Creamy Chicken Sushi Bake

The first time I made a sushi bake, I was standing in my kitchen on a rainy Sunday afternoon, staring at leftover rotisserie chicken and wondering if I could somehow turn it into something that felt exciting again. A friend had mentioned this dish casually at dinner the week before—how it was like all the best parts of sushi but warm, cheesy, and way less finicky than rolling. I decided to give it a try, and within 45 minutes, I had something golden and bubbling that made my whole apartment smell like a fusion food dream. Now it's become my go-to when I want something that looks impressive but doesn't demand hours of precision and patience.

I remember my sister taking her first bite and asking if I'd secretly learned to cook while she wasn't looking. The melted cheese, the hint of sriracha, the pop of nori—it all just worked together in a way that felt almost too easy. She's made it at least a dozen times since, and she texts me photos from her kitchen like we're in some ongoing sushi bake club.

Ingredients

• Sushi rice (2 cups): This is the foundation—short-grain and sticky, it holds the bake together and absorbs all those savory flavors you're layering on top.
• Water (2 1/2 cups): The ratio matters here; too little and your rice stays hard, too much and it turns to mush.
• Rice vinegar (2 tbsp), sugar (1 tbsp), and salt (1 tsp): These three ingredients season the rice with that subtle tang that makes sushi rice unmistakable—don't skip this step or your bake will taste flat.
• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken works beautifully if you're short on time and adds more flavor than plain cooked chicken.
• Japanese Kewpie mayonnaise (1/2 cup): It's creamier and richer than regular mayo, which is why it's worth seeking out—it makes the whole mixture feel luxurious.
• Cream cheese (2 tbsp, softened): This adds body and a subtle richness that keeps everything from being too mayo-heavy.
• Sriracha (1 tbsp): Start here, but taste as you go; heat preferences vary wildly, and you can always add more.
• Soy sauce (1 tbsp): A quiet umami booster that ties everything together.
• Green onions (2, thinly sliced): Fresh and sharp, they cut through the richness and add a brightness the bake needs.
• Shredded mozzarella cheese (1 cup): It melts evenly and creates that golden, bubbly top without overpowering the other flavors.
• Furikake seasoning (2 tbsp): This Japanese seasoning blend—usually seaweed, sesame, and fish flakes—is the secret weapon that makes people ask what that flavor is.
• Avocado (1): Added at the end so it stays fresh and doesn't turn brown from the heat.
• Nori sheets (1 sheet, cut into strips): The seaweed adds that authentic sushi moment, and you can serve it on the side for people to add as they like.
• Toasted sesame seeds (1 tbsp): They add texture and a nutty depth that makes the whole dish feel finished.

Instructions

Prep your baking dish:

Set your oven to 400°F and lightly grease a 9x9-inch baking dish—this is your canvas, so make sure it's ready to go.

Cook the rice properly:

Rinse your sushi rice under cold water until the water runs completely clear; this removes excess starch and keeps your rice from turning into a gluey mess. Bring 2 1/2 cups of water to a boil with the rice, cover it, lower the heat to a simmer, and let it cook for exactly 15 minutes, then remove from heat and let it rest covered for 10 minutes—this resting time is when the rice finishes cooking gently from residual heat.

Season the rice:

While the rice is resting, mix rice vinegar, sugar, and salt together until the sugar and salt fully dissolve. Gently fold this mixture into the warm rice—fold, don't stir, because you want to keep those rice grains intact and fluffy.

Build the chicken mixture:

Combine your cooked chicken, mayonnaise, softened cream cheese, sriracha, soy sauce, and green onions in a bowl and mix until everything is creamy and evenly coated. Taste it here and adjust the sriracha if you want more heat.

Layer the base:

Spread your seasoned rice evenly across the bottom of the baking dish and sprinkle 1 tablespoon of furikake over it—this base layer is important, so take a moment to press it down gently and make sure it's even.

Add the chicken layer:

Spread the creamy chicken mixture evenly over the rice, then top with your shredded mozzarella and the remaining furikake. The cheese will melt into the chicken and rice as it bakes, creating that gooey, comforting texture.

Bake to golden:

Bake for 20 to 25 minutes, watching for the cheese to melt and turn a light golden color—every oven is different, so start checking around the 20-minute mark. You're looking for that moment when it's bubbly at the edges and the top is just barely caramelized.

Top and serve:

Once it comes out of the oven, let it rest for 5 minutes, then arrange your sliced avocado on top, add nori strips, and sprinkle sesame seeds. Drizzle with extra sriracha and mayo if you're feeling it, then serve warm.

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There's a moment when this dish comes out of the oven and the kitchen fills with this warm, toasty, creamy smell that makes everyone stop what they're doing. It's the point where sushi and comfort food collide in the best possible way, and you realize you've made something that's greater than the sum of its parts.

Why This Bake Works as a Crowd Pleaser

This dish has this rare quality where it appeals to people who love sushi and people who are intimidated by it, all at the same table. It's warm and cheesy, so it feels familiar and cozy, but the flavors—the sriracha, the furikake, the nori—keep it exciting and unexpected. You can serve it straight from the baking dish or portion it onto plates or little nori sheets, and it works either way.

Making It Your Own

The beauty of a bake is that you can adapt it to what you have on hand or what you're craving. Some people add diced cucumber for freshness or pickled ginger for extra tanginess. Others mix in a little wasabi paste if they want serious heat, or layer in some cooked shrimp alongside the chicken for more protein.

Storage and Leftovers

This bake actually tastes just as good—if not better—the next day when all the flavors have settled together. Store it covered in the fridge for up to three days, and you can eat it cold straight from the container or reheat it gently in a 325°F oven until warm.

• Rotisserie chicken is a shortcut that doesn't feel like cheating; it adds more depth than plain cooked chicken.
• If you can't find Kewpie mayo, regular mayo works, but you might want to add a teaspoon of rice vinegar to approximate that slight sweetness and creaminess.
• Furikake is the ingredient that makes people ask what you're making—it's worth ordering online if your grocery store doesn't stock it, because it transforms the whole dish.

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This is the kind of meal that makes people feel cared for without demanding your entire evening. It's become my answer to the question of what to make when I want something that feels special and a little different.

Recipe FAQ

→ How is the rice prepared for this dish?

The rice is rinsed until clear, boiled with water, then gently folded with a mixture of rice vinegar, sugar, and salt for balanced flavor and texture.

→ What makes the chicken mixture creamy?

The chicken is combined with mayonnaise, cream cheese, and seasonings like sriracha and soy sauce, creating a rich and smooth blend.

→ Can I use a different kind of chicken?

Yes, substituting cooked rotisserie chicken is convenient and adds extra depth of flavor.

→ What toppings finish the casserole?

Shredded mozzarella, furikake seasoning, sliced avocado, nori strips, toasted sesame seeds, and optional drizzles of sriracha and mayonnaise add freshness and texture.

→ Is this suitable for busy weeknight meals?

Absolutely. With a preparation time of 20 minutes and baking under 25, it's an easy, flavorful dish to prepare quickly.

→ How can the level of spice be adjusted?

Adjust the amount of sriracha in the chicken mixture and as a drizzle to control spiciness to your preference.