This Easy Sushi Bake has been a weeknight lifesaver and a party favorite for me for years. I first put this together on a rainy evening when I wanted sushi flavors without the fiddly rolling, and the result was so comforting and bright that it instantly became a repeat. The dish delivers all the luscious, creamy texture of a crab sushi roll but spread out across a tray so everyone can scoop how much they like. It’s approachable, forgiving, and gives you the same sweet vinegar rice and savory, umami-packed topping that makes sushi so addictive. What makes this version special is the balance between the tangy sweet rice and the rich crab mixture — the rice uses seasoned rice vinegar for that classic sushi brightness, while the filling combines imitation crab, tempura shrimp for bite, Japanese mayo for creaminess, and just a touch of sriracha for warmth. Broiling briefly caramelizes the top, creating a toasty layer that contrasts beautifully with the soft rice beneath. I often make this for casual get-togethers; everyone gathers around, we scoop onto nori or onto small bowls, and there’s always a second helping request. I discovered this combination when trying to recreate the baked sushi cups I’d had at a food market. Since then, I’ve refined the proportions for easy home cooks: 2 cups of dry Calrose sushi rice yields a nicely seasoned base for six people, and the topping comes together in one bowl. There’s something joyful about turning sushi into a shared, spoon-and-spread experience — it’s less formal, more communal, and ideal for busy nights or potlucks where you want big flavor with minimal fuss.

Ingredients

• Calrose sushi rice (2 cups dry): Choose a short-grain or Calrose variety for authentic stickiness. Rinse thoroughly under cold water to remove excess starch. I trust brands labeled "sushi rice" or Calrose for consistent texture.
• Water for cooking (2 cups): Use equal parts water for the rice cooker method — this yields tender, slightly sticky grains perfect for pressing into a pan.
• Seasoned rice vinegar (1/4 cup): I use Marukan seasoned rice vinegar for a balanced sweet-tang; if you only have plain rice vinegar, add 1 tablespoon sugar and a pinch of salt to mimic the seasoned variety.
• Imitation crab (16 oz): Flaked or chopped imitation crab provides the classic flavor at a lower cost than real crab. Chop into small pieces for even distribution.
• Cooked tempura shrimp (about 10 pieces): Premade tempura shrimp (Costco-style frozen or fresh from a market) gives a pleasant texture contrast when chopped into bite-size bits.
• Japanese mayonnaise (1/2 cup): Kewpie or similar Japanese mayo is slightly sweeter and richer — it melds beautifully with the crab and cream cheese.
• Cream cheese (2 oz, softened): Adds silkiness to the mixture. Bring to room temperature or briefly microwave on low to make mixing smooth.
• Sriracha (1 tablespoon): For controlled heat; adjust to taste. You can add more later when drizzling spicy mayo.
• Furikake (3 tablespoons + extra): A toasted seaweed and sesame seasoning that seasons both the rice and the topping — choose a mix with sesame and bonito flakes for extra umami.
• Spicy mayo (1/2 cup): Mix Japanese mayo with sriracha for a finishing drizzle; reserve some for topping after broiling.
• Unagi (eel) sauce (1/4 cup): A sweet-savory glaze to finish; store-bought unagi sauce is convenient and intensifies the umami character.

Instructions

Prepare and rinse the rice: Place 2 cups dry Calrose sushi rice into a fine-mesh sieve and rinse under cold water for about 1 minute, stirring with your hand or a spoon to remove surface starch. This prevents gummy, pasty rice and helps each grain stay distinct once cooked. Properly rinsed rice will run clearer as you rinse. Cook the rice: Add the rinsed rice and 2 cups water to a rice cooker and cook according to the manufacturer’s directions. If you don’t have a rice cooker, use a heavy saucepan: bring to a boil, reduce to low, cover, and simmer for 18 minutes, then rest off heat for 10 minutes. Season the rice: Transfer the hot rice to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar evenly over the rice and gently fold with a rice paddle or spatula — use sweeping motions to mix without smashing the grains. Allow the rice to cool to warm or room temperature before assembling. Make the crab mixture: In a mixing bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, 1 tablespoon sriracha, and 3 tablespoons furikake. Mix until fully incorporated and smooth; taste and adjust sriracha for desired heat. The cream cheese helps bind the mixture while mayo adds silkiness. Assemble in the pan: Evenly spread and firmly compress the cooled seasoned rice into a 9x13-inch rimmed baking sheet or similar size. Sprinkle another 1–2 tablespoons furikake over the rice to bake in flavor. Spread the crab mixture in an even layer on top of the rice, smoothing with a spatula. Broil to finish: Preheat the oven broiler. Place the baking sheet on the top rack and broil for about 3–5 minutes until the top is bubbling and lightly browned — watch carefully to avoid burning. The goal is a slightly caramelized top with toasted edges while the interior remains creamy. Garnish and serve: Remove from oven and immediately drizzle spicy mayo and 1/4 cup unagi sauce across the top. Garnish with thinly sliced cucumber, extra furikake, and sliced green onions if desired. Serve hot with sheets of toasted nori or on bowls of greens; guests can scoop and assemble their own bites.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, separate any garnish like cucumber or scallions before storing. To reheat, cover loosely with foil and warm in a 325°F oven for 8–10 minutes or microwave individual portions in 30-second bursts until hot. Avoid freezing because the mayonnaise and cream cheese will separate and the rice texture will degrade when thawed.

Ingredient Substitutions

If you prefer real crab, you can substitute 16 oz fresh lump crab, gently folded so you don’t overwork the meat. To make it gluten-free, check that the imitation crab and tempura shrimp are labeled gluten-free or omit the tempura shrimp and add chopped cooked shrimp instead. For a dairy-free option, replace cream cheese with a dairy-free spread and use an egg-free mayo alternative — keep in mind texture and richness will be slightly different.

Serving Suggestions

Serve with sheets of nori for hand rolls, or offer small bowls of rice and topping for build-your-own bowls. Pair with a simple cucumber salad, pickled ginger, and edamame for a full meal. For parties, provide small spoons and bite-sized toasts, or spread on rice crackers for a crunchy appetizer. Garnish with toasted sesame seeds, thinly sliced jalapeño, or a squeeze of lime for brightness.

Cultural Background

This sheet-pan approach is inspired by the flavors of Japanese sushi and the popular Hawaiian-style "sushi bake" trend that adapts classic roll ingredients into a communal, baked format. It combines elements of Japanese seasoning — vinegared rice, furikake, unagi sauce — with easier, American-friendly assembly, making it a hybrid that’s become ubiquitous at potlucks and casual gatherings.

Seasonal Adaptations

In summer, add thinly sliced ripe avocado or mango for a bright, creamy contrast. In winter, swap tempura shrimp for roasted scallops or slow-roasted crab when available. For festive occasions, top with tobiko or ikura for an elegant touch, and consider serving in individual ramekins for plated presentations.

Meal Prep Tips

Cook and season the rice a few hours ahead and store it covered at room temperature briefly or refrigerate for longer holds. Make the crab mixture up to a day in advance and keep chilled. Assemble and broil just before serving to maintain the toasted top and prevent the rice from becoming soggy. Use a rimmed baking sheet with a tight press to compact the rice — this helps when slicing or scooping portions cleanly.

Whether you serve this as an appetizer or a main, the Easy Sushi Bake is a convivial, flavorful crowd-pleaser. It’s easy to scale, forgiving to prepare, and endlessly customizable — so make it your own and enjoy the smiles it brings to the table.