Chicken Sushi Bake (Printable)

A creamy baked chicken dish layered with savory rice, melted cheese, and fresh avocado toppings.

# What You’ll Need:

→ 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 Japanese Kewpie mayonnaise
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

# Directions:

01 - Preheat 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, cover, and simmer 15 minutes. Remove from heat, let stand covered 10 minutes.
03 - Stir together rice vinegar, sugar, and salt until dissolved. Fold gently into cooked rice.
04 - In a medium bowl, combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions until creamy and uniform.
05 - Spread seasoned rice evenly in prepared dish. Sprinkle 1 tablespoon furikake over rice.
06 - Evenly spread chicken mixture over rice layer. Top with shredded mozzarella and remaining furikake.
07 - Bake 20 to 25 minutes until cheese melts and edges are lightly golden.
08 - Remove from oven and let cool 5 minutes. Garnish with sliced avocado, nori strips, toasted sesame seeds, and drizzle extra sriracha and mayonnaise if desired.
09 - Serve warm, scooping portions onto plates or nori sheets.

# Expert Tips:

01 -
  • It tastes like sushi night without the rolling stress, and somehow feels even more indulgent.
  • A single baking dish feeds six people, making it perfect for weeknight dinners or casual entertaining.
  • The flavors are familiar but unexpected, blending Japanese umami with creamy, melty comfort.
02 -
  • The rice must rest after cooking and seasoning—this is when it absorbs the vinegar flavor and becomes tender enough to hold together in a bake.
  • Don't add the avocado until just before serving, or it will oxidize and turn brown no matter how much lemon juice you squeeze onto it.
  • If your chicken mixture seems too thick, a splash of soy sauce or a teaspoon of rice vinegar loosens it right up.
03 -
  • Use high-quality soy sauce and Kewpie mayonnaise; they're the quiet stars that make every bite feel deliberate and delicious.
  • Toast your own sesame seeds in a dry pan for 2 minutes right before serving—they go from ordinary to impossibly nutty and fragrant.
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