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You know those nights when you crave sushi but rolling 20 individual pieces feels like a tiny nightmare? That’s exactly when my sushi bake casserole swoops in to save dinner. This dish takes all the flavors we love—salty furikake, creamy spicy mayo, tender crab and salmon—and turns them into a bubbly, scoopable family feast. My grandmother would’ve raised an eyebrow at baking sushi rice (she was strictly team nori-wrap), but even she’d have to admit this casual twist is genius for chaotic weeknights. Kids get to pick their toppings, I get one dish to wash instead of ten, and that crispy-edged rice layer? Absolute magic.
Why You’ll Love This Sushi Bake Casserole
This sushi bake casserole is my weeknight superhero—here’s why it’ll become yours too:
- No rolling required: Skip the fuss of hand-rolling sushi. Just layer, bake, and scoop onto plates (or straight into hungry mouths).
- Pickier than a toddler at dinner? Let everyone customize their bowl with extra sriracha, avocado, or cucumber—no negotiating over ingredients.
- Meal planning dream: Whip up a double batch on Sunday, stash half in the fridge, and reheat for instant dinners when life gets chaotic. (Bonus: the flavors get even better after a day!)
Seriously, it tastes like takeout but comes together faster than you can say “extra soy sauce, please.”
Sushi Bake Casserole Ingredients
Here’s everything you’ll need to make this seriously addictive sushi bake—measurements exact, because eyeballing mayo never ends well in my kitchen. Trust me, I’ve learned the hard way!
- 3 cups cooked sushi rice (short-grain works best)
- 1 lb cooked salmon, flaked (leftover grilled salmon? Perfect!)
- 1 cup imitation crab, shredded (or real crab meat if you’re feeling fancy)
- 1/2 cup mayonnaise (the full-fat kind makes all the difference)
- 2 tbsp sriracha sauce (more if you like spice sweats)
- 1 tbsp soy sauce (regular or gluten-free)
- 1 tsp sesame oil (that toasted aroma is *chef’s kiss*)
- 1/2 cup furikake seasoning (the crunchy, salty magic)
- 1/4 cup green onions, chopped (greens and whites both)
- 1 tbsp sesame seeds (for that Instagram-worthy finish)
Ingredient Notes & Swaps
Want to tweak things? No problem! Furikake is my secret weapon—it’s that savory Japanese seasoning with seaweed and sesame that makes every bite sing. Find it in the Asian aisle or online. Out of salmon? Cooked shrimp or even shredded rotisserie chicken works in a pinch (my kids actually prefer chicken).
Heat lovers should bump up the sriracha, or add a dash of chili crisp for extra crunch. Watching salt? Use low-sodium soy sauce—the sesame oil carries plenty of flavor. If you’re gluten-free, tamari is your best friend here. And hey, if imitation crab feels too retro for you, flaked real crab or lobster turns this into a special-occasion dish. See? Even Grandma would approve of these swaps.
How to Make Sushi Bake Casserole
Okay, let’s get this party started! First things first—turn that oven up to 375°F. Preheating is non-negotiable here because we want that golden crust to form right away. While it heats up, grab your biggest mixing bowl (I learned the hard way that medium-sized just leads to spillage). Here’s how we’ll build those beautiful layers:
Step 1: Prep the Rice Base
Take your 3 cups of cooked sushi rice—leftovers from last night’s takeout work great for meal planning!—and firmly press it into your greased 9×13-inch dish. I mean really press it down with damp hands so it forms a solid foundation. No loose grains allowed—they’ll burn instead of getting delightfully crisp at the edges.
Step 2: Mix the Seafood Layer
In that big bowl, gently fold together the flaked salmon, shredded crab, mayo, sriracha, soy sauce, and sesame oil. Key word: gently. Overmixing will turn your seafood into mush, and we want nice distinct chunks for texture. Taste as you go—need more sriracha? Now’s the time to adjust before it hits the rice!
Step 3: Bake & Garnish
Spread that luscious seafood mix over your rice layer like you’re frosting a cake, then shower it with furikake, green onions, and sesame seeds. Bake for 15-20 minutes until the edges bubble and the top gets golden specks. Pro tip: add avocado slices after baking—unless you enjoy warm avocado (no judgment if you do!).
Serving Your Sushi Bake Casserole
Here’s my favorite way to serve this glorious mess—hand out toasted nori sheets and let everyone scoop up warm bites to make their own instant sushi rolls right at the table. Serve with pickled ginger for brightness and steamed edamame for crunch. My kids go wild adding extra sesame seeds and drizzling eel sauce like abstract artists. Leftovers? Perfect lunchbox filler wrapped in nori the next day!
