Viral sushi bake: 1 amazing recipe

You guys, have you heard about the sushi bake? It’s this incredible viral sensation that’s basically a California roll turned into a casserole, and let me tell you, it is a GAME CHANGER. I remember stumbling across it online, and my first thought was, “Is this even a thing?!” But then I saw all the amazing photos and read about how it captures all those delicious sushi flavors – that creamy mayo, the sweet crab, the perfect vinegared rice – without any of the rolling stress. Honestly, it reminded me so much of my grandmother’s kitchen, always finding ways to bring joy and comfort to the table with simple twists on classic ideas. This sushi bake is exactly that: it’s fun, it’s fuss-free, and it’s perfect for sharing. No more worrying about sticky fingers or uneven rolls; this layered beauty is designed to be scooped and enjoyed!

SAVE IT

Why You’ll Love This Viral Sushi Bake Recipe

Seriously, you are going to be obsessed with this dish. It’s just pure genius! Here’s why it’s a total winner:

• So Easy to Make! Forget fancy rolling techniques. This is all about layering, baking, and scooping. Perfect for weeknights or when you’re short on time.
• Crowd-Pleaser Extraordinaire: Whether it’s a potluck, a party, or just a family dinner, everyone goes nuts for this. It looks impressive but is crazy simple.
• All the Best Flavors: It captures that amazing California roll vibe – creamy, savory, a little tangy, all wrapped up in soft, seasoned rice. Yum!
• Versatile & Fun: Serve it as a hearty appetizer or a light main. It’s adaptable and just so much fun to eat.

SAVE IT

Ingredients for Your Perfect Sushi Bake

Alright, let’s get our kitchen prepped for this magic! Gathering the right ingredients is honestly half the fun, and this sushi bake is pretty forgiving. Here’s what you’ll need to bring this California roll casserole to life:

• 2 cups sushi rice – the sticky kind works best!
• 2 cups water – for cooking that perfect rice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 ounces imitation crab meat, flaked – and yes, you absolutely can use imitation crab! It holds up so well in this dish and gives it that classic flavour.
• 8 ounces cooked salmon, flaked – I usually get leftover baked salmon, or I’ll quickly bake a fillet just for this.
• 1/2 cup mayonnaise – good old regular mayo is perfect here.
• 2 tablespoons sriracha – or more if you like it nice and spicy!
• 1 tablespoon eel sauce (optional, but HIGHLY recommended for that extra depth!)
• 2 tablespoons furikake seasoning – this is your secret weapon for that toasty, savory crunch on top!
• 1/4 cup chopped green onions – for a little fresh pop of colour and flavour.
• Nori sheets, for serving – these are what you’ll use to scoop it all up, like little edible spoons!
• Extra spicy mayo and eel sauce, for topping (optional) – because why not add more of the good stuff?

Essential Equipment for Making Sushi Bake

You don’t need a whole lot of fancy gadgets for this, which is part of why I love it! Just grab a good 9×13 inch baking dish, a couple of mixing bowls for all our yummy layers, a sturdy spatula for spreading everything out, and maybe a small bowl for mixing up that spicy mayo. That’s pretty much it!

How to Make the Ultimate Sushi Bake: Step-by-Step

Okay, friends, get ready because we’re about to assemble this masterpiece! It’s really just a few simple steps, kind of like building a delicious flavor tower. Don’t worry if your layers aren’t perfectly even; that’s part of the charm, and trust me, it all tastes amazing together. This whole process of making the sushi bake is pretty straightforward, and you’ll have a gorgeous pan of goodness ready in no time. This is one of my go-to recipes when I’m putting together an appetizer spread, and it always disappears super fast!

Preparing the Sushi Rice for Your Sushi Bake

First things first, let’s get our rice ready. Cook your sushi rice according to the package directions – usually, that means rinsing it well, then cooking it with the water. While that’s going, let’s whip up our rice seasoning. Just mix the rice vinegar, sugar, and salt in a little bowl until it dissolves. Once the rice is done, dump it into a big bowl and pour that lovely seasoning mixture over it. Gently fold it in with a spatula – you want every grain to get that slightly sweet, tangy flavor. Let it cool a bit; warm rice is easier to handle!

Assembling the Layers of Your Sushi Bake

Now for the fun part – layering! Start by spreading about half of that seasoned rice evenly into your 9×13 inch baking dish. It’s your base layer. Next, gently scatter the flaked crab and salmon mixture over the rice. Try to get it pretty even so you get seafood in every bite. Then comes that dreamy spicy mayo – just spread it right over the fish. It’s the glue that holds everything together and adds that fantastic kick! Finally, top it off with the rest of the seasoned sushi rice, pressing down just a little to make it nice and compact for the sushi bake.

SAVE IT

Baking and Finishing Your Sushi Bake

We’re almost there! Preheat your oven to 375°F (190°C). Sprinkle that irresistible furikake seasoning and the chopped green onions all over the top layer of rice. This gives it that perfect crunchy, toasty finish. Pop it into the oven and bake for about 20-25 minutes. You’re looking for it to be heated all the way through and have just a hint of golden brown on top. Let it cool for just a few minutes before serving so everyone can scoop it up easily with those handy nori sheets!

