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    Home » Easy Rice Dishes For Dinner

    Oct 2, 2022 by Emily · Leave a Comment

    Sushi Bake Recipe

    Jump to recipe card

    Creamy, soft, and tasty sushi bake recipe. Perfect for a last-minute dinner party, or even a little afternoon treat for you!

    A piece of baked sushi in nori (seaweed sheet) on a white plate.
    Jump to:
    • Why You'll Love This Recipe
    • Cost To Make
    • Ingredients
    • Instructions
    • Storage
    • More Mains Recipes
    • Recipe

    This sushi bake recipe is bound to become one of your favorite dinner meals. It’s a creamy, delicious, and warming sushi recipe that is quick and easy to make.

    Imagine, cooked sushi rice, topped with imitation crab meat, seaweed, cucumber, green onions, toasted sesame seeds, Japanese mayonnaise, and Sriracha sauce.

    It creates a creamy and satisfying dish that is a lot easier to make than traditional sushi. I guess you could call it a sushi casserole.

    You can eat this easy sushi bake on its own, or you could scoop a slice of this bake and serve it on a piece of nori (seaweed sheet).

    Why You'll Love This Recipe

    • It’s a relatively healthy dish and is simple to make.
    • If you are short on time and want an easier alternative to traditional sushi, this could be for you.
    • This baked sushi recipe is quick and easy to make.

    Cost To Make

    Estimated cost = $5.60, or $1.40 a serve

    Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Ingredients used for sushi rice.

    Sushi Rice

    • Sushi rice
    • Water
    • Sushi vinegar: It is important that you use the right kind of vinegar when seasoning the sushi rice. I tested out various types of vinegars and found the best one to use was sushi vinegar. I used Obento brand which can be purchased from your local supermarket or Asian grocery store.
    • Caster sugar (super fine sugar)
    • Salt
    Ingredients for baked sushi topping.

    Topping

    • Crab sticks (imitation crab): Chopped / diced
    • Japanese mayonnaise: Such as kewpie mayo
    • Nori Sheets (seaweed sheets): Roughly chopped
    • Green (spring) onions: Finely chopped
    • Cucumber: Diced
    • Sriracha sauce
    • Salt
    Ingredients for furikake.

    Furikake

    • Sesame seeds
    • Nori (seaweed) sheet: Roughly chopped
    • Salt
    • Sugar

    Furikake is a dry rice seasoning that is often sprinkled on top of rice in Japanese cuisine. There are many different kinds of furikake.

    Instructions

    For the sushi rice

    Step One: Rinse the rice under cold water until the water becomes clear. Drain well.

    Step Two: Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice.

    Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.

    Step Three: Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.

    When the rice has become cool, cover with a damp tea towel. Set this aside. 

    Mixing sushi rice in a glass bowl with a wooden spoon.

    For the Topping

    Step One: In a medium size bowl, add crab stick, Japanese mayonnaise, nori, green onions, cucumber, sriracha, and salt. Mix until well combined.

    Mixing the topping for sushi bake with a spatula in a white mixing bowl.

    For the Furikake

    Step One: In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.

    Mixing the furikake in a frying pan.

    Putting the Sushi Bake Together

    Step One: Using a 22 x 13 cm (8.66 inches x 5.12 inches), spread the sushi rice evenly and lightly press it down.

    Flattening sushi rice in a casserole dish.
    Flatten the sushi rice.

    Sprinkle some of the furikake over the top of the rice.

    Step Two: Place the prepared topping on the top. Then sprinkle the remainder of the furikake evenly.

    Placing the topping for the sushi bake on top of the cooked sushi rice in a casserole dish.

    Step Three: Bake in a preheated oven 200 degrees Celsius (392 degrees Fahrenheit)for 15 to 20 minutes.

    Step Four: Drizzle Japanese mayonnaise and sriracha on top if desired. Cut into pieces and serve on cut nori sheets.

    You could also serve with soy sauce as a dipping sauce.

    Close up image of baked sushi on parchment paper.

    Storage

    This baked sushi can be stored in an air tight container in the refrigerator for up to 2 to 3 days.

    How to reheat sushi bake: To reheat, place in a microwave safe bowl and heat in the microwave. You could also reheat it in the oven.

    A slice of baked sushi being held with a cake slice on a wooden board.

    Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

    More Mains Recipes

    • Singapore Fried Rice
    • Rose Tteokbokki
    • Chicken Rice Balls
    • Korean Rice Balls

    Recipe

    Baked sushi wrapped in nori (seaweed sheet) on a white plate.

    Sushi Bake Recipe

    Creamy, soft, and tasty sushi bake recipe. Perfect for a last-minute dinner party, or even a little afternoon treat for you!
    PRINT RECIPE PIN RECIPE
    Prep Time 25 mins
    Cook Time 30 mins
    Rest Time 1 min
    Total Time 1 hr 10 mins
    ESTIMATED COST : $5.60, or $1.40 a serve
    Course Appetizer, Main Course
    Cuisine American, Japanese
    Servings 4 serves
    Calories 431 kcal

    Ingredients
      

    Sushi Rice

    • 1 cup (210 grams, 7.41 ounces) sushi rice
    • 1 ½ cups water
    • 2 tablespoons sushi vinegar
    • 2 teaspoons caster sugar super fine sugar
    • ½ teaspoon salt

    Topping

    • 6 crab sticks imitation crab (200 grams, 7.05 ounces), chopped / diced
    • 40 grams (1.41 ounces) Japanese mayonnaise
    • 5 nori sheets seaweed sheets (15 grams, 0.53 ounces), roughly chopped, plus extra sheets not chopped for serving
    • ½ cup (40 grams, 1.41 ounces) green (spring) onions, finely chopped
    • 100 grams (3.53 ounces) cucumber, diced
    • 2 teaspoons Sriracha sauce or to taste
    • Salt to taste

    Furikake

    • 1 ½ tablespoons sesame seeds
    • 1 sheets nori roughly chopped
    • ¼ teaspoon salt or to taste
    • ¼ teaspoon sugar or to taste

    Instructions
     

    For the Sushi Rice

    • Rinse the rice under cold water until the water becomes clear. Drain well.
    • Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice. Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.
    • Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
    • When the rice has become cool, cover with a damp tea towel. Set this aside.

    For the Topping

    • In a medium size bowl, add crab stick, Japanese mayonnaise, nori, green onions, cucumber, sriracha, and salt. Mix until well combined.

    For the Furikake

    • In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.

    Putting It Together

    • Using a 22 x 13 cm (8.66 inches x 5.12 inches) baking dish lined with parchment paper, spread the sushi rice evenly and lightly press it down. Sprinkle some of the furikake over the top of the rice.
    • Place the prepared topping on top. Then sprinkle the remainder of the furikake evenly.
    • Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes.
    • Drizzle Japanese mayonnaise and sriracha on top if desired.
    • Cut into pieces and serve on cut nori sheets.

    Nutrition

    Serving: 1 serveCalories: 431kcalCarbohydrates: 39gProtein: 15gFat: 30gCholesterol: 3mgSodium: 1447mgPotassium: 72mgFiber: 1gSugar: 8g
    Nutrition Disclosure
    Tried this recipe?Let us know how it went!

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    Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

    More about me →

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