If you share my passion for sushi, you’re bound to adore this simple sushi bake! Essentially, it’s a deconstructed version of sushi arranged in layers within a baking dish.

The ingredients listed are my personal favorites for a sushi bake. Feel free to replace any that you’re not fond of with those you prefer. This recipe is wonderfully adaptable to suit your taste.

sushi bake
Sushi Bake

Ingredients for Sushi Bake:

Rice – short-grain rice for sushi

Rice vinegar


Granulated sugar

Nori seaweed (I bought the regular size for sushi rolls and cut each sheet into four pieces)

Gluten Free Hoisin Sauce

Kewpie Mayonnaise (Japanese mayonnaise) – This mayonnaise is savory and super-rich in flavor.

Furikake (rice seasoning)


Imitation crab (pulled apart and roughly chopped)

Shrimp (boiled, and roughly chopped)

Thinly sliced raw salmon (will be baked in the oven)

Sushi Rice:
Begin by preparing the sushi rice. Cook three cups of rice and simultaneously prepare the other ingredients. Once the rice is cooked, proceed to make the sushi rice.

For a basic sushi rice, combine 2 tablespoons of sugar with 1/4 cup of rice vinegar. Heat the rice vinegar in a small pot, then add and dissolve the sugar. Drizzle this mixture over the cooked rice, folding gently until the rice absorbs all the liquid. Incorporate 1/8 cup of Mirin. With all ingredients ready and prepped, it’s time to construct your sushi bake.

Shrimp/Imitation Crab Mixture:
Boil the shrimp for about 2 minutes until opaque, then coarsely chop and transfer to a medium bowl. Shred and chop the imitation crab, adding it to the shrimp.

Blend in mayonnaise and sriracha, stir well, cover, and refrigerate until use.

Bake the salmon for 15 minutes and add salt and pepper. When its cooked, shred the salmon or coarsely chop and transfer to a bowl. Cover and refrigerate until assembly.

Assembling the Sushi Bake:
Start with a layer of sushi rice in a 9 x 13 pan, spreading it evenly. Sprinkle furikake over the rice.

Add a layer of the shrimp/imitation crab mixture, covering the furikake and rice completely. Layer shredded salmon on top.

Finish with a drizzle of hoisin sauce and kewpie sauce over the salmon. Bake at 350 degrees Fahrenheit for 20 minutes.

You can eat the Sushi Bake as is or add more toppings for more deliciousness:

Thinly sliced avocados

More kewpie, sriracha and/or unagi sauce

More furikake

To make it low carb and keto, replace the rice with cauliflower rice.

Add vegetables like carrots, cucumbers or cabbage.

You can use regular mayo if you don’t or can’t find Kewpie mayo in your grocery store.

You can also use gluten free soy sauce or teriyaki sauce to substitute hoisin sauce.

sushi bake

Sushi Bake

f you share my passion for sushi, you're bound to adore this simple sushi bake! Essentially, it's a deconstructed version of sushi arranged in layers within a baking dish.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Dinner
Cuisine Japanese
Servings 4 servings


  • 3 cups Rice – short-grain rice for sushi
  • 1/4 cup Rice vinegar
  • 2 tablespoon granulated sugar
  • 1 Teaspoon mirin
  • 1 package Nori seaweed each sheet cut into 4 pieces
  • 1/2 lbs. shrimp boiled and roughly chopped
  • 8 oz. Imitation crab pulled apart and roughly chopped
  • 1/4 cup Kewpie mayonnaise
  • 1/8 cup Hoisin Sauce
  • 2 tablespoon sriracha more or less, depending on how much spiciness you like
  • 1/2 lbs. baked salmon baked and roughly chopped
  • Furikake rice seasoning


Sushi Rice

  • Clean rice until the water is clear.
  • Cook rice according to your rice cooker.
  • Warm-up rice vinegar and dissolve the sugar.
  • Once the rice is done, in a medium bowl, add mirin and pour the vinegar and sugar mixture into the rice and gently mix until the rice has absorbed all the liquid.
  • Cover and set aside until ready to use.

Shrimp/Imitation Crab Mixture

  • 6 Boil the shrimp until cooked, until opaque for about 2 minutes in boiling water.
  • Once cooked, roughly chop the shrimp and place in a medium bowl.
  • or the imitation crab, pull apart and roughly chop and place in the same bowl with the shrimp.
  • Add the mayonnaise and sriracha and mix all the ingredients. Cover and place in the fridge until ready to use.


  • Place salmon with the skin down, bake it for 15 minutes and shred the salmon.
  • Cover and place in the fridge until ready to use.

Assembling the Sushi Bake

  • First layer of the sushi bake is the sushi rice. Gently spread out the rice until the bottom of the 9 x 13 pan is covered.
  • Next, sprinkle the furikake on top of the rice.
  • Your next layer is the shrimp/imitation crab mixture. Spread to cover all the furikake and rice.
  • Now take your shredded salmon and layer it on top of the shrimp/imitation crab mixture.
  • Lastly, drizzle your hoisin sauce and kewpie sauce on top of the salmon.
  • Bake at 350 degrees for 20 minutes.
Keyword all recipes, appetizer, gluten free, Kid Friendly Dinner Ideas, sushi bake

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