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+ servings

Sushi Bake

Prep Time10 mins
Cook Time35 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: california roll, sushi
Servings: 5 people
Calories: 613kcal
Author: Vanjo Merano


Rice ingredients:

  • 4 cups cooked white rice
  • 3 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt

Cream topping:

  • 1/2 cup cream cheese softened
  • 2 tablespoons sour cream. optional
  • 1/2 cup Lady's Choice Mayonnaise
  • 6 ounces Kani (imitation crab meat) chopped
  • 1/4 cup cucumber diced into small pieces


  • 5 Tablespoons Furikake
  • 3 tablespoons masago fish roe, optional
  • 5 Tablespoons Lady's Choice Mayonnaise
  • 1 Tablespoons Sriracha sauce
  • 1 avocado sliced


  • Preheat the oven to 400F.
  • Combine rice vinegar, sugar, and salt in a bowl. Pop in the microwave for 15 seconds. Stir until the vinegar completely dilutes.
  • Put the cooked rice in a large bowl. Combine with the vinegar mixture. Gently toss until the rice gets coated completely.
  • Spread the rice mixture evenly in a baking dish. Lightly top with furikake. Set aside.
  • Make the creamy topping by combining all the cream topping ingredients in a bowl. Mix well. Spread over the rice.
  • Top with remaining furikake. Bake for 18 minutes.
  • Make the sriracha mayo topping by combining 5 Tablespoons of Lady’s Choice Mayonnaise with 1 Tablespoon sriracha sauce. Mix well and then transfer into a condiment squeeze bottle. Set aside.
  • Remove the sushi bake from the oven. Top it with masago and avocado slices. Drizzle sriracha mayonnaise on top.
  • Slice a portion of the sushi bake and place over a small piece of Nori sheet. Serve. Share and enjoy!



Calories: 613kcal | Carbohydrates: 45g | Protein: 14g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1251mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg