There are days when I’m craving the comfort of sushi flavors without the work of rolling anything. That’s when this imitation crab sushi bake steps in. It has all the familiar notes — seasoned rice, creamy crab filling, nori on the side — but in the most relaxed, shareable form. It’s the kind of dish I bring out when friends come over and I don’t want to fuss, or when I need something fun for a quiet night at home.
The best part is how approachable it is. You layer everything in a single tray, warm it in the oven, and suddenly you have a cozy dish that feels playful and satisfying.
What Exactly Is a Sushi Bake?
A sushi bake is a deconstructed version of sushi that you can scoop straight from a warm pan. It’s a popular favorite in Hawaii, and once you taste it, it’s easy to understand why. Instead of rolling seaweed sheets and shaping fillings, you simply assemble layers — seasoned rice, a creamy seafood mixture, furikake, and sauces on top.
Once it’s baked, you spoon portions onto nori sheets and enjoy. It feels like the easiest DIY handroll station, and the fun of it adds to the meal.
Building the Layers of Your Sushi Bake
Every bite of this dish is full of flavor because each layer brings something to the table:
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Sushi rice
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Creamy seafood filling
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Furikake
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Sauce drizzle
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Nori sheets for serving
You can customize each layer based on what you love in your favorite rolls.
How I Make Simple, Flavorful Sushi Rice
Sushi rice scares people off sometimes, but once you’ve done it once, you realize it’s as friendly as can be. Washing the rice thoroughly makes the biggest difference — I rinse until the water turns mostly clear. It keeps the rice fluffy rather than sticky.
I usually prepare the rice in a cooker so I can prep everything else. Once it’s done, I stir in a mixture of rice vinegar, sugar, and salt until the grains are lightly coated. The aroma alone tells you the dish is headed in the right direction.
Play Around With Proteins and Mix-Ins
Imitation crab is the classic for this bake, and it’s what I reach for when I need something quick. But I’ve swapped it out plenty of times:
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Canned tuna for budget-friendly days
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Flaked cooked salmon when I have leftovers
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Chopped shrimp or scallops when I want something richer
Just make sure the seafood is cooked before mixing it in. Fish eggs can be spooned on top after baking so they stay fresh.
For this version, I stick to green onions, but you can toss in cucumbers, avocado slices, or anything that reminds you of your usual sushi order.
Storing and Reheating This Sushi Bake
If you’re lucky enough to have leftovers, keep them in the fridge for up to three days in an airtight container. Reheat a portion in the microwave, spoon it onto crisp nori, and it’s just as satisfying the next day.
FAQs
Can I prepare the sushi bake ahead of time?
Yes. Assemble the layers, refrigerate, and bake just before serving.
Can I use regular long-grain rice?
Short-grain gives the best texture, but long-grain will work if you adjust your expectations — it won’t be quite as sticky.
Do I have to use imitation crab?
Not at all. Tuna, salmon, shrimp, or a mix of seafood all work well.
What if I don’t have furikake?
You can sprinkle toasted sesame seeds and crumbled nori to get a similar effect.
Immitation Crab Sushi Bake
This sushi bake brings all the fun of your favorite rolls but in a warm, comforting layered dish that comes together quickly.
Ingredients
Sushi Rice
- 1 1/2 tablespoons rice vinegar
- 1 cup freshly cooked rice
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
Sushi Filling
- 3 tablespoons Japanese mayo
- 2 tablespoons cream cheese, softened
- 1 tablespoon light soy sauce
- 2 tablespoons ponzu
- 10 oz imitation crab meat, shredded and chopped
- 3 teaspoons sesame oil
- 4 green onions, thinly sliced
Toppings
- 3 teaspoons Sriracha, to taste
- 1/4 cup furikake
- 3 teaspoons Japanese mayo
- 3 teaspoons unagi sauce
Serving
- Nori sheets
- Julienned cucumber, optional
- Sliced avocado, optional
Instructions
- Warm the oven to 450°F so it’s ready for baking. In a small microwavable bowl, mix the rice vinegar, sugar, and salt, then heat briefly until everything dissolves. Transfer the hot cooked rice to a large bowl and drizzle the vinegar mixture over top, gently folding until the grains are evenly seasoned.
- In another bowl, stir together the cream cheese, ponzu, Japanese mayo, soy sauce, sesame oil, green onions, and chopped imitation crab until the filling becomes creamy and well combined.
- Lightly grease an 8×8 baking dish and begin layering, starting with the seasoned rice, followed by half the furikake.
- Spread the crab mixture across the top, then add the remaining furikake along with drizzles of unagi sauce, Sriracha, and Japanese mayo.
- Slide the dish into the oven and bake until the surface turns golden and the edges begin to bubble gently.
- Serve warm with nori sheets, cucumber, or avocado. Scoop a bit of the sushi bake onto a square of nori, add any toppings you like, roll it up, and enjoy each delicious bite.
Notes
- Short-grain sushi rice gives the best texture here and benefits from a good rinse before cooking. You can swap the imitation crab for cooked shrimp, scallops, salmon, or real crab if you prefer. Feel free to add toppings you love — just save delicate ones like tobiko or masago for after baking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 526Total Fat 30gSaturated Fat 7gUnsaturated Fat 23gCholesterol 77mgSodium 1122mgCarbohydrates 39gFiber 3gSugar 11gProtein 26g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This imitation crab sushi bake is one of those dishes that brings people to the table without much effort from you. It feels fun, it tastes comforting, and it’s easy to customize for whatever you’re craving that day. Whether you’re hosting friends or treating yourself to something special on a weekday evening, this recipe never disappoints.
