Surprised my friends with a Sushi Bake
Surprised my friends with a Sushi Bake is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by MyHealthyDish on YouTube.
Prep: 35 min | Cook: 25 min | Total: 1 hr 15 min
Cost: $24.42 total, $6.11 per serving
Ingredients
- 2 cups Short Grain Sushi Rice (uncooked, rinsed until water runs clear)
- 1 teaspoon Sesame Oil (lightly toasted)
- 2 tablespoons Rice Vinegar (for sushi rice seasoning (kake))
- 200 grams Cooked Shrimp (peeled, roughly chopped)
- 200 grams Crab Meat (fresh or canned, flaked)
- 2 stalks Green Onions (thinly sliced)
- 4 ounces Cream Cheese (softened, cut into cubes)
- 2 tablespoons Japanese Mayonnaise (Kewpie) (adds umami and slight sweetness)
- 2 tablespoons Masago (Capelin Roe) (for garnish and texture)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper (freshly ground)
- ¼ teaspoon Garlic Powder
- 4 pieces Roasted Seaweed Sheets (cut into strips for serving)
Instructions
Cook the Sushi Rice
Rinse the short‑grain sushi rice under cold water until the water runs clear. Cook it in a rice cooker or saucepan with the appropriate amount of water (1:1.2 ratio) until tender.
Time: PT15M
Season the Rice (Kake)
Transfer the hot rice to a large bowl. Drizzle with sesame oil and rice vinegar, then gently fold with a spatula until evenly coated.
Time: PT3M
Prepare the Seafood Topping
In a mixing bowl combine chopped shrimp, crab meat, sliced green onions, softened cream cheese, Japanese mayo, salt, pepper, garlic powder, and masago. Mix until a uniform spread forms.
Time: PT7M
Preheat the Oven
Set the oven to 375°F (190°C) and allow it to preheat while you assemble the bake.
Time: PT5M
Temperature: 375°F
Assemble the Sushi Bake
Spread the seasoned rice evenly across the bottom of the baking dish, pressing gently to create a flat layer. Spoon the seafood topping over the rice and spread it into an even sheet.
Time: PT5M
Bake
Place the dish in the preheated oven and bake for about 25 minutes, or until the top is lightly golden and the mixture is bubbling.
Time: PT25M
Temperature: 375°F
Cool Slightly
Remove the bake from the oven and let it rest for 20 minutes. This allows the flavors to meld and makes slicing easier.
Time: PT20M
Serve
Cut the sushi bake into squares, serve on plates, and garnish each portion with strips of roasted seaweed.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: gluten-free, high-protein, nut-free
Allergens: shellfish, fish, dairy, soy
Ingredient Substitutions
- Instead of Short Grain Sushi Rice: Calrose rice
- Instead of Sesame Oil: vegetable oil
- Instead of Rice Vinegar: apple cider vinegar with a pinch of sugar
- Instead of Cooked Shrimp: cooked chicken breast
- Instead of Crab Meat: imitation crab sticks
- Instead of Green Onions: chives
- Instead of Cream Cheese: neufchatel cheese
- Instead of Japanese Mayonnaise (Kewpie): regular mayo mixed with a dash of soy sauce
- Instead of Masago (Capelin Roe): tobiko, omit for a milder version
- Instead of Garlic Powder: fresh minced garlic (use less)
- Instead of Roasted Seaweed Sheets: nori sheets
Equipment Needed
- Baking Dish
- Mixing Bowl
- Spatula or Wooden Spoon
- Rice Cooker or Saucepan
- Measuring Spoons
- Oven
Critical Steps — Do Not Skip
- Cooking the sushi rice to the correct texture
- Seasoning the rice with sesame oil and rice vinegar (kake)
- Mixing the seafood topping evenly
- Baking until the top is golden and the interior is hot
Chef Tips from the Video
- For extra umami, drizzle a thin layer of soy sauce over the topping before baking.
- Add a pinch of toasted sesame seeds on top for a nutty crunch.
- Use a rice paddle to spread the rice without crushing the grains.
Troubleshooting
Rice is too dry or crumbly.
Add a splash of water or rice vinegar while mixing and fluff gently; ensure the rice was cooked with the correct water ratio.
Topping is too watery and slides off the rice.
Drain any excess liquid from the shrimp and crab, and increase the amount of cream cheese or mayo to bind the mixture.
The top does not brown.
Place the dish under the broiler for 1‑2 minutes, watching closely to avoid burning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze the baked dish (uncovered) for up to 1 month; reheat in the oven at 350°F until heated through.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and season the sushi rice a day ahead; keep it covered and refrigerated.
- Prepare the seafood topping and store it in a sealed container for up to 24 hours.
- Reheat leftovers in a preheated oven at 350°F for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of sushi bake in Japanese cuisine?
Sushi bake is a modern, American‑inspired reinterpretation of traditional Japanese sushi. While sushi itself dates back centuries, the baked casserole version emerged in the U.S. as a convenient, crowd‑pleasing dish for gatherings, blending Japanese flavors with a comfort‑food format.
What are traditional regional variations of sushi bake in Japanese‑influenced cuisine?
There are no historic regional Japanese versions, but contemporary variations include salmon‑avocado, tuna‑spicy mayo, and vegetarian versions using cucumber and pickled radish. Each adapts the classic sushi toppings to a baked format.
How is shrimp and crab sushi bake traditionally served in Japanese‑style gatherings?
In modern Japanese‑style gatherings, the bake is sliced into squares and served warm with nori (roasted seaweed) strips, pickled ginger, and a side of soy sauce for dipping, allowing guests to assemble bite‑size sushi bites.
What occasions or celebrations is shrimp and crab sushi bake commonly associated with in contemporary American‑Japanese fusion culture?
It is popular at game nights, potlucks, birthday parties, and casual dinner parties because it can be made ahead and feeds a crowd while showcasing familiar Japanese flavors.
What authentic traditional ingredients are used in shrimp and crab sushi bake versus acceptable substitutes?
Authentic ingredients include short‑grain sushi rice, Japanese mayo (Kewpie), masago roe, and real crab meat. Acceptable substitutes are imitation crab, regular mayo mixed with a dash of soy sauce, and tobiko in place of masago.
What other Japanese dishes pair well with shrimp and crab sushi bake?
Serve it alongside miso soup, edamame, a simple cucumber sunomono salad, or a side of pickled daikon for a balanced Japanese‑style meal.
What are the most common mistakes to avoid when making shrimp and crab sushi bake?
Common mistakes include overcooking the rice, using too much liquid in the topping, and baking at too low a temperature which prevents the top from browning. Follow the specified rice‑to‑water ratio, drain seafood well, and preheat the oven fully.
Why does this shrimp and crab sushi bake recipe use Japanese mayo instead of regular mayo?
Japanese mayo contains egg yolks and a touch of rice vinegar, giving it a richer, slightly sweet umami flavor that complements the seafood and rice better than standard mayo.
Can I make shrimp and crab sushi bake ahead of time and how should I store it?
Yes. Prepare the rice and topping up to the assembly step, cover and refrigerate for up to 24 hours. Bake just before serving, or store the baked dish in the refrigerator and reheat in the oven.
What does the YouTube channel MyHealthyDish specialize in?
The YouTube channel MyHealthyDish focuses on healthy, balanced home‑cooked meals that are easy to prepare, often featuring nutritious twists on classic comfort foods and international cuisines.
Last updated: September 6, 2026