Tips for the Best Sushi Bake

Okay, so you’ve assembled your masterpiece, but a few little tricks can make this sushi bake absolutely unforgettable! First off, don’t be tempted to skip rinsing your sushi rice. It really helps get rid of excess starch, which is key to getting that perfect, slightly sticky texture. Also, make sure your salmon and crab are flaked into pretty small pieces – this helps them distribute evenly through the layers. For that amazing spicy mayo, don’t be shy with the sriracha if you love a little heat! And when it comes to that gorgeous furikake topping, a generous sprinkle is always best. It adds so much flavour and texture! This recipe is so forgiving, it’s perfect for even the busiest weeknight dinners.

Serving Your Sushi Bake: Nori and Toppings

Alright, the moment of truth! Your amazing sushi bake is ready to be devoured. The super fun way to eat this is by using those crisp nori sheets as little edible spoons or wrappers. Just scoop up a bit of that delicious layered goodness onto a sheet and enjoy! It’s like a deconstructed sushi roll you can practically eat with your hands. If you’re feeling extra fancy, or just really love that extra creamy kick, drizzle on some more of that spicy mayo I know you secretly made extra of, or a little zigzag of eel sauce. It looks stunning and tastes even better, making it a total showstopper for any appetizer spread or even a fun main dish! It’s almost as fun as making a big batch of my homemade guacamole for a party!

SAVE IT

Frequently Asked Questions About Sushi Bake

Got questions about making this awesome layered dish? I’ve got you covered! This recipe is pretty flexible, so let’s just chat about some of the things you might be wondering:

Can I use imitation crab in this recipe?

Oh yeah, absolutely! The recipe calls for imitation crab, and it works wonderfully. It gives you that classic flaked texture and familiar flavor we love in a California roll-inspired dish, and it’s super convenient.

What kind of salmon should I use?

You can really use any cooked salmon you have! Leftover baked or grilled salmon works perfectly. If you don’t have any on hand, just bake or pan-fry a salmon fillet until it’s cooked through, then flake it. It makes such a difference!

Can this be made ahead of time?

You can totally assemble this ahead and bake it later, but it’s definitely best served fresh out of the oven. If you assemble it a few hours in advance, just keep it covered in the fridge. You might need to add a few extra minutes to the baking time to make sure it’s heated all the way through.

How spicy is this dish really?

It’s got a nice little kick from the sriracha in the mayo, but it’s not overwhelmingly spicy. It’s more of a gentle warmth. If you’re a huge fan of heat, definitely add a little extra sriracha to your spicy mayo mixture or offer extra on the side!

Nutritional Information for This Sushi Bake

Just a little heads-up, these numbers are just estimates based on the ingredients we used, and they can totally change depending on exactly what you put in! For a serving, roughly expect around 350 calories, 15g of fat, 15g of protein, and 40g of carbs. It’s a pretty satisfying dish!

Share Your Sushi Bake Creations!

Okay, now that you’ve made this incredible sushi bake, I would just LOVE to see it! Did you try it with salmon, or maybe add some shrimp? Did your family devour it as fast as mine does? Please, please, please leave a comment below and tell me all about it! And if you snapped a pic, tag me on social media – seeing your creations makes my day! You can always reach out through my contact page too!

Viral Sushi Bake Recipe

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crowd-pleasing casserole inspired by California rolls, featuring layers of seasoned sushi rice, crab and salmon, creamy spicy mayo, and crunchy furikake, all baked to perfection and served with nori sheets.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 6-8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 ounces imitation crab meat, flaked
• 8 ounces cooked salmon, flaked
• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon eel sauce (optional)
• 2 tablespoons furikake seasoning
• 1/4 cup chopped green onions
• Nori sheets, for serving
• Extra spicy mayo and eel sauce, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the sushi rice according to package directions.
2. While the rice is cooking, prepare the seasoning: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
3. Once the rice is cooked, transfer it to a large bowl. Pour the seasoning mixture over the rice and gently fold it in with a spatula until evenly distributed. Let the rice cool slightly.
4. In another bowl, combine the flaked imitation crab meat and flaked salmon.
5. In a small bowl, mix together the mayonnaise and sriracha to create the spicy mayo. Add eel sauce if using.
6. Preheat your oven to 375°F (190°C).
7. Spread half of the seasoned sushi rice evenly in the bottom of a 9×13 inch baking dish.
8. Layer the crab and salmon mixture over the rice.
9. Spread the spicy mayo mixture evenly over the crab and salmon.
10. Top with the remaining sushi rice, pressing down gently.
11. Sprinkle the furikake seasoning and chopped green onions over the top layer of rice.
12. Bake for 20-25 minutes, or until heated through and lightly golden on top.
13. Let the sushi bake cool for a few minutes before serving. Serve warm with nori sheets for scooping, and offer extra spicy mayo and eel sauce as toppings if desired.

Notes

• For a spicier kick, add more sriracha to the mayo mixture.
• You can substitute imitation crab with cooked shrimp or other seafood.
• Ensure your salmon is cooked and flaked before adding it to the bake.
• Using a rice cooker can simplify the rice preparation.
• This dish is great for potlucks and parties.

Nutrition

• Serving Size: 1/8th of bake
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 50mg