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Creamy Homemade Sushi Bake Casserole Recipe with Spicy Mayo Drizzle Easy and Delicious

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A creamy and easy sushi bake casserole that captures sushi flavors without the fuss of rolling. Topped with a spicy mayo drizzle, it’s perfect for casual gatherings or a comforting solo meal.

Ingredients

Scale
  • 2 cups cooked sushi rice (about 370g / 13 oz) – short-grain rice
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 12 ounces (340g / 0.75 lb) imitation crab meat, shredded or chopped
  • 8 ounces (225g / 0.5 lb) cream cheese, softened
  • 1/3 cup (80ml) mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons furikake seasoning (optional)
  • 1/4 cup (60ml) mayonnaise mixed with 1 tablespoon sriracha for spicy mayo drizzle
  • 2 nori sheets, shredded or cut into small pieces

Instructions

  1. Cook the sushi rice: Rinse 1 cup (185g / 6.5 oz) sushi rice under cold water until water runs clear. Cook according to rice cooker instructions or simmer in a pot with 1 1/4 cups (300ml / 10 fl oz) water for about 15 minutes. Let rest covered for 10 minutes off heat.
  2. Season the rice: Mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and a pinch of salt until dissolved. Gently fold into cooked rice with a wooden spoon or spatula without mashing. Spread rice evenly in an 8×8 inch baking dish and set aside.
  3. Prepare the crab mixture: In a bowl, combine shredded imitation crab, softened cream cheese, 1/3 cup mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, and sliced green onions. Mix until creamy and well incorporated. Adjust sriracha to taste.
  4. Layer the casserole: Spread crab mixture evenly over the sushi rice in the baking dish. Sprinkle furikake seasoning and shredded nori pieces on top.
  5. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 15-20 minutes until top is slightly golden and bubbly. Watch to avoid over-browning.
  6. Make spicy mayo drizzle: Mix 1/4 cup mayo with 1 tablespoon sriracha until smooth.
  7. Finish and serve: Remove casserole from oven and let cool for 5 minutes. Drizzle spicy mayo over the top in a zigzag pattern. Serve warm.

Notes

Use short-grain sushi rice for best texture. Avoid overmixing rice to prevent gumminess. Soften cream cheese and bring mayo to room temperature for smooth mixing. Adjust sriracha in crab mixture and spicy mayo drizzle to taste. Use a glass or ceramic baking dish for even baking. Add toasted sesame seeds before serving for extra crunch. For dairy-free, substitute cream cheese with mashed avocado. Use tamari instead of soy sauce for gluten-free. Reheat leftovers gently in oven to maintain rice texture.

Nutrition

Keywords: sushi bake, casserole, creamy sushi, spicy mayo, easy sushi recipe, imitation crab, comfort food, sushi casserole

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