Chicken Sushi Bake

The first time I made chicken sushi bake, I wasn't trying to reinvent sushi—I was just standing in my kitchen with leftover rotisserie chicken and a craving for something that tasted fresh and Japanese but didn't require rolling skills I clearly didn't possess. A friend mentioned she'd seen sushi bake trending, and I thought, why not turn it into a casserole? Twenty minutes later, golden cheese bubbling in the oven, the smell of sesame and sriracha filling the kitchen, I realized I'd stumbled onto something that felt both playful and genuinely delicious.

I served this at a casual dinner party once, and watching people scoop it onto nori sheets like they were building their own sushi rolls right there at the table was pure joy. No one expected a casserole to feel interactive, but something about the DIY assembly made the whole meal feel celebratory rather than just fed.

Ingredients

• Sushi rice: Use proper sushi rice, not regular long-grain—it has the right starch content to become sticky and cohesive when dressed, which matters for the texture of the bake.
• Mayonnaise: Japanese Kewpie mayo is worth seeking out because it's richer and creamier than American mayo, giving the whole dish a subtle umami depth.
• Cooked chicken breast: Rotisserie chicken saves time and adds a depth of flavor that raw or boiled chicken can't match.
• Cream cheese: This adds a gentle richness and helps bind the chicken mixture so it stays creamy in the heat.
• Sriracha: Don't skip it—it's the backbone of the flavor profile, bringing heat and brightness that cuts through the richness.
• Mozzarella cheese: It melts evenly and doesn't overpower the other flavors the way sharper cheeses might.
• Furikake seasoning: This Japanese seasoning blend adds a savory, slightly sweet complexity that makes people ask what secret ingredient you used.
• Nori: Toast it lightly if you have time, or use snack-size sheets so guests can scoop without crumbling.
• Avocado: Add it only after baking, while the casserole is still warm—the warmth softens the avocado just enough to be creamy but not mushy.
• Green onions: Thinly slice them to distribute flavor evenly throughout the chicken mixture.

Instructions

Rinse and cook the rice:

Rinse sushi rice under cold water, swishing gently with your fingers until the water runs almost clear—this removes excess starch that would make the rice gluey. Bring the drained rice and water to a boil, then cover and simmer for 15 minutes; the rice will absorb the water and become tender.

Season the hot rice:

While the rice is still warm, fold in the mixture of rice vinegar, sugar, and salt with a gentle hand, using a wooden spoon or rice paddle to avoid crushing the grains. The warmth helps the rice absorb the seasoning evenly, creating that signature sushi rice flavor.

Build the chicken filling:

Combine shredded chicken, mayonnaise, softened cream cheese, sriracha, soy sauce, and sliced green onions in a bowl and mix until you have a creamy, cohesive mixture. Taste as you go and adjust the sriracha if you want more heat.

Layer in the baking dish:

Spread the seasoned rice in an even layer across your greased 9x9-inch dish, then sprinkle furikake over it for the first hint of umami. Top with the chicken mixture in an even layer, then scatter mozzarella and the remaining furikake across the top.

Bake until golden:

Bake at 400°F for 20 to 25 minutes, watching for the cheese to melt and develop light golden spots on top—this takes about 5 minutes longer than you might think, but it's worth the wait for the flavor that develops. The cheese should bubble gently at the edges and look slightly caramelized in places.

Finish and serve:

Let the bake rest for 5 minutes so the layers set slightly, then top with sliced avocado, nori strips, and toasted sesame seeds, finishing with drizzles of sriracha and mayonnaise. Serve warm, letting people scoop it onto nori sheets or plates as they like.

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There's a moment right after you pull this from the oven when the whole kitchen smells like sesame, toasted cheese, and sriracha, and you know you've made something people will actually want to eat. That's when this stopped being just a recipe and became my go-to for feeding a crowd without spending hours in the kitchen.

Why This Fusion Works

Chicken sushi bake takes the essence of what makes sushi appealing—fresh flavors, careful seasoning, layered textures—and removes all the technique that intimidates home cooks. The mayonnaise and cream cheese replace the need for any skill with a knife, while the rice seasoning keeps that authentic sushi taste front and center. It's fusion in the best sense: respectful of the original, but honest about what makes it practical for a weeknight dinner or casual gathering.

Building Your Own Bowl

One of my favorite things about this dish is how interactive it becomes when people serve themselves. If you have snack-size nori sheets on the table, everyone gets to scoop a portion onto a sheet and build their own bite, which transforms the meal from something you're eating to something you're creating together. You can also let people drizzle their own sriracha and mayo—some like it spicy and creamy, others want it clean and mild.

Make-Ahead and Storage Tips

You can prep everything up to the point of baking the night before—just cover the assembled casserole with plastic wrap and refrigerate. When you're ready to serve, let it sit on the counter for 10 minutes before baking, then add a few extra minutes to the baking time since it's coming from cold. Leftovers reheat beautifully, though I recommend adding fresh avocado and nori after reheating rather than before, so they don't become soggy or warm.

• Rotisserie chicken is a shortcut that actually improves the flavor, so use it without hesitation.
• If you can't find Kewpie mayo, regular mayo works, but add an extra tablespoon of mirin or a touch of honey to compensate for the richness you'd be missing.
• Furikake brands vary in saltiness, so taste the rice mixture before serving to make sure you're not doubling down on salt.

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This dish has become my answer to almost every casual dinner invitation because it feels special without demanding perfection from me. It's the kind of food that brings people together, tastes like you spent hours thinking about every detail, and actually takes less time than you'd expect.

Recipe Q&A

→ What type of rice is best for this dish?

Sushi rice is ideal as it provides a sticky texture that holds well when baked and absorbs flavors effectively.

→ Can I use a different type of chicken?

Yes, cooked shredded rotisserie chicken works wonderfully for added convenience and flavor.

→ How spicy is the dish?

The level of heat is mild to moderate, adjustable by the amount of sriracha mixed into the chicken blend and for drizzling on top.

→ Is it possible to prepare this ahead of time?

Absolutely, you can assemble it a few hours in advance and refrigerate until ready to bake, which allows flavors to meld.

→ What are good side options to complement this bake?

Fresh pickled ginger, thin cucumber slices, or a simple green salad add refreshing contrast to the richness of the casserole.