Creamy, Spicy Shrimp Sushi Bake (No Rolling Required)

This Shrimp Sushi Bake delivers all the punchy flavors of a spicy shrimp roll without a bamboo mat in sight. A layer of tangy sushi rice gets topped with a creamy mix of chopped shrimp, imitation crab, and sriracha mayo, then baked until bubbly and finished with a quick broil for a crispy golden crust.

It’s the sort of dish that pulls everyone to the table, each person grabbing a sheet of nori and scooping up a warm, savory bite. Exactly right for a weeknight when you want something fun and shareable.

Why This Shrimp Sushi Bake Works

The rice stays tangy and just sticky enough to hold together when you scoop it onto seaweed. The topping blends sweet crab, briny shrimp, and spicy mayo into a creamy layer that gets lightly charred under the broiler.

I keep coming back to this version because it takes about 30 minutes of hands-on time and still tastes like a special sushi dinner. No rolling skills required, just a baking dish and a hungry crew.

Ingredients

• 2 cups sushi rice, uncooked: short-grain rice, makes the base sticky and tangy
• 1/4 cup rice vinegar: unseasoned, to season the rice
• 1 tbsp granulated sugar: balances the vinegar
• 1 tsp kosher salt: seasons the rice
• 1 lb cooked shrimp, peeled and chopped: use small or medium shrimp, chop into bite-size pieces
• 8 oz imitation crab, shredded: adds that classic California roll flavor
• 4 oz cream cheese, softened: full-fat works best for creaminess
• 1/3 cup mayonnaise: preferably Kewpie for richer taste
• 2 tbsp sriracha: adjust to your spice preference
• 1 tsp soy sauce: adds umami depth
• 1 tsp sesame oil: toasted, for nuttiness
• 2 tbsp furikake: divided, for topping and middle layer
• 2 tbsp unagi sauce (eel sauce): for drizzling, plus more for serving
• 2 green onions, sliced: for garnish
• Nori sheets: for scooping

Variations / Substitutions

• Swap the shrimp: Use salmon, scallops, or even cooked chicken for a different protein.
• Make it spicier: Add an extra tablespoon of sriracha or a drizzle of chili oil on top before broiling.
• Use real crab: Replace imitation crab with lump crab meat for a more luxurious bite; drain it first.
• Gluten free: Use tamari instead of soy sauce and check your furikake and unagi sauce for gluten.
• Dairy free: Skip the cream cheese and use a dairy-free cream cheese or extra mayo mixed with a little lemon juice.

If you love baked sushi, you might also try my Salmon Sushi Bake recipe, which swaps in tender flaked salmon and a touch of lemon.

How to Make Shrimp Sushi Bake

Step 1: Cook and Season the Sushi Rice

Rinse the 2 cups sushi rice in a fine-mesh strainer under cold water until the water runs clear, then drain well. Combine the rice with 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes more.

While the rice is still hot, gently fold in the 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tsp kosher salt. You want the grains to stay intact but get an even coating of the tangy seasoning. Spread the rice onto a parchment-lined baking sheet to cool slightly while you prepare the topping.

Step 2: Mix the Spicy Shrimp Topping

In a large bowl, combine the 4 oz softened cream cheese, 1/3 cup mayonnaise, 2 tbsp sriracha, 1 tsp soy sauce, and 1 tsp sesame oil. Stir until completely smooth and no lumps of cream cheese remain. The mixture should be pinkish from the sriracha and smell a little spicy.

Fold in the 1 lb chopped cooked shrimp and 8 oz shredded imitation crab until everything is well coated. Taste and add a pinch more sriracha if you like extra heat. Set the topping aside and preheat your oven to 375°F (190°C).

Step 3: Assemble the Bake

Lightly grease an 8×8-inch baking dish. Press the cooled seasoned rice into an even layer across the bottom, using damp fingers to prevent sticking. Sprinkle 1 tablespoon of the furikake over the rice.

Spoon the creamy shrimp mixture over the rice and spread it gently with a spatula, leaving a little room near the edges so it can bubble up without overflowing. Sprinkle the remaining 1 tablespoon of furikake on top, then slide the dish into the oven.

