Baked Sushi Casserole

This creamy, layered baked sushi casserole features seasoned sushi rice, a rich crab and shrimp topping, and a savory drizzle of spicy mayo and unagi sauce.

Why This Recipe Works:

• Cooling the seasoned rice allows the starch structure to set, preventing a soggy casserole base.
• Mixing cream cheese with Kewpie mayo creates a stable emulsion that won't break or grease up under the broiler.
• Furikake layered between the rice and seafood provides a concentrated punch of umami and a pleasant textural crunch.

The first time I tried making a sushi bake, I was huddled over my kitchen island at midnight, desperately trying to fan a steaming pot of rice with a plastic container lid while my cat watched in utter confusion.

I wanted that rich, savory comfort.

I had seen a viral video and convinced myself that layering warm rice, imitation crab, and a mountain of Kewpie mayo into a glass baking dish would instantly solve my takeout cravings.

But my first attempt was a soggy, structural disaster because I didn't realize that hot, freshly cooked rice traps steam when packed tightly into a casserole dish, which completely breaks down the starch gelatinization and turns the base into mush.

Think about this in terms of physics: the steam has nowhere to escape, so it forces its way back into the grains, destroying any hope of a clean slice.

The simple fix is letting the seasoned rice cool to room temperature before pressing it down.

This allows the amylose molecules to realign and form a sturdy, sliceable foundation that won't turn to absolute sludge when baked.

Trust me on this one.

Once you master the rice base, this dish becomes the ultimate crowd-pleaser that you can whip up in under forty minutes.

Baked Sushi Casserole

• Publisher Storied Skillet
• Cuisine Japanese-Fusion
• Category Main Course, Casseroles
• Prep Time 20 mins
• Cook Time 20 mins
• Servings 6
• Calories 420 calories
• Rating 4.8 3580
• Tags baked sushi, sushi casserole, crab bake, easy dinner, seafood casserole

Ingredients

• 3 cups cooked short-grain sushi rice (cooled)
• 3 tbsp seasoned rice vinegar
• 4 tbsp furikake seasoning
• 8 oz imitation crab meat (shredded or finely chopped)
• 8 oz raw shrimp (peeled, deveined, and chopped into bite-sized pieces)
• 1/2 cup Kewpie mayonnaise
• 4 oz cream cheese (softened)
• 1 tbsp sriracha
• 1 tbsp unagi (eel) sauce (for drizzling)
• 3 green onions (thinly sliced)

Directions

1. Preheat your oven to 400°F (200°C).
2. Gently fold the seasoned rice vinegar into your cooked short-grain rice, then let it cool completely to room temperature.
3. Press the cooled rice firmly into an even layer at the bottom of a 9x13-inch baking dish using a wet spatula to prevent sticking.
4. Sprinkle 3 tablespoons of furikake evenly over the rice layer.
5. In a medium bowl, mix the shredded imitation crab, chopped shrimp, Kewpie mayonnaise, softened cream cheese, and sriracha until fully combined.
6. Spread the seafood mixture evenly over the rice and furikake layer.
7. Bake for 15 minutes, then turn on the broiler for 2 to 3 minutes until the top is bubbly and lightly golden brown.
8. Remove from the oven, drizzle with unagi sauce and extra spicy mayo, and garnish with sliced green onions and the remaining furikake.

Notes

• For the seasoning, I highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the volume in half (use 1/2 teaspoon of table salt for every 1 teaspoon of kosher salt).
• Kewpie mayonnaise is crucial here because its high egg-yolk content creates a tighter protein matrix than standard American mayo, preventing the seafood topping from separating into an oily mess when exposed to high heat.
• I tested this with three different store-brand mayonnaise options, and they failed every single test because their high water content caused the topping to break into a greasy puddle.
• Keep a hawk-like eye on the oven during the final broiling step; the sugars in the Kewpie mayo and unagi sauce will transition from beautifully caramelized to completely charred in a matter of thirty seconds.
• After a day in the fridge, the starch in the rice will undergo retrogradation, making it firm and slightly dry; reheating it with a damp paper towel draped over the top will trap steam and restore its original pillowy texture.
• If you want to swap the shrimp for salmon, check out our guide on Crispy salmon atop rice with fresh veggies and sesame drizzle to see how to prep and cook the fish perfectly before folding it into the creamy topping.

Serving Suggestions

Enjoying this dish is all about the contrast of warm, creamy casserole wrapped in crisp, salty seaweed sheets. Set up a DIY station at the table so everyone can build their own perfect bites.

• Roasted nori sheets (cut into small rectangles for scooping)
• Sliced Persian cucumbers for a refreshing, watery crunch
• A side of 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds to add some vibrant greens to the meal
• Pickled ginger (gari) to cleanse the palate between rich bites
• A drizzle of extra sriracha or chili crunch for those who love high heat
• A light, crisp side like our Crunchy Asian Salad to balance the richness of the mayo and cream cheese

Storage and Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to three days.

I strongly advise against freezing this dish because the emulsion of cream cheese and mayonnaise will completely break upon thawing, leaving you with a watery, separated mess.

Reheating is simple.

Place a single portion on a microwave-safe plate and cover it with a damp paper towel.

Microwave on medium power in thirty-second bursts until the center is hot, which gently coaxes the retrograded starches in the rice to soften back up without drying out the seafood.

For the absolute best texture, use a toaster oven.

Pop the leftovers in at 350°F for ten minutes to beautifully crisp up the edges while keeping the seafood topping incredibly luscious.

Ingredient Substitutes

If you don't have every single ingredient on hand, don't panic. Here are the best swaps that won't ruin the dish:

1. Sushi Rice: If you can't find short-grain sushi rice, medium-grain Calrose rice works beautifully as a substitute because it retains enough surface starch to stick together.
2. Imitation Crab: You can swap this for cooked, flaked salmon or even canned tuna if you want a different seafood profile. If you love shrimp, you can also try making a variation inspired by our creamy spicy bang bang shrimp for a zesty kick.
3. Kewpie Mayo: Regular mayonnaise mixed with a pinch of sugar and a splash of rice vinegar can work in a pinch, though it won't be quite as rich.
4. Furikake: If you don't have this Japanese seasoning, crumble some toasted nori sheets and mix them with toasted sesame seeds and a pinch of sea salt.

There is something deeply satisfying about scooping up a warm, creamy mound of this casserole with a crisp sheet of seaweed while sitting on the couch.

It is gloriously messy and absolutely comforting.

It is hands down my favorite way to feed a hungry crowd without spending hours rolling individual sushi pieces.

Let me know if you try it!