Shrimp Sushi Bake (Easy 30-Minute Casserole)

Name: Shrimp Sushi Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups cooked white rice (preferably short-grain or jasmine, can use pre-cooked freezer one to make this even faster); 1 teaspoon sesame oil; 1 teaspoon low-sodium soy sauce (or coconut aminos); ½ teaspoon salt; 1 pound raw shrimp (peeled, deveined, and diced); 2 tablespoons mayonnaise; 1 tablespoon low-sodium soy sauce (or coconut aminos); 2 teaspoons sesame oil; 1/2 tsp each garlic powder, onion powder, chili powder; ½ teaspoon sriracha (or more to taste); Pinch of salt; ¼ cup mayonnaise; 1-2 teaspoons sriracha (or more if you like spicy foods); 1 teaspoon honey; Sliced avocado; Diced cucumber; Shelled edamame; Thinly sliced green onions; Sesame seeds; Crispy shallots; Nori wraps (seaweed snacks - feel free to top the casserole with pieces of it or just use the mixture to spoon into the nori sheets)

Sushi bake is the dish that takes everything people love about a spicy shrimp roll and turns it into a warm, shareable casserole that comes together in 30 minutes with no rolling, no special equipment, and no sushi-making experience required. Seasoned rice pressed into a baking dish, a layer of diced shrimp tossed in a savory, slightly spicy mayo mixture baked on top until pink and slightly golden, finished with a drizzle of honey sriracha mayo and whatever fresh toppings you want to pile on. Scoop it onto crispy nori sheets for a bite that tastes exactly like a hand roll from a sushi restaurant, made entirely at home.

A close-up of a baked sushi dish topped with chopped cucumbers, seaweed strips, and pieces of baked fish or seafood, served in a white square baking dish with a wooden spatula lifting a portion.

A Quick Look At The Recipe

Recipe Name: Shrimp Sushi Bake
Ready In: 30 minutes
Serves: 4
Main Ingredients: cooked white rice, sesame oil, low-sodium soy sauce, salt, raw shrimp, mayonnaise
Why You'll Love It: This shrimp sushi bake layers seasoned rice and a spicy mayo shrimp mixture baked until golden, then topped with avocado, cucumber, edamame, and served with nori sheets. Ready in 30 minutes.

This version is lighter and cleaner than most sushi bakes that lean heavily on imitation crab and excessive mayo. Real shrimp, a well-seasoned coating, and a thoughtful topping lineup including avocado, cucumber, edamame, sesame seeds, and crispy shallots make this feel fresh rather than heavy. It’s the kind of recipe that becomes a regular weeknight request after the first time you make it and takes almost no effort to pull together.

Why You’ll Love This Recipe

It tastes exactly like a spicy shrimp roll in casserole form. The sesame oil, soy sauce, sriracha, and spicy mayo hit every note of a sushi restaurant hand roll without any of the technique.

It’s on the table in 30 minutes. Ten minutes of prep, 18 minutes of baking, and dinner is done. This is genuinely faster than ordering sushi.

It’s endlessly customizable. Swap the shrimp for imitation crab, salmon, or tuna. Adjust the sriracha for more or less heat. Change the toppings based on what’s in the refrigerator. The base formula accommodates all of it.

– Lyuda

Ingredients Needed to Make Shrimp Sushi Bake

A flat lay of ingredients in bowls on a white surface: cooked rice, soy sauce, mayonnaise, bottle of spicy mayo, shrimp, diced cucumber, sliced green onion, seaweed, sesame seeds, seasonings, and salt.

The Rice

Cooked white rice, short-grain or jasmine (short-grain sushi rice produces the most authentic texture and holds together when scooped onto nori; jasmine is a widely available alternative with slightly less stickiness)
Sesame oil (adds a toasty, nutty depth to the rice base)
Low-sodium soy sauce or coconut aminos (seasons the rice and adds umami throughout)
Salt

The Shrimp Mixture

Raw shrimp, peeled, deveined, and diced (dicing the shrimp ensures even coverage across the entire baking dish and makes scooping onto nori sheets easy)
Mayonnaise (the creamy binder that keeps the shrimp coating together)
Low-sodium soy sauce or coconut aminos
Sesame oil
Garlic powder, onion powder, and chili powder
Sriracha (adjust the amount based on your heat preference)
Salt

The Spicy Mayo

Mayonnaise
Sriracha
Honey (the honey is the detail that makes this spicy mayo better than a standard sriracha mayo)

Toppings

Sliced avocado, diced cucumber, shelled edamame, green onions, sesame seeds, crispy shallots, nori sheets

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Shrimp Sushi Bake

Step 1: Prep the Pan

Preheat the oven to 400°F. Lightly grease a 9×9 inch baking dish with avocado oil or cooking spray. A properly greased pan prevents the rice from sticking and makes serving significantly easier.

Step 2: Season and Press the Rice

If the rice was just cooked, let it cool for 5 to 10 minutes so it’s warm but not steaming hot, which would make it too sticky to spread evenly. In a large bowl, gently mix the cooked rice with sesame oil, soy sauce, and salt until every grain is lightly coated. Transfer to the prepared baking dish and spread into an even layer, pressing down lightly with the back of a spoon or damp hands to compact it slightly. A firmly pressed rice layer holds together when scooped and provides a stable base for the shrimp topping.

A clear glass bowl filled with steamed white rice drizzled with soy sauce sits on a white table, with small bowls of condiments and ingredients blurred in the background.

A person uses a spatula to spread cooked rice in a white square dish. Bowls of soy sauce, water, and other ingredients are visible in the background on a white surface.