Step 4: Bake and Broil

Bake for 20 minutes, until the edges are bubbling and the top looks lightly golden. The rice underneath will be heated through and the topping will be set. If you want a crispier top, switch the oven to broil on high and place the dish a few inches from the element for 2 to 3 minutes, watching carefully so it doesn’t burn.

A few charred spots across the surface are what you’re after, they add a toasted, savory crunch that contrasts with the creamy interior.

Step 5: Drizzle and Serve

Pull the dish from the oven and immediately drizzle the 2 tablespoons of unagi sauce in a thin zigzag over the top. Scatter the sliced green onions over everything. The sauce will seep into the broiled spots and the green onions add a fresh bite.

Set the dish on the table with a stack of nori sheets. Everyone can scoop a generous portion onto a sheet of nori, fold it, and eat it like a hand roll. Serve while it’s hot and bubbly.

Tips for the Best Crispy Top

• Take the cream cheese out early: Let it soften on the counter for 30 minutes so it blends smoothly and doesn’t leave white lumps in the topping.
• Don’t overbake: The shrimp is already cooked; baking too long makes it rubbery. The goal is just to heat through and meld the flavors, about 20 minutes is perfect.
• Watch the broiler: Every oven is different. Stand by the oven and pull the dish as soon as you see golden-brown spots appear, which can happen in under a minute for some broilers.
• Use sushi rice: Short-grain rice has the right starch to hold together when pressed into the dish; long-grain rice won’t give you the same sticky texture.

Bake times by dish size:

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in a 350°F oven until warmed through, about 10 minutes, or microwave for 1 to 2 minutes if you’re in a hurry. The crispy top will soften in the fridge, but you can refresh it under the broiler for a minute after reheating.

What to Serve with Shrimp Sushi Bake

This dish is rich and creamy, so crisp, light sides balance it well. A simple cucumber salad tossed with rice vinegar and sesame seeds, or steamed edamame sprinkled with sea salt, both bring a cool crunch. A bowl of miso soup on the side rounds out the meal with something warm and savory.

Frequently Asked Questions

Can I use raw shrimp instead of cooked?

Yes, but you need to cook it first. Quickly sauté or steam the shrimp until pink and opaque before chopping and folding it into the mixture, so it doesn’t release water into the bake.

Is it okay to skip the broiler step?

Absolutely. The bake is fully cooked after the initial 20-minute bake, but you’ll miss the crunchy, caramelized top that makes it feel extra special.

What if I don’t have furikake?

You can sprinkle toasted sesame seeds mixed with a pinch of sugar and salt as a substitute. The flavor won’t be identical, but you’ll still get a nice pop of texture.

Can I assemble this a day ahead and bake it later?

Yes, you can assemble the dish up through Step 3, cover it tightly, and refrigerate for up to 24 hours. Add 5 extra minutes to the bake time since you’re starting from cold.

Shrimp Sushi Bake Recipe

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 2 cups sushi rice, uncooked
• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 lb cooked shrimp, peeled and chopped
• 8 oz imitation crab, shredded
• 4 oz cream cheese, softened
• 1/3 cup mayonnaise
• 2 tbsp sriracha
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 tbsp furikake, divided
• 2 tbsp unagi sauce (eel sauce)
• 2 green onions, sliced
• Nori sheets, for serving

Method

 

1. Rinse rice until water runs clear; cook with 2 1/2 cups water (simmer 18 minutes, rest 10). Fold in vinegar, sugar, and salt while hot, then spread on a baking sheet to cool.
2. Mix cream cheese, mayo, sriracha, soy sauce, and sesame oil until smooth. Fold in shrimp and imitation crab; preheat oven to 375°F.
3. Press rice into a greased 8×8-inch dish. Sprinkle 1 tablespoon furikake, spread shrimp mixture, top with remaining furikake.
4. Bake 20 minutes until bubbly and golden. Broil 2–3 minutes on high for a crispy top, watching closely.
5. Drizzle unagi sauce over the top, scatter green onions, and serve immediately with nori sheets for scooping.

Notes

If your baking dish is a different size, refer to the timing table above for minor adjustments. Leftovers reheat well, but the top loses crunch; a quick broil fixes it.