Ingredients
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
1 1/2 cups imitation crab or cooked salmon, shredded
1/2 cup Kewpie or regular mayo
2 tbsp cream cheese, softened
1 tbsp sriracha (adjust to taste)
1 tsp soy sauce
1/2 tsp sesame oil
1 sheet nori, cut into small squares (for serving)
1 green onion, chopped (for garnish)
Optional toppings: furikake, avocado, cucumber, tobiko
Instructions
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with rice vinegar, sugar, and salt. Press into a greased 8×8 baking dish.
3. In another bowl, mix crab (or salmon), mayo, cream cheese, sriracha, soy sauce, and sesame oil until well combined.
4. Spread the seafood mixture evenly over the rice layer.
5. Bake for 10–12 minutes or until heated through and slightly golden.
6. Top with green onions, furikake, and other desired toppings.
7. Serve with nori squares or spoon into lettuce cups.
Notes
Make it spicy by adding extra sriracha or a drizzle of spicy mayo on top.
Use sushi-grade salmon for a richer flavor.
Great as a make-ahead dish — just bake before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner, Casserole, Japanese-Inspired
- Method: Baking
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
Keywords: sushi bake casserole, easy sushi bake, baked sushi rice dish, Japanese fusion casserole