Chicken Sushi Bake (Printable)

Tender chicken and seasoned rice combine with melted cheese and savory toppings in this creamy casserole.

# What You'll Need:

→ Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp granulated sugar
05 - 1 tsp salt

→ Chicken Mixture

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

→ Topping & Assembly

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

# Directions:

01 - Set the oven to 400°F and lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until clear, then combine with 2 1/2 cups water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes.
03 - Whisk rice vinegar, sugar, and salt in a small bowl until dissolved, then fold gently into the cooked rice.
04 - In a medium bowl, combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions. Stir until creamy and thoroughly mixed.
05 - Spread the seasoned rice evenly in the prepared baking dish and sprinkle 1 tablespoon of furikake over it.
06 - Layer the chicken mixture evenly over the rice, sprinkle with shredded mozzarella cheese and the remaining furikake.
07 - Bake for 20 to 25 minutes until the cheese is melted and lightly golden.
08 - Remove from oven and let cool for 5 minutes. Top with avocado slices, nori strips, toasted sesame seeds, and drizzle with additional sriracha and mayonnaise as desired.
09 - Serve warm by scooping portions onto small plates or nori sheets.

# Expert Tips:

01 -
  • It tastes like sushi night but takes the stress out of rolling, so you can actually enjoy your guests instead of hunching over the counter.
  • The creamy chicken layer with that crispy melted cheese top creates this perfect contrast that keeps people reaching for more.
  • You can prep everything ahead and bake it right before serving, making it ideal for weeknight dinners or when you're hosting.
02 -
  • If you don't season the rice with the vinegar mixture, it tastes like plain steamed rice, not sushi rice—I learned this the hard way on my first attempt and had to start over.
  • Add the avocado only after baking and cooling slightly; warm avocado gets mushy and loses its fresh appeal, while cold avocado against the warm rice is actually the ideal texture contrast.
  • Don't skip the 10-minute rest after cooking the rice; it might seem unnecessary, but it's when the moisture distributes evenly and the grains transform from slightly firm to perfectly tender.
03 -
  • If you find yourself making this regularly, buy pre-cooked rotisserie chicken—it streamlines prep without sacrificing flavor, and honestly, it tastes better than chicken you cook yourself.
  • Toast your sesame seeds in a dry pan for just two minutes before sprinkling; the difference between raw and toasted is like the difference between decorative and delicious.
Go back