Sushi Bake is a creamy, baked appetizer that layers seasoned sushi rice with imitation crab, Kewpie mayo, and sriracha, then serves warm and scoopable with nori sheets. It's a simplified, crowd-friendly take on sushi that requires no rolling or raw fish.
Delivery in as fast as one hour.*
Prices vary by store
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Wash and cook the sushi rice according to package directions or in a rice cooker.
While the rice cooks, prepare the crab. Use a fork to shred the imitation crab sticks into fine strands.
Run a knife through the shredded crab to chop it into smaller pieces.
In a large mixing bowl, combine the chopped imitation crab, 3/4 cup Kewpie mayonnaise, wasabi, cream cheese, chopped green onions, and 1 tbsp sriracha.
Mix thoroughly until all ingredients are well combined.
Once the rice is cooked, season it by mixing in the rice vinegar, salt, and sugar.
Spread the seasoned sushi rice in an even layer in the bottom of a baking dish.
Sprinkle a generous layer of furikake over the rice.
Spread the imitation crab mixture evenly over the rice and furikake layer.
Top the crab layer with another sprinkling of furikake.
Drizzle sriracha and more Kewpie mayonnaise over the top.
Set your oven to broil and bake for 10 minutes, or until the top is golden brown and bubbly.
Serve hot by scooping portions onto roasted seaweed sheets.
Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through, or serve cold as a sushi salad.
baking dish (8×8 or 9×13 inch) · rice cooker (optional but recommended for consistent sushi rice)
Yes. Assemble the dish up to 24 hours before baking, cover, and refrigerate. Bake directly from cold, adding 5–10 minutes to the baking time.
Imitation crab sticks (surimi) work best and are traditional. Real lump crab will work but is more expensive; shredded it finely before mixing.
Bake until the top is golden brown and the edges are bubbly, typically 12–18 minutes at 375°F. The center should be warm throughout.
Yes. Double or triple all ingredients and use a larger baking dish. Increase baking time by 5–10 minutes, checking for golden edges and a bubbly center.
Use tamari or gluten-free soy sauce when seasoning the rice. Verify that imitation crab, mayo, and sriracha are gluten-free, as some brands contain wheat.
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