This Easy Sushi Bake began as a weeknight experiment and quickly became one of my most requested dishes. I discovered the combination while cleaning out the fridge one evening: cooked shrimp from a Costco bag, a package of imitation crab, and a half-open tub of cream cheese. The result surprised me — sweet, tangy sushi rice topped with a luscious, slightly spicy crab mixture that everyone wanted to scrape straight off the pan. It’s the kind of recipe that smells like celebration as it bakes and gives the same satisfaction as rolling sushi without the rolling. The textures are a big part of the charm: the sushi rice provides a slightly sticky, vinegary base; the crab and tempura shrimp filling is creamy and silky; and the furikake and unagi add salty, umami-packed pops. I’ve used this version as both an appetizer for dinner parties and as a main course for casual family nights. It’s forgiving — swap ingredients, scale quantities up or down, and it still shines. I love that it’s approachable for cooks of any level: there are no delicate rolls to master, just layering and a brief broil to caramelize the top. Every time I bring this to a potluck, it disappears fast. The taste is familiar yet a little playful: reminiscent of a California roll but richer, more decadent, and served hot straight from the oven.

Ingredients

• Calrose sushi rice (2 cups dry): This short-grain rice becomes slightly sticky and glossy when cooked, making it ideal for layering. I use Calrose because of its authentic texture — Marukan is my go-to seasoned rice vinegar brand.
• Seasoned rice vinegar (1/4 cup): Adds the classic sushi tang. If you only have plain rice vinegar, stir in 1 tablespoon sugar and 1/2 teaspoon salt until dissolved.
• Imitation crab (16 oz): Chopped into small pieces; surimi offers sweetness and a flaky texture. You can use real crab if preferred, but the imitation keeps cost down and mixes easily with mayo.
• Tempura shrimp (about 10 pieces): Precooked and chopped; I buy the premade bag from Costco for convenience. The fried exterior adds light crunch and seafood depth.
• Japanese mayonnaise (1/2 cup): Kewpie is sweeter and creamier than American mayo — it rounds out the filling beautifully.
• Cream cheese (2 oz softened): Adds body and silkiness; let it come to room temperature so it blends smoothly with the mayo.
• Sriracha (1 tablespoon): Controls the heat; adjust to taste or swap for chili mayo for a different profile.
• Furikake (about 4–5 tablespoons total): Use a toasted sesame and seaweed blend; 3 tablespoons go into the rice layer and extra for garnish.
• Spicy mayo (1/2 cup): For drizzling. Combine mayonnaise with sriracha or use store-bought spicy mayo to save time.
• Unagi sauce (1/4 cup): A sweet soy glaze that finishes the bake with an umami-sweet sheen; use eel sauce from the Asian aisle.
• Optional garnishes: Thinly sliced cucumber, sliced green onion, sesame seeds, and extra furikake to finish for texture and color.

Instructions

Prepare the rice: Rinse 2 cups dry Calrose sushi rice under cold water in a fine-mesh sieve until runoff is mostly clear (about 1 minute while stirring). Transfer to a rice cooker with 2 cups water, cook according to your cooker’s setting. Immediately transfer hot rice to a rimmed baking sheet and pour 1/4 cup seasoned rice vinegar over it. Using a rice paddle, fold gently — the goal is to coat each grain without mashing. Spread rice evenly and let cool to room temperature, 10–15 minutes. Mix the crab filling: In a large bowl, combine 16 oz chopped imitation crab, 10 chopped cooked tempura shrimp, 1/2 cup Japanese mayonnaise, 2 oz softened cream cheese, and 1 tablespoon sriracha. Use a rubber spatula to blend until smooth but still slightly chunky. Taste and adjust sriracha or mayo for heat and creaminess. Layer the rice: Evenly spread and compress the cooled sushi rice into the rimmed baking sheet (use wet hands or the back of a measuring cup to press it into an even layer). Sprinkle 3 tablespoons furikake evenly over the rice to add salty, toasty notes that will permeate the base. Top with crab mixture: Spread the crab mixture in an even layer over the furikake-coated rice. Aim for a uniform thickness so the broil will caramelize evenly. Use an offset spatula for a clean surface. Broil to finish: Place the pan under a preheated broiler for 3–4 minutes, watching closely. You want the top to blister and brown in spots but not burn. The edges will turn slightly golden and the filling should bubble faintly. Garnish and serve: Remove from oven and immediately drizzle with 1/2 cup spicy mayo and 1/4 cup unagi sauce in a zigzag. Sprinkle additional furikake, chopped cucumbers, and sliced green onions. Serve warm with sheets of toasted nori or cucumber slices for scooping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, tightly wrap the baking sheet in plastic wrap and a layer of foil, or transfer portions to freezer-safe containers and freeze for up to 3 months. To reheat refrigerated portions, place in a 350°F oven covered with foil for 10–12 minutes until warmed through; uncover for the last 3 minutes to refresh the top. Microwaving is faster but will soften the rice; if microwaving, finish under the broiler for 1–2 minutes to regain some crispness.

Ingredient Substitutions

If you don’t have imitation crab, use canned crab meat (drained) or flaked cooked salmon — reduce additional salt if using canned crab. For a vegetarian twist, swap crab and shrimp for seasoned baked tofu and sautéed shiitake mushrooms; use vegan mayonnaise to keep it dairy-free. If you lack Japanese mayo, make a quick blend of 1/2 cup American mayonnaise, 1 teaspoon rice vinegar, and 1/2 teaspoon sugar. Skip the unagi sauce and brush with a thin soy glaze instead for a less sweet finish.

Serving Suggestions

Serve with toasted nori sheets for scooping or on thinly sliced cucumber rounds for a low-carb option. A side of pickled ginger and a small bowl of soy sauce for dipping complements the unagi and furikake nicely. Pair with a light Asian-style salad — think cucumber, sesame, and rice vinegar dressing — or edamame for a balanced meal. Garnish with toasted sesame seeds and microgreens for an elevated presentation when entertaining.

Cultural Background

This tray-style baked version draws inspiration from Japanese flavors — vinegared rice, furikake, and unagi — but it’s very much a modern, Westernized interpretation that became popular through home cooks and fusion restaurants. It echoes the components of familiar sushi rolls (crab, mayo, roe, furikake) but presents them in an oven-friendly format that’s ideal for casual gatherings. While not traditional Japanese, it celebrates those same umami-driven elements in a form suited to family kitchens.

Seasonal Adaptations

In summer, lighten the bake with thinly sliced cucumber and a squeeze of lime in the spicy mayo for brightness. In winter, add roasted sweet potato cubes to the rice layer for heartiness or fold in a touch of smoked chili oil for warmth. For holiday hosting, top with a scattering of finely chopped roasted macadamia nuts and a drizzle of truffle oil to add richness and a festive touch.

Meal Prep Tips

Make the rice and crab mixture a day ahead; store separately in the fridge. Assemble and broil just before serving for the freshest texture. Portion into individual ramekins for grab-and-go lunches — these reheat well in the microwave. Keep garnishes like cucumber and green onion separate until serving to preserve their crunch. Use disposable foil pans when taking to potlucks for easy transport and reheating at your host’s house.

I hope this tray bake becomes one of your trusted go-to dishes. It’s simple enough for busy weeknights and special enough for company — adjust the heat and garnishes to make it uniquely yours. Enjoy the warm, creamy topping, the bright vinegar in the rice, and the fun of sharing a pan of comforting, umami-rich bites with the people you love.