Sushi bake is a baked sushi casserole and a deconstructed sushi roll. You get all the sushi taste without the complicated process of rolling them!
Moreover, this particular sushi bake is like a baked California roll. It’s made with cooked seafood – shrimp and imitation crab. So it’s for everyone!
Likewise, sushi bake is great for parties as it can feed a lot of people. I know the tray doesn’t look like much but it will fill you up fast!
For our family, it’s like 2 meals. Eat it now and then it’s lunch for tomorrow.
I’ve been lucky to enjoy sushi bake during the holidays, when a family friend took over the duty of making this baked sushi casserole! Thank you, Rani!
Meanwhile, it has become a comfort food for me through the years. Since I haven’t made it in over 10 years, it was quite special when I made this sushi bake for this recipe post.
Sushi Bake Origin
This sushi bake recipe is near and dear to my heart. Years ago, I was at a friend’s house and tried it for the first time and LOVED it!
When I first started blogging, this was one of the first recipes I posted in 2007 and it took off! I was known for YummySF Sushi Bake. Unfortunately, my first food blog is now defunct.
Thankfully, it still shows in the Internet archive site, the Wayback Machine. As a result, finding the original recipe with the photos brought everything full circle for me and prompted me to post it on this blog.
Sushi Bake Ingredients
Shrimp
Baby shrimp is ideal because it means less chopping but you can use regular sized shrimp as well.
Imitation crab or real crab
You can find this at Asian grocery stores in either the fridge or frozen section.
Mayonnaise
Use regular mayonnaise or Kewpie mayonnaise.
Sour cream
Tobiko or Masago (orange fish eggs or sushi caviar) Buy Here
You can find this at Asian grocery stores. However, I find this to be the most difficult ingredient to find because it’s often placed in a nondescript location, in a fridge near the seafood section.
On the other hand, I found it on Amazon, albeit at a steeper price. But they do next day delivery with ice packs. You need about 6 oz to cover the top of the sushi bake. Of course, you can always use less and spread it out more.
Notably, masago gives the sushi bake a nice crunch and adds a nice color. But you can leave it out if you can’t find it.
Furikake seasoning Buy Here
Furikake is a Japanese rice seasoning made of seaweed, bonito flakes (skipjack tuna shavings), soy sauce, rice wine, and sesame seeds. It really adds a punch of flavor to plain, steamed rice.
There are two main brands that I often come across, Seto and Katsuo. The Seto brand has egg yolk powder. I prefer the Katsuo brand.
Nori Seaweed Buy Here
Nori seaweed sheets are used for making sushi. In this sushi bake recipe, we cut it into 4’s and it acts like a wrap for the sushi filling.
What kind of rice works for this Sushi Bake casserole?
Calrose is the ideal choice because it’s sticky and starchy. But you can also use Jasmine rice, in a pinch.
How to eat sushi bake
First, scoop a small portion of sushi bake with a spoon, less is more! It works best when you scoop a portion that’s as long as the seaweed square, so long and skinny, like a 1″x 3″ piece.
Next, place it onto a seaweed square, curl the seaweed under, and immediately eat and enjoy. This way, it kinda looks like a sushi roll. But don’t overthink it, just enjoy it!
Is Sushi Bake healthy?
Yes, it’s seafood and rice. It’s like eating sushi.
Where to Buy:
You can find all of these ingredients at an Asian supermarket or on Amazon.
Sushi Bake Recipe Video
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- Afternoon Tea Ideas with Trader Joe’s Items
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- Easy Funnel Cake Recipe
Original Sushi Bake Recipe
Equipment
Ingredients
- 2 rice cooker cup Calrose rice raw
- 1/2 cup mayonnaise or Kewpie mayonnaise
- 1 cup sour cream
- 1/2 pound frozen baby shrimp or medium shrimp cooked or raw
- 1 pound imitation crab sticks (frozen or fresh) or canned crab meat
- 1 container Tobiko or Masago (orange fish eggs) optional
- 1 bottle Furikake seasoning
- 20-30 sheets nori seaweed or seasoned seaweed snack packs
Instructions
- Cook rice in rice cooker. Preheat oven to 375 degrees.
