Save The first time I made chicken sushi bake, I was standing in my kitchen on a Tuesday night, staring at leftover rotisserie chicken and wondering how to turn it into something that felt special enough for guests. My mom had always made traditional sushi, but I wanted something warm, comforting, and frankly, less fussy. I grabbed a baking dish, some rice vinegar, and a jar of Kewpie mayo, and something magical happened—a dish that tastes like sushi but feels like home.
I remember bringing this to a potluck, nervous because everyone there was a serious cook. One of them took a bite, closed their eyes, and asked what restaurant I'd ordered it from. That's when I knew this recipe had something special—it surprised people in the best way, tasted restaurant-quality, and somehow felt personal and warm all at once.
Ingredients
- Sushi rice: This is the foundation, and rinsing it thoroughly makes all the difference—it removes excess starch and keeps each grain separate and tender instead of gluey.
- Rice vinegar, sugar, and salt: These three create the signature sushi flavor; dissolve them completely before folding into warm rice so the seasoning distributes evenly.
- Cooked chicken breast: Shredded works better than diced because it mixes into the creamy sauce more smoothly and feels less chunky.
- Kewpie mayonnaise: It's richer and tangier than regular mayo; if you can't find it, regular mayo works, but the Japanese version really elevates the flavor profile.
- Cream cheese: Just a couple tablespoons adds a silky richness that makes the chicken mixture cling to every grain of rice.
- Sriracha and soy sauce: These bring heat and umami depth; start with less sriracha and taste as you go, because everyone's heat tolerance is different.
- Green onions: Slice them thin so they distribute throughout the mixture and add brightness without overwhelming bites.
- Mozzarella cheese: It melts into golden, bubbly goodness and acts like a blanket keeping everything warm and connected.
- Furikake seasoning: This Japanese seasoning sprinkle (seaweed, sesame, fish flakes) is what makes people recognize the sushi inspiration instantly.
- Avocado, nori, and sesame seeds: These go on top after baking, so they stay fresh and add texture instead of getting soggy.
Instructions
- Set your stage:
- Preheat your oven to 400°F and get a 9x9-inch baking dish lightly greased. This gives you a clean canvas and ensures even baking.
- Rinse and cook the rice:
- Run sushi rice under cold water, stirring gently until the water runs clear—this removes starch and keeps grains separate. Boil it with 2 1/2 cups water, then cover and simmer 15 minutes, letting it rest covered for 10 minutes after.
- Season the rice:
- Dissolve rice vinegar, sugar, and salt in a small bowl, then gently fold it into the warm rice using a wooden spoon or rice paddle. Don't stir aggressively; you want to coat the grains without breaking them.
- Build the chicken layer:
- Combine cooked chicken with Kewpie mayo, softened cream cheese, sriracha, soy sauce, and sliced green onions in a medium bowl. Mix until creamy and cohesive; taste and adjust sriracha if you like more heat.
- Layer the base:
- Spread seasoned rice evenly in your baking dish, then sprinkle 1 tablespoon of furikake over it. This creates a flavorful foundation that hints at what's coming.
- Add the chicken:
- Spread the chicken mixture evenly over the rice layer, then top with shredded mozzarella cheese and the remaining furikake. Everything should be distributed so no bite is left plain.
- Bake until golden:
- Pop it in the 400°F oven for 20 to 25 minutes, until the cheese is melted and just barely golden at the edges. You'll know it's done when it smells irresistible and the cheese bubbles slightly.
- Rest and top:
- Let it cool for 5 minutes out of the oven, then top with sliced avocado, nori strips, toasted sesame seeds, and drizzles of extra sriracha and mayo. This cooling moment prevents the cold toppings from deflating everything.
- Serve with joy:
- Scoop generous portions onto small plates or onto nori sheets for a handheld moment. Watch people's faces light up.
Save There was this moment at dinner when a friend asked how long this recipe took me to develop, and I realized I'd made it dozens of times without thinking twice. That's when a recipe stops being a instruction list and becomes something you reach for instinctively, something that brings people together without fuss.
Why This Dish Works
Chicken sushi bake takes the elements you love about sushi—the rice, the savory fillings, the textural play—and removes the intimidation. There's no rolling, no special techniques, just layering and baking. It's Japanese-American fusion at its most honest, where two cuisines meet in a casserole dish and neither one loses its identity. The warm rice absorbs the creamy chicken sauce, the cheese gets golden and stretches slightly, and the fresh toppings added at the end remind you this is still sushi at heart.
Customizing Your Bake
One of the joys of this recipe is how flexible it is. Use rotisserie chicken if you want to skip cooking chicken from scratch—the flavor actually gets better from that char. Add diced cucumber or pickled ginger if you want brightness and freshness to cut through the richness. If spice is your love language, increase the sriracha or drizzle hot sauce over the top. I've even tried adding imitation crab stick to make it feel closer to a California roll, and it worked beautifully.
Serving and Storage
This dish is best served warm, right after the cheese finishes bubbling and the kitchen smells like toasted sesame and sriracha. Leftovers keep in the fridge for three days, though they taste best within 24 hours when everything is still vibrant. Reheat gently in a 300°F oven rather than the microwave to preserve the rice texture.
- Scoop onto nori sheets for a casual hand-held moment that feels elevated.
- Pair with cucumber salad or miso soup to round out the meal.
- Make it a day ahead through the baking step, then top and serve fresh.
Save This recipe taught me that the best food doesn't have to be complicated to be memorable. It just has to be made with intention and shared with care.
Recipe FAQ
- → What type of rice is best for this dish?
Sushi rice is preferred for its sticky texture, which holds the layers together well during baking.
- → Can I use leftover chicken in this dish?
Yes, cooked shredded or diced chicken works perfectly and adds convenience without sacrificing flavor.
- → How spicy is this bake and can I adjust it?
Spice comes from sriracha; you can adjust its amount to suit your heat preference.
- → What are good alternatives for toppings?
Avocado, nori strips, toasted sesame seeds, and extra sriracha provide layers of flavor; you can also add pickled ginger or cucumber for freshness.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking, but bake just before serving to maintain texture and flavor.
- → Is furikake essential for the flavor?
Furikake adds a unique umami and sesame note, but it can be omitted or substituted with a blend of sesame seeds and seaweed flakes.