Dive into a fun and delicious twist on yummy sushi! This imitation crab sushi bake recipe is unbelievably simple and moutwateringly good! Not to mention, it’s very inexpensive to create, making it perfect to share at parties or gatherings with family and friends.
What is a Sushi Bake?
I’ll be the first to say, I’m a HUGE sushi lover and this dish isn’t traditional by any means. That doesn’t make it any less delicious though!
Sushi bake is a very popular dish in Hawaii that’s deconstructed sushi in the form of a casserole. It’s packed with sushi rice, seasoned seafood, furikake, and usually some kind of sushi sauce drizzled on top.
After it’s baked in the oven, it's served with nori (dried seaweed) for guests to make their own handrolls. It’s such a fun dish to eat and share!
Components of This Imitation Crab Recipe
Sushi bakes are made in layers so that every bite is bursting with exciting flavor!
Assemble Your Layers With:
- Sushi rice
- Seafood / Veggie filling
- Sauce toppings
- Nori sheets for serving
Tips for Making Delicious Sushi Rice
Sushi rice adds a wonderful balance of flavor to the dish, just like in regular sushi. If you’ve never made sushi rice before, it may sound intimidating, but it’s SO simple.
One key tip before cooking rice in general is to wash the rice multiple times until water runs clear. This removes excess starch that results in gummy rice. Bleh!
For super easy cooking, I highly recommend using a rice cooker so you can prepare the rest of your ingredients without needing to babysit your rice.
Combine rice vinegar, salt, and sugar until the seasonings are dissolved. Once the rice is done, pour the mixture into the rice, mix well so the rice is evenly coated… then BOOM! Your sushi rice is done!
Experiment with Proteins & Mix-Ins!
Imitation crab is quick and easy option for this recipe, however, you can add or swap it out with other seafood if you’d like!
Canned tuna, salmon, scallops, or chopped shrimp all would work well. I would just make sure they’re cooked before mixing them in to your sushi bake. The exception I’d make is if you’re feeling fancy and would like to top it with fish eggs like masago or ikura!
For this recipe, I kept the mix-ins quick and simple with only green onions. You can definitely play around though! Think about your favorite sushi rolls and add in the toppings, sush as cucumbers or sliced avocados.
Storing & Re-Heating This Sushi Bake Recipe
If you end up with leftovers, simply store it in an airtight container for up to 3 days in the fridge. When you’re ready to indulge in a little more, just pop it into the microwave and enjoy with crispy nori!
Did You Make This Recipe & Hungry for More?
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Immitation Crab Sushi Bake
- 1 cup freshly cooked rice*
- 1 ½ tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons cream cheese softened
- 2 tablespoons ponzu
- 3 tablespoons Japanese mayo
- 1 tablespoon light soy sauce
- 3 teaspoons sesame oil
- 10 oz imitation crab meat shredded & chopped into bite-size pieces
- 4 green onions thinly sliced
- ¼ cup furikake
- 3 teaspoons unagi sauce
- 3 teaspoons Sriracha adjust to spice level
- 3 teaspoons Japanese mayo
- Nori sheets
- Cucumber julienned, optional
- Avocado sliced, optional
- Pre-heat oven to 450° F.
- In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until the sugar is dissolved.
- Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top. Gently mix well then set aside.
- In a large bowl, combine the sushi filling ingredients. Set aside.
- In an 8-inch x 8-inch baking dish, begin assembling the sushi bake by evenly layering the ingredients, starting with the sushi rice, then half of the furikake, the sushi filling, the remaining furikake, unagi sauce, Sriracha, and Japanese mayo.
- Bake in the oven for 10 - 15 minutes, or until the top is golden.
- Serve with nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a piece of nori and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!
- Rice: Japanese short-grain rice, typically labeled sushi or sweet rice, works well for this recipe. You can easily find it at local Asian and Japanese markets or online. For the best texture, make sure to rinse your rice grains until the water runs clear before cooking.
- Protein: Feel free to swap out or add in fresh lump crab, scallops, shrimp, or flaked salmon. You can use various combinations, but just keep in mind that the protein should be already cooked and roughly chopped for adding it to the filling.
- Toppings & Add-Ons: Use your favorite sushi rolls as inspiration to add to your sushi bake! Masago and tobiko are super yummy on top, but only add them on top of the sushi bake AFTER baking or on the side for your guests to add themselves.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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