- Boil shrimp for 5 minutes. If using raw shrimp, cook until shrimp turns pink. Drain and chop into small pieces. Set aside.
- For frozen imitation crab sticks, place them in the hot water that was used for boiling shrimp in the previous step. Remove when crab sticks are thawed. Then unwrap plastic wrapper from crab sticks and chop into small pieces. For fresh crab sticks, unwrap plastic wrapper from crab sticks and chop into small pieces. Set aside.
- In a large bowl, mix together mayonnaise, sour cream, chopped shrimp, and chopped imitation crab sticks until combined.
- In a 9×13 pan, spread cooked rice onto the pan, making sure to create a flat and even layer.
- Next, spread the crab and shrimp mixture onto the rice as the second layer. Again, be sure to create a flat and even layer.
- Spread the tobiko or masago evenly onto the crab and shrimp mixture as the 3rd layer.
- Finally, sprinkle the Furikake seasoning as the final layer and topping to this sushi bake. You might use up most of the bottle of Furikake. Place pan into oven and bake for 20 minutes.
- While sushi bake is cooking, cut up each seaweed sheet in four.
- When sushi bake is done, remove from oven and let cool for 5 minutes. With a spoon, scoop out a small amount of sushi bake onto seaweed sheet to eat.
Notes
- Masago or Tobiko is the priciest ingredient in this recipe. But it also lends a more authentic sushi taste to this dish. A reader suggested that I was using too much Masago in the video. Masago is sold in containers that are pre-measured at Asian grocery stores. You can use half the container for the recipe and freeze the other half for later.
- Seaweed – I like the seasoned seaweed snack packs available at Costco or Asian grocery stores. The seasoned snack packs are pre-cut, more flavorful, and not as dry as plain Nori sheets.
- Salmon Sushi Bake Variation – I have made Salmon Sushi Bake using canned salmon. Substitute 3 5 oz. cans of salmon for the imitation crab.
- If you love this sushi bake recipe, please leave a star rating on the recipe! It will help more people find this recipe. Thank you!
Where to Buy Equipment
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31 Comments on The Original Easy Sushi Bake with Recipe Video
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Love sushi bake! It’s the perfect dish for parties! I love the baby shrimp in this recipe!!
Omg I’m so happy I found your post again! The first time I made sushi bake was from your original YummySF post and now that it’s a craze again I tried again and couldn’t find your recipe and now I’ve stumbled on this post and I can’t wait to make again! Thanks so much!
Hi Cathleen, OMG, Wow!!! That makes me SO happy! Glad you were able to find it again. Would you mind giving it a star rating? That would help so much.
Best sushi bake recipe out there !
Thank you, Cathleen!!!
Omg!! Your recipe is the only recipe I use for sushi bake! I started making it almost 10 years ago. I was so sad when I couldn’t find your blog anymore and kept googling like crazy until I saw your photo of your ingredients. Luckily enough I was able to find it somehow. I’m so glad I searched again and found this page of yours. Thank you thank you thank you!!!!!
Hi Lyn, Yay, thank you SO much for not giving up and looking for my recipe!!! Did you find the image of ingredients on Pinterest? SO glad to reconnect with you and thank you for letting me know. It means a lot!
I was looking for your recipe!! I used to make it years ago. My friends loved it!! To the point that one of them asked me for the recipe recently so she could make it herself but I lost the paper printout my mom gave me. It was the recipe page from your original blog. So happy that I found your recipe again! I’ve been searching for the past several months but I kept coming across the newer sushi bake recipes. Finally the keywords I typed in led me here to you!! We’re definitely having this for dinner tonight!!
Glad you found this recipe again, Lariza!!! Thanks for the review!
This is my favorite to make for potluck with friends and family. Thank you so much for teaching me this recipe all those years ago. It is so crazy to see what I have been doing compared to what it is suppose to be. Thank you Fanny!!! I will definitely be sending this recipe to my friends and family.
Thank you, Rani!!! What you did was amazing!
Delicious! Easy to make and just plain YUM
Delicious!!!
