Sushi Bake


5 from 78 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. Ingredients needed
  3. How to make the viral sushi bake
  4. Recipe variations
  5. Storage instructions
  6. Frequently asked questions
  7. More popular Japanese recipes
  8. Sushi Bake (Recipe Card)

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. 

My recipe for baked sushi is perfect if you’re into some fusian Asian food or love California rolls. While it may not be as authentic as the sushi I ate when I traveled to Japan, I’ve found great comfort in making this dish at home. 

Here are some reasons why you’ll love this recipe:

  • It’s easy to customize. You can swap the seafood, add avocado, make it extra spicy, or swap the rice for cauliflower 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 deconstructed California roll needs almost identical ingredients as the famous sushi but in casserole form. Here is what you’ll need:

  • Sushi rice. I love to make my instant pot sushi 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. I sometimes also use Japanese sesame seeds aka furikake.
  • Nori. To scoop up the finished sushi bake.
  • Imitation crab mat. 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. If you aren’t a fan of crab, fresh salmon, tuna (tartare or ahi 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. I actually use Japanese mayonnaise in my recipe (kewpie mayo).
  • Cucumber. For a fresh topping, you could swap it for avocado. 

Find the printable recipe with measurements below.

How to make the viral sushi bake

This easy 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. 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. 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, drizzle it with some Sriracha mayo and fresh cucumber slices, then serve it atop the rest of the nori seaweed.

baked sushi.

Recipe variations

The beauty of baked suhi is that you can switch it up every time you make it!

  • Swap the sauce. Swap the spicy mayo for my eel sauce (unagi sauce) for a more sweet and savory flavor. 
  • Use real crab. Treat yourself and swap out the imitation crab meat for real crab meat.
  • Serve with wasabi and pickled ginger. To make it a bit more authentic. 
  • Make it cheesy. Top the sushi bake with shredded cheddar cheese before baking.
  • Add fun toppings. Sprinkle some rice seasoning, green onions, fish roe, masago (egg), tobiko (fish eggs)

Storage instructions

To store: Transfer your cooked sushi bake to an airtight container, or cover the baking dish in foil, and store in the refrigerator 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.

Frequently asked questions

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 78 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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5 from 78 votes (77 ratings without comment)

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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.”

    1. 5 stars
      Quick note for you. Imitation crab is not always gluten free nor safe for Celiac disease. Most of it uses wheat starch unless you specifically look for gluten free imitation crab