Baked Sushi Casserole with Spicy Crab and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting casserole that layers vinegared sushi rice with a creamy, spicy crab and shrimp topping baked to golden perfection. This japanese ready in about 35 minutes pairs cooked sushi rice, tablespoon unseasoned rice vinegar, tablespoon granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine 3 1/2 cups cooked sushi rice with 1 tablespoon unseasoned rice vinegar, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt. Gently fold until the rice is evenly seasoned and glossy.
  2. Step 2: In a separate bowl, mix 1/2 cup mayonnaise with 1 1/2 tablespoons sambal oelek until smooth and spicy. Add 8 ounces imitation crab meat and 8 ounces finely chopped cooked shrimp, folding gently to combine.
  3. Step 3: Spray a 9x9-inch baking dish lightly with cooking spray. Spread the seasoned sushi rice evenly in the dish, pressing lightly to form a compact layer.
  4. Step 4: Evenly spread the crab and shrimp mixture over the rice layer. Sprinkle 2 tablespoons thinly sliced scallions and 1 cup shredded mozzarella cheese over the top.
  5. Step 5: Bake uncovered in the preheated oven for 15 minutes until the cheese is melted and bubbly and the edges start to brown.
  6. Step 6: Remove from oven, sprinkle 1 tablespoon toasted sesame seeds on top for a nutty aroma and serve warm, scooping portions like a casserole.

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Frequently asked questions

How long does Baked Sushi Casserole with Spicy Crab and Shrimp take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Sushi Casserole with Spicy Crab and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked sushi rice from drying out.

Can I substitute ingredients in Baked Sushi Casserole with Spicy Crab and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Sushi Casserole with Spicy Crab and Shrimp for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Sushi Casserole with Spicy Crab and Shrimp?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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