Make it easy for yourself Bake sushi Recipe, aka Sushi Casserole, for your next party or meal. No rolling required and ready to use in less than 30 minutes.
Use Kani to turn it into a deconstructed California roll, or swap in salmon to make a salmon sushi baking recipe.
Similar seafood recipes to try: Kani Salad, Temaki Sushi, Tuna Roll and Crispy Spicy Tuna Rolls.
As with typical casseroles, a sushi casserole is highly customizable and easy to put together for family and friends.
Layers of sushi rice, kani and spices are baked together to create a warm and creamy dish, served with toasted seaweed and/or your favorite sushi toppings.
Crab Sushi Casserole
As previously mentioned, the most popular version is made with kani, which is a “shrimp imitation”. You can certainly use canned crab meat or real crab meat if fake crab isn’t your thing. Prepare a batch of Baked Crab Legs and use the meat here.
Here are the “must-have” ingredients for baked sushi. See the recipe card below for the full ingredient list.
Optional topping ideas
- cucumber slices
- avocado slices
- Sesame seeds
This baked sushi recipe can stand on its own, no additional sauce needed. But who doesn’t love some gravy?
- soy sauce
- eel sauce
- ponzu sauce
- Masago sauce
- Spicy Mayo (Mayo + Sriracha, to taste)
How to bake sushi
It’s all about layers once you’ve made a batch of sushi rice. The rice goes down first, followed by a sprinkling of your chosen condiments. Spread the kani mixture over the rice, followed by panko and a final sprinkling of seasoning, then bake. That’s it!
There are no limits to the sushi casserole when feasting. From pricking it directly with a fork to eating it with slices of cucumber, there’s no wrong way to go.
In our opinion, the best way to eat is to serve with toasted squares of seaweed. You’re essentially creating a little sushi taco!
These custom sized seaweed squares are sold everywhere and allow for the perfect bit. Look for it in the international aisle of your grocery store or online.
Salmon Sushi Baked Recipe
To make a salmon sushi bake recipe, simply swap out the kani for 1 pound of cooked and flaked salmon.
After baking, drizzle with sriracha or spicy mayo, or add a tablespoon of sriracha to the cream cheese mixture.
Replace the kani with your favorite vegetable or tofu. Diced cucumbers or matchstick carrots would work well.
- Sushi casserole is best consumed the same day as it is made, but will keep in the fridge for up to 2 days.
- To save on prep time, you can make the sushi rice a day in advance and refrigerate until ready.
- We use a 9×13 casserole dish as we prefer a minimal rice layer, but you can use an 8×8 casserole dish for a thicker rice layer.
- The panko layer isn’t necessary, but it adds a lot of crunch to the dish.
Ahi Tuna Poke Bowl
Baked Sushi Recipe
Servings: 12 portions
Sushi Rice (Stovetop or Rice Cooker):
Prepare a batch of sushi rice before proceeding to the next step.
Preheat oven to 425°F.
In a medium mixing bowl, stir together the shrimp, cream cheese, mayonnaise, and scallions. Put aside.
8 ounces imitation crab, chopped
½ cup cream cheese, softened
½ cup mayonnaise
¼ cup chopped green onions
Press 3 cups of sushi rice evenly into the bottom of a casserole dish (*Note 5) and top with half of the furikake or shichimi togarashi.
Spread the shrimp mixture evenly over the rice and sprinkle with the panko and the remaining furikake or shichimi togarashi
2-4 tbsp Furikake or Shichimi Togarashi
½ cup panko
Bake for 10-15 minutes or until warmed through.
Serve with avocado, cucumber slices and seaweed leaves.
dried nori sheets
1 cucumber, thinly sliced
1 avocado, thinly sliced
Note 2 – You can also use canned crab meat or fresh crab meat.
Note 3 – Feel free to omit if you don’t have or don’t care about the extra crunch.
Note 4 – If using Furikake, go with 4 tbsp when using it Shichimi Togarashi use 2 tbsp.
Nutritional information is an estimate and does not include condiments or optional ingredients for serving.
Calories: 297kcal | Carbohydrates: 44G | Protein: 5G | Fat: 11G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 4G | Monounsaturated fatty acids: 3G | Trans fats: 0.02G | Cholesterol: 16mg | Sodium: 217mg | Potassium: 61mg | Fiber: 2G | Sugar: 1G | Vitamin A: 154ie | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg