Sushi Bake Recipe

4.86 from 7 votes

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My sushi bake recipe is the perfect one-dish, single-serve weekday meal. A sushi bake is a warm, hearty dish made with flavors and ingredients often found in cooked sushi rolls. The hot, savory dish is then garnished with toppings of your choice, such as avocado 🥑, sesame seeds, and spicy mayo, and served scooped onto squares of nori (crisp seaweed). This dish makes a comforting meal for one or you could double or triple the recipe and serve to friends as an appetizer.

Why You’ll Love This Sushi Bake Recipe

This baked dish is inspired by the flavors and ingredients of hot and creamy sushi rolls. If you love Philadelphia rolls or fried shrimp rolls 🍣, you will adore the taste and texture of this dish: a crisp broiled top with layers of rich dairy, salty shrimp, and chewy rice. Also, it’s endlessly customizable, from the type of rice to the seafood and toppings.

How to Prepare This Sushi Bake Recipe

♨️ 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 flavour it.

🥣 In a bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Then add the shrimp to the cream cheese mixture and stir to combine.

🥄 Take a small baking dish or ramekin and press down the cooked rice with the back of a spoon. 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 to 3 minutes or until golden brown.

🥑 Lastly, remove the dish from the oven and top with any of the optional garnishes. Enjoy with small sheets of nori.

Nonna’s Tip 🍤

I used 9 extra-large jumbo black tiger shrimp, peeled and deveined. If using fully frozen, make sure to thaw the shrimp and pat them dry with a paper towel. I then cut each shrimp into 5 small pieces.

Sushi bake

Variations and Substitutions For This Sushi Bake Recipe

  1. Instead of shrimp, you can also use salmon (pinbones and skin removed, and cut into small pieces), crab, or lobster. 🦀
  2. You can top the dish with other finely chopped fresh herbs such as parsley, cilantro, or scallions. 🌱
  3. Use whatever kind of rice 🍚 you love: jasmine, sushi, short-grain, or brown rice. I like to cook mine in a rice cooker.

Similar Recipes

Best Served With

  • I love to load these with toppings, like spicy mayo, which can be purchased, such as this Lee Kum Kee-brand sriracha mayo, or prepared homemade.
  • There are so many delicious ways to scoop up the sushi bake: with sheets of nori (seaweed), nori crackers, rice crackers, or crisp leaves of lettuce, such as baby romaine or endive.
  • If serving this dish as an appetizer, follow it with some super comforting Ramen Noodle Soup.
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Common Questions

Can I use any other protein besides shrimp?

Yes, you can use salmon, lobster, crab, or even chicken. Just make sure whatever protein you use is raw, boneless, skinless, and cut into even, small bite-size pieces, so it cooks evenly with the dish.

What are coconut aminos?

coconut aminos is my favorite soy sauce alternative, which has less sodium and no soy.

Can I make this dairy-free?

Yes, you can certainly make this with dairy-free cream cheese. You can also try my Egg-Free Mayo recipe.

Single Serve Sushi Bake

Sushi Bake Recipe

If you love Philadelphia rolls or fried shrimp rolls, you will adore the taste and texture of this dish: a crisp broiled top with layers of rich dairy, salty shrimp, and chewy rice.
4.86 from 7 votes
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

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

Optional Toppings

  • ½ avocado, thinly sliced
  • fresh chives, finely chopped
  • spicy mayo
  • sesame seeds
  • furikake seasoning
  • unagi sauce

Instructions 

  • 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.
  • In a 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 or ramekin (mine was 7 inches in diameter) and press down the cooked rice with the back of a spoon.
  • 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 to 3 minutes or until golden brown.
  • Remove the dish from the oven and top with any of the optional garnishes. Enjoy with small sheets of nori.

Video

Nutrition

Calories: 984kcal, Carbohydrates: 89g, Protein: 42g, Fat: 51g, Saturated Fat: 12g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 327mg, Sodium: 1903mg, Potassium: 894mg, Fiber: 8g, Sugar: 2g, Vitamin A: 963IU, Vitamin C: 10mg, Calcium: 191mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course
Cuisine: Asian
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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…

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6 Comments

  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.