Tulo

Sushi Bake Recipe

A crowd-size sushi bake with seasoned rice, a creamy baked imitation crab topping, and nori for scooping, all the sushi flavor, none of the rolling.
Photo by Dee Dave on Pexels

Layering seasoned sushi rice under a baked, creamy seafood topping delivers the same flavors as a spicy crab roll at casserole scale, with nori sheets standing in for the seaweed wrap, scoop and wrap at the table instead of rolling by hand.

Prep
25 min
Cook
15 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 3 cups sushi rice, cooked and seasoned with rice vinegar
  • 1 lb imitation crab, chopped
  • 3/4 cup mayonnaise
  • 4 oz cream cheese, softened
  • 1 tbsp sriracha
  • 2 tbsp furikake seasoning
  • 1 pack nori sheets, for serving

Nutrition per serving

Calories
437
Protein
10g
Carbs
35g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Spread the seasoned sushi rice in an even layer in a greased 9x13-inch baking dish and sprinkle with furikake.
  3. 3Mix the imitation crab, mayonnaise, cream cheese, and sriracha until smooth.
  4. 4Spread the crab mixture evenly over the rice.
  5. 5Bake for 12-15 minutes, until bubbling and lightly golden on top.
  6. 6Cut nori sheets into squares and serve alongside for scooping.

Tips & variations

  • Real cooked crab or shrimp works in place of imitation crab for a more upscale version.
  • Add a thin layer of sliced avocado or cucumber under the topping for texture and freshness.

Storage & reheating

Refrigerate up to 3 days. Reheat in the oven at 350°F until warmed through, the topping can separate slightly in the microwave.

Tips from the Tulo kitchen

  • Press the rice layer down firmly and evenly before topping it, gaps let the creamy topping sink through instead of baking to a golden finish on top.
  • Save a little furikake to sprinkle on after baking, not just before, so some of it stays crunchy instead of steaming soft under the topping.

FAQ

What do I eat sushi bake with?

Scoop a portion onto a square of nori, wrap it up like a hand roll, and eat it immediately, that's the whole appeal, the nori stays crisp only briefly once filled.

Can I make sushi bake ahead of time?

Assemble the rice and topping separately up to a day ahead and refrigerate. Combine and bake just before serving so the topping doesn't dry out under a longer bake.

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