California Roll Sushi Bake with Creamy Crab-Mayo

Why You’ll Love This Recipe

• All the flavors of a California roll—no rolling required.
• Family-friendly: warm, creamy crab over seasoned sushi rice with fresh, cool toppings.
• Great for gatherings—bakes in one pan and serves easily with nori squares.
• Customizable heat and sauces to suit every palate.

Grocery List

• Produce: 1 small seedless cucumber, 1 large avocado, 2 scallions, 1 lemon
• Dairy: None (optional: 2 oz cream cheese if you like it extra creamy)
• Pantry: Short-grain sushi rice, unseasoned rice vinegar, sugar, fine sea salt, furikake, Kewpie mayonnaise, soy sauce, toasted sesame oil, sriracha (optional), unagi sauce or teriyaki (optional), roasted nori sheets/snacks

Full Ingredients

Sushi Rice Layer

• 2 cups short-grain sushi rice (380 g)
• 2 1/4 cups water (530 mL)
• 1/3 cup unseasoned rice vinegar (80 mL)
• 2 tbsp granulated sugar (24 g)
• 1 1/2 tsp fine sea salt (9 g)
• 2 tbsp furikake
• Neutral oil or nonstick spray for the pan

Crab-Mayo Layer

• 12 oz imitation crab (surimi) or lump crab, shredded (340 g)
• 1/2 cup Kewpie mayonnaise (120 g)
• 1 tbsp soy sauce (15 mL)
• 1 tsp toasted sesame oil (5 mL)
• 1 tsp fresh lemon juice (5 mL)
• 2 scallions, thinly sliced (reserve a pinch for garnish)
• Optional heat: 1 tsp sriracha
• Optional richness: 2 oz cream cheese, softened (56 g)

Finishing & Serving

• 1 small seedless cucumber, small dice (about 1 cup / 130 g)
• 1 large avocado, diced
• 1 tbsp furikake (for garnish)
• 20–24 roasted nori snack sheets, or 5 full nori sheets cut into 3-inch squares
• Optional drizzles: 2 tbsp unagi sauce or teriyaki; spicy mayo (2 tbsp Kewpie + 2 tsp sriracha + 1 tsp water, whisked)

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place the sushi rice in a bowl and rinse under cold water, swishing with your hand, until the water runs mostly clear (about 4–5 rinses). Drain well. Combine rice and 2 1/4 cups water in a medium pot; bring to a gentle boil over medium heat. Cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and rest, covered, for 10 minutes to finish steaming. Alternatively, cook in a rice cooker using the same water amount.

Step 2: Season the rice

In a small saucepan or microwave-safe cup, warm the rice vinegar with sugar and salt just until the sugar dissolves (about 20–30 seconds in the microwave or 1 minute on the stove); do not boil. Transfer hot rice to a wide bowl. Gently fold in the warm vinegar mixture using a slicing motion to avoid crushing the grains. Fan or cool the rice for 5 minutes until just warm.

Step 3: Prep the pan and base

Heat oven to 400°F (200°C) with a rack in the middle. Lightly oil or spray a 9×13-inch baking dish. Press the seasoned rice evenly into the dish with a damp spatula or wet fingertips; do not compact too firmly. Sprinkle 2 tablespoons furikake evenly over the rice.

Step 4: Mix the crab-mayo topping

In a mixing bowl, combine shredded crab, Kewpie mayo, soy sauce, sesame oil, lemon juice, and sliced scallions. Add sriracha or cream cheese if using. Stir until creamy and well distributed.

Step 5: Assemble and bake

Spread the crab-mayo mixture evenly over the furikake-topped rice. Bake for 12–15 minutes until the edges are bubbling and the center is warmed through. For golden spots on top, switch to broil for 1–2 minutes, watching closely.

Step 6: Prepare fresh toppings and nori

While the bake is in the oven, dice the cucumber and avocado. Toss the avocado with a few drops of lemon to prevent browning. If your nori isn’t pre-roasted, briefly toast full sheets over a low gas flame (5–8 seconds per side) or in a 300°F (150°C) oven for 1–2 minutes until crisp, then cut into squares.

Step 7: Finish and serve

Remove the bake from the oven and top with cucumber and avocado. Sprinkle the remaining 1 tablespoon furikake and a pinch of scallions. Drizzle unagi sauce or spicy mayo if you like. Serve immediately, scooping warm portions onto toasted nori squares. Eat like nachos—fold and enjoy.

Pro Tips

• Use Kewpie mayonnaise for authentic richness and a smoother, slightly sweeter flavor.
• Wet your hands or spatula before pressing rice to keep it from sticking and to avoid compressing it too tightly.
• Don’t overbake—the crab should be warmed and lightly bubbling, not dry. A quick broil adds color fast.
• Keep cucumber and avocado fresh by adding after baking; they give crunchy, creamy contrast.
• Furikake varies in saltiness; taste yours and adjust soy sauce or finishing drizzle accordingly.

Variations

• Spicy California Roll Bake: Add 1–2 tbsp sriracha to the crab mix and finish with extra spicy mayo.
• Shrimp or Salmon Swap: Use cooked chopped shrimp or flaked cooked salmon in place of crab.
• Lighter or Gluten-Free: Use light mayo; swap tamari for soy sauce; choose a gluten-free furikake.

Storage & Make-Ahead

Best served fresh. You can cook and season the rice and mix the crab topping up to 1 day ahead; store separately, covered, in the refrigerator. Assemble and bake just before serving (add 3–5 minutes to baking time if starting cold). Leftovers (without fresh cucumber/avocado) keep 2 days in the fridge; reheat covered at 350°F (175°C) for 10–12 minutes, then add fresh toppings. Nori should be stored airtight and added at the table so it stays crisp. Not recommended for freezing.

Nutrition (per serving)

Approximate for 1 of 8 servings, including toppings but without optional drizzles: 360 calories; 15 g fat; 46 g carbohydrates; 11 g protein; 2 g fiber; 780 mg sodium.