Looking for a fun and easy dinner idea that brings everyone to the table? Sushi Bake California Roll is your answer! This baked twist on traditional sushi captures all the classic California Roll flavors — creamy crab, fresh cucumber, and sweet mango — in a cozy, casserole-style dish. It’s the perfect recipe for family gatherings, potlucks, or weekend nights when you want something both comforting and exciting.
What Is Sushi Bake?
Sushi Bake is a fusion of classic sushi flavors and the ease of a baked casserole. Instead of rolling sushi by hand, the ingredients are layered in a baking dish, baked to golden perfection, and scooped onto seaweed sheets for serving.
This version Sushi Bake California Roll combines creamy crab filling with seasoned rice, mango, and cucumber for a fresh, tangy flavor balance. It’s sushi made simple, family-friendly, and perfect for sharing.
Ingredients for Sushi Bake California Roll
Here’s what you’ll need to make your delicious Sushi Bake:
- 4 cups freshly cooked rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- ½ cup sesame seeds
- ½ cup Korean roasted seaweed (crumbled or cut into small bits)
- 1 big ripe mango (diced)
- 1 medium cucumber (diced)
- 2 cups Kani (crab sticks, shredded or chunked)
- 200 g cream cheese (softened)
- ¼ cup Japanese mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- Salt (to taste)
- 20 Korean roasted seaweed or nori sheets (for serving)
Step-by-Step Instructions
Follow these easy steps to make your own Sushi Bake California Roll:
1. Prepare the Sushi Rice
Cook the rice according to package directions. While warm, mix in the rice vinegar, sugar, and salt. Gently fold to season evenly and let it cool slightly.
2. Make the Furikake
Combine sesame seeds and crumbled Korean roasted seaweed in a small bowl. This flavorful mix adds texture and a savory umami kick.
3. Mix the Creamy Topping
In a separate bowl, combine softened cream cheese, Japanese mayonnaise, and Sriracha. Adjust the spice level to your family’s preference. Add a pinch of salt or sugar to balance the flavors.
4. Assemble the Layers
Preheat your oven to 350°F (175°C).
In a greased baking dish, layer the ingredients as follows:
- Sushi rice
- Furikake mix
- Kani, diced mango, and cucumber
- Creamy topping
Smooth the top for even baking.
5. Bake to Perfection
Bake for 20–25 minutes, or until the surface turns golden and slightly crisp around the edges.
Cool for a few minutes before slicing into squares.
Serve with roasted seaweed sheets for scooping — like mini sushi tacos!
Tips and Variations
- For extra creaminess, add a drizzle of extra Japanese mayo before baking.
- For crunch, sprinkle crushed tempura flakes on top after baking.
- Make it lighter: Replace cream cheese with Greek yogurt for a tangy twist.
- Kid-friendly option: Skip the Sriracha or use a mild chili sauce.
FAQ Section
1. Can I use regular nori instead of Korean roasted seaweed?
Yes! Regular nori works perfectly. Korean roasted seaweed simply adds extra salt and flavor.
2. How spicy is the Sushi Bake California Roll?
It’s mild by default, but you can control the heat level by adjusting the amount of Sriracha.
3. Can I prepare this ahead of time?
Definitely! Assemble the layers a few hours before baking. Store in the fridge and bake when ready to serve.
4. What should I serve it with?
Pair it with pickled ginger, soy sauce, and a light cucumber salad for a complete sushi-style meal.
Conclusion
Sushi Bake California Roll is everything you love about sushi — without the fuss! It’s creamy, flavorful, and fun to make, perfect for families who want to enjoy a shared, hands-on meal experience. Whether it’s a casual dinner or a weekend treat, this recipe will bring smiles to everyone around the table.
Print
Sushi Bake California Roll
A delightful twist on traditional sushi, perfect for family gatherings and weekend dinners with its creamy topping and fresh ingredients.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- 4 cups freshly cooked rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup sesame seeds
- 1/2 cup Korean roasted seaweed (crumbled or cut into small bits)
- 1 teaspoon salt (to taste)
- 1 teaspoon sugar (to taste)
- 1 big ripe mango (diced)
- 1 medium cucumber (diced)
- 2 cups Kani (shredded or cut into chunks)
- 200 grams cream cheese
- 1/4 cup Japanese mayonnaise
- 1 tablespoon Sriracha (adjust as desired)
- Salt (to taste)
- 20 sheets Korean roasted seaweed sheets (or use nori sheets)
Instructions
- Cook rice according to package instructions. Mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt into warm rice. Let cool.
- In a bowl, mix crumbled Korean roasted seaweed and 1/2 cup sesame seeds. Set aside.
- Blend cream cheese with Japanese mayonnaise and Sriracha, adjusting spice level. Season with salt or sugar if needed.
- Preheat oven to 350°F (175°C). Layer sushi rice, furikake mix, Kani, diced mango, and cucumber in a baking dish. Top with cream cheese mixture.
- Bake for 20-25 minutes until golden and crispy. Cool, slice, and serve.
Notes
Sushi Bake is great for meal prep; can be made ahead and reheated in the oven for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg