Sushi Bake Recipe: A Flavorful Twist on Classic Delights

Last time, I decided to dive into the world of sushi. Rolling those little bites of joy felt like rediscovering an old strength. But one thing leads to another, and soon enough, I found myself intrigued by this fantastic sushi bake recipe. It’s like a fusion of flavors and a return to my culinary comfort zone (baking). If you’re into sushi and haven’t tried sushi bake yet, you’re in for a treat!

Sushi bake is a delightful twist on traditional sushi. Instead of the usual bite-sized rolls,it is a casserole-style dish where layers of seasoned sushi rice, fish (salmon or tuna), shrimp, and various toppings are baked together. It’s then baked until the top is golden and bubbly, creating a fusion of textures and flavors.

Bake sushi salmon and crab
Baked sushi casserole recipe

There are multiple variations of the sushi bake recipes, creating different tastes and dietary preferences. Some recipes include ingredients like spicy mayo, furikake, crab sticks, avocado, tofu, chicken, and even unconventional elements like mango or cream cheese.

Mimi Qui Reyes, a renowned Filipino celebrity nail artist, is the owner of the dish. And of course, it became especially popular in the Philippines, where it quickly became a favorite potluck dish and party food. The dish offers the familiar taste of sushi but in a more convenient and shareable form, making it perfect for gatherings and events.

Here is how to make sushi bake:

Simple Sushi Bake

A delightful twist on traditional sushi
Total Time 55 minutes
Course Main Course
Cuisine Asian
Servings 6
Calories 270 kcal


  • 3 cups short-grain rice or you can use any rice
  • 1.5 lb imitation crab shredded
  • 1 cup mayonnaise
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 1 tsp sriracha optional
  • 1/2 cup sugar
  • 2 avocado sliced
  • Nori strips for garnish
  • 1/4 cup green onions chopped, for garnish
  • 2 tbsp Sesame seeds for garnish
  • 1 cup rice vinegar
  • 1 tsp salt


  • Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions.
  • While the rice is still hot, gently fold in a mixture of rice vinegar, sugar, and salt. Allow it to cool to room temperature.
  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the shredded imitation crab, mayonnaise, soy sauce, sesame oil, and Sriracha (if using). Mix well until everything is evenly coated.
  • In a baking dish, spread half of the rice as the base layer.
  • Add the crab mixture (from step 4) on top, spreading it evenly. Add the remaining rice as the top layer. Arrange sliced avocados on top and sprinkle with green onions and sesame seeds.
  • Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the top is golden and slightly crispy.
  • Cut the sushi bake into squares, similar to how you would cut a lasagna. Serve with nori sheets on the side for that authentic sushi experience.


– To make a healthy vegan sushi bake, you can use ingredients like tofu, quinoa, rice (or brown rice), and vegetables.
– You can keep the dish in the fridge for 3 days. To reheat it, you can put it in the oven at 160°C for around 10—15 minutes. You can freeze the sushi bake to keep it longer (nearly a month), however, the taste and texture will change.
– You can serve sushi bake with many complementary sides to enhance the overall dining experience. Here are some ideas:
  • Miso Soup: A classic Japanese soup made with fermented soybean paste.
  • Edamame: Steamed young soybeans sprinkled with sea salt.
  • Salad like seaweed salad or cucumber salad
  • Sliced avocado can add a buttery texture and a mild flavor that pairs well with the other elements of sushi bake.
  • Soy sauce and wasabi
– You can make sushi bake without an oven by using air fryer, a pan, or skillet instead.
Keyword baking, casserole, dairy free, gluten free, japanese, sushi
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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