When the craving for sushi hits but rolling feels like a chore, this Unagi Eel Baked Sushi Casserole comes to the rescue. It's cozy, indulgent, and gives you all those classic sushi flavors in a warm, satisfying casserole format. Think of it as the ultimate mash-up of Japanese comfort food and home-cooked simplicity. Packed with layers of savory eel, seasoned rice, creamy mayo, and a touch of spice, this dish feels fancy but is incredibly easy to put together. Whether you're a sushi newbie or a seasoned fan, this recipe delivers all the umami you love without the fuss of rolling mats and seaweed precision.
Unagi Eel Baked Sushi Casserole
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine American, Japanese
Servings 4 generous portions
Rice cooker or pot A rice cooker is the most foolproof way to make sticky rice, but if you're going old school, you'll want to know how to cook sushi rice on the stovetop. Just be sure to rinse the rice thoroughly and keep an eye on it to avoid burning.
8x8-inch baking dish The perfect size for a well-layered sushi casserole.
Mixing bowls For combining the creamy filling.
Spatula or spoon To spread and layer evenly.
Sharp knife For slicing toppings and garnish.
For the rice layer
- 2 cups sushi rice rinsed
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the filling
- 1 pack about 6 oz cooked unagi (grilled eel), sliced
- 1/2 cup imitation crab shredded (for a crab sushi bake twist)
- 2 tablespoons Kewpie mayo or regular mayo with a dash of sugar and rice vinegar
- 1 tablespoon sriracha optional, for a bit of heat
- 1/4 cup cream cheese softened
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion finely chopped
For topping and garnish
- Furikake seasoning
- Additional Kewpie mayo and sriracha for drizzling
- Thinly sliced avocado optional
- Toasted sesame seeds
- Nori sheets or seaweed snacks for serving
Step 1: Make the sushi rice
First things first—get your base right. This isn’t just any rice; this is the heart of every good sushi bake. For a stove-top version of a sushi rice recipe, combine your rinsed rice with water in a pot. Bring to a boil, then reduce to low, cover, and cook for 18-20 minutes. Once done, let it sit for 10 minutes before fluffing.
In a small saucepan, warm the vinegar, sugar, and salt until dissolved. Pour it over the cooked rice and fold gently. This gives you that signature tangy-sweet sushi flavor that makes this baked sushi rice recipe shine.
Step 2: Mix the creamy unagi-crab filling
In a bowl, combine the sliced unagi, shredded crab, mayo, cream cheese, soy sauce, sriracha, and sesame oil. Toss in your green onions and give it a good mix until creamy and cohesive. This rich, savory mixture is what sets a healthy sushi bake apart from the usual weeknight meals.
Step 3: Layer it up
Preheat your oven to 375°F (190°C). In your baking dish, spread the seasoned rice evenly as the bottom layer. Sprinkle with furikake for extra umami.
Next, spread the creamy unagi and crab mix over the rice. Smooth it out into an even layer so every bite has a little bit of everything.
Step 4: Bake to golden perfection
Pop the casserole into the oven and bake uncovered for about 20-25 minutes, or until bubbly and lightly browned on top.
Step 5: Top and serve
Once out of the oven, let it cool slightly. Drizzle with more Kewpie mayo and sriracha, sprinkle on sesame seeds, and maybe a few slices of avocado if you’re feeling extra. Cut into squares and serve with seaweed snacks to scoop up bites. It’s like eating crispy sushi rice in casserole form—warm, flavorful, and impossible to stop eating.
Perfect Pairings
To balance the richness of this dish, go for a light, crisp side. A cucumber salad with rice vinegar and sesame oil is ideal. Miso soup or a quick seaweed salad also works well to keep the meal light yet satisfying. For drinks, green tea or cold sake pairs beautifully with the bold umami notes of the unagi and crab.
FAQs
1. Can I use different types of fish?
Absolutely! While unagi brings a signature smoky-sweet flavor, you can easily swap in cooked salmon for a salmon sushi bake recipe version, or even canned tuna for a budget-friendly tuna sushi bake.
2. What type of rice should I use?
Always go with short-grain sushi rice for the best texture. If you want to know how to cook sushi rice without a rice cooker, stovetop works fine—just remember to rinse thoroughly and use the right water ratio.
3. Is this a healthy sushi bake?
This recipe can definitely fall under the umbrella of health dinner recipes, especially if you use light cream cheese and go easy on the mayo. You can also add finely chopped veggies like cucumber or carrot for more nutrition.
4. Can I make sushi without rice?
Sure! For a low-carb option, try using riced cauliflower or even quinoa instead of traditional sushi rice. It changes the texture a bit but keeps things interesting.
5. How do I store leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture, though the microwave works in a pinch.
6. What if I want crispy rice sushi?
Want that crispy bottom layer? Brush a bit of sesame oil on the bottom of your baking dish before adding the rice, then bake a few minutes longer. It adds an irresistible crunch and gets you closer to crispy sushi rice heaven.
