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Easy Sushi Bake

A creamy, savory, and delicious Japanese-inspired casserole made with seasoned rice, shredded kani, sour cream, Japanese mayonnaise, and furikake. Baked until lightly golden and served with crispy nori sheets, this Easy Sushi Bakeis perfect for family meals, snacks, and parties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Merienda, Snack
Cuisine Filipino, Japanese-inspired
Calories 390 kcal

Equipment

  • Mixing bowls
  • Spoon or spatula
  • Baking or casserole dish
  • Fine mesh strainer optional
  • Oven

Ingredients
  

For the Sushi Rice:

  • 2 cups cooked Japanese rice or plain white rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

For the Kani Topping:

  • 12 pieces kani shredded
  • 1 cup sour cream
  • ½ cup Japanese mayonnaise
  • 2 tablespoons furikake
  • Shichimi or chili pepper optional
  • Spring onions for topping
  • Nori sheets for serving

Instructions
 

  • In a small bowl, combine the rice vinegar, sugar, and salt. Mix until well combined.
  • Fluff the cooked rice and gently mix in the vinegar mixture.
  • Spread the seasoned rice evenly in a wide baking or casserole dish.
  • Shred the kani into thin pieces and place in a separate bowl.
  • Add the sour cream and Japanese mayonnaise. Mix until the kani is evenly coated.
  • Spread the creamy kani mixture evenly over the seasoned rice.
  • Sprinkle furikake generously over the top. Add shichimi or chili pepper if you prefer a spicy flavor.
  • Preheat the oven to 450°F (230°C).
  • Bake for 12–15 minutes, or until the top is lightly browned.
  • Remove from the oven and sprinkle with chopped spring onions.
  • Serve warm with nori sheets. Scoop the sushi bake onto a piece of nori, wrap, and enjoy.

Notes

  • Japanese rice gives the best texture, but regular cooked white rice can also be used.
  • Mix the rice gently to prevent it from becoming mushy.
  • Avoid vigorous mixing of the kani mixture to maintain its creamy texture.
  • Add shichimi or chili pepper for a spicy kick.
  • Bake only until the surface is lightly browned to prevent the creamy topping from drying out.
  • Nori sheets are best served alongside the sushi bake so you can scoop and wrap each bite just before eating.
  • For the best flavor and texture, serve the sushi bake warm.

Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 12gFat: 17gSaturated Fat: 6gCholesterol: 30mgSodium: 650mgFiber: 1gSugar: 5gCalcium: 120mgIron: 2mg
Keyword baked sushi, creamy sushi bake, easy Japanese recipe, easy sushi bake, Filipino sushi bake, homemade sushi bake, Japanese-inspired recipe, kani recipe, kani sushi bake, nori recipe, sushi bake, sushi bake recipe, sushi casserole
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