I made this for the first time and it was delicious! I followed the recipe exactly using Kewpie mayo. Next time I’ll use regular mayo to see if there is a major difference in taste, since Kewpie mayo is more expensive than regular mayo and I don’t always have that on hand. I tried it with 2 different types of seaweed 1) cut up large sheets as suggested in the recipe and 2) single serving snack packs of seaweed (like the ones they sell at Costco). The large cut up sheets of seaweed became chewy when exposed to the air and heat of the rice, but the snack pack seaweed stayed crisp and added a little extra texture to the dish. Overall it was very tasty and I will be making it again! Thanks!
Thank you for sharing! I tweaked it a bit to my taste. I use real crab meat and made my own mayo. I also sliced up fresh cucumbers and avocados and inserted them into the wrap. It was delicious! I will definitely be making this dish again soon.
Thank you so much for reposting. I did follow the original post way back then & was sad that I couldn’t find it anymore. I LOVE this recipe as well as my family.
Just made this tonight for the first time and it was absolutely delicious. I actually only recently discovered sushi bakes but its such a fantastic idea that I had to make it so I am glad yours was the first recipe I found!! I did not have furikake, but I just toasted some sesame seeds and added a crushed up sheet of nori and it was delicious. I’m sure it would be even better with furikake so I will make it a point to find some for next time because there will definitely be a next time!! Used regular shrimp that I poached and cut up. Otherwise followed the recipe as written. The masago is a must!! Served with cucumber matchsticks and sliced avocado. Thank for the delicious and unique dinner!
I love this recipe! I just discovered sushi bakes recently and I’m obsessed. I subbed the sour cream for Greek yogurt to make it a bit healthier and I love it. So easy to make and delicious. Thank you!
Hi Sujei, interesting substitution! Thanks for sharing!
I was looking for your yummysf blog and this recipe for awhile! I searched sushi bake with sour cream and finally found you! Other people use cream cheese but I like yours. Yours was my fave recipe go to and I used to make this in 2009 I think. Now I’ll be sure to follow your new page!!!
So glad you reposted it! So delish!
Thank you so much for finding me again, Kristine!
This was my favorite dish to make at pot lucks!
I would always share your recipient when asked asked . it was requested many times.
I haven’t made it for a while and noticed it recently became viral, but looking at the recent recipe, they were different from what I used to make.
Searched my email and found your Yummy blog recipe link and was so excited., but it is no longer there.
So happy I found your new blog.
Thanks again for sharing, it was always a hit!
Hi Lauren! Thank you for finding me again! Hope you are doing well. Would you mind leaving a star rating for this recipes?
This is the best sushi bake recipe I’ve found online. I’ve been using it for the last 10 years. It’s always a hit and everyone loves it. Thank you for sharing!
Thank you, Grace!!! I’m so glad you found this recipe again and my new blog! Yay!!!
Enjoyed this recipe at a potluck so much I needed to make it!! Can I make the shrimp/I-crab/mayo mix the night before and store in fridge for use next day? Will it be ok the next day?
Hi Rae, glad you like this recipe! I haven’t tried preparing the crab and shrimp mixture the day before. Maybe you could have the crab and shrimp thawed and chopped so that it’s ready to mix together and bake for Thanksgiving.
I am so excited to “find” you again!! Every potluck, holiday, birthday…YOU made it special. I’ve been using your sushi bake recipe for years and years and years and it never disappoints. I have never claimed your recipe and when asked I always gave it out (so I don’t have to make it all the time….hee-hee!) It’s delicious, unpretentious, simple, and magical. Thank you for sharing and I am excited to try your other recipes!
“When music used to be good…” 100% agree.
Hi Mary!!! OMG! Thank you for finding me again! (I’m curious how you were able to find me, like what search term did you use?) Welcome back to my latest blog and so happy to reconnect! So happy that you’re still making the original sushi bake before it became a viral thing and before social media was around, right??? So glad to have you here!
This recipe sounds super delicious and I’m really looking forward to trying it soon!
FYI the two kinds of furikake you list are actually from the same brand, Ajishima. Katsuo fumi and seto fumi are simply different varieties/flavors. Seto fumi is the general classic furikake flavor, and katsuo fumi emphasizes the smoky bonito flavor. There are other flavors out there like wasabi, egg and seaweed, kimchi, etc.
Hi Gail,
Thanks for sharing that info!
Fanny