Pin It The first time I made chicken sushi bake, it was a lazy Sunday afternoon and I'd just discovered that my leftover rotisserie chicken was sitting in the fridge, practically begging for a purpose. I'd been craving sushi but didn't have the patience to roll it, so I thought—why not just bake the whole idea into a casserole? Two hours later, my kitchen smelled like toasted sesame and caramelized cheese, and my roommate was already asking when I'd make it again. This dish became my shortcut to that sushi restaurant feeling, except I could make it in my pajamas.
I remember bringing this to a potluck and watching people take their first bites with skeptical faces—until they tasted that combination of the vinegared rice, the creamy chicken, and that hit of sriracha and sesame. Someone asked if I'd trained as a sushi chef, which made me laugh so hard I nearly dropped the serving spoon. That's when I knew this recipe was something special, not because it was complicated, but because it felt like I'd figured out something worth keeping.
Ingredients
- Sushi rice: Use proper sushi rice if you can find it—the short, sticky grains are essential for that authentic texture that holds the flavors together.
- Rice vinegar, sugar, and salt: These three ingredients transform plain rice into something with personality; don't skip the seasoning step even though it feels like an extra task.
- Cooked chicken breast: Shredded works better than diced because it distributes the creamy sauce more evenly, and rotisserie chicken saves you an extra cooking step.
- Japanese Kewpie mayonnaise: It's sweeter and richer than regular mayo, which sounds odd but changes everything about the flavor balance—regular mayo works if you're in a pinch, but Kewpie is worth seeking out.
- Cream cheese: Keep it softened so it blends smoothly into the chicken mixture without lumps.
- Sriracha and soy sauce: These bring the heat and umami depth that makes people wonder what your secret ingredient is.
- Green onions: Slice them thin so they scatter throughout the chicken and add little bursts of freshness.
- Mozzarella cheese: It melts beautifully and gets those golden, slightly crispy edges in the oven.
- Furikake seasoning: This Japanese seasoning blend of seaweed, sesame, and fish flakes is nonnegotiable for authenticity.
- Avocado, nori, and sesame seeds: These go on after baking, so they stay fresh and don't get overcooked.
Instructions
- Set the oven and prepare:
- Preheat to 400°F and lightly grease your 9x9-inch baking dish so the bottom layer doesn't stick.
- Cook the sushi rice:
- Rinse the rice under cold running water until the water comes out clear—this removes the starchy coating that would make it gummy. Cook it with 2 1/2 cups water for 15 minutes, then let it rest covered for 10 minutes; the steam continues cooking it gently and makes it fluffy instead of dense.
- Season the rice:
- While the rice is still warm, gently fold in the vinegar mixture until every grain glistens. You'll notice the rice becomes slightly shiny and smells distinctly tangy.
- Build the chicken mixture:
- Combine the chicken with mayo, softened cream cheese, sriracha, soy sauce, and green onions in a bowl; it should feel creamy and rich enough to spread, not chunky.
- Layer the rice:
- Spread the seasoned rice in an even layer in your baking dish, then sprinkle half the furikake over it so you get that flavor throughout.
- Add the chicken layer:
- Spread the chicken mixture evenly over the rice, then top with mozzarella and the remaining furikake; you'll want a generous layer so the cheese covers everything.
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is melted and the edges start turning golden brown. Your kitchen will smell incredible during this time.
- Finish and serve:
- Let it cool for 5 minutes, then top with sliced avocado, nori strips, and sesame seeds; add extra sriracha and mayo drizzles if you like more richness.
Pin It There was a moment when I realized this dish had truly become part of my cooking rotation: my partner was sick and didn't want anything heavy, but when I brought out a warm bowl of this chicken sushi bake, they actually smiled and ate the whole thing. It felt less like feeding someone and more like showing them I'd figured out what comfort tastes like.
Making It Your Own
This recipe is flexible enough to handle your preferences without falling apart. If you want it less spicy, use less sriracha and skip the extra drizzle on top. If you want more crunch, add diced cucumber or pickled ginger after it comes out of the oven so they stay crisp. The beauty of a bake is that you can taste as you go—once the chicken mixture is ready, adjust the salt and sriracha to your liking before it goes in the oven.
Timing and Preparation
The entire process takes about 45 minutes from cold stove to golden-brown casserole, which means you can have this on the table by the time someone comes home from work. The prep work is genuinely minimal—mostly just chopping and mixing—and there's almost no cleanup because everything happens in one baking dish. The longest part is letting the rice cook and rest, but that's hands-off time where you can set the table or make a quick salad.
Serving and Storage
Serve this warm straight from the oven or let it sit at room temperature for a few hours if you're making it ahead. Leftovers stay good in the fridge for two days, though they're honestly best eaten within a few hours of baking. It works as a main course with rice already built in, but I've also served it on little plates as appetizers at gatherings, which changes the whole vibe of the dish.
- Store covered in the fridge and reheat gently in a low oven rather than the microwave, which can dry it out.
- Consider making a second batch because people will ask for the recipe and then ask you to make it again instead.
- Pair it with a simple cucumber salad or miso soup on the side if you want to stretch it further.
Pin It This recipe has become my answer to the question I ask myself at least three times a week: what's for dinner that feels special but doesn't require special skills? It's become the thing I make when I want to impress people without stressing, and somehow it always tastes a little bit better than I expect it to.