Chicken Sushi Bake Delight (Printable Version)

Savory chicken and seasoned rice layered with cheese and furikake, baked to warm, creamy perfection.

# 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 (Japanese Kewpie preferred)
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 the 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 a boil, then cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice.
04 - In a medium bowl, combine cooked chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions. Mix until creamy and fully incorporated.
05 - Spread the seasoned rice evenly in the prepared baking dish. Sprinkle 1 tablespoon of furikake over the rice.
06 - Evenly layer the chicken mixture over the rice, then top with shredded mozzarella cheese and the remaining furikake.
07 - Bake for 20 to 25 minutes, or until the cheese is melted and lightly browned.
08 - Remove from oven and let 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 like sushi without requiring the dexterity of rolling or the precision of sealing.
  • The whole thing comes together in under an hour, making weeknight dinner feel special without stress.
  • Everyone at the table gets to customize their bite with avocado, nori, and extra drizzles of sriracha mayo.
  • It's one baking dish, which means cleanup is almost as easy as eating it.
02 -
  • If your rice is undercooked or overcooked, the whole casserole suffers—that resting time after cooking isn't optional, it's essential for the texture that makes this work.
  • Don't skip the vinegar-sugar-salt seasoning step; it's what transforms plain rice into something that tastes intentional and alive.
  • The chicken mixture needs to be creamy but not wet—if it looks too soupy, your bake will be mushy instead of structured.
  • Nori and avocado must go on after baking or they'll lose their character; timing this final step makes the difference between good and memorable.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on—this wakes up their nuttiness and changes how they taste on your tongue.
  • If you're feeding people with different heat tolerances, keep the sriracha separate and let each person drizzle their own amount rather than mixing it into the chicken layer.
  • The casserole is forgiving about timing; if your guests are running late, it stays warm and tasty for about fifteen minutes after coming out of the oven.
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