Sushi Bake


5 from 28 votes
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Learn how to make the perfect sushi bake at home. From the tangy sushi rice to the creamy, spicy crab meat filling, this is about to become your favorite way to eat sushi!

sushi bake.

Over the years, I’ve developed a bit of an obsession with Japanese food, especially when it comes to fresh homemade sushi.

As much as I love making fresh sushi, like an Alaska or dragon roll, it can be a bit time-consuming. That’s why I’ve been loving this sushi bake recipe. It’s got all those same flavors but with hardly any hands-on work. 

Table of Contents
  1. What is a sushi bake?
  2. The best sushi bake recipe
  3. Ingredients needed
  4. How to bake sushi
  5. Tips to make the best recipe
  6. Flavor variations
  7. Storage instructions
  8. More popular Japanese favorites
  9. Frequently asked questions
  10. Sushi Bake

What is a sushi bake?

Sushi bake is a relatively recent invention that’s become an internet sensation on TikTok and Instagram. It’s essentially a standard sushi roll but with one important twist. 

Instead of rolling up the fillings in your nori seaweed, everything is layered in a casserole dish and baked until warm. The finished sushi bake is served atop your nori seaweed. 

The best sushi bake recipe

My recipe for bake sushi is perfect if you’re new to the world of Asian cooking. While it may not be as authentic as the sushi I ate when we traveled to Japan, I’ve found great comfort in making this dish at home. 

  • It’s easy to customize. You can swap the seafood, add avocado, make it extra spicy, or swap the rice for this keto rice instead. There are no rules. It’s your sushi bake!
  • No rolling needed. Everything gets assembled and then layered in a single casserole dish, so you save time and have less cleanup.
  • Healthy. Imitation crab is just white fish, so it’s rich in protein, low in fat, and has healthy omega-3s. 
baked sushi recipe.

Ingredients needed

This recipe is a non-traditional sushi roll made more convenient. So, it makes sense that the ingredient list is super straightforward. 

For the sushi rice

  • Sushi rice. We love to make our instant pot rice, but you can also make traditional white or brown rice if you prefer. 
  • Vinegar. The most traditional vinegar to use in sushi rice is rice vinegar since it has essential added sugar. If you want to skip the added sugar, then you can swap it for white vinegar.
  • Sugar. To add sweetness to the sushi rice.

For the filling

  • Sesame seeds. To add texture and a nice toasted flavor. 
  • Nori. To scoop up the finished sushi bake.
  • Imitation crab. Also known as kani or surimi. It’s basically white fish with a little food coloring and a texture similar to crab. Use any leftovers to make this kani salad

Protein ideas

If you aren’t a fan of crab, fresh salmon, tuna, calamari, or even tofu are fantastic alternatives. You could also flake some cooked halibut or swordfish.

  • Soy sauce. To add necessary savoriness. Can be swapped for gluten-free tamari. 
  • Sesame oil. To add authentic toasted sesame flavor. 
  • Cream cheese. To make the creamy crab filling.
  • Spicy mayo. For the crab filling and to be drizzled on top of the finished sushi bake. You can use standard mayo if you like.
  • Cucumber. For a fresh topping, you could swap it for avocado. 

How to bake sushi

This sushi bake recipe takes no more than 10 minutes to put together. Once all of your ingredients are prepped, it’s just a few simple steps your sushi casserole is ready to go!

Step 1- Assemble the sushi rice

First, grab a small bowl and mix the rice vinegar, sugar, and salt. Mix until the sugar and salt dissolve fully. Then, pour the mixture over the rice and mix to combine everything. 

prepared sushi rice.

Step 2- Toast the sesame seeds

In a skillet set over low heat, toast the sesame seeds until golden brown and fragrant. Mix the toasted sesame seeds with one crumbled nori sheet and set aside. 

how to make sushi bake.

Step 3- Make the crab filling

Next, in a medium bowl, combine the soy sauce, sesame oil, cream cheese, and spicy mayo. Mix to combine everything, then add the imitation crab. 

crab sushi filling.

Step 4- Assemble the sushi bake

Grab a rectangular baking dish and spread the sushi rice on the bottom layer, pressing it down. Sprinkle some toasted sesame seeds, followed by the creamy crab mixture, then more sesame seeds. 

assembled sushi bake.

