Shrimp Sushi Bake
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.
Servings: 4
Equipment
- 9x9 baking dish
Ingredients
For the Rice
- 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
For the Shrimp Mixture
- 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
Spicy Mayo (Optional)
- ¼ cup mayonnaise
- 1-2 teaspoons sriracha or more if you like spicy foods
- 1 teaspoon honey
Optional Toppings
- 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
Instructions
Preheat & Prep
- Preheat oven to 400°F. Lightly grease a 9×9-inch baking dish with avocado oil or cooking spray.
Season the Rice
- If your rice is freshly cooked, let it cool slightly so it’s not too sticky.
- In a large bowl, gently mix the cooked rice with sesame oil, soy sauce, and salt.
- Spread the rice evenly into the prepared baking dish, pressing it down lightly.
Make the Shrimp Mixture
- Pat the shrimp dry with paper towels (this helps prevent excess moisture).
- In a medium bowl, combine mayonnaise, soy sauce, sesame oil, garlic powder, onion powder, chili powder, sriracha, and salt. Add the diced shrimp and toss until evenly coated.
Assemble
- Spread the shrimp mixture evenly over the rice layer.
Bake
- Bake for 15–18 minutes, or until the shrimp is pink, opaque, and fully cooked.
- (Optional: Broil for 1–2 minutes at the end for a lightly golden top.)
Make the Spicy Mayo (Optional)
- In a small bowl, mix together mayonnaise, sriracha, and honey until smooth. Drizzle over the bake before serving.
Add Toppings & Serve
- Top with your favorite toppings and extra soy sauce. Scoop onto nori sheets for a sushi-style bite.
Notes
- Store leftovers covered in the fridge for up to 3 days (it’s best to keep the toppings separate, so you don’t reheat cucumbers, avocados, or nori sheets, etc)
- Reheat the rice and shrimp in the microwave or in a 350°F oven until warmed through, then top with the toppings before eating.