Easy Mayo Sushi Bake – Creamy, Cheesy & Perfect for Sharing!

This creamy dish is a total crowd-pleaser—layers of fluffy rice, savory crab-mayo mix, melty cheese, and a golden broiled top. Serve it warm, scoop with seaweed (nori), and top with avocado & sriracha mayo for that viral flavor in casserole form. Whether it’s your first time making this at home or you’re craving a cozy twist on your favorite rolls, this easy recipe is perfect for parties, potlucks, or lazy weeknights.

Recipe Summary Card

Category: Dinner |

Prep Time: 20 mins |

Cook Time: 25 mins |

Total Time: 45 mins
Cuisine: Japanese-American |

Servings: 6–8

Estimated Nutrition (Per Serving):

(based on 8 servings, varies by ingredients)

• Calories: 340
• Protein: 12g
• Carbs: 28g
• Fat: 20g

What Is Mayo Sushi ?

Mayo sushi refers to a style of sushi that incorporates mayonnaise, often mixed with seafood like crab, tuna, or shrimp. It’s especially popular in fusion and modern sushi recipes, where creamy, savory flavors are used to enhance the texture and taste.

🧾 Common Types of Mayo Sushi:

1. Spicy Mayo Sushi
   • Sushi with a spicy mayo sauce (usually mayo + sriracha), often found on spicy tuna rolls or drizzled over baked sushi.
2. Crab Mayo Sushi
   • A creamy mix of imitation crab (kani) and mayo, used in California rolls or sushi bakes.
3. Baked Mayo Sushi (Sushi Bake)
   • A deconstructed, casserole-style sushi dish with layers of rice, mayo-based seafood mix, and toppings, baked until warm and golden.
4. Tuna Mayo Sushi (Japanese style)
   • Found in onigiri or hand rolls in Japan, using canned tuna mixed with Japanese mayo (like Kewpie).

What Kind of Mayo Is Used?

• Japanese Kewpie Mayo is the most popular. It’s creamier, tangier, and richer than regular Western mayo due to the use of egg yolks and rice vinegar.
• You can substitute with regular mayo, but Kewpie adds an authentic umami flavor.

Why Use Mayo in Sushi?

• Adds richness and creaminess
• Balances salty and umami flavors
• Helps bind ingredients in baked or mixed sushi
• Makes sushi more appealing to people who don’t like raw fish

✅ Great For:

• Beginners (less intimidating than raw fish)
• Kids and picky eaters
• Potlucks, picnics, and sushi bake parties

Viral Flavor Explosion

This dish went viral for a reason! Creamy, savory, and umami-rich, the crab-mayo mixture layered over rice and baked to perfection delivers everything food lovers crave — without the rolling stress.

Easy & Crowd-Pleasing

Unlike traditional recipes, this casserole-style version is beginner-friendly and perfect for feeding a group. It’s great for parties, potlucks, or weeknight dinners — no sushi mat required!

Comfort Food Meets Sushi

Think of it as the ultimate East-meets-West comfort dish. It’s warm, cheesy, creamy, and rich — like mac and cheese had a cousin.

Customizable & Flexible

Make it with real crab, imitation crab, shrimp, salmon, or even tofu. Adjust the spice, add toppings like furikake or green onions, or serve it with nori sheets for handheld bites.

Family- and Kid-Friendly

It’s a dish that even picky eaters enjoy. The familiar creamy, cheesy textures and mild flavors make it easy to love — especially when scooped with crispy seaweed!

Great for Leftovers

It reheats well and can be repurposed into burritos or rice bowls. You can even freeze portions for later.

No Special Tools Needed

No bamboo mats, rolling skills, or raw fish expertise. All you need is a baking dish and a spoon.

Mayo Sushi vs. Other Sushi Styles

🔍 Summary:

• Mayo Sushi is ideal for those who love creamy, comforting flavors and want an easy entry point into sushi.
• Traditional Sushi (nigiri and maki) focuses more on delicate textures and the purity of ingredients like raw fish and vinegared rice.
• Sushi Bake is the evolution of mayo sushi — baked and shareable, perfect for family-style meals.

Final Thought:

We choose Creamy Crab-Mayo Sushi Bake because it blends the bold flavors of sushi with the comfort and convenience of a casserole. It’s delicious, shareable, and endlessly customizable — no wonder it’s gone viral!

🧾 Ingredients

🔹 For the Sushi Rice Layer:

• 2 cups sushi rice (or short-grain white rice)
• 2½ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

🔹 For the Crab-Mayo Layer:

• 1½ cups imitation crab (or real crab meat), shredded
• ½ cup Kewpie mayo (or regular mayo)
• 1 tbsp sriracha (adjust to taste)
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tsp soy sauce
• ½ tsp sesame oil

🔹 Topping:

• ½ cup shredded mozzarella (or a mix with cheddar)
• 1 tbsp furikake (Japanese rice seasoning)
• Optional: sliced green onions, sesame seeds

✅ Pros (Why People Love It):

• Viral Appeal: Popular on TikTok, Instagram, and YouTube
• Beginner-Friendly: No rolling or special tools needed
• Great for Sharing: A family-style dish with sushi vibes
• Customizable: Swap proteins (e.g., shrimp, tuna, salmon) or make it spicy
• Kid-Friendly: Easy to modify for mild flavors

❌ Cons (Considerations):

• Not traditional sushi – It’s more of a fusion dish
• Can be rich – Cream cheese, mayo, and cheese make it heavy
• Not ideal for meal-prepping – Best fresh out of the oven
• Needs nori or toppings for texture – Can feel soft without

👨‍🍳 Instructions

🔸 Step 1: Make the Sushi Rice

1. Rinse the rice until water runs clear. Cook in a rice cooker or pot with 2½ cups water.
2. In a small bowl, mix vinegar, sugar, and salt. Microwave until sugar dissolves.
3. Once rice is cooked, gently fold in the vinegar mix. Let cool slightly.

