Sushi Bake

Rinse your sushi rice thoroughly 3-4 times until the water runs mostly clear—this removes excess starch and prevents gummy rice. Cook according to package directions and let it cool slightly while you prep everything else. The rice should be warm but not steaming hot.

Preheat your oven to 375°F. Grab a 9×13 inch baking dish or similar casserole dish—you want good surface area for that golden top.

In a medium bowl, mix together the chopped imitation crab meat, mayonnaise, sriracha sauce, and softened cream cheese until everything’s well combined and creamy. Taste it now and adjust the spice level before it goes in the oven—add more sriracha for heat or more mayo to mellow it out.

In a small bowl, whisk together the soy sauce and rice vinegar. This is your rice seasoning that makes it taste like actual sushi rice.

Spread your cooked sushi rice evenly in the baking dish, pressing it down gently to eliminate gaps. Make it level and compact.

Drizzle that soy sauce and vinegar mixture all over the rice, making sure it’s distributed evenly. Don’t skip this—it’s what gives the rice that sushi flavor.

Spread the crab meat mixture evenly over the top of the rice, going all the way to the edges. Make sure your layer is even so every scoop has the perfect rice-to-topping ratio.

Bake in the preheated oven for 20-25 minutes until the top is lightly golden and bubbly. You want some color on top but not burned—that golden layer adds texture and flavor.

Remove from the oven and immediately sprinkle the sliced green onions and tobiko all over the top. The tobiko adds those little pops of saltiness and authentic sushi texture.

Serve hot with nori sheets on the side. Show everyone how to scoop some of the bake onto a piece of nori and fold it up like a taco or hand roll. It’s interactive and absolutely addictive!

385

52g

12g

14g

2g

890mg

8% DV

10% DV

6% DV

Seriously, use short-grain sushi rice, not regular long-grain rice. The stickiness is essential for the right texture.

Japanese Kewpie mayo makes a noticeable difference—it’s richer and tangier than American mayo.

Don’t overbake or the top will dry out. You want golden and bubbly, not dark brown.

Taste the crab mixture before baking and adjust seasoning—this is your chance to get the flavor perfect.

The tobiko isn’t optional if you want authentic sushi flavor. Those little pops make it special.

Best eaten fresh and warm right from the oven when the textures are perfect.

If you have leftovers, refrigerate in an airtight container for up to 2 days. The rice will firm up considerably when cold.

You can eat leftovers cold (some people love it this way) or reheat in the microwave with a tiny splash of water to help soften the rice.

Don’t freeze this—the rice texture becomes dry and crumbly when thawed.

Serve with nori sheets, extra sriracha, soy sauce, and pickled ginger for a full sushi experience

Pair with edamame, miso soup, and cucumber salad for an impressive spread

Serve alongside other finger foods and appetizers—it disappears fast at parties

Make it the main dish and serve with a simple side salad for an easy weeknight meal

Replace imitation crab with diced sushi-grade raw salmon for a more luxurious version

Add a layer of spicy tuna mixture on top of the crab layer before baking for double the protein

Add diced cucumber and avocado on top right before serving for fresh California roll vibes

Skip the crab and use cream cheese, avocado, cucumber, and edamame for a satisfying meatless version