Chicken sushi bake casserole (Print Version)

Creamy casserole featuring seasoned rice, tender chicken, and savory toppings baked to golden crisp.

# What You Need:

→ Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt

→ Chicken Mixture

06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
08 - 2 tablespoons cream cheese, softened
09 - 1 tablespoon sriracha, adjusted to taste
10 - 1 tablespoon soy sauce
11 - 2 green onions, thinly sliced

→ Topping & Assembly

12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons furikake seasoning
14 - 1 avocado, sliced
15 - 1 sheet nori, cut into strips or snack-sized
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha and mayonnaise, for drizzling

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until clear. Combine with 2 1/2 cups water in a pot, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into the cooked rice.
04 - In a medium bowl, combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions. Mix until creamy and well blended.
05 - Spread seasoned rice evenly in the prepared baking dish. Sprinkle 1 tablespoon furikake over the rice. Layer chicken mixture evenly on top, followed by shredded mozzarella and remaining furikake.
06 - Bake for 20 to 25 minutes until cheese is melted and slightly golden.
07 - Remove from oven and cool for 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise if desired. Serve warm.

# Expert Advice:

01 -
  • Takes all the flavors you love from a sushi roll and turns them into something you can eat with a spoon on your couch in sweatpants
  • Feeds a crowd without the painstaking work of rolling individual pieces of sushi
  • The cream cheese and mozzarella create this insane gooey situation that somehow still tastes fresh and bright
02 -
  • Do not skip the 5 minute rest period after baking because the cheese needs time to set up slightly or everything slides everywhere when you serve it
  • Sushi rice sticks to everything, so wet your spoon or spatula before spreading it in the dish
  • The furikake can be found in Asian grocery stores or the international aisle of well-stocked supermarkets
03 -
  • Use a rice cooker if you have one because it produces perfectly consistent sushi rice every single time
  • Let the chicken mixture come to room temperature before spreading it so it does not cool down the rice layer underneath
  • Position your oven rack in the upper third of the oven so the cheese gets properly browned on top
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