🔸 Step 2: Make the Crab-Mayo Mixture

1. In a bowl, mix shredded crab with mayo, sriracha, cream cheese (if using), soy sauce, and sesame oil.
2. Stir until smooth and well combined.

🔸 Step 3: Assemble the Sushi Bake

1. Preheat oven to 375°F (190°C).
2. In a greased 9×13” baking dish, press sushi rice evenly into the bottom.
3. Sprinkle a layer of furikake over the rice.
4. Spread the crab-mayo mix evenly on top.
5. Add a layer of shredded cheese.
6. Bake for 15–18 minutes, then broil for 2–3 minutes until the top is golden and bubbly.

🔸 Step 4: Garnish and Serve

1. Let cool for 5 minutes before serving.
2. Garnish with green onions, sesame seeds, or extra furikake.
3. Scoop with a spoon and serve with roasted seaweed sheets.
4. Top with avocado slices, cucumber, and sriracha mayo if desired.

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Frequently Asked Questions (FAQ)

Q1: What exactly is a Sushi Bake?

A1: A Sushi Bake, sometimes called Sushi Casserole, is a deconstructed sushi dish baked in a casserole dish. It typically consists of a base layer of seasoned sushi rice, topped with a creamy mixture of seafood (like imitation crab or salmon), often combined with mayonnaise and other seasonings, and then baked until warm and slightly golden. It’s usually served by scooping onto nori (seaweed) sheets.

Q2: Is this sushi bake raw? Is it safe to eat?

A2: No, a sushi bake is not raw. The seafood (like imitation crab) is typically cooked before being mixed into the creamy topping, and the entire dish is baked in the oven, ensuring all ingredients are heated through. It’s a safe and delicious alternative to traditional raw sushi.

Q3: Do I have to use imitation crab meat, or can I use real crab?

A3: While imitation crab (surimi) is commonly used and gives it a classic “California roll” flavor profile, you can absolutely use real cooked crab meat for an even more luxurious taste. Cooked shrimp, salmon, or even canned tuna (drained well) can also be used as alternatives.

Q4: What kind of rice should I use?

A4: For the best results, use short-grain sushi rice. It has the right stickiness and texture that holds together well when baked and provides an authentic sushi experience. Regular long-grain rice won’t have the same consistency.

Q5: What’s the best way to serve this?

A5: Sushi bake is traditionally served warm, scooped onto squares of roasted seaweed (nori). You can also serve it with slices of avocado, cucumber, sriracha, extra Japanese mayonnaise, or a sprinkle of furikake (Japanese rice seasoning) for extra flavor and texture.

Q6: Can I make this ahead of time?

A6: You can prepare most components ahead of time! You can cook and season the rice, and mix the creamy crab topping a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the freshest taste and best texture.

Q7: How do I store leftovers, and can I reheat them?

A7: Store any leftover sushi bake in an airtight container in the refrigerator for up to 2-3 days. While it can be reheated, the rice may dry out slightly. To reheat, microwave individual portions briefly or warm in the oven at a low temperature until heated through. Adding a tiny sprinkle of water over the rice before reheating can help retain moisture.

Q8: Can I make this spicier?

A8: Absolutely! To increase the heat, you can: * Add more Sriracha to the crab-mayo mixture. * Drizzle extra Sriracha over the top before or after baking. * Incorporate a pinch of cayenne pepper or chili flakes into the topping.

Q9: What if I don’t have all the specific Japanese ingredients like furikake or tobiko?

A9: Don’t worry! While furikake and tobiko (fish roe) add authentic flavor and pop, the sushi bake will still be delicious without them. Focus on the core ingredients like sushi rice, imitation crab, and Japanese mayonnaise. You can substitute with sesame seeds, finely chopped green onions, or even a sprinkle of regular seasoning if needed.

Health Awareness

• Omega-3s: Use salmon or tuna for a boost of heart-healthy fats.
• Lighter Options:
  • Use low-fat or avocado oil-based mayo
  • Add extra veggies like cucumber or sprouts
• Sodium Tip: Swap soy sauce for coconut aminos or low-sodium tamari

📚 Research Insight

According to Harvard Health and NIH data, homemade sushi is typically lower in sodium, preservatives, and calories compared to takeout. Plus, spicy mayo can be portioned for better control vs. restaurant-heavy dollops.

✅ Conclusion

This Mayo Sushi recipe is an easy and customizable way to enjoy sushi night at home — with creamy spicy mayo that brings it all together. Whether you’re a beginner or sushi-rolling pro, it’s a flavorful, satisfying dish that’s ready in under an hour.

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