Easy Sushi Bake Recipe (Creamy Shrimp & Crab Casserole)

This easy Sushi Bake recipe is a creamy, crowd-pleasing sushi casserole layered with seasoned sushi rice, shrimp, imitation crab, cream cheese, and Japanese mayo. If you love California rolls but don’t want to roll sushi at home, this baked version is the ultimate shortcut.

It’s perfect for family dinners, meal prep, or entertaining because it feeds a crowd and tastes just like your favorite sushi roll but without the complicated technique.

If you’ve been wondering how to make sushi bake at home, I’ll walk you through the ingredients, step-by-step process, and the best substitutions (including whether you can use regular mayo instead of Kewpie).

Since you are here and love popular recipes that make your life easier and more flavorful, check out this Old Bay Shrimp Salad Recipe, this Halal Guys Chicken and Rice Recipe, or this PF Chang's Chicken Fried Rice Recipe.

What Is Sushi Bake?

Sushi bake is essentially a deconstructed sushi roll baked in a casserole dish. Instead of rolling individual pieces, seasoned sushi rice is layered with a creamy seafood mixture and baked until warm and bubbly.

This recipe is essentially a sushi casserole. Its base starts as a deconstructed California Roll with layers of sushi rice and imitation crab meat mixed with a creamy sauce. From there, you can add whatever extras and different flavors you like! I personally added chopped shrimp, sriracha for some heat, and green onions for freshness. Finally, scoop a spoonful onto hand-sized nori seaweed sheets or some seaweed snack and enjoy! And the best part is, you don't even need to go to niche Asian grocery stores for the ingredients or fancy utensils. Everything can be found at almost any grocery store!

Sushi Bake Ingredients

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

For the Sushi Rice

• Uncooked Short-Grain Rice or Sushi Rice: forms the base of this dish.
• Water: is used to cook the rice.
• Rice Vinegar: adds the classic sushi rice flavor.
• Sugar: balances the acidity of the vinegar and adds a touch of sweetness.
• Salt: enhances the overall flavor of the rice.

For the Creamy Seafood Layer

• Cooked Shrimp and Imitation Crab: for the protein and chewy texture.
• Cream Cheese: creates a rich layer that binds the imitation crab mixture together.
• Japanese Mayonnaise (Kewpie Mayo): brings a tangy flavor and extra creaminess to the mix. Use the Kewpie mayonnaise for the most authentic Japanese flavor.
• Sriracha Sauce: is optional but adds a spicy kick for heat lovers.
• Soy Sauce: lends a savory depth and enhances the overall flavor.
• Caramelized onions: adds even more depth of flavor and sweetness.

For the Toppings

• Japanese Mayonnaise: adds a creamy, tangy drizzle for the perfect finishing touch.
• Sriracha or Unagi Sauce: infuses the top of the sushi bake with a spicy or sweet-savory flavor boost.
• Furikake Seasoning: enhances the bake with a crunchy garnish.
• Sliced Green Onions or Sesame Seeds: brings freshness and a hint of nuttiness for extra flair.

How to Make Sushi Bake at Home

This homemade sushi bake recipe is simple:

1. Cook and season the sushi rice.
2. Mix the creamy shrimp and crab filling.
3. Layer the rice and seafood mixture in a baking dish.
4. Drizzle with spicy mayo and sprinkle with furikake.
5. Bake until warm and bubbly.

How to Make this Sushi Bake Recipe

This is how you can make this deconstructed sushi roll casserole. Make sure to scroll down to the recipe card at the end of this post for the oven temp, cooking and baking times, and full step-by-step instructions! 

Cook the Sushi Rice

1. Rinse the short grain rice under cold running water until the water runs clear to remove excess starch and keep the rice from turning mushy.
2. Combine the rinsed rice with water in a rice cooker or a lidded pot. Cook according to your rice cooker’s instructions, or bring the mixture to a boil on the stovetop, reduce the heat to low, cover, and simmer until the rice is tender.
3. Once cooked, keep the rice covered and let it rest. In a small bowl, stir together the rice vinegar, sugar, and salt until dissolved. Carefully fold this mixture into the hot rice using a cutting and folding motion to keep the grains intact.

