Creamy Savory Chicken Sushi (Printable)

A creamy casserole combining seasoned rice, tender chicken, and a golden baked topping for easy serving.

# What You'll 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 mayonnaise)
08 - 2 tablespoons cream cheese, softened
09 - 1 tablespoon sriracha, adjust 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-size nori sheets
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha and mayonnaise, for drizzling

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice.
04 - In a bowl, combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions. Stir until creamy and evenly mixed.
05 - Spread seasoned rice evenly in the prepared baking dish and sprinkle 1 tablespoon of furikake over the rice.
06 - Evenly spread the chicken mixture over the rice, then top with shredded mozzarella cheese and the remaining furikake.
07 - Bake for 20 to 25 minutes or until the cheese melts and turns slightly golden.
08 - Remove from oven and let cool for 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle extra sriracha and mayonnaise if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like your favorite sushi spot had a love affair with comfort food and somehow made it work.
  • You can prep everything in 20 minutes and let the oven do the heavy lifting while you pour a drink.
  • It feeds a crowd without feeling fussy, and leftovers somehow taste even better the next day.
02 -
  • Don't skip resting the rice after cooking—rushing straight to seasoning it while it's piping hot can make it mushy and overabsorb the vinegar mixture.
  • Add the avocado and fresh toppings after baking, not before; the heat will turn them brown and bitter, and you'll lose that creamy texture.
  • Use Japanese Kewpie mayo if you can find it; regular mayo makes the filling taste thin and acidic by comparison.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes until fragrant—they taste like an entirely different ingredient compared to pre-toasted.
  • Let the cream cheese soften at room temperature so it blends smoothly into the chicken mixture instead of creating little lumps.
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