Sushi bake is a warm, deconstructed version of sushi that’s baked in a casserole-style dish and served in scoops, often on roasted seaweed (nori) sheets.
It became popular in the United States and the Philippines during the pandemic, when people were craving comfort food and looking for easy meals to make at home. Social media played a big role in spreading the trend, with countless home cooks sharing their own creative takes.
Interestingly, sushi bake isn’t something you’d typically find in Japan, where sushi tends to stay closer to its traditional roots, like temaki sushi (hand rolls) or chirashi sushi (scattered sushi bowls). Still, it’s inspired by Japanese flavors and ingredients.
At its core, sushi bake starts with a layer of seasoned sushi rice, topped with a creamy, savory mixture made from flaked cooked salmon and shredded imitation crab sticks, usually mixed with Japanese mayo and sometimes cream cheese or sriracha.
Once the mixture is spread evenly over the rice (an ice cream scoop helps with this), the whole dish is baked until the top is golden and lightly crisped. It’s then scooped onto small pieces of nori and eaten like a mini hand roll. You can also serve it with fresh cucumber, avocado, pickled ginger, or jalapeño on the side for extra flavor and kick.
While salmon and crab are classic, there are plenty of other topping options, such as tuna, shrimp, scallops, or even tofu can be used. Some versions include spicy tuna, teriyaki chicken, or sweet corn and cheese. A final drizzle of spicy mayo or unagi (eel) sauce ties everything together.
If you’re planning to throw a sushi party, this recipe is a fun twist on the usual rolls. Sushi bake is different, but it’s just as delicious, easy to make ahead, and great for sharing!
English (US) · 