Single Serve Sushi Bake

5 from 3 votes

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This single serve sushi bake is the perfect weekday meal. Satisfy a sushi craving, without the hassle of sourcing and handling raw fish. Everything comes together in about 5 minutes of prep, and then cooks, hands-free, in the oven, for just 12 minutes. To make things even simpler, all of the ingredients are long-lasting fridge and pantry staples, and you can easily use any frozen, thawed shrimp you have in your freezer. Check out the recipe notes to see other types of proteins you can use in place of shrimp. This recipe makes 1 large portion or 2 smaller ones, so if it feels like a lot for you, save the other half for work or your next meal. If you love sushi bake, I hope you give this recipe a try. I promise that you will never want to order takeout again after you try making this simple dish at home. 

Single Serve Sushi Bake

Single Serve Sushi Bake

This single serve sushi bake is the perfect weekday meal. It’s easy, delicious, and can be made with a few different types of protein (see notes below). This recipe makes 1 large portion or 2 smaller ones so if it feels like a lot for you, please save the other half for work or your next meal.
5 from 3 votes
Servings: 1 large
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes


  • ½ cup jasmine rice or sushi rice, (or 1 cup cooked rice)
  • 9 extra large jumbo shrimp, peeled, deveined, and cut into small pieces
  • 2 tablespoons cream cheese at room temperature
  • 2 tablespoons mayo, (any brand you enjoy)
  • sriracha hot sauce to taste
  • ½ teaspoon sesame oil
  • 1 tablespoon coconut aminos, soy sauce, or tamari
  • snack-size nori squares or nori sheets cut into squares

Optional Ingredients:

  • avocado slices, for garnish
  • chopped chives, for garnish
  • extra spicy mayo
  • sesame seeds
  • furikake seasoning
  • unagi sauce


  • Preheat the oven to 400F.
  • Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it.
  • If your shrimp is frozen, thaw as per the package directions. Pat it dry, peel and devein it, if necessary, and cut the thawed shrimp into small cubes; make sure the cubes are all more or less equal in size. Add the cubed shrimp to a bowl.
  • In a separate bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Add the shrimp to the cream cheese mixture and stir to combine.
  • Take a small baking dish (mine was 7 inches in diameter and round), and press down the cooked rice with the back of a spoon. You can also use a ramekin or any smaller baking dish you have on hand. A 32-oz brie baking dish (7 inches) is what I had on hand.
  • Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon.
  • Bake uncovered for 12 minutes. Switch the oven setting to broil (top of the oven only) and keep a very close eye on the dish as it broils. I like to broil the top for 2-3 minutes or until golden.
  • Remove the dish from the oven and top with any of these optional garnishes: avocado slices, chives, extra spicy mayo, sesame seeds, furikake seasoning, and unagi sauce. Enjoy with nori.



I used a 32-oz brie baking dish (7 inches) but you can use a ramekin or any baking dish you have on hand. If you have small ramekins, you can also bake two separate dishes as well. If you bake the recipe in two small ramekins, make sure to reduce the time as the time will depend on the oven and size of the ramekin you use.
I will link a ramekin in both of my amazon stores, Canada & USA or you can check the dollar store as well.
This recipe can be made the exact same way with cubed salmon, cubed chicken, or cubed lobster. Just be sure to cube the protein nice and small so that it bakes evenly and faster.
Feel free to use kewpie mayo if you prefer it over regular mayo. I am also linking my spicy mayo recipe here 2 Ingredient Spicy Mayo – The Modern Nonna
You can use any rice you enjoy; I like jasmine rice, but sushi rice or short grain rice will also work. Be sure to make it as per the package directions.
If you want to add a touch of rice vinegar to the cooked rice you are more than welcome to. Sometimes I do, other times I don’t.
If you haven’t seen my viral salmon baked cups, please click the link here Sushi Bake Cups – The Modern Nonna
I used 9 extra large jumbo black tiger shrimp which were peeled and deveined. Make sure to thaw the shrimp and pat it dry. I then cut each shrimp into 5 small pieces.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. Loved this dish! I would like to make a 9×13 casserole of this. Could you give me the amounts for a dish this size?

    1. Hi hun oh I would have to measure it’s hard for me to tell you on the top of my head. At least 5X this recipe.