Save The first time I made chicken sushi bake, it was a Thursday night when I realized I had leftover rotisserie chicken, a container of sushi rice, and absolutely no energy to assemble individual rolls. My hands were too tired for that kind of precision, so I grabbed a baking dish instead and started layering. Twenty-five minutes later, when that golden cheese came out of the oven with the aroma of toasted sesame and sriracha filling my kitchen, my skepticism completely disappeared. What emerged was something better than I expected—all the flavors I loved about sushi, but in a form that felt effortless and shareable.
I brought this to a potluck once, and watching my friends scoop it onto nori sheets like they were building their own mini sushi rolls told me everything I needed to know about this recipe. Someone asked if it was from a restaurant, and I got to have that small proud moment of saying I made it in my home kitchen. It became the dish people started requesting when they'd invite me over.
Ingredients
- Sushi rice: The foundation of this entire dish—rinse it thoroughly or you'll end up with a gluey mess instead of those beautiful separate grains that make every bite texture-perfect.
- Rice vinegar, sugar, and salt: This trio is what transforms plain rice into something with actual personality and tang.
- Cooked chicken breast: Shredded is best because it distributes evenly and disappears into the creamy mixture, but diced works if that's what you have on hand.
- Kewpie mayonnaise: If you can find it, use it—it's richer and silkier than regular mayo, and it makes a real difference in the final texture.
- Cream cheese: This adds a subtle richness that keeps everything from feeling one-note, even though it's just a couple tablespoons.
- Sriracha and soy sauce: The flavor backbone—together they create that savory-spicy depth that makes this feel less like a casserole and more like an intentional fusion dish.
- Green onions: Fresh and sharp, they cut through the richness and remind you that you're eating something alive.
- Mozzarella cheese: Gets golden and melty, creating pockets of richness throughout the layers.
- Furikake seasoning: Sprinkle this twice—once under the chicken layer and once on top—because those little flakes of nori, sesame, and fish create the most addictive texture contrast.
- Avocado, nori, and sesame seeds: These go on after baking while everything is still warm, so they stay fresh and don't get buried in the heat.
Instructions
- Prep your workspace:
- Heat your oven to 400°F and grease that 9x9-inch baking dish so nothing sticks. Everything moves quickly after this point, so having your mise en place ready means you won't be scrambling.
- Cook the rice foundation:
- Rinse your sushi rice under cold water, letting your fingers work through it gently until the water runs almost clear—this removes the starch that wants to make everything clumpy. Boil it with 2 1/2 cups water, cover, and let it steam for 15 minutes off the heat. Don't peek.
- Season the rice:
- While it's still warm, dissolve the rice vinegar, sugar, and salt together in a small bowl—the warmth helps the sugar dissolve completely—then fold it gently into the rice with a wooden spoon or spatula, turning the whole pot rather than stirring aggressively. You want to coat every grain without crushing them.
- Build the chicken layer:
- In a medium bowl, combine your shredded chicken, mayo, softened cream cheese, sriracha, soy sauce, and green onions, stirring until everything is creamy and evenly mixed. Taste it right here—if you want it spicier or more savory, this is your chance to adjust.
- Layer one:
- Spread the seasoned rice evenly across your prepared baking dish, creating a solid base, then sprinkle half of your furikake over it. This first layer of seasoning gets baked into the rice and adds a subtle depth.
- Layer two:
- Spread the chicken mixture evenly over the rice, covering it completely, then top with your shredded mozzarella and the remaining furikake. Everything is ready for the heat now.
- Bake to golden:
- Slide it into the oven for 20 to 25 minutes until the cheese is melted, starting to brown at the edges, and the whole thing smells incredible. You'll know it's done when you can see those golden spots on top.
- The final touch:
- Let it rest for just 5 minutes so you don't burn your mouth, then top with sliced avocado, strips of nori, toasted sesame seeds, and drizzles of extra sriracha and mayo if you want that final kick of flavor and creaminess.
Save There's something about watching people eat this straight from the baking dish, scooping it onto their own nori sheets, that makes it feel less like dinner and more like a moment. It's casual enough for a weeknight but feels special enough to make you feel proud of what you created.
Where This Dish Comes From
Sushi bake is a modern fusion invention, born from the intersection of sushi culture and the American comfort of a casserole. It takes everything we love about rolls—the rice, the toppings, the flavor combinations—and strips away the technique, leaving just the joy. It's proof that respecting tradition and breaking the rules sometimes happen at the same time.
Customizing Your Bake
This recipe is a template, not a rulebook. I've played with cucumber, pickled ginger, spicy mayo, crispy onions, and even crab stick when I'm feeling fancy. The structure stays the same—rice base, protein layer, cheese—but everything else can shift based on what you're craving or what's in your fridge. Some nights I add a thin layer of cream cheese under the chicken mixture just to amplify that richness.
Making It Your Own
Rotisserie chicken from the grocery store is your secret weapon for making this taste like you spent hours in the kitchen when you actually spent twenty minutes prepping. Cooked shrimp, crab, or even tofu work beautifully if you want to shift the protein. The beauty of this dish is that it adapts to what you have and what you're in the mood for, and it always comes out tasting intentional.
- Use Japanese Kewpie mayo if you can find it—it's worth seeking out because the flavor is noticeably richer and silkier than American brands.
- Let your cooked rice cool slightly before seasoning it so the vinegar mixture distributes evenly and doesn't cook away the delicate grain structure.
- If you're making this ahead, assemble everything up to the baking step, cover it, and refrigerate it for up to a few hours—just add a few extra minutes to your baking time if it goes straight from cold to hot.
Save This is the kind of recipe that reminds you why cooking at home matters—not because it's complicated, but because it's honest and generous and tastes like someone cared. Make it for the people you love.
Recipe FAQs
- → What type of rice is best for this dish?
Sushi rice provides the ideal sticky texture and mild flavor to complement the creamy chicken and toppings.
- → Can I use leftover chicken for the filling?
Yes, shredded rotisserie or cooked chicken works well, adding convenience without compromising flavor.
- → What gives the bake its subtle heat?
A touch of sriracha mixed into the chicken mixture adds mild spiciness and depth.
- → How should I serve this dish?
Serve warm, scooping portions onto plates or snack-size nori sheets for a fun presentation.
- → Can I add fresh vegetables to this bake?
Yes, diced cucumber or pickled ginger can be added for a refreshing contrast.