This sushi bake is made with layers of creamy and savory imitation crab, seaweed, and rice — all the delicious flavors of a sushi roll baked into a casserole with a spicy kick.
What you’ll need to make this sushi bake:
- Imitation crab meat: I used imitation crab because that is what I happened to have, but feel free to use real crab meat or even flaked salmon!
- Cream cheese
- Kewpie mayo
- Chili Oil
- Furikake rice seasoning
- White rice
- Seasoned rice vinegar
- Sesame oil
Optional toppings to serve with the Sushi Bake:
- Avocado
- Cucumber
- Roasted seaweed laver

How to make this Sushi Bake:
This sushi bake is simple yet delicious! Perfect to make when you’re craving sushi 🙂
- Preheat the oven to 400ºF. In a large mixing bowl, combine the shredded imitation crab meat, cream cheese, Kewpie mayo, and FBJ chili oil. Stir until all the ingredients are evenly mixed and smooth.
- In another mixing bowl, add the cooked rice, seasoned rice vinegar, and sesame oil. Mix to combine.
- Spread the rice evenly into a baking dish and top with an even layer of furikake rice seasoning.
- Spread the creamy imitation crab mixture on top of the furikake and drizzle the top with Kewpie mayo. Bake for 10-15 minutes or just until the top is bubbly.
- Serve warm with roasted seaweed laver, sliced cucumbers, and avocado.



Watch how to make this Sushi Bake:
More Favorite Dinner Ideas:
- Gochujang Stew
- 10-Minute Air Fryer Salmon
- Easy Bulgogi Chicken Bowl
- Cheese Donkatsu (Fried Pork Cutlet)
- Korean Spicy Chicken
- One-Pan Shrimp Fried Rice
- Garlic Udon Noodles
I hope you enjoy this sushi bake! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Ingredients
- 10 oz. imitation crab meat, shredded
- 2 oz. cream cheese, softened at room temp.
- 2 oz. Kewpie mayo
- 1 tablespoon Chili Oil, of choice
- 3-4 tablespoons furikake rice seasoning
- 3 cups white rice, cooked
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 avocado, to serve
- 1 cucumber, to serve
- Roasted seaweed laver, to serve
Instructions
- Preheat the oven to 400ºF. In a large mixing bowl, combine the shredded imitation crab meat, cream cheese, Kewpie mayo, and FBJ chili oil. Stir until all the ingredients are evenly mixed and smooth.
- In another mixing bowl, add the cooked rice, seasoned rice vinegar, and sesame oil. Mix to combine.
- Spread the rice evenly into a baking dish and top with an even layer of furikake rice seasoning.
- Spread the creamy imitation crab mixture on top of the furikake and drizzle the top with Kewpie mayo. Bake for 10-15 minutes or just until the top is bubbly.
- Serve warm with roasted seaweed laver, sliced cucumbers, and avocado.
Did you try this recipe?
I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!