Sushi Bake Recipe
Sushi Bake Recipe is a easy Japanese recipe that serves 4. 410 calories per serving. Recipe by Simpol PH on YouTube.
Prep: 35 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $107.60 total, $26.90 per serving
Ingredients
- 2 cups Japanese Short‑Grain Rice (cooked, preferably Japanese rice; can use regular short‑grain rice)
- 2 tablespoons Rice Wine Vinegar (or regular distilled white vinegar)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Sesame Oil
- 1 tablespoon Black Sesame Seeds (equal amount with white sesame seeds)
- 1 tablespoon White Sesame Seeds
- 8 ounces Cream Cheese (softened, cut into cubes)
- 8 ounces Japanese Mayonnaise (Kewpie) (smooth, slightly sweet)
- 1 pinch Salt
- 200 grams Crab Sticks (Imitation Crab) (shredded)
- 2 stalks Spring Onions (chopped, white and green parts)
- 2 tablespoons Mayonnaise (for sriracha‑honey drizzle)
- 1 tablespoon Sriracha
- 2 tablespoons Honey
- 1 tablespoon Furikake (Japanese seasoning blend)
- 1 tablespoon Bonito Flakes (dried fish flakes, umami bomb)
- 1 tablespoon Scallions (chopped, for garnish)
Instructions
Cook the Rice
Rinse 2 cups of Japanese short‑grain rice until water runs clear, then cook according to package instructions (about 10 minutes). Let it rest covered for 5 minutes, then fluff.
Time: PT15M
Season the Rice
In a small bowl combine 2 Tbsp rice wine vinegar, 1 Tbsp sugar and 1 tsp sesame oil. Stir until sugar dissolves, then gently fold the mixture into the hot rice. Add 1 Tbsp each of black and white sesame seeds and toss to distribute evenly.
Time: PT5M
Transfer Rice to Baking Dish
Spread the seasoned rice evenly in a 9×13‑inch baking dish, pressing gently to create a compact base.
Time: PT2M
Make the Creamy Topping
In a clean bowl combine 8 oz softened cream cheese with 8 oz Japanese mayo. Mix until smooth; season with a pinch of salt and taste for seasoning.
Time: PT4M
Add Crab and Spring Onions
Shred 200 g crab sticks, chop the white and green parts of 2 spring onions, then fold them into the cream‑cheese mixture. Mix until evenly coated.
Time: PT5M
Layer the Topping
Spread the crab‑cream mixture over the rice layer, smoothing the top.
Time: PT2M
Bake the Sushi Bake
Preheat the oven to 375°F (190°C). Bake the dish for 25 minutes, until the top is lightly golden and set.
Time: PT25M
Temperature: 375°F
Prepare Sriracha‑Honey Mayo Drizzle
While the bake is in the oven, whisk together 2 Tbsp mayonnaise, 1 Tbsp sriracha and 2 Tbsp honey until smooth. Transfer to a squeeze bottle.
Time: PT3M
Finish with Drizzles
After removing the bake from the oven, drizzle the remaining plain Japanese mayo over the surface, then drizzle the sriracha‑honey mayo in a zig‑zag pattern.
Time: PT2M
Garnish and Serve
Sprinkle 1 Tbsp furikake, 1 Tbsp bonito flakes and 1 Tbsp chopped scallions over the hot bake. Serve immediately, optionally with pickled vegetables.
Time: PT2M
Nutrition Facts
- Calories
- 410
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains fish, Contains soy, Contains sesame
Allergens: Dairy, Fish (crab sticks, bonito flakes), Soy, Sesame
Ingredient Substitutions
- Instead of Japanese Short‑Grain Rice: Sushi rice, Calrose rice
- Instead of Rice Wine Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Granulated Sugar: Honey (use less), Brown sugar
- Instead of Sesame Oil: Neutral oil (omit for less flavor)
- Instead of Black Sesame Seeds: Toasted sesame seeds
- Instead of White Sesame Seeds: Toasted sesame seeds
- Instead of Cream Cheese: Neufchatel cheese, Vegan cream cheese
- Instead of Japanese Mayonnaise (Kewpie): Regular mayo (add a pinch of sugar), Vegan mayo
- Instead of Salt: Soy sauce (use sparingly)
- Instead of Crab Sticks (Imitation Crab): Cooked salmon, shredded, Canned tuna, drained
- Instead of Spring Onions: Chives, Leeks
- Instead of Mayonnaise: Japanese mayo, Vegan mayo
- Instead of Sriracha: Chili garlic sauce
- Instead of Honey: Sugar (use 1½ tbsp), Maple syrup
- Instead of Furikake: Sesame seeds + seaweed flakes
- Instead of Bonito Flakes: Dried shiitake flakes
- Instead of Scallions: Chives
Equipment Needed
- Mixing Bowl
- Spatula
- Baking Dish
- Oven
- Squeeze Bottle (optional)
Critical Steps — Do Not Skip
- Seasoning the rice with vinegar, sugar and sesame oil
- Ensuring the cream cheese and mayo are fully smooth before adding crab
- Baking until the top is just golden; over‑baking dries the dish
Chef Tips from the Video
- Toast the sesame seeds lightly in a dry pan for extra aroma before adding to the rice.
- Add a few drops of lemon juice to the sriracha‑honey mayo for a brighter flavor.
- For a seafood‑rich version, substitute half the crab sticks with cooked shrimp.
Troubleshooting
Rice is too dry after seasoning.
Add a splash of additional rice vinegar or a teaspoon of water while tossing; the rice should be slightly sticky.
Topping is watery after mixing.
Ensure cream cheese is fully softened and not melted; if needed, chill the mixture 5 minutes before spreading.
Top does not brown.
Increase oven temperature to 400°F (205°C) for the last 5 minutes or switch to broil briefly.
Storage
Refrigerator: Cool completely, then cover and store for up to 3 days.
Freezer: Can freeze unbaked layers for up to 1 month; bake from frozen adding 10‑15 min to cooking time.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy.
Make-Ahead Tips
- Prepare and season the rice a day ahead; keep covered in the fridge.
- Mix the cream cheese topping and shred the crab sticks up to 24 hours ahead; store separately.
- Assemble the dish, cover tightly, and refrigerate; bake directly from the fridge.
Frequently Asked Questions
What is the cultural significance and history of sushi bake in Japanese‑inspired Filipino cuisine?
Sushi bake is a modern, home‑cooked adaptation that originated in the Philippines during the pandemic, blending Japanese sushi flavors with the convenience of a casserole. It reflects the Filipino love for creative, comfort‑food twists on classic dishes while honoring Japanese rice and umami ingredients.
What are the traditional regional variations of sushi bake in Japanese cuisine?
Traditional Japanese cuisine does not have a baked sushi casserole; however, regional sushi styles vary from nigiri in Tokyo to maki rolls in Osaka. Sushi bake is a creative reinterpretation, often using local Filipino ingredients like crab sticks and mango, which are not typical in Japan.
How is sushi bake traditionally served in the Philippines?
In the Philippines, sushi bake is usually served hot straight from the oven, cut into squares, and eaten with a spoon or chopsticks. It is often accompanied by pickled vegetables, extra soy sauce, and sometimes fresh mango slices for a sweet contrast.
What occasions or celebrations is sushi bake associated with in Filipino culture?
Sushi bake became popular for family gatherings, birthday parties, and casual get‑togethers during lockdowns because it can be prepared in advance and feeds a crowd without the need for rolling sushi by hand.
What makes sushi bake special or unique in Japanese‑inspired Filipino cuisine?
Its uniqueness lies in combining the delicate flavor of sushi rice with a rich, creamy crab‑cheese topping and a baked texture, offering a comforting casserole that still tastes like sushi. The addition of furikake, bonito flakes, and sriracha‑honey mayo adds layers of umami, heat, and sweetness.
What are the most common mistakes to avoid when making sushi bake?
Common mistakes include over‑cooking the rice so it becomes mushy, using cold cream cheese which creates lumps, and baking too long which dries out the topping. Keep the rice slightly sticky, fully smooth the cheese mixture, and watch the bake for a light golden crust.
Why does this sushi bake recipe use a mixture of cream cheese and Japanese mayo instead of plain mayo only?
Cream cheese adds body and a tangy richness that Japanese mayo alone cannot provide. The combination yields a silky, stable topping that spreads easily and stays creamy after baking, while still delivering the characteristic sweet‑savory mayo flavor.
Can I make sushi bake ahead of time and how should I store it before baking?
Yes. Prepare the seasoned rice and the crab‑cream topping separately, then assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a couple of minutes to the baking time if needed.
What texture and appearance should I look for when the sushi bake is done cooking?
The top should be lightly golden and slightly puffed, with the cheese‑crab layer set but still creamy. The edges of the rice may form a thin crust, and the bonito flakes will curl gently from the heat. A gentle jiggle in the center indicates it’s fully cooked but not dried out.
What does the YouTube channel Simpol PH specialize in?
The YouTube channel Simpol PH focuses on simple, budget‑friendly Filipino home cooking, offering step‑by‑step tutorials that adapt classic dishes and international flavors for everyday cooks in the Philippines.
How does the YouTube channel Simpol PH's approach to Japanese‑inspired cooking differ from other cooking channels?
Simpl PH blends Japanese techniques with Filipino ingredients and emphasizes minimal equipment, quick prep, and using readily available supermarket items, whereas many other channels stick to authentic Japanese ingredients or more elaborate methods.
Last updated: August 31, 2026
