Creamy Chicken Sushi Bake (Printable)

Savory casserole featuring seasoned rice, tender chicken, creamy cheese, and umami toppings baked golden.

# Ingredient List:

→ 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)
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 sheets
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha and mayonnaise, for drizzling

# How to Prepare:

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 2 1/2 cups water in a pot, bring to boil, then cover and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm cooked rice.
04 - Combine shredded chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions in a bowl until creamy and uniform.
05 - Spread seasoned rice evenly in the prepared baking dish. Sprinkle 1 tablespoon of furikake over the rice.
06 - Layer the chicken mixture over the rice and top with shredded mozzarella and remaining furikake.
07 - Bake for 20 to 25 minutes until cheese is melted and lightly golden.
08 - Remove from oven and cool for 5 minutes. Top with avocado slices, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise as desired. Serve warm.

# Expert Suggestions:

01 -
  • It tastes like sushi without the fiddly rolling, and honestly, that's a win.
  • One dish, minimal cleanup, feeds six people—it's the kind of meal that makes you feel like you actually have your life together.
  • You can prep it in 20 minutes and have dinner ready in less than an hour, perfect when you're hungry and impatient.
02 -
  • Don't skip the rice resting step or use leftover day-old rice—day-old rice gets weird and dense when it bakes, and fresh rice cooked properly gives you that tender, almost creamy texture that makes this whole dish work.
  • Add the avocado after baking, not before—trust me on this one, it'll turn dark and bitter if it bakes, and you lose all that silky fresh quality that makes it special.
  • The rice vinegar mixture needs to go into warm rice so it absorbs properly—cold rice won't absorb the seasoning, and you'll end up with bland spots.
03 -
  • Buy pre-shredded mozzarella only if you're in a bind—freshly shredded melts more smoothly and browns more evenly, and it's worth the extra 30 seconds.
  • If your bake isn't golden by 23 minutes, turn your oven up to 425°F for the last 2 minutes—you want that cheese to have just a little color, it's what makes it look and taste better.
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