If you’ve ever craved sushi but want something quicker, heartier, and sharable with a crowd, then this Sushi Bake with Crab and Avocado Recipe is going to be your new best friend. I absolutely love how this dish captures all the sushi vibes—creamy, tangy, spicy—without all the rolling and prepping fuss. Whether you’re feeding family or impressing friends at a gathering, this sushi bake delivers big on flavor and satisfaction, and I can’t wait to walk you through how to nail it perfectly at home.
Why You’ll Love This Recipe
- Flavor-packed Comfort Food: You get all the best sushi elements in a warm, creamy casserole form that’s truly crave-worthy.
- Easy to Prepare: No sushi rolling skills needed—just simple layering and baking make it foolproof.
- Customizable for Any Taste: Whether you want to swap crab for real seafood or plant-based options, this recipe’s got your back.
- Great for Sharing: Perfect for parties or family dinners, with generous portions that everyone will love.
Ingredients You’ll Need
The magic of this Sushi Bake with Crab and Avocado Recipe lies in how simply these ingredients come together. Sushi rice gives us that perfect sticky yet fluffy texture, while the crab and creamy cheese mixture add richness. Don’t skimp on the sauces — they really tie the whole dish together.
- Sushi Rice: This short-grain rice is essential for that authentic sticky texture. If you can’t find it, short-grain white rice works too, but avoid long-grain rice.
- Seasoned Rice Wine Vinegar: It adds the classic sushi rice tanginess — look for one already seasoned for convenience.
- Toasted Sesame Seeds: Toast them lightly yourself for a nuttier flavor that brightens the dish.
- Nori Sheets: These seaweed sheets are what bring that unmistakable sushi flavor layer to the bake.
- Cream Cheese: Make sure it’s softened to blend smoothly with the mayo for that creamy texture everyone raves about.
- Mayonnaise (Duke’s or Kewpie): I recommend Kewpie if you can find it — it’s slightly sweeter and mellower, which balances the spicy mayo perfectly.
- Sriracha Mayo: Adds the perfect kick — don’t be shy to drizzle a little extra on top!
- Low Sodium Soy Sauce: Keeps the salt levels balanced while infusing umami flavor.
- Imitation Crab Meat: Finely chopped to mix seamlessly into the creamy layer; feel free to swap for fresh crab or other seafood.
- Unagi (Eel) Sauce: A sweet-savory drizzle finish that elevates the dish — you’ll want some on hand.
- Green Onions: Thinly sliced, they add a fresh crunch and pop of color on top.
- Avocado Slices: For that buttery, creamy contrast to the spicy, tangy bake.
Variations
I love how flexible this Sushi Bake with Crab and Avocado Recipe is, so I often switch things up depending on what’s in my fridge or my mood. You’ll enjoy making it your own!
- Seafood Mix: Once I swapped out imitation crab for a mix of fresh salmon, cooked shrimp, and real crab meat — it took it to the next level and made it feel extra special.
- Vegan Twist: I sometimes use seasoned tofu or plant-based seafood alternatives, and vegan mayo to make it meat-free, and it still tastes incredible.
- Low Carb Option: Using cauliflower rice instead of sushi rice keeps it light without losing the sushi bake essence.
- Spice Levels: Adjust the sriracha mayo to your liking — I like it spicy, but you can dial it down for a milder taste.
How to Make Sushi Bake with Crab and Avocado Recipe
Step 1: Cook the Sushi Rice Just Right
Start by soaking the sushi rice in water for about 15 minutes — I discovered this trick really helps the rice cook evenly and get that signature stickiness. Then, bring the water to a boil, cover, and simmer for 20 minutes without lifting the lid. Trust me on this — don’t peek! Once done, let it rest for 10 minutes to steam fully. This step is key to fluffy, not mushy, sushi rice.
Step 2: Season the Rice with Love
While the rice is cooking, mix seasoned rice wine vinegar, sugar, and salt, then warm it up just enough to dissolve everything — about 30 seconds in the microwave works wonders. Pour this over the hot rice and gently fluff with a fork to mix. This seasoning is the heart of sushi rice flavor, so be gentle and thorough. The rice will be sticky and shiny, just how it should be.
Step 3: Assemble Your Base Layer
Press the seasoned rice firmly and evenly into a lightly sprayed 9×13 baking dish. I like to pack it tightly so it holds together well when sliced later — but not so tight you squash the grains. Then sprinkle with toasted sesame seeds for an aromatic crunch. Next, layer the nori sheets over the rice. Don’t worry if you need to break the sheets into pieces to fit — they still taste amazing.
