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Say goodbye to sushi rolls and hello to the easiest, creamiest way to satisfy your sushi cravings—straight from the oven.
This Sushi Bake is everything you love about your favorite roll, but baked into a warm, cozy casserole layered with seasoned rice, juicy shrimp, creamy crab, and a spicy mayo kick… topped with silky avocado slices, because of course.
No bamboo mat, no rolling, no stress. Just scoop, wrap, and devour. Perfect for a weeknight dinner, a weekend craving, or feeding your sushi-obsessed friends without lifting a finger too far.
Trust me—you’re gonna want to make a double batch.
Why You’ll be Hooked
This isn’t just a Sushi Bake—it’s a flavor bomb disguised as comfort food.
Here’s the deal: soft sushi rice gets that signature sweet-and-salty tang thanks to a quick homemade seasoning.
Then comes the creamy topping—juicy shrimp and flaky crab folded into rich cream cheese and spicy mayo (yes, that combo). The whole thing is layered like a lasagna, baked until warm and bubbly, then finished with buttery avocado because balance is everything.
The best part? Every bite is customizable. However you serve it, it works—because it’s simple, satisfying, and totally addictive.
A Few Key Players:
A few pantry staples and some seafood magic—that’s all you need to build this dreamy bake.
- Sushi rice: short-grain and sticky, it’s the heart of every good sushi bake.
- Rice vinegar: sweet, tangy, and absolutely essential for that signature sushi flavor.
- Imitation crab (or real, go off): sweet, savory, and shreddable—perfect for soaking up all that creamy goodness.
- Cooked shrimp: tender little bites that add a juicy contrast to the crab.
- Cream cheese: for richness and that melt-in-your-mouth texture.
- Sriracha mayo: creamy, spicy, and totally addictive—don’t skip it.
- Avocado: smooth, buttery, and cooling… the cherry on top.
Note: Full ingredient list in the Recipe Card below.
Let’s Bake This Beauty
Time to bring it all together.
This sushi bake comes together in just a few easy steps—no rolling, no stress. Just layer, bake, and get ready to fall in love bite by bite.
- Rinse & Cook the Rice. Wash the rice until the water runs clear, then cook it with water until soft and fluffy.
- Season the Rice. Heat the vinegar, sugar, and salt until dissolved. Pour it over the rice and mix gently.
- Mix the Topping. Combine crab, shrimp, cream cheese, sriracha mayo, soy sauce, and sesame seeds until creamy.
- Layer the Rice. Spread the seasoned rice in a baking dish—don’t press it down too much.
- Add Nori & Topping. Place a sheet of nori on the rice and spread the creamy seafood mixture evenly on top.
- Bake. Pop it in the oven at 400°F (204°C) for 10 minutes until heated through.
- Top with Avocado. Add fresh avocado slices on top while it’s still warm.
- Serve & Enjoy. Serve with nori sheets, extra mayo, and all your favorite toppings.
This Sushi Bake can absolutely hold its own—but if you’re in the mood to lean into that cozy Japanese-inspired vibe, there are a few recipes that pair beautifully. Think Okonomiyaki, the ultimate savory pancake that’s crispy, saucy, and packed with umami, or sweet-salty Chicken Yakitori skewers for a little grilled contrast. You could also bring in some bold flavor with Garlic Teriyaki Chicken Thighs or Teriyaki Glazed Salmon, or keep things crunchy and playful with Oven-Fried Tempura Shrimp. It’s not about needing more—it’s about creating a little Japanese moment at home.
FAQs
Yes! Assemble everything except the avocado and the baking step. Cover and refrigerate up to 24 hours. Bake when ready to serve, then top with fresh avocado.
Absolutely. Substitute cooked lump crab meat for a more luxurious version. Be sure it’s well-drained so the topping doesn’t get watery.
Regular mayonnaise mixed with a little sriracha or chili paste works perfectly. You can also use plain mayo if you prefer a mild flavor.
It can be—just use gluten-free soy sauce and be sure your imitation crab is labeled gluten-free (some brands contain wheat starch).
Cool completely, cover tightly, and refrigerate for up to 2 days. Reheat gently in the oven or microwave. Note that the avocado may brown, but is still safe to eat.
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Homemade Sushi Bake Recipe
Ingredients
Sushi Rice and Seasoning
- 1 1/4 cups sushi rice
- 1 1/4 cups cold water
- 1/4 cup rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
Toppings
- 2 cups imitation crab also know as surimi, use real if possible
- 1 1/4 cups cooked shrimp chopped
- 1/4 cup philadelphia cream cheese
- 3-4 tbsp sriracha mayonnaise to taste. (measurements recommended)
- 2 tsp soy sauce
- 2 tsp black sesame seeds for garnish
- 2 tbsp chopped chives for garnish
- nori seaweed sheets
- 1 whole avocado sliced into strips
Instructions
- Rinse the sushi rice 5 times or until the water runs clear. Place the rice and cold water in a pot. Bring to a boil over high heat. Once boiling, reduce to the lowest heat and cook for 8 minutes.
- In a small pan on low heat, combine the rice wine vinegar, sugar, and salt. Stirring until the sugar and salt dissolve completely. Remove from heat and set aside.
- Transfer the cooked rice to a mixing bowl, pour the rice wine vinegar mixture evenly over the rice in a thin stream. Using a wooden spoon, gently mix the rice with cutting motions to combine without crushing it
- In a bowl, combine the imitation crab, shrimp, cream cheese, sriracha mayonnaise, soy sauce, and black sesame seeds. Mix well until creamy (adjust the amount of mayonnaise to your taste).
- In a Pyrex or other oven-safe dish, spread an even layer of seasoned rice without pressing it down. Place a sheet of nori over the rice. Spoon the crab and shrimp mixture evenly over the nori layer.
- Preheat the oven to 400 °F (204 °C) with convection (fan) setting. Bake for 10 minutes until heated through.
- Once out of the oven, arrange the avocado slices evenly on top of the warm bake.
- Serve warm with sushi wraps, Kewpie mayonnaise, and extra sriracha mayo for drizzling.
Notes
Don’t skip rinsing the rice—it really does make a difference in texture (no mushy bites, thank you).
Adjust the sriracha mayo to your spice comfort zone. You can always add more later, but you can’t take it back once it’s in there!
Want it extra special? Mix in a little wasabi or add a splash of yuzu or lemon juice to brighten up the seafood topping.
And yes, it reheats beautifully—just pop it back in the oven for a few minutes (skip the microwave if you want to keep that creamy texture intact). Make it once, and you’ll find your own little rituals. That’s the magic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