Prepare and Assemble

1. In a large bowl, mix together the chopped shrimp, shredded imitation crab, softened cream cheese, Japanese mayonnaise, sriracha, caramelized onions, and soy sauce. Stir until the mixture is smooth and fully combined.
2. Preheat your oven. Spread the prepared sushi rice evenly in a greased 9x13-inch baking dish, gently pressing it into an even layer with a damp spoon.
3. Evenly distribute the seafood filling over the top of the rice layer.
4. Sprinkle a generous amount of furikake seasoning over the seafood layer. Drizzle Japanese mayonnaise and sriracha or unagi sauce over the top in a zigzag pattern.

Other sauces to use could be eel sauce, spicy mayo, or even the truffle hot sauce from Truff (that one is one of my favorites)

Bake and Serve

1. Place the baking dish in the preheated oven and bake until the top is bubbly and slightly golden brown.
2. Allow the sushi bake to cool for a few minutes before serving.
3. Scoop portions into roasted nori sheets for a DIY sushi roll experience.

Tips and Tricks for best results

• Warm the rice vinegar mixture before adding it to the rice. It will help the sugar and salt dissolve faster and blend more evenly.
• Upgrade the whole meal by using real crab meat instead of imitation or a mixture of both. Frozen or fresh crab meat will obviously be more expensive but you can find real crab for a good price if you look in the canned meat aisle next to the canned tuna. My husband will eat canned real crab occasionally and says the flavor is much better than the imitation stuff. Of course, everything depends on your budget.
• Keep an eye on it as it bakes so the filling doesn't dry out. We're only baking it so the flavors can infuse and caramelize without losing too much moisture.

Why do you need to make this sushi bake recipe?

• It only requires a handful of simple ingredients that you can find at any local grocery store.
• This recipe yields a good amount so it's a great way to feed everyone at family gatherings.
• Eating sushi at a restaurant can be quite expensive if you have a large amount, so this is a cost-effective hack to save some money while still enjoying the sushi flavors.

Frequently Asked Questions - FAQ

What Other Toppings or Mix-ins Can I Try?

For toppings, you can try adding sliced cucumber, avocado slices, or pickled ginger. You can also add other flavors to the sriracha mayo like sesame oil or garlic powder. One of my favorite sushi flavors to put on top is the fish roe eggs but you would have to go to an Asian market for that.

For the mixed-in ingredients, there are a couple of extras you could try. For more protein, add scallops, salmon, or any cooked fish that you'd like (raw fish won't work well since this is a baked dish.) If you do choose to make a salmon sushi bake, add a splash of lemon juice and maybe some dill to the salmon-crab mixture to freshen up the flavor so it's not as fishy. For veggie mix-ins, including caramelized onions or sautéed mushrooms would be delicious additions.

Can I Use Regular Mayo for Sushi Bake?

Yes, you can use regular mayonnaise instead of Japanese mayonnaise (Kewpie), but the flavor will be slightly different. Japanese mayo is sweeter and richer because it’s made with egg yolks and rice vinegar.

To mimic the flavor, add a small pinch of sugar and a splash of rice vinegar to regular mayonnaise before mixing it into the seafood layer.

Can I use Regular Mayonnaise Instead of Japanese Mayonnaise (Kewpie)?

Yes, but the flavor will be slightly different. Japanese mayo is creamier and sweeter due to its ingredients. Add a pinch of sugar and a dash of rice vinegar to regular mayonnaise to mimic the flavor.

Can I Make this Sushi Bake Recipe Ahead of Time?

Yes, you can prepare the rice and seafood mixture separately a day or two in advance and store them in the refrigerator. When ready to serve, assemble and bake the dish for the freshest flavor and texture.

I have even frozen the whole thing when I make extra then thaw it in the fridge and bake it when ready to serve for the same amazing taste. Just make sure to wrap it up well before it foes into the freezer so you don't get any freezer burn flavor.

How Do I Store My Leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 2 days, but I recommend freezing if you're not planning on having it the next day. Fish can spoil quicker than other meats and you don't want your hard work to go to waste.

I recommend splitting the leftovers into individual portion-sized containers, freezing, and reheating your individual servings when you're ready to eat. Be careful not to cool and heat multiple times. When you're ready, reheat in the oven at a low temperature to maintain the texture, or pop it in the microwave for a couple of minutes for ease and convenience.

What Is the Best Rice for Sushi Bake?

Short-grain sushi rice is best for sushi bake because it becomes sticky and holds together when layered. Long-grain rice will not give the same texture.

Can I Make Sushi Bake Ahead of Time?

Yes. You can prepare the rice and seafood mixture separately up to 24 hours in advance. Assemble and bake right before serving for the best texture.

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