Step 4: Mix the Creamy Crab Topping
In a large bowl, whip together softened cream cheese with both the mayo and sriracha mayo until smooth. Add the soy sauce, then gently fold in the finely chopped imitation crab meat until every bit is coated. This creamy, spicy crab topping is what makes this sushi bake a total crowd-pleaser — don’t rush this step, get it well combined so every bite sings.
Step 5: Bake and Finish with Sauces
Spread the crab mixture evenly over your nori layer, then pop the dish into a 425°F oven for about 15 minutes. You’re aiming for the topping to be warmed through and a little bubbly. I like to let it rest for 5 minutes after baking to settle before adding a zig-zag drizzle of unagi sauce and more sriracha mayo, then sprinkle with fresh green onions. This finishing touch always impresses guests and adds layers of flavor and texture.
Step 6: Slice, Serve, and Add Avocado!
Use a sharp serrated knife to cut the sushi bake into 8 portions. I love adding fresh avocado slices to each serving right before eating — they bring a buttery coolness that perfectly balances the spicy, savory flavors.
Pro Tips for Making Sushi Bake with Crab and Avocado Recipe
- Soak Your Rice: I learned soaking the rice before cooking helps it achieve that perfect sticky sushi texture without turning mushy.
- Warm Your Vinegar Mixture: Slightly heating the vinegar solution dissolves the sugar and salt completely, so the seasoning is evenly absorbed.
- Use a Serrated Knife to Slice: This makes clean cuts through the sticky, layered bake without squishing it.
- Don’t Skip Resting After Baking: Letting it cool for a few minutes ensures it sets and slices neatly.
How to Serve Sushi Bake with Crab and Avocado Recipe
Garnishes
I always top this sushi bake with thinly sliced green onions for a pop of color and fresh bite, plus plenty of creamy avocado slices on the side or on top. If I’m feeling fancy, adding a sprinkle of toasted sesame seeds or even a light dusting of togarashi spice really amps up the flavor profile.
Side Dishes
This dish pairs beautifully with a crisp cucumber salad or lightly pickled ginger to cut through the richness. I sometimes also serve it alongside miso soup or edamame to round out the meal with classic Japanese flavors.
Creative Ways to Present
For parties, I like to set out small bamboo boats or individual mini bowls with a portion of sushi bake, avocado, and extra sauces. It creates a fun interactive experience where guests can customize their bites. You can also serve it with crisp lettuce leaves for sushi bake lettuce wraps — it’s an unexpected but delicious twist!
Make Ahead and Storage
Storing Leftovers
Leftover sushi bake tastes great the next day! I store it in an airtight container in the fridge for up to 2 days. Make sure to cover it well to keep the rice moist and prevent it drying out.
Freezing
Personally, I don’t recommend freezing this sushi bake because the texture of the rice and creamy crab topping can change and get watery after thawing. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
I reheat leftovers gently in the oven at 325°F for about 10–15 minutes to warm it through without drying it out. You can also microwave individual portions for around 1 minute, but keep an eye so the rice doesn’t get rubbery. Sometimes I add a splash of water over the top before reheating to keep moisture in.
FAQs
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Can I use real crab meat instead of imitation crab in the sushi bake?
Absolutely! Real crab meat adds a fresh, delicate seafood flavor that’s lovely in this recipe. Just make sure it’s finely chopped so it mixes smoothly with the mayo and cream cheese. Keep in mind real crab can be more expensive but definitely worth it for a special meal.
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Is sushi rice absolutely necessary, or can I use other types of rice?
Sushi rice is preferred because of its sticky, short-grain nature which helps the bake hold its shape. If you can’t find sushi rice, short-grain white rice is your next best bet. Long-grain rice won’t work well since it’s less sticky.
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How spicy is this Sushi Bake with Crab and Avocado Recipe?
The spiciness mainly comes from the sriracha mayo, which you can adjust to your taste. If you prefer it mild, use less sriracha mayo or skip the drizzle on top. I like mine with some heat, but it’s easy to customize.
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Can I make this recipe gluten-free?
Many ingredients in this sushi bake are naturally gluten-free, but soy sauce, unagi sauce, and imitation crab often contain gluten. For a gluten-free meal, look for gluten-free labeled soy sauce and crab or substitute with fresh crab meat and gluten-free sauces.
Final Thoughts
This Sushi Bake with Crab and Avocado Recipe holds a special place in my kitchen because it’s one of those dishes that brings people together with minimal effort. It’s fun, flavorful, and so satisfying whether you’re eating it straight from the pan or topping it off with your favorite extras. If you’ve been hesitant to try sushi at home, this is your golden ticket — give it a go, and I promise you’ll be making it again and again!
