Save My roommate walked in while I was mixing shredded chicken with Kewpie mayo and sriracha, looking at me like I had completely lost my mind. Fifteen minutes later, the whole apartment smelled like warm rice vinegar and melting cheese, and she was standing by the oven door refusing to leave until it was done. That was the night I learned that the weirdest fusion experiments often become the most requested comfort food.
I made this for a potluck last winter, and someone literally asked if I could cater their wedding. Three different people texted me the next day for the recipe, which never happens with my actual cooking experiments. Now it is the only thing anyone asks me to bring to game night.
Ingredients
- Sushi rice: Short-grain rice is non-negotiable here because it creates that sticky, clinging texture that holds everything together
- Rice vinegar mixture: The tang cuts through all the rich cheese and mayonnaise so the dish never feels heavy
- Cooked chicken breast: Rotisserie chicken works perfectly and saves you a step, but leftover poached or baked chicken works too
- Kewpie mayonnaise: Japanese mayo has a richer egg flavor that makes everything taste more professional and restaurant-quality
- Cream cheese: This is the secret ingredient that makes the chicken mixture impossibly creamy without being overwhelmingly tangy
- Sriracha: Start with one tablespoon and taste, because the heat level varies wildly between brands
- Mozzarella cheese: Creates that golden, bubbly crust that makes everyone immediately grab their phones to Instagram it
- Furikake seasoning: This rice seasoning adds seaweed, sesame, and salt all at once, basically umami in a shaker
- Avocado: Adds creamy, buttery freshness that balances the warm, cheesy elements underneath
Instructions
- Get your oven ready first:
- Preheat to 400°F and grease a 9x9 baking dish with butter or oil so nothing sticks to the bottom.
- Cook the rice perfectly:
- Rinse until water runs clear, then simmer with 2 1/2 cups water for 15 minutes before letting it steam covered for another 10 minutes.
- Season the rice while it is hot:
- Mix rice vinegar, sugar, and salt until dissolved, then gently fold it into the rice without mashing the grains.
- Make the creamy chicken filling:
- Combine shredded chicken with mayo, cream cheese, sriracha, soy sauce, and green onions until everything is coated and held together.
- Build your layers:
- Spread seasoned rice in the dish, sprinkle with 1 tablespoon furikake, then layer the chicken mixture evenly on top.
- Add the cheese situation:
- Sprinkle mozzarella and remaining furikake over everything so it will bubble up and get golden brown in the oven.
- Bake until bubbly:
- Cook for 20 to 25 minutes until the cheese is melted and starting to turn golden in spots.
- Finish with the fresh stuff:
- Let it cool for 5 minutes, then top with avocado, nori strips, and sesame seeds before drizzling with extra sriracha and mayo.
Save My partner accidentally ate half the dish straight from the baking dish while standing over the counter, claiming he was just taste testing. Now we double the recipe because there are never leftovers, and honestly, that is the highest compliment a casserole can receive.
Make It Your Own
Swap shredded chicken for cooked crab or imitation crab if you want something closer to a California roll vibe. You could also use cooked salmon or even canned tuna packed in water for a more budget-friendly version. Vegetarians can use shredded jackfruit or extra firm tofu that has been pressed and baked until crispy.
Serving Strategy
Set up a little topping station with extra nori sheets, pickled ginger, and wasabi so people can customize their portions. Some nights I serve this with a simple cucumber salad dressed with rice vinegar to cut the richness. A side of miso soup also makes the whole meal feel more complete and restaurant-like.
Storage And Reheating
This keeps well in the refrigerator for up to three days, though the avocado is best added fresh before serving leftovers. Reheat in a 350°F oven until warmed through, because the microwave makes the rice gummy and the cheese weirdly separated.
- Add fresh avocado right before serving reheated portions
- Sprinkle extra furikake over leftovers to refresh the flavor
- A splash of water over the dish before reheating helps prevent the rice from drying out
Save Some recipes are just meant to be shared with people you love, preferably while wearing comfortable pants and planning to stay in for the night.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked breast?
Yes, rotisserie chicken adds extra flavor and convenience without affecting the texture.
- → What type of rice is best for this dish?
Sushi rice is ideal as it holds moisture and texture when baked with the creamy mixture.
- → How can I make it spicier?
Increase sriracha in the chicken mixture or drizzle more on top before serving.
- → Is it necessary to add furikake seasoning?
Furikake enhances umami and adds a pleasant crunch, but you can omit or substitute with sesame seeds and seaweed flakes.
- → Can this dish be prepared in advance?
Yes, assemble and refrigerate before baking, then bake just before serving for best texture.