Sushi Bake
Equipment
-
Oven-safe baking dish
-
Mixing bowls
Ingredients
Rice
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Sushi Bake Topping
- 1 cup imitation crab meat or real crab, finely shredded
- ½ cup canned tuna, drained
- 2 scallion whites, finely sliced
- 3 tbsp mayo
- 1 tbsp sriracha
- ½ tsp salt
- ½ tsp sugar
- 1 tsp sesame oil
Garnishes
- Eel sauce
- Furikake
- Avocado, optional
- Scallions, optional
- Sesame seeds, optional
Instructions
-
Combine rice vinegar, sugar, and salt in a small bowl, stirring until the sugar dissolves.
-
Stir the vinegar mixture into warm sushi rice, then gently fan and mix the rice so it cools and the seasoning coats the grains evenly. Set aside.
-
Finely slice the scallion whites and shred the crab meat by hand or chop it finely.
-
In a bowl, combine crab, drained canned tuna, sliced scallions, mayo, sriracha, salt, sugar, and sesame oil. Mix until creamy and well combined.
-
Spread the seasoned sushi rice evenly in an oven-safe dish. Smooth the crab-tuna mixture over the rice in an even layer.
-
Broil until the topping is golden and slightly caramelized: about 10 minutes at 350°F (175°C) or 5 minutes at 500°F (260°C), watching closely so it doesn’t burn.
-
Finish with a drizzle of eel sauce and a sprinkle of furikake. Optionally add avocado slices, extra scallions, and sesame seeds. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why This Sushi Bake Gets Scraped Clean Every Time
This sushi bake takes the best parts of a sushi roll—sweet-salty seasoned rice and a spicy seafood filling—and turns them into a warm, shareable casserole. The broiled topping becomes golden and slightly caramelized, adding richness that soaks into the rice. It’s quick to prepare, easy to scale for a crowd, and a reliable crowd-pleaser once you add eel sauce and furikake on top.
What Makes The Topping So Good
The topping is creamy, savory, and slightly spicy: mayo and sriracha create body and heat, sesame oil adds depth, and scallions bring brightness. When broiled, the mixture bubbles and forms a golden, flavorful layer that melds with the rice. Customize with avocado, extra scallions, or more eel sauce to taste—its versatility is perfect for entertaining.
Ingredients You’ll Need For A Sushi Bake
Rice
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Sushi Bake Topping
- 1 cup imitation crab meat (or real crab), finely shredded
- ½ cup canned tuna, drained
- 2 scallion whites, finely sliced
- 3 tbsp mayo
- 1 tbsp sriracha
- ½ tsp salt
- ½ tsp sugar
- 1 tsp sesame oil
Optional Garnishes
- Eel sauce
- Furikake
- Avocado
- Scallions
- Sesame seeds
How to Make A Sushi Bake
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir into warm cooked rice and gently fan the rice while mixing so the seasoning is absorbed evenly.
Slice scallions and shred the crab meat.
In a medium bowl, combine crab, tuna, scallions, mayo, sriracha, sesame oil, salt, and sugar. Mix until smooth and well incorporated.
Spread the seasoned rice evenly in a small oven-safe dish, then smooth the crab-tuna mixture on top.
Broil until bubbly and golden: about 10 minutes at 350°F (175°C) or about 5 minutes at 500°F (260°C). Watch closely to avoid burning.
Finish with eel sauce and furikake, and add avocado, scallions, and sesame seeds if you like. Serve warm.
Tips & Variations
Fan the rice: After mixing in the vinegar, fan the rice to help it cool and absorb the seasoning evenly, preventing overly sweet or salty pockets.
Make it spicier: Add more sriracha or a pinch of chili flakes to the topping.
Use real crab: Swap imitation crab for real crab for a richer, more luxurious version—great for holidays or special dinners.
Prep ahead: Make the topping in advance and store it chilled. Make the rice the day of and broil just before serving.
Serve with roasted seaweed: Provide nori sheets so guests can make mini hand rolls with the sushi bake.
Frequently Asked Questions
Can I prep this in advance?
Yes. Assemble the rice and topping in the baking dish, cover, and refrigerate; bake right before serving. Avoid broiling ahead of time—broiling is best fresh to achieve the golden top.
Is imitation crab required?
No. Use real crab, chopped shrimp, or all tuna if you prefer. Imitation crab is convenient and mimics the California roll flavor.
How should I reheat leftovers?
Reheat in a 350°F (175°C) oven for 8–10 minutes. The microwave will warm it quickly but may change the texture.
What’s a good eel sauce substitute?
Use a sweet soy glaze or teriyaki sauce if you don’t have eel sauce on hand.
What mayo is best?
Kewpie mayo offers a richer, slightly umami flavor, but regular mayonnaise works well too.
Try These Next
- Braised Pork Belly
- Garlic Fettuccini Alfredo
- Honey Butter Chicken