Go Back
Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness

Easy Sushi Bake

Servings: 2 - 3 people as dinner / 6 - 8 people as appetizer
Course Appetizer, Dinner
Cuisine American, Hawaiian
Keyword easy, Hawaiian recipe, imitation crab bake, rice bake, sushi bake
Author Lokness


  • 3 cups cooked short grain rice
  • 8 ounces imitation crab meat
  • 5 tablespoons Kewpie (Japanese mayonnaise)
  • 1 ripe avocado (thinly sliced)
  • ½ tablespoon soy sauce
  • Furikake (Japanese rice seasoning)
  • 4 - 5 sheets nori (roasted seaweed)
  • Vegetable oil

Spicy Mayonnaise:

  • tablespoons Kewpie (Japanese mayonnaise)
  • 6 drops Sriracha


  • Preheat the oven to 375˚F (190˚C). In an oven-safe baking dish that is large enough to hold about 3½-cup of food. Lightly rub or brush the baking dish with a thin layer of vegetable oil. Set aside.
  • Separate the imitation crab meat with your hands. If the crab meat is too long, cut them into smaller pieces. Place them in a large bowl. Add 5 tablespoon mayo. Mix well. Set aside.
  • In a small bowl, combine 1½ tablespoons mayo with sriracha. Set aside.
  • To assemble, add the hot cooked rice in the prepared baking dish and pat down lightly. Smooth out the top. Let the rice cool for about 5 minutes. Sprinkle a layer of furikake on the rice. Then, place the avocado slices in a single layer (little overlap is ok). Top with the imitation crab. Pack tightly. Gently spread the spicy mayo over the crab.
  • Bake in the oven for 10 minutes. If you have a broiler, broil for 3 more minutes until lightly golden brown. If you don’t have a broiler, turn up the heat to 450˚F (230˚C) and cook for 5 more minutes until lightly golden brown.
  • While the sushi is baking, cut the sheets of nori into smaller squares.
  • Remove from oven. Drizzle the soy sauce over and sprinkle with another layer of furikake. Serve the dish family-style. Scoop a little bit onto a piece of nori, wrap it like a sushi roll & eat.


  1. 3-cup of cooked rice is about 1-cup of uncooked rice.
  2. Short grain rice is shorter and a bit rounder than Jasmine rice or Basmarti rice. It has a bouncier texture, which is perfect for this dish. In general, I use short grain rice to go along with all Japanese recipes. If you can't find short grain rice, medium grain rice will work too.
  3. Kewpie is Japanese mayo. It’s richer than regular mayonnaise. You can get it at most Asian supermarkets. But if you can't find it, you can use regular one.
  4. Furikake is Japanese rice seasoning. It’s usually made with sesame seeds, dried fish, seaweed, sugar & salt. There’re different versions, like salmon, shrimp, egg and seaweed. It’s like usually added to onigiri (Japanese rice balls). I always go with the classic, seaweed. This is the one I used.
  5. Nori is roasted seaweed. Just get any that is used for sushi.
  6. The spicy mayo added extra flavors to the bake and helped to get a nice golden-brown color on top.
(Adapted from Onolicious Hawai’i)