Chicken Sushi Bake (Printable)

Savory casserole with tender chicken, seasoned rice, mozzarella, avocado, and furikake for a rich, baked dish.

# What You 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 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:

01 - Preheat oven to 400°F. Lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until water runs clear. Combine rice and 2 1/2 cups water in a pot, bring to a boil, then cover and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold seasoning into cooked rice.
04 - Combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and sliced green onions in a medium bowl. Mix until creamy and well blended.
05 - Spread seasoned rice evenly in the prepared baking dish. Sprinkle with 1 tablespoon furikake seasoning.
06 - Evenly layer the chicken mixture over the rice. Top with shredded mozzarella and remaining furikake.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and lightly golden.
08 - Remove from oven and let rest 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise as desired.
09 - Serve warm, scooping portions onto plates or nori sheets.

# Expert Advice:

01 -
  • It tastes like sushi but comes together without the fussy rolling technique or steady hands.
  • Creamy, savory, and deeply satisfying—this is comfort food that doesn't feel guilty.
  • Serves a crowd easily and reheats beautifully, making weeknight dinners feel less chaotic.
02 -
  • Don't add the avocado before baking—it will turn brown and mushy, losing that fresh, creamy appeal that makes this dish special.
  • If your rice is too wet when you cook it, the whole dish becomes soupy and loses its structure; measuring water accurately is genuinely important here.
  • Kewpie mayo really does taste different from regular mayo—it's creamier and slightly sweet, which is why it's worth the small effort to find it.
03 -
  • Toast your sesame seeds yourself in a dry pan for 2 minutes—the difference between raw and toasted is honestly night and day in terms of flavor.
  • Let the finished casserole cool for those 5 minutes before topping; rushing this step makes the avocado and nori wilt immediately from the residual heat.
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