This Easy Sushi Bake is one of those dishes I turn to when I want something that feels special but is shockingly simple to pull together. I first discovered this method during a busy holiday season when I wanted sushi flavors without the fuss of rolling. The combination of warm, slightly tangy sushi rice and a creamy, savory crab topping instantly won over my family. We served it with nori squares and everyone loved scooping warm, slightly crisped crab onto the rice. It became a new favorite for casual dinners and parties. What makes this dish so memorable is the contrast of textures and flavors: soft, seasoned rice, creamy crab and cream cheese filling, bright notes from rice vinegar, and the sweet-salty finish from unagi sauce. The spicy mayo gives a pleasant kick without overpowering the delicate imitation crab, and the furikake adds that unmistakable umami crunch. I like that it’s flexible — you can lean into more heat, add real crab if you prefer, or make it pescatarian-friendly by skipping the tempura shrimp. Over time I refined the technique to ensure the rice stays fluffy and the topping browns without drying out. I learned to cool the rice slightly before pressing it into the baking pan so it holds together but doesn’t become gluey. Broiling for just a few minutes gives a lovely caramelized finish on the topping. It’s become my go-to for potlucks because people assemble their own nori-topped bites and it’s always devoured within minutes.

Ingredients

• Calrose sushi rice (2 cups): Use a medium-grain sushi rice labeled Calrose or short-grain sushi rice for stickiness and the right chew. Rinse thoroughly until the water runs clear to remove surface starch that makes rice gummy.
• Water for cooking rice (2 cups): Use equal parts water for 2 cups dry Calrose rice in a rice cooker or on the stove for perfect texture.
• Seasoned rice vinegar (1/4 cup): I use Marukan seasoned rice vinegar for balance and convenience; it adds that classic sushi tang and a hint of sweetness.
• Imitation crab (16 ounces): Flaked or chopped imitation crab is budget-friendly and ideal for mixing with creamy sauces. Look for brands with larger flakes for better texture.
• Cooked tempura shrimp (about 10 pieces): Chopped and added for extra shrimp flavor and texture; premade varieties from bulk stores work well.
• Japanese mayonnaise (1/2 cup): Kewpie or other Japanese mayo provides a richer, slightly sweeter flavor than standard mayo.
• Cream cheese (2 ounces): Softened to help bind the crab mixture and add a silky mouthfeel without overpowering the seafood.
• Sriracha (1 tablespoon): Gives gentle heat and brightness; increase or decrease to taste.
• Furikake (3 tablespoons plus extra for topping): A toasted seaweed and sesame seasoning that adds umami and crunch; choose a blend with bonito flakes if you like extra savory notes.
• Spicy mayo (1/2 cup) and Unagi sauce (1/4 cup): For finishing — drizzle after broiling to enhance flavor and visual appeal. Use store-bought unagi sauce or homemade reduced soy glaze.

Instructions

Prepare and rinse the rice: Place 2 cups dry Calrose sushi rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, stirring with your hand or a spoon until the water runs clear. This removes excess surface starch and prevents the rice from becoming overly sticky. Cook the rice: Transfer rinsed rice to a rice cooker and add 2 cups of water. Cook according to your rice cooker instructions. If using a pot, bring to a boil, reduce to low, cover tightly and simmer 15 minutes, then remove from heat and rest 10 minutes. Transfer to a rimmed baking sheet to cool slightly. Season the rice: Pour 1/4 cup seasoned rice vinegar evenly over the hot rice. Using a rice paddle or a wide spatula, fold gently to coat each grain without smashing. Spread into an even layer and allow to cool until warm, not piping hot, which helps the topping set properly. Make the crab mixture: In a medium bowl combine 16 ounces chopped imitation crab, about 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 ounces softened cream cheese, 1 tablespoon sriracha, and 3 tablespoons furikake. Mix until fully incorporated; the mixture should be creamy but not runny. Assemble on a baking sheet: Evenly spread and compress the cooled sushi rice into a rimmed baking sheet so you get a compact layer about 1 inch thick. Sprinkle 3 tablespoons furikake evenly over the rice, then spread the crab mixture in an even layer on top. Gentle compression helps the toppings stay in place when serving. Broil to finish: Place the sheet under a hot broiler for about 3 to 4 minutes until the top is bubbling and lightly browned. Watch closely to avoid burning; you want caramelization and a bit of texture without drying out the filling. Finish and serve: Remove from oven and immediately drizzle 1/2 cup spicy mayo and 1/4 cup unagi sauce over the top. Garnish with extra furikake, thinly sliced cucumber, and chopped green onions if desired. Serve warm with toasted nori squares for scooping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the rice feels dry after refrigeration, splash a teaspoon of water over it before reheating to help steam and rehydrate the grains. Reheat in a 350°F oven for 8 to 12 minutes covered with foil, or microwave individual portions for 45 to 90 seconds on medium power. For freezing, portion the crab mixture separately in freezer-safe containers for up to 2 months; thaw overnight in the fridge and broil briefly to refresh texture before serving.

Ingredient Substitutions

If you prefer real crab, substitute 1 pound of lump crab meat in place of imitation crab; gently fold it in to avoid breaking up the lumps. For a shellfish-free option, swap in roasted mushrooms and hearts of palm for a similar briny texture. Use vegan mayonnaise and dairy-free cream cheese to make a non-dairy version, though the texture will be slightly lighter. Swap unagi sauce with a reduced teriyaki glaze if you want less sweetness.

Serving Suggestions

Serve with crisp nori squares or toasted wonton wrappers for a fun handheld presentation. Offer pickled ginger, wasabi, and small bowls of soy or ponzu for dipping. Pair with a simple cucumber salad, edamame, or miso soup to round out the meal. For a party, set the sushi bake on the table with ramekins of garnishes so guests can customize each bite.

Cultural Background

The casserole-style approach is a modern, casual adaptation inspired by classic sushi flavors and Japanese condiments. It reflects the global influence of Japanese ingredients such as seasoned rice vinegar, furikake, and unagi sauce, reimagined to suit home cooks who want sushi taste without rolling technique. Though not traditional sushi, this style borrows core elements to create a comforting, shareable dish common in contemporary home kitchens and social gatherings.

Seasonal Adaptations

In summer, add finely diced ripe mango or thin slices of avocado for freshness and creaminess. In colder months, fold in warm roasted sweet potato cubes for a heartier version. For holiday entertaining, top with a sprinkle of toasted sesame seeds and microgreens for color, and consider adding a touch of yuzu kosho to the spicy mayo for citrusy heat.

Meal Prep Tips

Prepare the rice and crab mixture up to a day ahead and keep them refrigerated in separate containers. This reduces active assembly time to 10 minutes before broiling. When packing portions for lunches, store the rice and topping separately and assemble just before eating to maintain texture. Use shallow containers for even cooling and faster reheating.

Whether you’re feeding a crowd or making an easy weeknight main, this casserole-style sushi dish delivers bright, familiar flavors in a format everyone can love. Try it once and you’ll understand why it shows up on my table again and again.