Save The first time I made a sushi bake, I was standing in my kitchen on a random Thursday, staring at leftover rotisserie chicken and wondering if I could transform it into something exciting. What started as kitchen improvisation—mixing creamy mayonnaise with sriracha, layering it over seasoned rice, and sliding the whole thing into the oven—turned into something my friends still ask me to bring to gatherings. It's become my answer to the question every home cook faces: how do I make something restaurant-quality without the fuss?
I remember bringing this to a potluck and watching people's faces when they took their first bite—they expected something delicate and instead got this warm, comforting, deeply savory casserole with pops of texture from the nori and sesame. One guest asked if I'd trained as a sushi chef, which made me laugh because I'd literally learned what furikake was that same morning.
Ingredients
- Sushi rice: The foundation matters here—regular sushi rice has the right starch content to hold together and absorb the vinegar seasoning without turning mushy.
- Rice vinegar, sugar, and salt: These three together create that distinctive sushi rice tang that makes every bite feel intentional and balanced.
- Cooked chicken breast: Shredded works best for layering, and it absorbs the creamy sauce beautifully as it bakes.
- Japanese Kewpie mayonnaise: It's richer and more velvety than regular mayo, and you can actually taste the difference when you use it here.
- Cream cheese and sriracha: These two transform plain chicken into something with depth—the cream cheese mellows the heat while sriracha adds that signature kick.
- Soy sauce and green onions: Soy brings umami, and the green onions give you little pockets of freshness scattered throughout.
- Mozzarella cheese: It melts into that golden top layer and creates these irresistible crispy-cheesy bits at the edges.
- Furikake, nori, and toasted sesame seeds: These are your final flourishes that remind everyone this is sushi-inspired, even though it's baked in a casserole dish.
- Avocado: Added after baking to keep it fresh and creamy, never grainy or browned.
Instructions
- Prepare your oven and rice:
- Preheat to 400°F and get your 9x9-inch baking dish lightly greased. Rinse your sushi rice thoroughly under cold water—you'll see the water go from cloudy to clear, which means you've washed away the excess starch. This step prevents a gummy result.
- Cook the rice properly:
- Bring the rinsed rice and water to a boil in a covered pot, then lower the heat and let it simmer undisturbed for 15 minutes. Once you turn off the heat, leave it covered for another 10 minutes—this resting period lets the grains finish cooking gently with residual steam.
- Season the rice:
- While the rice is still warm, dissolve the rice vinegar, sugar, and salt together in a small bowl, then fold it into the rice gently with a wooden spoon or rice paddle. Fold, don't stir—you want to coat each grain without crushing them.
- Mix the chicken layer:
- Combine your cooked chicken with mayonnaise, cream cheese, sriracha, soy sauce, and green onions in a bowl. The mixture should be creamy and cohesive, holding together when you spoon it.
- Build the base:
- Spread the seasoned rice evenly across the bottom of your baking dish, pressing it down gently. Sprinkle a tablespoon of furikake over the rice layer so the flavors start mingling before the chicken goes on top.
- Layer and top:
- Spread the chicken mixture in an even layer over the rice, then cover it completely with shredded mozzarella and the remaining furikake. This cheese layer becomes golden and melts into all the savory goodness underneath.
- Bake until golden:
- Slide the dish into your preheated 400°F oven for 20–25 minutes, watching until the cheese is melted and the edges show a light golden brown. You'll smell the sriracha and sesame warming up together—that's when you know it's working.
- Final touches:
- Let it rest for 5 minutes out of the oven, then top with fresh avocado slices, nori strips, toasted sesame seeds, and any extra sriracha or mayo you want to drizzle. The brief rest prevents the avocado from wilting while keeping everything else warm.
Save There was one evening when I doubled the recipe for a dinner party and watched the casserole come out of the oven with that perfectly melted cheese and golden crust, and I realized that sometimes the most memorable meals are the ones that break all the rules—ones that combine cultures and techniques in ways that shouldn't work but absolutely do. My guests that night felt like they were eating something crafted with real intention, when really I'd just trusted my instincts and let the oven do most of the work.
Why This Works as a Crowd Pleaser
The beauty of a sushi bake is that it sits right at the intersection of familiar comfort food and interesting, elevated flavors. People aren't intimidated by casseroles, but they're intrigued by the Japanese-inspired elements and the combination of textures. It bakes while you finish other tasks, comes out looking impressive, and serves six people from one dish—which means less cleanup and more time actually enjoying dinner with whoever you're feeding.
Customizing to Your Taste
I've learned that this recipe is more of a template than a strict formula. If you want it spicier, double the sriracha in the chicken mixture. If you prefer more freshness, toss in some diced cucumber or pickled ginger right before serving. Some nights I use rotisserie chicken because it adds this extra layer of flavor that makes the whole dish feel like it came from somewhere special, even though you bought it from the grocery store. The nori can stay on top as strips for elegance or you can break it into pieces for casual snacking vibes.
Timing and Make Ahead Magic
You can assemble this completely the night before and leave it covered in the refrigerator, then bake it fresh when you're ready to serve. The rice soaks up all those seasoned flavors while it sits, actually becoming more delicious. Just add an extra 5–10 minutes to the baking time if you're baking from cold.
- This makes it perfect for weeknight dinners when you want to do all your prep earlier and have minimal stress at dinner time.
- It also means you can bring it to potlucks or gatherings and bake it on arrival for the ultimate fresh-from-the-oven presentation.
- Leftovers keep for three days refrigerated and actually taste better as the flavors continue to meld together.
Save This sushi bake has become the dish I make whenever I want to impress people without breaking a sweat. It's honest food that tastes like you cared, without requiring you to actually care that much.
Recipe FAQs
- → What kind of rice is best for this dish?
Sushi rice is recommended for its sticky texture, which helps the bake hold together well while providing a slightly tangy flavor when seasoned.
- → Can I use other types of chicken?
Yes, rotisserie or leftover cooked chicken can be substituted to add flavor and save prep time without compromising texture.
- → How spicy is the bake and can I adjust it?
The sriracha provides mild to moderate heat, which can be increased or decreased according to taste preferences.
- → What role does furikake seasoning play?
Furikake adds a savory umami punch with notes of seaweed, sesame, and fish flakes, enhancing the overall flavor complexity.
- → Is this dish suitable for meal prep or leftovers?
Yes, it reheats well and flavors often deepen after resting, making it a convenient option for advance preparation.