Chicken Sushi Bake (Printable Version)

Savory chicken paired with seasoned rice and melted cheese for a warm, flavorful baked dish.

# 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

# How to Make It:

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. Boil, then cover and simmer 15 minutes. Remove from heat and rest covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice until evenly combined.
04 - In a medium bowl, blend cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions until creamy and uniform.
05 - Spread seasoned rice evenly in baking dish. Sprinkle 1 tablespoon furikake over rice.
06 - Layer chicken mixture over rice. Top with shredded mozzarella and remaining furikake.
07 - Bake for 20 to 25 minutes until cheese is melted and golden.
08 - Remove from oven, cool 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle extra sriracha and mayonnaise as desired.
09 - Serve warm by scooping onto small plates or nori sheets.

# Expert Tips:

01 -
  • It tastes like sushi night but requires zero rolling skills or patience.
  • One baking dish means minimal cleanup while you're savoring every bite.
  • Your guests will be amazed you made this at home, and it's genuinely simple.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a starchy paste that ruins everything.
  • Add the avocado after baking, not before, or it will turn brown and mushy from the heat.
  • Use softened cream cheese, not cold straight from the fridge, so it blends smoothly with the mayo.
03 -
  • Save time by cooking your rice in a rice cooker if you have one—it frees you up to prep the chicken mixture while the rice steams.
  • The nori strips on top should go on right before serving so they stay crispy instead of absorbing moisture and becoming chewy.
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