The short answer: this sushi bake recipe layers seasoned sushi rice with a creamy spicy seafood topping, bakes until hot, then finishes with mayo drizzle and nori for scooping.
- Key numbers: 3 cups cooked rice · 1 lb seafood · 375°F · feeds 6–8
- Top moves: season rice warm, drain seafood, bake until bubbling, finish cold toppings after
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your topping mix in the Family Recipe Binder ($6.99).
Our picks for sushi bake recipe
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Prep time: 15 minCook time: 20 minTotal time: 35 minServings: 6 to 8 servings
Amounts and methods for this sushi bake recipe were checked November 6, 2026.
Sushi bake ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked short-grain rice | About 3 cups | Warm |
| Rice vinegar + sugar + salt | 3 Tbsp + 1 Tbsp + ½ tsp | Season rice |
| Imitation crab or cooked salmon | 1 pound | Flake/chop; drain |
| Mayonnaise | ½ cup | Plus more for drizzle |
| Sriracha | 1–2 tablespoons | To taste |
| Cream cheese (optional) | 4 oz, softened | Richer topping |
| Green onions | 3, sliced | |
| Furikake or crushed nori | 2–3 tablespoons | Topping |
| Nori sheets | For serving |
How to make sushi bake
- Season rice. Fold vinegar, sugar and salt into warm rice. Press into a greased 9×13 dish.
- Mix topping. Combine seafood, mayo, sriracha and optional cream cheese. Keep seafood cold until mixing — FDA seafood guidance.
- Assemble. Spread topping over rice. Heat oven to 375°F.
- Bake. Bake 15 to 20 minutes until hot and lightly browned on top.
- Finish. Drizzle spicy mayo (mayo + sriracha), sprinkle green onions and furikake. Scoop onto nori.
Leftovers: refrigerate promptly and eat within 1 to 2 days (leftovers guidance).
Pair with crab salad when you want a cold seafood plate, or rice recipes for more rice bases. Party sides: easy appetizers and hors d'oeuvres. For a sweet, glossy finish, drizzle on homemade eel sauce (unagi sauce) alongside the spicy mayo.
Plan the shopping and save the recipe
Write the meal on the week plan so the ingredients are already in the cart.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory.
- Family Recipe Binder, $6.99. Keep your spice mix and timing notes with your other family recipes.
Browse more kitchen printables in the printables shop. Pair this with easy dinner ideas or meal planning on a budget.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
What is a sushi bake? A sushi bake is a hot layered casserole that tastes like spicy seafood rolls: seasoned sushi rice, a creamy crab or salmon topping, spicy mayo and crushed nori or furikake. You scoop it onto nori sheets instead of rolling.
How do you make sushi bake? Press seasoned rice into a baking dish, mix flaked seafood with mayo and sriracha, spread on top, bake until hot and lightly browned, then finish with spicy mayo, green onions and nori.
Can I use imitation crab? Yes, you can use imitation crab in sushi bake. Imitation crab is the most common and budget-friendly choice. Salmon, shrimp or a mix also work — cook raw fish/shrimp fully before baking if you start from raw.
What temperature should seafood reach? If you start with raw fish or shrimp, cook to a safe temperature per seafood guidance and keep cold ingredients refrigerated until assembly. Reheat leftovers until steaming hot.
Do I need sushi-grade fish? Not for a cooked bake with imitation crab or fully cooked salmon. If you top with raw fish after baking, that is a different (raw) serving style and needs sushi-grade handling.
How do you season the rice? Fold warm short-grain rice with rice vinegar, a pinch of sugar and salt. Spread while still warm so it packs evenly.
Can sushi bake be made ahead? Yes, sushi bake can be made ahead: assemble up to a few hours ahead and refrigerate, then bake until hot. Rice firms when cold, so add a minute or two of bake time.
How do you serve sushi bake? Serve sushi bake by scooping it onto roasted nori sheets, cucumber slices or lettuce cups. Offer extra spicy mayo, soy sauce and sesame seeds.
Is sushi bake gluten free? Use gluten-free soy sauce or tamari and check imitation crab labels. Nori and rice are naturally gluten free.
How long do leftovers last? Refrigerate within 2 hours and eat within 1 to 2 days. Seafood leftovers are best sooner rather than later.
How do I plan sushi bake into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and aisle-sorted list so rice, nori and seafood land on one trip. Great for a Friday party night.
Where can I save my family's sushi bake recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages so your spicy mayo ratio and seafood mix stay with your other party dinners.
Sources
- FDA: Selecting and serving fresh and frozen seafood safely fda.gov
- FDA: Safe food handling fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov