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Flavorful Sushi Bake Casserole Recipe with Creamy Sriracha Mayo

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A quick and easy sushi-inspired casserole combining sushi rice, seafood, and a creamy sriracha mayo topping for a comforting and flavorful dish.

Ingredients

Scale
  • 2 cups sushi rice, rinsed and drained (short-grain rice works best for stickiness)
  • 2 ½ cups water
  • ⅓ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound cooked imitation crab meat, chopped (or cooked shrimp or fresh salmon flakes)
  • ½ cup mayonnaise (preferably Japanese Kewpie mayo)
  • 2 teaspoons soy sauce (low sodium if preferred)
  • 1 teaspoon sesame oil
  • ½ cup mayonnaise
  • 2–3 tablespoons sriracha sauce (adjust to your heat tolerance)
  • 1 teaspoon lime juice
  • Optional: 1 teaspoon toasted sesame seeds for garnish
  • 2 sheets nori, torn into small pieces (optional)
  • 2 green onions, thinly sliced
  • Pickled ginger and wasabi on the side

Instructions

  1. Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
  2. Combine rice and 2 ½ cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes.
  3. Remove from heat and let it steam, covered, for an additional 10 minutes.
  4. While rice cooks, mix ⅓ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small bowl until dissolved.
  5. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon. Let the rice cool to room temperature, about 15-20 minutes.
  6. In a mixing bowl, combine chopped imitation crab, ½ cup mayonnaise, 2 teaspoons soy sauce, and 1 teaspoon sesame oil. Mix gently until evenly coated.
  7. Spread the cooled sushi rice evenly in the bottom of a 9×9-inch baking dish.
  8. Sprinkle torn nori pieces and sliced green onions evenly over the rice.
  9. Layer the seafood mixture on top, smoothing it out.
  10. Whisk together ½ cup mayonnaise, 2-3 tablespoons sriracha sauce, and 1 teaspoon lime juice in a small bowl. Spread this sauce evenly over the seafood layer.
  11. Preheat oven to 375°F (190°C). Bake the casserole for 15-20 minutes, or until the topping is bubbly and slightly golden.
  12. Remove from oven and let it cool for 5 minutes.
  13. Sprinkle toasted sesame seeds on top if using.
  14. Serve with pickled ginger, wasabi, and extra green onions if desired.

Notes

Use short-grain sushi rice for best texture. Cool rice before layering to prevent sogginess. Adjust sriracha to taste. For gluten-free, use tamari instead of soy sauce and gluten-free mayo. Leftovers reheat well and taste better the next day. Avoid overmixing rice to keep grains intact.

Nutrition

Keywords: sushi bake, casserole, sriracha mayo, seafood casserole, easy sushi recipe, baked sushi, quick dinner, Japanese cuisine

Find it online: https://perkypan.com/flavorful-sushi-bake-casserole-recipe-with-creamy-sriracha-mayo-easy-guide/