Recipe

Ultimate Sushi Bake

Creamy, savory, and crispy on top with that classic sushi flavor. This easy baked casserole hits all the spicy mayo, nori, and rice notes without rolling a single thing.

By Matt Campbell

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4.8

A bubbling sushi bake in a ceramic baking dish with a lightly golden top, served with sheets of nori on a wooden table

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Sushi night is fun until you remember you are the one who has to roll it. Enter sushi bake, aka the cozy, casserole-style answer to your craving for spicy salmon, creamy crab vibes, and seasoned rice. You layer everything in a dish, bake until it is hot and a little toasty on top, then scoop it onto nori like the world’s best snacky situation.

This version is rich and savory with a little heat, a little tang, and plenty of texture. It is built for weeknights, potlucks, and those nights when you want sushi flavor but you also want to sit down before your feet stage a protest.

A spoon scooping a creamy salmon and crab sushi bake from a baking dish

Why It Works

Big sushi flavor, low effort: seasoned rice plus creamy seafood topping gives you the same hit as a spicy roll, minus the rolling.
Great texture: warm, fluffy rice underneath and a lightly browned, bubbly top layer.
Easy to customize: swap salmon for tuna, use all imitation crab, or add more heat without breaking the recipe.
Feeds a group: it is naturally scoopable and shareable, which is exactly what you want for parties and busy family dinners.

Pairs Well With

Storage Tips

Refrigerate: Let the sushi bake cool, then cover tightly or transfer to an airtight container. Store for up to 2 days. (Seafood leftovers are not the time to play it fast and loose.)

Reheat: For best texture, reheat in a 350°F oven for 12 to 18 minutes until steaming hot throughout. Microwave works in a pinch, but the top will be softer. If it looks a little dry, add a small squeeze of Kewpie mayo and a sprinkle of furikake after reheating.

Keep nori separate: Store nori at room temp in a sealed bag. The fridge steals its crispness and it goes sad and chewy.

Food safety note: If you are using leftover salmon, make sure it was cooked, cooled, and refrigerated promptly, and reheat the finished bake until it is hot all the way through.

Freezing: I do not love freezing this. The mayo-based topping can separate and the rice gets weirdly spongy. If you must, freeze just the seasoned rice layer and add the topping fresh later.

Common Questions

Is sushi bake served hot or cold?

Hot or warm is the move. You want the topping creamy and the rice fluffy. Let it rest 5 to 10 minutes after baking so it scoops cleanly.

Can I use canned salmon or canned tuna?

Yes. Drain well, then mix it in. Canned tuna is especially good here. If you use canned salmon, pick out any large bones and keep the seasoning a touch lighter because it can be saltier.

What is the best rice for sushi bake?

Short-grain Japanese rice is ideal because it clings and stays tender. Medium-grain works too. Avoid long-grain like jasmine or basmati for this one.

Do I have to use rice vinegar?

It is the signature sushi flavor, so I recommend it. If you are out, use apple cider vinegar or white vinegar plus a tiny pinch of sugar, but rice vinegar tastes the most “right.”

Can I make it less spicy for kids?

Absolutely. Use less sriracha and add it at the table for the heat-lovers. You can also do a half-and-half topping, spicy on one side, mild on the other.

What do I scoop it with?

Nori sheets, cucumber rounds, or even tortilla chips if you are feeling chaotic. Nori is classic.

How do I make it gluten-free?

Use tamari (or a gluten-free soy sauce) and double-check your imitation crab and furikake, since brands vary. If you are extra sensitive, also confirm your sriracha and mayo labels.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or similar (9x9 works too)
Rice cooker or medium pot with lid
Small saucepan (for seasoning mixture, optional)
Mixing bowl
Rubber spatula
Measuring cups and spoons
Foil (optional, for preventing extra browning)

The first time I made sushi bake, it was supposed to be a “quick dinner.” Then I looked up and realized everyone was hovering around the pan like it was queso at a party. That is the magic here. It tastes like your favorite roll, but it eats like comfort food. And if you are anything like me, you will absolutely “test” a few bites straight out of the dish before it ever meets the nori.