Step 3: Prepare the Shrimp Mixture

Pat the diced shrimp completely dry with paper towels. This is the most important prep step in the recipe. Excess moisture on the shrimp releases as steam during baking and creates a watery layer between the shrimp and rice that makes the finished bake soggy rather than cohesive. In a medium bowl, whisk together the mayonnaise, soy sauce, sesame oil, garlic powder, onion powder, chili powder, sriracha, and salt. Add the dried diced shrimp and toss until every piece is evenly coated.

A white bowl filled with raw, chopped shrimp topped with spices, mayonnaise, and seasoning. Other bowls with ingredients are blurred in the background on a white table.

A close-up of a white dish filled with creamy, diced pieces of food being stirred with a spoon. The mixture appears to be coated in a thick, seasoned sauce.

Step 4: Assemble and Bake

Spread the shrimp mixture evenly over the pressed rice layer, covering it completely to the edges. Bake at 400°F for 15 to 18 minutes until the shrimp is fully cooked, pink, and opaque throughout. For a slightly golden, lightly caramelized top, switch the oven to broil for the final 1 to 2 minutes. Watch it closely during the broil since the mayo coating can go from golden to burnt quickly.

A white ceramic baking dish filled with cooked, seasoned shrimp pieces sits on a white table, with bowls and a dish of pepper visible in the background.

A white square dish filled with a baked casserole topped with diced avocado, edamame, and cucumber, sitting on a white table. Plates and a small glass dish are visible in the background.

Step 5: Make the Spicy Mayo

While the bake is in the oven, whisk together the mayonnaise, sriracha, and honey in a small bowl until smooth. Taste and adjust the sriracha to your heat preference. The honey is what separates this from a basic sriracha mayo, adding a rounded sweetness that balances the heat.

Step 6: Top and Serve

Remove the bake from the oven and drizzle the spicy mayo generously over the top. Add the fresh toppings you’ve chosen and serve immediately. To eat sushi-style, scoop a spoonful of the rice and shrimp mixture onto a nori sheet, add your preferred toppings, and fold or wrap before eating.

A close-up of a baked sushi casserole topped with sliced green onions, shredded seaweed, sesame seeds, and a drizzle of sauce in a white square dish.

If you are looking for more delicious dinner recipes, you’ll love my Lemon Chicken and Orzo and Juicy Oven-Baked Beef Kebabs (Easy Ground Beef Kebabs Recipe)!

How To Store A Sushi Bake

Store the sushi bake covered in the refrigerator for up to 3 days. Keep all fresh toppings including avocado, cucumber, edamame, green onions, and nori sheets separate from the bake and add them fresh at serving time. Refrigerating assembled toppings with the bake produces soggy cucumbers, browning avocado, and limp nori that loses all its crunch.

To reheat, microwave individual portions on medium power in 60-second intervals until heated through. Alternatively, reheat covered in a 350°F oven for 10 to 12 minutes. Add fresh toppings and a drizzle of spicy mayo after reheating to refresh the presentation.

Serving Suggestions

Set the baking dish in the center of the table with the toppings arranged around it in small bowls and a stack of nori sheets alongside. Let everyone scoop their own portions and build their own bites. This interactive format is one of the best things about a sushi bake and it works especially well for casual dinners and gatherings where people enjoy building their own food.

For a full spread, serve alongside a simple miso soup, a cucumber salad dressed with rice vinegar and sesame oil, or a bowl of steamed edamame. The sushi bake is substantial enough to be a complete meal on its own but the light Japanese-inspired sides make it feel like a full restaurant dinner at home.

For another bold, Asian-inspired weeknight dinner in a similar quick-cooking format, Korean Ground Beef Bowls hit the same satisfying, saucy rice bowl notes in a completely different flavor direction.

Frequently Asked Questions About Shrimp Sushi Bake

What is a sushi bake?

A sushi bake is a deconstructed, casserole-style version of sushi that became widely popular through social media, particularly in Filipino-American communities where it’s a staple at potlucks and family gatherings. Rather than rolling individual pieces of sushi, all the components are layered in a baking dish and baked together, then scooped onto nori sheets to eat. It delivers all the flavors of a sushi roll in a format that’s dramatically easier to make and share.

What rice is best for sushi bake?

Short-grain Japanese sushi rice is the most authentic and functional choice. Its higher starch content makes it slightly stickier than long-grain rice, which means it holds together when pressed into the pan and scooped onto nori sheets without falling apart. Jasmine rice is a widely available alternative that works well and has a slightly floral fragrance that pairs nicely with the sesame and soy seasoning. Avoid long-grain rice like basmati which doesn’t have enough starch to hold together when scooped.

Can I use cooked shrimp instead of raw?

Yes but reduce the bake time significantly. Pre-cooked shrimp only needs to be heated through rather than cooked from raw, so check it at 8 to 10 minutes rather than 15 to 18. Overcooked shrimp becomes rubbery and tough, so err on the side of slightly less time. Raw shrimp is recommended because it cooks perfectly in the oven during the baking time and stays juicier and more tender than shrimp that was cooked, cooled, and reheated.

Can I substitute the shrimp with another protein?

Yes. Imitation crab, which is the most traditional sushi bake protein, works beautifully and produces a sweeter, more mild filling. Canned or fresh salmon mixed with the same mayo seasoning is another excellent option. Diced tuna steaks work well for a more premium version. For a vegetarian option, diced firm tofu pressed dry and tossed in the same seasoning produces a surprisingly satisfying filling that absorbs the flavors well during baking.

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.