Chicken Sushi Bake

The first time I made chicken sushi bake, I was standing in my kitchen on a Tuesday night, craving sushi but lacking the patience to roll anything. I grabbed leftover rotisserie chicken, thought about the creamy, savory dishes I loved, and decided to break the rules—to bake sushi instead of rolling it. What came out of the oven was golden, bubbling, and utterly delicious. My partner took one bite and asked when I'd learned to make it, convinced it was from some fancy restaurant. I haven't looked back since.

I made this for friends last month who had just moved into their first apartment together. They were exhausted from unpacking, their kitchen barely set up, and I wanted to bring something warm and celebratory. Watching them scoop portions straight from the baking dish, laughing with their mouths full, I realized this dish has a way of breaking down the formality of dinner. It's casual enough to feel homey but special enough to feel like someone cared.

Ingredients

• Sushi rice: Two cups gives you a sturdy base that holds up beautifully in the oven; rinse it thoroughly so it releases excess starch and becomes tender, not gummy.
• Soy sauce: One tablespoon adds depth without overwhelming; use a high-quality brand if you have it, because the flavor matters in something this simple.
• Mayonnaise (preferably Kewpie): Half a cup creates that luxurious, creamy layer; Kewpie has a richer egg yolk ratio and subtle sweetness that standard mayo can't quite match.
• Cream cheese: Two tablespoons softened brings a tangy richness that binds the chicken mixture together and keeps it from drying out.
• Sriracha: One tablespoon (or more) gives you heat and personality; adjust this based on who's eating, not what you think sushi bake should taste like.
• Cooked chicken breast: Two cups shredded or diced; rotisserie chicken is a game-changer here if you're short on time.
• Green onions: Two sliced fresh ones brighten everything with a gentle bite and color.
• Mozzarella cheese: One cup shredded melts into golden pools; it's the unexpected bridge between Japanese flavors and comfort food.
• Furikake seasoning: Two tablespoons total adds umami, nori flavor, and visual texture that makes people lean in closer.
• Avocado: One fresh one sliced thin; add it right before serving so it stays creamy and doesn't brown.
• Nori sheets: Cut into strips or leave as snack-size pieces for scooping and wrapping.
• Toasted sesame seeds: One tablespoon sprinkled at the end brings nutty crunch and a finishing touch.

Instructions

Prep your oven and dish:

Heat your oven to 400°F and lightly grease a 9x9-inch baking dish with oil or butter so nothing sticks.

Cook the rice properly:

Rinse your sushi rice under cold running water, stirring gently with your fingers until the water runs almost clear—this removes the starch that makes rice stick together. Add it to a pot with 2 1/2 cups water, bring to a boil, cover, and simmer for exactly 15 minutes, then remove from heat and let it rest covered for 10 minutes without peeking.

Season the rice:

While the rice rests, dissolve 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl by stirring gently. When the rice is ready, fold this mixture in carefully, turning it over itself rather than mashing it, until every grain glistens with seasoning.

Make the chicken layer:

In a medium bowl, combine your cooked chicken with 1/2 cup mayonnaise, 2 tablespoons softened cream cheese, 1 tablespoon sriracha, 1 tablespoon soy sauce, and 2 sliced green onions. Mix until everything is creamy and cohesive, tasting as you go so you know exactly how spicy it is.

Build the base:

Spread your seasoned rice in an even layer across the baking dish, pressing it down gently so it holds together but isn't packed. Sprinkle 1 tablespoon of furikake over the rice like you're seasoning it, not burying it.

Layer the chicken and cheese:

Spread the chicken mixture evenly over the rice, making sure every inch gets covered. Top with 1 cup shredded mozzarella and the remaining furikake, letting the cheese catch some air so it gets golden and not just melted.

Bake until golden:

Slide the dish into your preheated oven for 20 to 25 minutes, until the cheese is bubbling at the edges and golden on top. You want to see some color, not just melted white.

Add the fresh finishes:

Remove from the oven and let it sit for 5 minutes so it sets slightly. Then top with sliced avocado, nori strips, toasted sesame seeds, and drizzles of extra sriracha and mayonnaise in a light crosshatch pattern.

Serve and enjoy:

Scoop warm portions onto small plates or use nori sheets as edible vessels for scooping. The warmth and cool avocado are a beautiful contrast.

Pin It

There's a moment right after the oven door closes when you can smell the nori and furikake toasting in the heat, the cheese beginning to melt. That's when this dish becomes more than a shortcut; it's a whole experience, a way of saying 'I made you something warm tonight' without spending hours at the stove.

Why This Works as a Weeknight Dinner

Chicken sushi bake lives in that sweet spot between homemade and convenient. If you use rotisserie chicken and cook rice while you prep the rest, you're looking at genuine 45 minutes start to finish, most of which is hands-off baking time. I often start the rice, prepare the chicken mixture while it cooks, and by the time I've assembled everything in the dish, it's ready to slide into the oven. It's the kind of meal that looks more impressive than the effort it required, which is exactly when cooking feels most rewarding.

Customizing to Your Taste

The beauty of a sushi bake is that it invites improvisation. Diced cucumber adds freshness and crunch if you like that contrast. Pickled ginger brings tangy brightness, especially if you find the dish too rich. I've added crab or shrimp when I had them on hand, and it elevated everything instantly. The sriracha is adjustable—some people want it gentle, others want heat that builds with each bite. Don't follow my measurements like gospel; taste as you build and make it yours.

Storage and Reheating Tips

Leftover sushi bake keeps for three days in an airtight container in the refrigerator, though the avocado is best added fresh. When reheating, cover it loosely with foil and warm it gently in a 325°F oven for about 10 minutes so the rice doesn't dry out. You can also eat it cold straight from the fridge, which I've done when I was too tired to reheat and honestly preferred the firmer texture.

• Store the avocado separately and add it only to portions you're eating right away.
• Freeze the bake without the avocado and nori, and thaw it overnight in the fridge before reheating.
• If you make it for a potluck, assemble everything except the avocado at home, and add those final fresh toppings when you arrive.

Pin It

This dish taught me that some of the best food comes from breaking rules thoughtfully, from taking what you love and letting it transform into something new. Make it, share it, and watch how it brings people around a table not because it's fancy, but because it's genuine.

Questions About This Recipe

→ What type of rice is best for this dish?

Sushi rice works best due to its sticky texture, helping layers hold together during baking.

→ Can I use rotisserie chicken instead?

Yes, rotisserie chicken adds extra flavor and convenience when shredded for the chicken layer.

→ How can I adjust the spice level?

Modify the amount of sriracha in the chicken mixture and as a drizzle topping to suit your preferred heat.

→ What does furikake add to the dish?

Furikake seasoning provides a savory, umami flavor with crunchy and seaweed elements that enhance each bite.

→ Is this dish served warm or cold?

It’s best served warm, fresh from the oven to enjoy the melted cheese and tender layered components.