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 a box of sushi rice, wondering if I could somehow merge two completely different meals into one. My friend had just texted asking what I was making for dinner, and instead of the usual scramble, I decided to get creative. What started as kitchen improvisation became something my whole friend group now requests by name—crispy, creamy, utterly comforting, and honestly easier than rolling actual sushi.
I'll never forget bringing this to a potluck where everyone was expecting the same tired casseroles, and watching people's faces light up when they took that first bite—the melted cheese, the creamy chicken, the salty nori hitting all at once. Someone asked for the recipe right there at the table, and I've been making it ever since for game nights, family dinners, and those moments when I want to impress without spending three hours in the kitchen.
Ingredients
- Sushi rice (2 cups): Use real sushi rice if you can—it has the right starch content to hold together and absorb flavors beautifully, unlike regular rice.
- Water (2 1/2 cups): The ratio matters here; too little and your rice cooks unevenly, too much and you'll end up with mush.
- Rice vinegar (2 tbsp): This is what gives sushi rice its signature tang; don't skip it or substitute regular vinegar.
- Granulated sugar (1 tbsp) and salt (1 tsp): These dissolve into the vinegar to season the rice evenly and balance the flavors.
- Cooked chicken breast (2 cups), shredded or diced: Rotisserie chicken works beautifully here and saves you cooking time; just strip the meat from the bones.
- Japanese Kewpie mayonnaise (1/2 cup): It's richer and less acidic than regular mayo, which makes the creamy layer taste luxurious instead of heavy.
- Cream cheese (2 tbsp), softened: This adds richness and helps everything bind together into a cohesive, spreadable mixture.
- Sriracha (1 tbsp): Adjust this to your heat preference; I've made this both mild and absolutely fiery depending on the crowd.
- Soy sauce (1 tbsp): A small amount adds umami depth without making the filling taste salty.
- Green onions (2), thinly sliced: Fresh and sharp, they cut through the richness and add color when scattered throughout.
- Shredded mozzarella cheese (1 cup): Full-fat mozzarella melts better and browns more beautifully than part-skim.
- Furikake seasoning (2 tbsp total): This Japanese seasoning blend adds umami and texture; sprinkle some before baking and some after for layered flavor.
- Avocado (1), sliced: Add this right after baking so it stays creamy and doesn't discolor.
- Nori sheets, cut into strips: These add that authentic sushi taste and a satisfying crunch.
- Toasted sesame seeds (1 tbsp): Toast your own if you have time; they taste infinitely better than pre-toasted.
- Extra sriracha and mayonnaise for drizzling: These final touches let people customize their own plate.
Instructions
- Set up and prep:
- Preheat your oven to 400°F and grease a 9x9-inch baking dish with a light hand—you want just enough so nothing sticks.
- Cook the rice properly:
- Rinse your sushi rice under cold running water, stirring gently with your fingers, until the water runs almost completely clear; this removes excess starch so your rice stays separate and fluffy. Bring it to a boil in a pot with 2 1/2 cups water, cover, and simmer for 15 minutes, then let it rest covered for 10 minutes off the heat—this steaming step is what makes it tender.
- Season the rice while warm:
- Mix rice vinegar, sugar, and salt in a small bowl until the sugar dissolves completely, then gently fold this into your warm rice using a wooden spoon; the warmth helps the seasoning absorb evenly and the rice will glisten slightly when you're done.
- Build the chicken flavor layer:
- In a medium bowl, combine shredded chicken, Kewpie mayo, softened cream cheese, sriracha, soy sauce, and sliced green onions, stirring until creamy and well blended; taste it and adjust the sriracha if you want more heat.
- Assemble the base:
- Spread your seasoned rice evenly across the bottom of the baking dish in an even layer, then sprinkle 1 tablespoon of furikake over the surface for flavor.
- Layer and top:
- Spread the chicken mixture over the rice in an even layer, then top with shredded mozzarella and the remaining furikake; this creates a delicious cheesy crust.
- Bake until golden:
- Bake for 20 to 25 minutes, watching until the cheese is melted and just starting to turn golden at the edges; you want it warm and bubbly, not dried out.
- Cool, garnish, and serve:
- Let it rest for 5 minutes, then top with fresh avocado slices, nori strips, toasted sesame seeds, and a drizzle of sriracha and mayo; serve it warm with small plates or have people eat it spooned onto individual nori sheets.
Save There's something magical about pulling this out of the oven golden and steaming, knowing that in just five minutes it'll be completely different from what you started with. My sister once told me this was the first casserole she'd eaten that made her feel like she was at a proper sushi restaurant, and that stuck with me.
Why This Dish Works as Fusion
Chicken sushi bake sits in that sweet spot between two cuisines—it has all the flavor profiles of sushi (salty nori, tangy rice, creamy richness, fresh toppings) but served in a warm, comforting casserole format that feels nothing like rolling. The baking process melds everything together while keeping each layer distinct, so you get surprises in every bite. I've served this at dinner parties where people weren't sure what to expect and ended up asking for seconds before finishing their first plate.
Make It Your Own
The beauty of this recipe is how forgiving it is—you can swap proteins (shrimp bake tastes incredible), add crisp textures (diced cucumber mixed into the chicken layer or scattered on top), adjust the heat level, or even throw in pickled ginger for extra brightness. One time I added diced red bell pepper and crispy bacon on top just because I had them, and it became someone's new favorite variation. The core technique stays the same; the toppings and flavor adjustments are entirely up to what sounds good to you.
- Rotisserie chicken saves time and tastes richer than plain boiled breast meat.
- If you can't find furikake, mix equal parts sesame seeds, dried seaweed powder, and a pinch of salt.
- This keeps well in the fridge for three days and reheats beautifully in a 350°F oven for about 10 minutes.
Timing and Serving Strategy
Everything comes together quickly once your rice is cooked, so if you're serving this for guests, you can prep the chicken mixture and have your toppings prepped up to an hour ahead. Bake it right before you want to eat so the cheese is still melty and the rice is warm; the 5-minute rest after baking is crucial because it lets everything set just enough to scoop cleanly without being too firm. Serve it straight from the dish family-style so people can see all those layers, or portion it onto individual plates with a nori sheet on the side for wrapping.
Save This recipe became something I reach for whenever I want to cook something that feels special without the stress, and it never fails to make people happy. There's real comfort in bringing something to the table that tastes like you put thought into it, and this dish delivers exactly that.
Your Questions Answered
- → What type of rice is best for this dish?
Sushi rice is ideal as it provides the right sticky texture and absorbs the vinegar seasoning well.
- → Can I use rotisserie chicken for this casserole?
Yes, rotisserie chicken adds extra flavor and reduces preparation time.
- → How spicy is this dish and can I adjust the heat?
The heat comes from sriracha, which can be adjusted to taste or omitted for a milder flavor.
- → What toppings should I use after baking?
Sliced avocado, nori strips, and toasted sesame seeds add freshness and texture to the warm casserole.
- → Is this dish suitable for sharing at gatherings?
Absolutely, its layered presentation and easy serving style make it perfect for sharing with family or friends.