How long will sushi bake last?

A properly stored Crispy Rice Sushi Bake will last up to 3 days in the refrigerator. Make sure it’s in an airtight container, and reheat in the oven or air fryer for the best texture. Avoid microwaving unless you don’t mind a softer base.

What sauces are good for sushi bake?

Popular sauce options for Crispy Rice Sushi Bake include spicy mayo, eel sauce, soy-sesame glaze, ponzu, and wasabi mayo. Spicy mayo is the most classic, offering a rich and tangy finish that enhances both salmon and tuna versions.

How do you keep sushi rice from hardening?

Prevent hard rice by baking only until golden, not dry. Use a proper vinegar seasoning blend (rice vinegar, sugar, salt), and let the rice cool slightly before pressing. Store leftovers in an airtight container and reheat in the oven for best results.

Can you use regular rice for sushi bake?

Yes, but you’ll need to tweak the prep. Regular long-grain rice like jasmine isn’t as sticky, so add a binding agent like a teaspoon of cornstarch per cup of rice and press it tightly into the dish. Always season it like sushi rice to enhance flavor.

Salmon is a rich and buttery protein choice for Crispy Rice Sushi Bake . You can use baked, smoked, or even canned salmon. Combine it with cream cheese and Kewpie mayo for a creamy topping that bakes beautifully on crispy rice.

Tuna is a leaner, protein-packed alternative. Canned tuna works great mixed with spicy mayo or sriracha for a bold topping. For a sushi-grade twist, use raw ahi or seared tuna for a gourmet-style Crispy Rice Sushi Bake experience.

Crispy Rice Sushi Bake: The Best Baked Sushi Recipe for Family Dinners

Description

A creamy, crunchy, and customizable baked sushi casserole that combines layers of seasoned sushi rice, spicy tuna or salmon, and bold toppings like avocado and sesame. This Crispy Rice Sushi Bake is perfect for family dinners, meal prep, or potlucks.

Ingredients

Scale

2 cups short-grain sushi rice
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 oz cooked or canned salmon (or tuna)
2 tablespoons Kewpie mayonnaise
1 tablespoon sriracha
½ avocado, sliced (optional)
2 tablespoons cream cheese (optional)
Sesame seeds, for garnish
Sliced scallions, for garnish
Roasted seaweed sheets (nori), for serving

Neutral oil (for baking dish)

Cook Mode Prevent your screen from going dark

Instructions

Rinse and cook sushi rice according to package directions.
In a bowl, mix rice vinegar, sugar, and salt, then fold into warm rice. Let cool slightly.
Press rice into a lightly oiled baking dish and bake at 400°F for 10–12 minutes until edges start to crisp.
Mix tuna or salmon with Kewpie mayo, sriracha, and cream cheese (if using).
Spread the mixture over baked rice base.
Top with sliced avocado, sesame seeds, and scallions.
Return to oven and bake at 425°F for another 10–15 minutes until bubbly.
Broil for 1–2 minutes for a golden top (optional).
Serve warm with seaweed sheets for scooping.

Notes

You can swap salmon for spicy tuna or use crab for a California roll vibe. This dish stores well for up to 3 days and reheats best in the oven or air fryer.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Asian Fusion or Japanese-American