Chicken Sushi Bake Delight (Print View)

Savory chicken with seasoned rice and melted cheese baked into a creamy, golden casserole.

# Components:

→ 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-sized sheets
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha and mayonnaise for drizzling

# Directions:

01 - Preheat the oven to 400°F and 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 a boil. Cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
03 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold mixture into cooked rice.
04 - Combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions in a medium bowl. Mix until creamy and uniform.
05 - Spread seasoned rice evenly in the baking dish. Sprinkle 1 tablespoon furikake over the rice.
06 - Spread the chicken mixture evenly over the rice. Top with shredded mozzarella cheese and remaining furikake.
07 - Bake for 20 to 25 minutes, until cheese is melted and golden.
08 - Remove from oven and cool for 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together in under an hour with zero sushi-rolling skills required.
  • The creamy chicken and melted cheese against the tangy rice is addictive—people always ask for seconds and the recipe.
  • You can prep everything ahead and just bake when hungry, making it perfect for weeknight dinners or casual entertaining.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I rushed and ended up with a starchy, gluey layer that tasted unpleasant even though everything else was perfect.
  • Add the avocado and nori only after baking; they wilt and turn bitter if they spend time in the oven, and the whole point is capturing that cool, fresh element that makes it feel special.
  • The five-minute cool-down window is real—it lets the layers set just enough to stay together when you serve, but if you wait much longer, you'll lose that warm, melty experience.
03 -
  • Toast your sesame seeds in a dry pan for 2–3 minutes right before serving—the aroma and flavor difference is worth the extra minute.
  • If your avocado isn't quite ripe when you make this, wait to slice and top just before serving rather than layering it in early.
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