Sushi Bake Casserole Storage Tips
Listen, even though this sushi bake casserole disappears fast in my house, I’ve learned a thing or two about saving leftovers (because let’s be real—sometimes I pretend we’ll have leftovers just to justify making a double batch). Here’s the scoop: wrap any extras tightly with plastic wrap, and they’ll stay fresh in the fridge for up to 3 days. To reheat, cover lightly with foil and pop it back in a 350°F oven for 10 minutes—this keeps the rice from turning into a crunchy rice cake. Need longer storage? Freeze individual portions layered between parchment paper—just thaw overnight in the fridge before reheating. Pro tip: sprinkle extra furikake after warming to revive that umami magic!
Sushi Bake Casserole Variations
Oh, the fun part—playing with flavors! This sushi bake casserole is practically begging for personal twists. My kids love when I swap salmon for spicy tuna (just mix canned tuna with extra sriracha and a squeeze of lime). For meatless nights, crumbled baked tofu soaked in teriyaki sauce makes an amazing vegetarian option. And get this—I once threw in leftover chopped shrimp tempura when cleaning out my fridge, and now my husband requests that version weekly. Talk about happy accidents!
Batching this for meal planning? Double the recipe and divide it between two pans—one classic, one experimental. Freeze one before baking, and boom—future-you gets a stress-free dinner night. I’ve even made mini versions in muffin tins (perfect for portion control, if you’re into that). Really, the only rule is… have fun with it!
Sushi Bake Casserole FAQ
Got questions about this crazy-delicious sushi bake? I’ve probably asked them myself—here are the answers straight from my messy kitchen experiments!
Can I use brown rice instead of white sushi rice?
Absolutely! Brown rice works fine, but heads up—it drinks up more liquid than sticky sushi rice. I’d add an extra 2 tablespoons water when cooking it, and press it into the pan while still slightly warm so it holds together better. The texture will be nuttier and less sticky—still tasty, just different!
Is this sushi bake freezer-friendly?
Oh yes! The seafood layer freezes like a champ. Assemble the casserole completely (minus garnishes), wrap it tight in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, add fresh furikake, then bake as directed. My freezer stash has saved me from many “what’s for dinner?” panic moments!
How can I make this keto-friendly?
Easy swap: replace the rice with cauliflower rice (squeeze it real dry first!). Use full-fat mayo, and maybe add cream cheese to the seafood mix for richness. Skip the sugar-heavy furikake blends—go for plain sesame seeds with a sprinkle of garlic powder instead. Voila—all the flavor, minimal carbs!
Nutrition Information
Okay, let’s talk numbers—but remember, these are just estimates based on *my* kitchen adventures. Your mileage may vary depending on how generously you scoop that mayo (no judgment here!). Per serving (about 1/6th of the pan), you’re looking at:
- Calories: 420
- Protein: 20g (hello, salmon!)
- Carbs: 45g (mostly from that dreamy rice layer)
- Fat: 18g (worth every creamy bite)
Psst—if you’re tracking sodium, swap to low-sodium soy sauce and you’ll knock that number right down. Now go enjoy your tasty creation without overthinking it—life’s too short for calorie guilt!
Rate This Sushi Bake Casserole!
Did this sushi bake casserole make your weeknight dinners a little more delicious? I’d *love* to hear about it! Drop a comment below and tell me—did you add extra spice? Try it with tofu? Maybe you planned a whole week of dinners with this as the star? (Meal planning for the win!) Your tweaks might just inspire my next kitchen experiment!
PrintSushi Bake Casserole
A family-style casserole that layers rice, seafood, mayo, and furikake for an easier spin on sushi rolls.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-American
- Diet: Low Lactose
Ingredients
- 3 cups cooked sushi rice
- 1 lb cooked salmon, flaked
- 1 cup imitation crab, shredded
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup furikake seasoning
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F.
- Spread the cooked sushi rice in a greased 9×13-inch baking dish.
- In a bowl, mix the salmon, crab, mayonnaise, sriracha, soy sauce, and sesame oil.
- Spread the seafood mixture evenly over the rice.
- Sprinkle furikake, green onions, and sesame seeds on top.
- Bake for 15-20 minutes until heated through.
- Serve warm with nori sheets or extra soy sauce.
Notes
- Use leftover rice for quicker prep.
- Adjust sriracha for more or less spice.
- Add avocado slices before serving for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg