This easy sushi casserole puts a delicious and family friendly spin on your favourite California sushi roll. Enjoy as a budget friendly weeknight dinner!
I LOVE a good sushi take out night – It’s affordable, tasty, and always hits the spot. While I appreciate the simplicity of ordering sushi when I am in a pinch for dinner, it suddenly dawned on me that I can stretch the yummy goodness of my favourite California roll in a big way If I take all the basic ingredients and prepare it into casserole form. And voila! Just like that this California roll inspired sushi casserole came alive and I can’t look back.
Table of contents
Why This Recipe Works
If you are also obsessed with California rolls, then this sushi casserole recipe is about to be on HEAVY rotation in your life, and here are a few reasons why:
- No rolling matt or fancy equipment required
- Easy to prepare
- Budget friendly
- Perfect for sushi lovers
- Super flavourful
Sushi Rice – To make this sushi casserole we use brown sushi rice, but you can also use regular sushi rice as well. If you can’t find sushi rice, any short or medium grain rice will do.
Crab Meat – For this sushi casserole we were inspired by the classic California roll which is why we are using crab meat. However, if you don’t want to use crab meat you can easily substitute for any seafood that you prefer including shrimp, salmon, or tuna.
Toppings – This is the fun part! To really up the sushi vibes we like to top this sushi casserole with cucumber, avocado, sesame seeds, and nori strips.
How to Make This Recipe
Step 1: Prepare sushi rice according to instructions. Once cooked, combine 3 cups of sushi rice with the sesame oil.
Step 2: Tightly pack sushi rice into a 15in x 10in baking dish.
Step 3: In a bowl, mix imitation crab, mayo, lime juice, sriracha, and green onion until well combined.
Step 4: Layer crab mixture on top rice layer in casserole dish.
Step 5: Top with sesame seeds, thinly sliced nori, salt, and a drizzle of soy sauce.
Step 6: Bake for 15-20 minutes or until top is golden brown. Layer with thinly sliced cucumber and avocado. Serve on top of a nori sheet, and enjoy!
To make the perfect sushi rice for this sushi casserole, be sure to thoroughly rinse your rice before cooking to remove the excess starch. This will help to eliminate any resulting gummy texture.
For a more flavourful sushi rice, you can also toss the rice with a few teaspoons of rice wine vinegar along with the sesame oil.
If you can’t find any sushi rice, any short or medium grain rice will do! But avoid using long grain rice as these varieties don’t have enough starch to create that sticky texture.
If you want to make this gluten free make sure to purchase gluten free sushi rice and use tamari instead of soy sauce.
This should last for about 3 days in an air tight container.
You can reheat in the microwave for about 1-2 minutes until heated through. Be sure to add the cucumber and avocado after it has already been heated so it doesn’t get all mushy.
I like to use the small nori sheets like these one here. You can purchase them at your local grocery store in the ethnic food aisle or online.
More Recipes You Might Like
If you love a good easy casserole dinner on a weeknight, you’re going to love these family favourites!
- Easy Pizza Casserole with Quinoa
- Cauliflower Rice with Chicken and Broccoli
- Mexican Pasta Casserole (Vegan)
- Taco Casserole (Vegan)
Did you enjoy this sushi casserole? Let me know your thoughts down in the comments below!
Sushi Casserole (Easy Family Friendly Recipe)
- 1 lb imitation crab or cooked shrimp
- 3 cups cooked brown sushi rice
- 2 tbsp sesame oil
- ¾ cup mayo
- 2 tbsp sriracha
- Juice of half a lime
- ½ cup thin sliced green onion
- 2 tbsp sesame seeds
- 2 tbsp soy sauce or tamari
- 3 avocados
- 3 cucumbers
- Package of nori sheets
- Pinch of salt
- Preheat oven to 375 degrees F.
- Prepare sushi rice according to instructions. Once cooked, combine 3 cups of sushi rice with the sesame oil.
- Tightly pack sushi rice into a 15in x 10in baking dish.
- In a bowl, mix imitation crab, mayo, lime juice, sriracha, and green onion until well combined.
- Layer crab mixture on top rice layer in casserole dish.
- Top with sesame seeds, thinly sliced nori, salt, and a drizzle of soy sauce.
- Bake for 15-20 minutes or until top is golden brown.
- Layer with thinly sliced cucumber and avocado. Serve on top of a nori sheet, and enjoy!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.