Go Back
–+ servings
sushi bake in a baking dish

Easy Sushi Bake Recipe (Creamy Shrimp & Crab Casserole)

This Sushi Bake recipe is the perfect hack! It's made with the same delicious ingredients and makes homemade sushi super easy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, asian, Japanese
Servings 8 servings
Calories 316 kcal

Ingredients
 
 

For the Sushi Rice:

  • 2 cups sushi rice uncooked
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For the Creamy Seafood Layer:

  • 1/2 lb cooked shrimp chopped into small pieces
  • 1/2 lb imitation crab shredded, I shredded mine in the food processor
  • 6 oz cream cheese softened
  • 1/2 cup Japanese mayonnaise Kewpie recommended
  • 2 tbsp sriracha optional, for spice
  • 2 tbsp soy sauce
  • 1/2 cup caramelized onions

For the Toppings:

  • Japanese mayonnaise or spicy mayonnaise
  • sriracha or unagi sauce for drizzling
  • furikake seasoning
  • Thinly sliced green onions or sesame seeds

Instructions
 

  • Cook Sushi Rice
  • Rinse the rice thoroughly in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming mushy.
  • Combine the rinsed rice and 2 1/2 cups water in a rice cooker or a pot with a lid. Cook according to the rice cooker’s instructions, or bring to a boil on the stovetop, then reduce the heat to low, cover, and simmer for 18-20 minutes until tender.
    2 cups sushi rice, 2 1/2 cups water
  • Once cooked, let the rice sit, covered, for 10 minutes.
  • In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the hot rice using a cutting and folding motion to avoid crushing the grains.
    1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
  • Make the Sushi Bake
  • In a large mixing bowl, combine the chopped shrimp, shredded imitation crab, softened cream cheese, Japanese mayonnaise, sriracha, caramelized onions and soy sauce. Mix until creamy and well combined.
    1/2 lb cooked shrimp, 1/2 lb imitation crab, 6 oz cream cheese, 1/2 cup Japanese mayonnaise, 2 tbsp sriracha, 2 tbsp soy sauce, 1/2 cup caramelized onions
  • Preheat your oven to 375°F
  • Spread the prepared sushi rice evenly into a greased 9x13-inch baking dish, pressing it down gently with a damp spoon.
  • Spread the seafood mixture evenly on top of the rice. Then sprinkle with the furikake seasoning. Drizzle Japanese mayonnaise and sriracha (or unagi sauce) in a zigzag pattern across the top.
    Japanese mayonnaise, furikake seasoning, sriracha or unagi sauce
  • Bake the sushi bake in the preheated oven for 15-20 minutes, or until the top is bubbly and slightly golden.
  • Let the sushi bake cool for a few minutes. Scoop servings into roasted nori sheets, add sliced cucumber, avocado, or pickled ginger, and wrap like a mini sushi roll.
    Thinly sliced green onions or sesame seeds

Notes

Tips:
  • For perfectly cooked shrimp: Boil in salted water for 2-3 minutes or until pink and opaque. Cool and chop before mixing.
  • Adjust the sriracha to control the spice level.
  • Make it extra indulgent with a drizzle of eel sauce before serving.

Nutrition

Calories: 316kcalCarbohydrates: 49gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 60mgSodium: 1022mgPotassium: 132mgFiber: 2gSugar: 5gVitamin A: 342IUVitamin C: 4mgCalcium: 48mgIron: 1mg
Keyword sushi bake, sushi bake recipe
Tried this recipe?Let us know how it was!