Step 5- Bake and serve

Bake this at 220°C for 10 minutes or until the top becomes lightly golden brown. Once the sushi bake is finished, decorate it with some Sriracha mayo and fresh cucumber slices, then serve it atop the rest of the nori seaweed.

baked sushi.

Tips to make the best recipe

  • Swap the sauce. Swap the spicy mayo for this eel sauce for a more sweet and savory flavor. 
  • Add protein. Add canned or cooked salmon to your imitation crab, or top the finished sushi bake with fresh tuna. 
  • Serve with wasabi and pickled ginger. To make it a bit more authentic. 

Flavor variations

The beauty of this sushi bake is that you can switch it up every time you make it!

  • Spicy tuna. Swap the crab for canned tuna.
  • Make it cheesy. Top the sushi bake with shredded cheddar cheese before baking.
  • Philadelphia. Swap the mayo for extra cream cheese, and swap the crab for canned salmon.
  • California. Use real crab and top the finished sushi bake with sliced cucumber, avocado, and masago.

Storage instructions

To store: Transfer your cooked sushi bake to an airtight container, or cover the baking dish in foil, and store in the fridge for up to 2-3 days. Keep the nori separate until you’re ready to serve. 

To reheat: Transfer the sushi bake back to a baking dish and bake it, covered, at 177°C for 10-12 minutes or until it’s fully reheated. You can also microwave your leftovers in 20-second intervals until warm.

Meal prep idea

A serving of this baked sushi is filling and relatively healthy. I like to whip up a batch as part of my week’s meal prep and you can do the same! Simply let the bake cool completely then portion it out into 5-7 Tupperware containers and have lunch sorted for the week!

sushi baked recipe.
More Japanese recipes

Frequently asked questions

Why is sushi bake so popular?

Sushi bakes are fun because they’re more communal, and less time needs to be spent in the kitchen. There’s no frustration over perfectly rolling each roll, and it’s served warm, so it’s generally less fussy than traditional sushi. 

Can you eat sushi bake cold?

It might taste okay, but if you’ve ever tried eating day-old rice, you probably know it’s hard as a rock. That’s why I recommend reheating your sushi bake covered so some moistness returns to the rice.

Is this gluten free?

Yes, baked sushi is suitable for celiacs, as none of the ingredients are derived from gluten.

sushi bake recipe.

Sushi Bake

5 from 28 votes
This viral tiktok sushi bake recipe combines the flavors of sushi with the convenience of a casserole, and it comes together in minutes! You can customize it any way you like!
Servings: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • Preheat the oven to 220C/440F.
  • Mix the rice vinegar, sugar, and salt in a small bowl and wait for the sugar and salt to dissolve. Pour the mixture over the cooked rice and mix well.
    prepared sushi rice.
  • In a skillet, toast the sesame seeds until golden, on low heat. Mix it with 1 crumbled seaweed sheet and place aside.
    how to make sushi bake.
  • In a medium bowl combine soy sauce, sesame oil, sriracha, cream cheese, and mayo. Mix well and add chopped crab. Combine everything and set it aside.
    crab sushi filling.
  • In a rectangular baking pan spread the sushi rice, pressing it down. Sprinkle some toasted sesame seeds followed by a cream cheese mixture.  Sprinkle more sesame seeds on top.
    assembled sushi bake.
  • Bake the sushi for 10-15 minutes, or until golden on top.
  • Remove the baked sushi from the oven and decorate with more spicy mayo and fresh cucumber slices and serve on the rest of the seaweed sheets.
    baked sushi.


TO STORE: Transfer your cooked sushi bake to an airtight container, or cover the baking dish in foil, and store in the fridge for up to 2-3 days. Keep the nori separate until you’re ready to serve. 
TO REHEAT: Transfer the sushi bake back to a baking dish and bake it, covered, at 177°C for 10-12 minutes or until it’s fully reheated. You can also microwave your leftovers in 20-second intervals until warm.


Serving: 1servingCalories: 261kcalCarbohydrates: 23gProtein: 6gFat: 16gSodium: 1233mgPotassium: 84mgFiber: 1gVitamin A: 261IUVitamin C: 1mgCalcium: 67mgIron: 1mgNET CARBS: 22g
Course: Main Course
Cuisine: American, Japanese
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Hi Arman 🙂
    I think you forgot to put this part in the instructions
    “Bake this at 220°C for 10 minutes or until the top becomes lightly golden brown.”