Crab sushi bake has the all flavor of a California roll at your favorite Japanese restaurant, without all the fuss! This easy to follow, asian-fusion recipe is a one dish meal that takes minimal prep work and just 10 minutes in the oven. Creamy, flavorful and delicious, there’s no easier way to have sushi flavors at home, whenever you want, without having to learn how to roll!

What is a sushi bake?
A sushi bake is a deconstructed sushi roll, layered into a baking dish. Seasoned rice is topped with furikake rice seasoning, then a layer of creamy, spicy crab and then it’s baked, broiled and topped with fresh avocado, spicy mayo and served with nori sheets.

If you love this dish and sushi-inspired recipes, try my Spicy Tuna Crispy Rice.

Get to know your sushi bake ingredients:
Rice: It is best to use sushi rice (or jasmine rice) in this recipe for the most authentic flavors and textures. If you don’t have that handy, white rice will do in pinch.
Japanese mayo: Arguably the best mayo there is Kewpie Japanese mayonnaise! It has twice as much egg yolk as regular mayo which gives it a richer flavor. It’s the brand they use at your favorite Japanese restaurant to make spicy mayonnaise, so it’s in my recipe as well.
Furikake: A savory and sweet rice seasoning made with sesame seeds, katsuobushi, green seaweed flakes, and nori seaweed. This may seem new or unusual if you haven’t tried it before, but it adds the same seaweed flavor that the nori adds to sushi.
Crab: I’m using the imitation crabmeat sticks, which are easily accessible in the seafood section or freezer of your local grocery store.
Sriracha: Mildly spicy condiment made from sun-ripened chilis, vinegar, garlic, sugar and salt.
Nori: Dried edible black seaweed paper typically used for wrapping up sushi rolls.

Crab Sushi Bake Recipe

For the rice:
3 cups cooked white rice (sushi or jasmine perferred)
1/4 cup seasoned rice vinegar
2 tablespoons furikake

For the crab topping:
8 oz imitation crab, chopped
1/4 cup Japanese Kewpie mayonnaise
2 oz cream cheese
1 tablespoon sriracha
2 teaspoons soy sauce
Juice of 1/2 a lime
4 tablespoons sliced green onions, divided
1 Hass avocado, sliced
Optional: Nori sheets, cut into 4s for serving

For the spicy mayo drizzle:
2 tablespoons Japanese Kewpie mayonnaise
1 tablespoon sriracha
2 teaspoons soy sauce
1 teaspoon sesame oil
Juice of 1/2 a lime

In this recipe I am using a rectangular 9×7 glass baking dish. I recommend using a baking dish smaller than the typical 9×13. You could also use 8×8 and 9×9 sizes!

Step 1.
Cook rice according to package instructions. While still hot, transfer your glass baking dish and pour in the seasoned rice vinegar and fold it into the rice. Flatten out the rice layer evenly in the dish by pushing down with a spatchula and sprinkle on the furikake seasoning.

Step 2.
Chop crab into small pieces and add to a small bowl along with Japanese mayonnaise, cream cheese sriracha, soy sauce, lime juice and 1/2 of the chopped green onions. Stir to combine well. Spoon crab mixture on top of the rice into an even layer.

Step 3.
Bake at 400 degrees F for 10 minutes and turn the oven on to the broil setting for the last minute of cook time—this will make the top crispy! Watch carefully when broiling so it doesn’t burn.

Step 4.
Make your spicy mayo by adding all the ingredients to a small bowl and stir to combine. If you have a squeeze bottle, you can transfer the spicy mayo to that for easy drizzling later.

Step 5.
Slice avocado thinly on a cutting board. Drizzle spicy mayo over the crab sushi bake. If you want things a little extra spicy (highly recommended) drizzle extra sriracha over the top. Top with the rest of the green onions and avocado slices.

Pro tip:
You can serve this 2 ways:
1) With nori sheets that have been cut into fours for the perfect sized handheld sushi bites. Just top the nori sheets with your desired amount of the crab sushi bake straight out of the pan.
2) Cut the sushi bake into squares like a lasagna or casserole, and serve it on a plate as an individual serving.

Store leftovers wrapped tightly in the fridge for up to 3 days. Reheat in the microwave, or on the broil setting in the oven, or just eat it cold (I did and it was great).

Looking for more Asian-inspired recipes?
Try my Spicy Tuna Crispy Rice, 15 Minute Kimchi Fried Rice, Stir-Fried Udon Noodles, Easy Air Fryer Teriyaki Salmon, Kimchi Scallion Pancakes or Air Fryer Miso Eggplant.