Before there was “girl dinner,” Chamoy pickles, or whole cucumber snacks, TikTok and other social media platforms saw a surge in something rather unassuming but very clever—sushi bake. Creators layered their favorite sushi fillings in casserole form and baked it. They were riffing on a dish long popular in Hawaii and beloved in the Philippines, one that went viral during lockdown for good reason. It’s a delicious, hearty, and quick homemade dinner made almost entirely of leftovers and existing pantry ingredients. It’s a family favorite, but above all else, it’s proof that the humble casserole transcends cultures.
What Is Sushi Bake?
Think of a California roll from your favorite sushi place—now imagine it layered and baked like a casserole, each layer representing a different ingredient you’d find rolled up between the rice and nori sheets. We know what you’re thinking–hot sushi? Don’t knock it until you try it! Tuna noodle casserole is very similar (it pairs fish with a starch), and no one wants to eat that cold.
Sushi bake is a layered casserole usually made with cooked white rice layered with a creamy fish salad, often made with cooked and shredded salmon, mayo (Kewpie is ideal), and a handful of other flavoring agents such as Sriracha.
How to Make Sushi Bake
The beauty of sushi bake is that it’s super customizable, from the fish you use to the toppings you choose. Start by gathering everything you need to make it just right for you and your family.
Main Ingredients
- Rice: The first layer of sushi bake is made with cooked rice. To keep it authentic, use short-grain rice like sushi or sticky rice. Whichever dish you choose to assemble the sushi bake in, you’ll need enough rice to form a roughly 1-inch thick layer of cooked rice.
- Fish: Cooked fish is mixed into a creamy tuna salad-like mixture. Use pre-cooked salmon or tuna (fresh or canned), cooked lobster, crab meat, or imitation crab meat. Allow about one pound of fish for a 9-by-13-inch casserole dish.
- Mayo: We think Kewpie mayonnaise is like liquid gold for sushi bake. Why, you ask? Well, it’s made with only egg yolks instead of whole eggs like many name-brand mayos. It has a rich and luscious texture and is perfect for holding the fish salad together.
- Sriracha: Sriracha or another hot sauce adds just the right amount of spice to this dish.
- Toppings: Serve sushi bake with fresh toppings, such as thinly sliced cucumbers and diced avocado. Put store-bought fried shallots, garlic chips, and furikake or togarashi spice mixes in pinch bowls so people can sprinkle them over each bite. And, of course, another drizzle of Sriracha or chili crisp won’t hurt.
- Nori sheets: Use crunchy nori sheets for serving to scoop up bites of sushi bake between your chopsticks.
Before adding the rice to the baking dish, grease the dish with vegetable oil or nonstick cooking spray. Then dampen your hands with water and use your fingers to press the sticky rice into an even layer into the dish.
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Assembling Sushi Bake
Before you start layering, make sure each component is ready to go.
Cook the Rice
- Cook the rice according to package directions either on the stovetop or in a rice cooker.
- Season the hot rice with a splash of rice wine vinegar and a hefty pinch of granulated sugar. If needed, add additional seasoning by sprinkling over a little kosher salt or MSG.
- Press the rice into the greased baking dish.
Cook the Fish
Cook the fish however you like (bake, grill, sauté, poach, etc.). keep the seasoning simple. If using canned fish, drain it well. For crabmeat, be sure to pick through the mix for shells.
Make the Fish Salad
Use a fork to break the fish into small pieces, then add softened cream cheese, mayo, Sriracha, furikake seasoning, and whatever other condiments and spices you like. Aim for the texture of tuna salad—whether you prefer that more or less creamy is up to you, just add more or less cream cheese and mayo.
Assemble the Dish
- Spread the fish salad in an even layer over the rice.
- For extra credit, whip up a quick spicy mayo to drizzle over the top: Combine about ½ cup of mayo and 1 to 2 tablespoons of Sriracha and whisk until well combined. Transfer to a small plastic bag, snip a small hole in one corner, and drizzle it evenly over the top.
- Once the sushi bake is assembled, add toppings like furikake or chili crisp before baking.
Cooking Sushi Bake
Sushi bake needs about 30 minutes to bake in preheated 375-degree Fahrenheit oven, a smaller dish or a deeper casserole will take less or more time. You’ll know it’s ready when it’s bubbling around the edges and crisp on top. As with other casserole dishes, it needs to rest for about 15 minutes before you dig in, so be patient.
Make Sushi Bake Using Leftovers: Day-old white rice and cooked salmon can be used to speed up the process. If you’re using leftover rice, go ahead and add the seasonings while it’s cold and continue.
