Sushi Bake with Spicy Mayo | CookOS

Sushi Bake

Name: Sushi Bake with Spicy Mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 3 cups cooked sushi rice; 1 tbsp mirin; 2 tbsp rice vinegar; 1 tsp sesame oil; salt, to taste; 2 sheets nori; 8 oz imitation crab; 1 lb salmon fillet; 1/2 cup Japanese mayonnaise; 1 tbsp sriracha; 4 oz cream cheese, softened; 1/2 cup mayonnaise; 1 tbsp sriracha (for spicy mayo); 1 tbsp soy sauce; 1 tsp rice vinegar (for spicy mayo); 1 clove garlic, minced; Sriracha, for topping; 2 green onions, sliced; 1 jalapeño, sliced; 1 tsp sesame seeds; Tortilla chips, for serving

Sushi bake is a baked casserole that combines seasoned sushi rice, nori, and a savory mixture of salmon and crab, finished with spicy mayo and sriracha for a creamy, umami-rich comfort food.

🌍Japanese-American 🏷️Sushi bake 🏷️Casserole 🏷️Salmon 🏷️Crab 🏷️Spicy Creamy

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by alexis.frost

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Ingredients

3 cups cooked sushi rice
1 tbsp mirin
2 tbsp rice vinegar
1 tsp sesame oil
salt, to taste
2 sheets nori
8 oz imitation crab
1 lb salmon fillet
1/2 cup Japanese mayonnaise
1 tbsp sriracha
4 oz cream cheese, softened
1/2 cup mayonnaise
1 tbsp sriracha (for spicy mayo)
1 tbsp soy sauce
1 tsp rice vinegar (for spicy mayo)
1 clove garlic, minced
Sriracha, for toppingoptional
2 green onions, slicedoptional
1 jalapeño, slicedoptional
1 tsp sesame seedsoptional
Tortilla chips, for servingoptional

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Instructions

1
Preheat your oven. In a baking dish, combine the cooked sushi rice with mirin, rice vinegar, sesame oil, and salt. Mix well and press into an even layer.
2
Crumble the nori sheets and spread them evenly over the rice layer.
3
In a separate bowl, combine the flaked baked salmon, shredded imitation crab, Japanese mayonnaise, sriracha, and softened cream cheese. Mix until everything is well incorporated.
4
Spread the salmon and crab mixture over the nori layer in the baking dish.
5
Bake until heated through and bubbly. (Note: Temperature and time not specified).
6
While the sushi bake is in the oven, prepare the spicy mayo. In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and minced garlic until smooth.
7
Once baked, remove from the oven. If desired, transfer to a broiler-safe pan and broil for 1-2 minutes until the top is lightly golden.
8
Drizzle the finished sushi bake with additional sriracha and the homemade spicy mayo. Garnish with sliced green onions, sliced jalapeños, and sesame seeds.
9
Serve warm, scooping with tortilla chips or nori sheets.

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Tips & Notes

Pro tips

Season sushi rice while warm with the mirin and rice vinegar mixture for better absorption and flavor distribution.
Pat salmon dry before layering to prevent excess moisture that can make the bake soggy; raw or seared salmon both work depending on texture preference.
Mix spicy mayo and sriracha just before topping to prevent the spice from bleeding into the rice during baking.
Check for doneness at 15 minutes; overbaking dries the salmon and can toughen the rice crust.

Substitutions

Imitation crab → real lump crab meat or cooked shrimp (adjust seasoning as real crab is saltier)
Japanese mayonnaise → regular mayo + 1 tsp mirin or rice vinegar (adds sweetness and tang)
Sriracha → other hot sauces like Tabasco or gochugaru (adjust heat level and flavor profile)
Salmon fillet → sushi-grade tuna or cooked white fish (cooking time may vary by thickness)

Storage & make-ahead

Cover and refrigerate leftovers up to 2 days; reheat in a 350°F oven for 10 minutes or serve cold.

Equipment

9×13 baking dish or comparable casserole · Oven

Common Questions

Can I use real crab instead of imitation crab?

Yes. Use lump crab meat or fresh crab; adjust quantity to maintain the same volume and moisture level as imitation crab.

How do I know when the sushi bake is done baking?

Bake until the top is bubbly and lightly golden, typically 15–20 minutes at 375°F. The rice should be heated through and edges slightly crispy.

Can I prepare the sushi bake ahead and bake it later?

Yes. Assemble the bake, cover, and refrigerate up to 4 hours before baking. Add 5–10 minutes to bake time if starting from cold.

What if I don't have Japanese mayonnaise?

Regular mayonnaise works, though Japanese mayo is creamier and slightly sweeter. Add a touch of mirin or rice vinegar to regular mayo for closer results.