Sushi Bake
Crispy sushi rice layered with spicy mayo, imitation crab, avocado, and nori, then baked until golden. All the sushi flavors in an easy sheet-pan format—no rolling required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 9g
Ingredients
- 3 cups cooked sushi rice, packed
- ½ cup Japanese mayonnaise
- 2 tbsp sriracha
- 8 oz imitation crab, shredded
- 1 whole avocado, sliced
- 3 sheets nori sheets, torn into small pieces
- 2 tbsp sesame seeds (black, white, or mixed)
Instructions
- 1
Preheat oven to 425°F. Line a 9x13-inch sheet pan with parchment paper.
- 2
Stir together mayo and sriracha in a small bowl until uniform and orange-tinted.
- 3
Spread cooked sushi rice evenly across the sheet pan, pressing it down gently.
- 4
Spread spicy mayo over rice in an even layer using an offset spatula or the back of a spoon.
- 5
Scatter shredded crab evenly over the mayo layer.
- 6
Arrange avocado slices over the crab in rows or clusters.
- 7
Bake until the edges of the rice turn golden brown and crispy, 10–12 minutes.
- 8
Remove from oven. Sprinkle nori pieces and sesame seeds over the top while still hot.
- 9
Let cool 2 minutes, then cut into 2-inch squares and serve warm.
Tools you’ll need
- 9x13-inch sheet pan
- parchment paper
- small mixing bowl
- spoon
- offset spatula or butter knife
- oven
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