Crispy Chicken Sushi Bake

This Crispy Chicken Sushi Bake gives you all the sushi flavor without the rolling — easy, cheesy, and seriously delicious. Seasoned sushi rice is layered in a baking dish, topped with a creamy spicy chicken mixture, mozzarella, and crispy panko, then baked until golden and bubbling. Scoop it up, add nori and green onions, and enjoy it warm.

It is perfect for a fun family dinner, because everyone can scoop their own portion and add their favorite toppings at the table.

Why You’ll Love This Recipe:

• All the sushi flavor, with no rolling required
• Creamy spicy chicken over seasoned sushi rice
• Baked until golden, cheesy, and crispy on top
• Easy to serve for family dinner or a casual gathering

Instructions:

1. Make the chicken mixture: mix the shredded chicken with mayonnaise, sriracha, soy sauce, and softened cream cheese until well combined. Adjust the sriracha to your taste.
2. Prepare the rice base: lightly grease a baking dish with the oil, spread the cooked and cooled sushi rice in the dish, and mix in a little rice vinegar.
3. Add the chicken mixture on top of the rice and spread it evenly.
4. Top with shredded mozzarella, panko breadcrumbs, and furikake seasoning (or sesame seeds).
5. Bake at 200°C (400°F) for 15 to 20 minutes, until golden and crispy on top.
6. Drizzle with spicy mayo, add sliced nori and chopped green onions, and serve with cucumber slices if using. Serve warm and enjoy!

Tips & Variations:

• Let the rice cool before assembling, so the layers stay distinct
• For extra crunch, toast the panko lightly before sprinkling it on top
• Make it milder by cutting the sriracha in half, or spicier with an extra drizzle of spicy mayo
• Serve with extra nori sheets for scooping, just like a deconstructed sushi roll

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) until hot and crisp on top again, and add fresh nori and green onions after reheating.