Sushi Bake

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Introducing Sushi Bake – a fun and easy twist on traditional sushi that’s just as tasty! The next time you’re craving sushi, forget about the rolling and slicing and whip up some SUSHI BAKE instead! It’s all the amazing flavors you love from sushi, but baked and broiled to crispy perfection in the oven, ready to be enjoyed with nori or straight from the spoon. It’s way simpler to make than regular sushi, but trust me, it’s bursting with flavor. The crab and shrimp filling tastes just like your favorite shrimp tempura roll – a classic that’s hard to beat!

Sushi Bake

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course


**Spicy Mayo:**

  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons sambal
  • 1 tablespoon sriracha
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice

**Crab and Shrimp Filling:**

  • 8 ounces crab meat
  • 8 ounces shrimp finely chopped
  • 1/4 cup mayonnaise Kewpie mayo preferred
  • 1/4 cup cream cheese room temperature
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sambal or sriracha
  • 1 tablespoon lime juice
  • 1/4 cup green onions thinly sliced


  • 2 cups sushi rice rinsed well
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon sesame oil


  • Nori seaweed sheets or furikake
  • Cucumber
  • Green onion
  • Avocado
  • Sesame seeds
  • Unagi sauce


**Make the Sushi Rice:**

  • – Rinse the sushi rice until the water runs clear. If you have time, soak it in water for 15 minutes before rinsing.
  • – In a pot, bring 3 cups of water to a boil. Add salt and rice, then cover and simmer for 20 minutes. Let it sit covered for an additional 10 minutes, then fluff with a fork.
  • – In a small bowl, mix rice vinegar, sugar, and sesame oil. Microwave for 30 seconds or warm in a pot until sugar dissolves. Pour over rice and mix until coated and sticky.

**Spicy Mayo:**

  • – Combine mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a bowl until smooth. Set aside.

**Crab and Shrimp Filling:**

  • – Mix crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice, and green onions until well-combined.

**Assemble and Bake:**

  • – Preheat oven to 425°F.
  • – Spread rice in a casserole dish or 9×9 baking pan. Add seaweed on top, then layer with crab and shrimp mixture.
  • – Bake for 10 to 15 minutes until golden. For extra crispiness, broil briefly.
  • – Drizzle with spicy mayo and unagi sauce. Top with avocado, green onions, and sesame seeds. Enjoy your delightful Sushi Bake!

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