Print
Sushi Bake with Crab and Avocado Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Gluten Free
Description
This sushi bake recipe offers a delicious and easy way to enjoy sushi flavors in a warm, casserole-style dish. Layers of sticky sushi rice, nori seaweed, and a creamy, spicy imitation crab mixture are baked together and topped with savory sauces and fresh garnishes. Perfect for gatherings or a creative weeknight meal, this recipe delivers the familiar taste of sushi in a comforting baked format.
Ingredients
Rice
- 3 cups water
- 2¼ cups sushi rice
- 3 tablespoons seasoned rice wine vinegar
- 1½ tablespoons granulated sugar
- ¾ teaspoons salt
- 1 tablespoon toasted sesame seeds
Seaweed
- 4 sheets Nori seaweed, approximately 8×8 inch sized (half of a 0.82 ounce package)
Crab Mixture
- 4 ounces cream cheese, room temperature
- ¼ cup mayonnaise (Duke’s brand or Kewpie Japanese mayo recommended)
- ¼ cup Sriracha mayo, plus more for topping drizzle
- 1 tablespoon low sodium soy sauce
- 14 ounces imitation flake style crab meat, finely chopped (yields approximately 3 cups)
Toppings and Garnishes
- 2–3 tablespoons Unagi (Eel) sushi sauce for topping drizzle
- Thinly sliced green onions, approximately 2-3 tablespoons
- Avocado slices (optional)
Instructions
- Soak the rice: In a medium (3-4 quart) pot, combine the sushi rice and water. Let the rice soak for 15 minutes to help it absorb moisture evenly.
- Cook the rice: Place the pot over medium-high heat and bring to a low boil. Once boiling, reduce heat to low, cover with a lid, and cook undisturbed for 20 minutes until all the water has evaporated. Do not lift the lid during cooking.
- Preheat oven and prepare dish: While the rice cooks, preheat your oven to 425°F (220°C) and lightly spray a 9×13-inch baking dish with non-stick spray. Set the dish aside.
- Rest the rice: When cooking is complete, turn off the heat and remove the lid. Let the rice rest for 10 minutes to finish steaming.
- Make vinegar seasoning: In a small microwave-safe bowl, combine the seasoned rice wine vinegar, sugar, and salt. Heat for 30 seconds on high, then stir until the sugar and salt dissolve completely.
- Mix seasoned vinegar with rice: Pour the warm vinegar seasoning into the cooked rice. Fluff the rice gently with a fork to fully incorporate the seasoning and create sticky, flavorful rice.
- Assemble rice layer: Transfer the rice to the prepared baking dish and firmly press it into an even layer across the bottom.
- Add sesame seeds: Sprinkle the toasted sesame seeds evenly over the rice layer.
- Layer nori sheets: Arrange the nori seaweed sheets evenly on top of the rice. Feel free to break them into smaller pieces for better coverage and fit.
- Make crab mixture: In a large mixing bowl, stir together softened cream cheese, mayonnaise, sriracha mayo until smooth. Add soy sauce and mix well for a uniform, creamy texture.
- Incorporate crab meat: Gently fold the finely chopped imitation crab meat into the creamy mayo mixture until all crab is evenly coated.
- Spread crab mixture: Evenly spread the crab mixture over the nori layer in the baking dish.
- Bake the sushi bake: Place the dish in the preheated oven and bake for 15 minutes, or until the sushi bake is warmed through and slightly golden.
- Add sauce and garnish: Remove the sushi bake from the oven and let cool for 5 minutes. Drizzle Unagi sauce and additional sriracha mayo in a zig-zag pattern over the top, then sprinkle with thinly sliced green onions.
- Slice and serve: Using a sharp serrated knife, cut the sushi bake into 8 portions. Serve warm or at room temperature.
- Add optional avocado: Garnish individual servings with thinly sliced avocado for a fresh, creamy addition if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days for best quality.
- Freezing: Not recommended due to texture changes in ingredients.
- Reheating: Serve slightly warm or at room temperature. Reheat gently in the oven or microwave until heated through.
- Ingredient substitutions: Can swap imitation crab for real crab, shrimp, salmon, tuna, or plant-based proteins.
- Rice alternatives: Use short grain white rice or cauliflower rice as a lower-carb option; adjust cooking times accordingly.
- Gluten considerations: Some rice wine vinegar, soy sauce, and unagi sauce brands may contain wheat. Choose gluten-free certified products if needed. Imitation crab often contains wheat; for gluten-free versions use real crab meat or gluten-free imitation crab.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 310
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
