Save to Pinterest The first time I made this, I was standing in my kitchen on a random Tuesday, craving sushi but too lazy to roll it all by hand. I looked at what I had—leftover rotisserie chicken, a container of sushi rice, and half a block of cream cheese—and thought, why not just bake it? Thirty minutes later, golden cheese bubbling on top, the kitchen smelling like toasted sesame and sriracha, I'd accidentally created something my whole family fought over. It's been a weeknight staple ever since.
I'll never forget the first time I brought this to a potluck. Someone asked if I'd ordered it from a restaurant, and when I said I made it, they went back for seconds before anyone else even got a first serving. That's when I knew this wasn't just an easy dinner—it was something special, something that made people genuinely excited to eat.
Ingredients
- Sushi rice: The foundation here—rinse it until the water runs clear so you get that perfect, slightly sticky texture without the starchy gumminess.
- Rice vinegar, sugar, and salt: These three wake up the rice and give it that subtle sweet-tangy sushi flavor that makes everything else click.
- Cooked chicken breast: Shredded works best because it distributes evenly, but I've used diced too—rotisserie chicken is genuinely a shortcut that actually improves the flavor.
- Kewpie mayonnaise: It's creamier and richer than regular mayo, and it makes a noticeable difference, though regular mayo works in a pinch.
- Cream cheese: Softened, so it blends smoothly into the chicken mixture and adds a subtle richness.
- Sriracha: Start with one tablespoon—you can always add heat, but you can't take it back.
- Soy sauce: Just enough to add umami depth without making it oversalty.
- Green onions: They stay bright and fresh even after baking, adding a sharp contrast to all that creamy richness.
- Mozzarella cheese: It melts smoothly and gets golden—avoid low-moisture varieties or you'll end up with sad, rubbery cheese.
- Furikake seasoning: This is the secret weapon—those little flakes of nori, sesame, and seaweed give you that authentic sushi vibe without any actual rolling.
- Avocado: Add it after baking so it stays creamy and silky, not mushy.
- Nori: Tear it into strips or leave it as snack-size sheets—you're going for texture and that ocean-y flavor punch.
- Toasted sesame seeds: The final flourish that makes people think you spent way more time on this than you actually did.
Instructions
- Get your oven ready and set the stage:
- Preheat to 400°F and lightly grease your 9x9-inch baking dish—this is where the magic happens. You want enough grease so nothing sticks, but not so much that your rice slides around.
- Cook the rice properly:
- Rinse the sushi rice under cold water, working your fingers through it gently until the water runs almost clear. This removes excess starch and prevents mushiness. Bring it to a boil with 2 1/2 cups water, cover, and simmer for 15 minutes, then let it rest covered for another 10 minutes—that resting time is crucial.
- Season the rice while it's still warm:
- Dissolve the rice vinegar, sugar, and salt together first, then fold it into the warm rice with a gentle hand. You're not stirring aggressively here—fold it like you're being kind to it, and you'll get those beautiful grains that stay separate but stick together when you scoop.
- Build the chicken layer:
- Mix your shredded chicken with mayo, softened cream cheese, sriracha, soy sauce, and green onions until everything is creamy and evenly coated. Taste it—this is your chance to adjust the heat or salt before it all gets baked.
- Layer it up:
- Spread your seasoned rice evenly across the bottom of the baking dish, then sprinkle a tablespoon of furikake over it. Top with your chicken mixture in an even layer, then scatter the mozzarella and remaining furikake on top. It should look full and generous.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes—you're looking for the cheese to melt completely and start turning golden at the edges. It should smell incredible by minute 20, so check then.
- Cool, then top, then serve:
- Let it rest for 5 minutes once it comes out—this helps everything set slightly so you can scoop clean portions. Top with sliced avocado, nori strips, sesame seeds, and a final drizzle of sriracha and mayo if you're feeling it, then serve warm.
Save to Pinterest There was this one night when my teenage daughter brought a friend over unexpectedly at 5:30 PM, both starving. I threw this together while they did homework at the kitchen counter, and by the time it came out of the oven, that friend was asking if we made this for every meal. Sometimes the best meals are the ones you weren't even planning to impress with.
Why This Works as a Comfort Meal
There's something deeply satisfying about a baked casserole—it's warm, it's substantial, and it makes your kitchen smell incredible while it cooks. This one hits that sweet spot between comfort food and something that feels a little fancy, which is probably why people keep asking for the recipe. It's the kind of dish that works for a casual family dinner or when you're trying to impress without fussing for hours.
Building Flavor Through Layers
The genius of this dish is in how each layer adds something different. The rice is your base, warm and slightly tangy. The chicken mixture brings creaminess and a hint of spice. The cheese on top melts into salty, savory richness. And then those final toppings—the fresh avocado, the crispy nori, the sesame—they add texture and remind you that this is sushi-inspired, not trying to be something it's not. It's like building a flavor story, where every element has a job.
Making It Your Own
One of the things I love about this recipe is that it's forgiving and flexible. I've added diced cucumber when I wanted something cooler and fresher. I've stirred pickled ginger into the chicken mixture because I had it on hand. I've cranked up the sriracha when I wanted heat, and dialed it back when I was cooking for my kids' friends whose families prefer mild food. The structure stays strong no matter what you do to it, which is the hallmark of a really good recipe.
- Use rotisserie chicken to save time and get deeper flavor than plain cooked breast.
- If you don't have furikake, a mix of toasted sesame seeds and crumbled nori gets you most of the way there.
- Prep your ingredients the night before and you can get this assembled and baked in under 30 minutes on a busy night.
Save to Pinterest This dish has become my answer to the "what should we eat?" question, and I think that says everything about how solid it is. It's easy enough for a weeknight, good enough for guests, and the kind of meal that makes people happy without demanding a lot of fuss from you.
Recipe Frequently Asked Questions
- → What type of rice is best to use?
Sushi rice is ideal here for its stickiness and ability to hold flavors well after cooking.
- → Can I use leftover chicken?
Absolutely, shredded rotisserie or cooked chicken breasts work perfectly for this dish.
- → How do I make the topping crispy?
Baking the casserole until the cheese melts and browns slightly creates a delicious golden crust.
- → What is furikake, and can I substitute it?
Furikake is a Japanese seasoning blend often containing seaweed and sesame seeds. You can omit or replace with toasted sesame and seaweed flakes.
- → Can this be made spicier?
Yes, increasing sriracha in the chicken mixture or as a drizzle adds extra heat to suit your taste.