretches it even further!

Sushi Bake

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A deconstructed sushi casserole with seasoned rice, seafood, and creamy toppings, perfect for potlucks.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 3 cups cooked sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 cup imitation crab, shredded
• 1 cup cooked salmon, flaked
• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds
• 4 sheets nori, cut into strips

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Instructions

1. Preheat oven to 375°F.
2. Mix rice vinegar, sugar, and salt into warm rice.
3. Spread rice in a greased baking dish.
4. Combine crab, salmon, mayonnaise, sriracha, and cream cheese.
5. Spread seafood mixture over rice.
6. Bake for 15 minutes.
7. Sprinkle with green onions and sesame seeds.
8. Serve with nori strips.

Notes

• Store leftovers in the fridge for up to 2 days.
• Adjust sriracha to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 45mg