Sushi bake is a delicious and comforting casserole-style dish inspired by traditional sushi flavors but without the hassle of rolling. This no bake sushi bake recipe layers sushi rice, seasoned seafood, and creamy toppings for a crowd-pleasing meal that’s simple to assemble and perfect for casual gatherings.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 oz imitation crab meat (surimi), chopped
- 8 oz cooked shrimp, chopped
- ½ cup mayonnaise (preferably Japanese Kewpie mayo)
- 2 tablespoons sriracha sauce (adjust to taste)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon furikake seasoning (optional)
- 2 green onions, thinly sliced
- 1 sheet nori (seaweed), torn into small pieces
- 1 tablespoon toasted sesame seeds
- Pickled ginger and wasabi for serving (optional)
Instructions
- Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine rice and 2 ½ cups water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let sit covered for 10 minutes.
- Prepare sushi vinegar: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it is still warm, being careful not to mash the grains. Spread the rice on a large tray or bowl to cool to room temperature.
- Make the seafood mixture: In a medium bowl, combine chopped imitation crab, cooked shrimp, mayonnaise, sriracha sauce, soy sauce, and sesame oil. Mix well until everything is evenly coated. Adjust sriracha for desired spice level.
- Assemble the sushi bake: In a 9×9 inch (or similar size) baking dish or casserole dish, spread the seasoned sushi rice in an even layer. Sprinkle furikake seasoning evenly over the rice for extra flavor, if using. Next, spread the seafood mixture evenly over the rice layer.
- Add toppings: Sprinkle sliced green onions, torn nori pieces, and toasted sesame seeds over the seafood layer to add texture and flavor.
- Chill and serve: Refrigerate the sushi bake for at least 30 minutes to allow flavors to meld. This dish is served cold or at room temperature and does not require baking.
- Serve: Scoop portions onto plates and offer pickled ginger and wasabi on the side for those who want to add more traditional sushi accompaniments.
Tips
- Substitutions: You can swap imitation crab and shrimp for cooked salmon, tuna, or even cooked scallops depending on availability and preference. For a vegetarian version, use cooked mushrooms, avocado, or marinated tofu instead of seafood.
- Rice texture: Properly rinsing sushi rice and seasoning it with sushi vinegar is key. Avoid overmixing to keep grains intact and fluffy rather than mushy.
- Mayonnaise choice: Japanese Kewpie mayo has a richer, slightly sweeter flavor that suits sushi bake best, but regular mayo works fine in a pinch.
- Storage: Sushi bake can be stored in an airtight container in the refrigerator for up to 2 days. Avoid freezing as the rice texture will degrade.
Serving Suggestions
This no bake sushi bake is perfect as a main dish for casual dinners or potlucks. Serve it with a side of miso soup or a fresh seaweed salad for a complete Japanese-inspired meal. You can also offer small bowls of soy sauce, wasabi, and pickled ginger to let guests customize their servings. For a fun twist, serve the sushi bake with crispy wonton chips or tortilla chips for scooping instead of chopsticks.
Variations
Try mixing in diced avocado or cucumber into the seafood mixture for a refreshing crunch. For a spicy kick, add more sriracha or a drizzle of spicy mayo on top before serving. You can also layer thinly sliced mango or radish on top for added sweetness and color contrast. Another option is to swap the seafood for cooked chicken seasoned with teriyaki sauce for a sushi bake-inspired chicken casserole.
Storage and Reheating
Store leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Because this dish is served cold or at room temperature, reheating is generally not necessary or recommended, as it can alter the texture of the rice and seafood mixture. If you prefer to serve it warm, gently microwave individual portions for 20-30 seconds, but avoid overheating to prevent drying out the dish. Always check that seafood used is fully cooked before storing and consuming leftovers.
Frequently Asked Questions
Can I make sushi bake without seafood?
Yes, you can make a vegetarian sushi bake by substituting seafood with cooked or marinated vegetables like mushrooms, avocado, cucumber, or tofu. Adjust seasonings to taste and maintain the creamy mayo layer for flavor.
Why is sushi bake served cold and not baked?
Sushi bake is inspired by sushi flavors but designed as an easy casserole-style dish that doesn’t require baking. It’s assembled with cooked ingredients and served chilled or at room temperature, making it quicker and simpler to prepare.
Can I use regular rice instead of sushi rice?
Sushi rice is preferred because it has a sticky texture and absorbs the vinegar seasoning well, which helps the layers hold together. Using regular long-grain rice may result in a less cohesive texture and a different flavor profile.
How spicy is sushi bake typically?
Sushi bake can be adjusted to your preferred spice level. The recipe uses sriracha and spicy mayo to add a mild to moderate heat, but you can increase or reduce these ingredients depending on your tolerance.
Is it safe to use raw seafood in sushi bake?
This recipe uses cooked seafood only, such as imitation crab and cooked shrimp, to ensure food safety. Using raw seafood requires careful sourcing and handling and is not recommended for this dish.
Can I prepare sushi bake ahead of time?
Yes, you can assemble sushi bake a few hours ahead and refrigerate it to allow flavors to meld. Avoid making it more than 1-2 days in advance to maintain freshness and optimal texture.
With these tips and variations, you can enjoy this no bake sushi bake as a flavorful, easy-to-make dish that captures the essence of sushi without the fuss of rolling. It’s a versatile recipe perfect for weeknight dinners, gatherings, or meal prep.
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