Homemade Sushi Bake Recipe
A creamy, savory sushi bake layered with seasoned rice, tender shrimp, and imitation crab—finished with cool avocado strips. Perfect for sharing, this easy recipe brings all the flavors of sushi rolls without the fuss of rolling.
Servings: 4 servings
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
Behind the Bake
A few little things to make your sushi bake shine even brighter:
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.
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
Serving: 1g | Calories: 420kcal | Carbohydrates: 76g | Protein: 21g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 1741mg | Potassium: 154mg | Fiber: 3g | Sugar: 11g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg