Make sushi bake the easy (lazy!) way in a rice cooker! With salmon, creamy sauce, gooey cheese, and fresh toppings, it’s perfect for weeknights or gatherings.

When you’re craving the creamy, savoury goodness of a sushi bake but want zero part in all the layers and oven time, this Rice Cooker Sushi Bake is your new best friend!

I had an ‘aha!’ moment with this recipe. I was craving sushi bake one day, but so lazy to do it the regular way – which to be fair is easy enough – so I experimented with a rice cooker version. When I tossed everything that needs to cook all at one go into my rice cooker, press start, and make everything else while that’s cooking. Come back to find a one-step sushi bake. Think of it as sushi bake’s chill, laid-back cousin—same delicious flavors with a fraction of the effort!

What is a Sushi Bake?

If you haven’t tried sushi bake yet, it’s essentially a layered casserole of sushi rice, creamy seafood (usually crab, shrimp, or salmon), and toppings like furikake and spicy mayo.

After baking, you scoop it up with seaweed sheets to get all the flavours of a sushi roll in one comforting, shareable dish.

Why You’ll Love This Recipe

All-in-One: Everything happens in one pot (your rice cooker!), which means minimal cleanup.
No Oven Required: All in one pot in the rice cooker! Great for those days if you just want to avoid fussing with the oven.
Cheesy “Baked” Finish: A final layer of cheese adds that golden, oozy “faux-bake” effect without actually baking anything!
Easily Customizable: Swap proteins, add veggies, or change up the seasonings based on what you have on hand.

Key Ingredients

Rice

Sushi Rice: Short-grain rice gives that signature sushi rice texture. If you want to use regular rice, that’s fine too – just note it’s not going to stick into a ball as well. If using sushi or short-grain rice, make sure to adjust the water accordingly. Long grain typically requires 1:1 rice to water ratio; sushi rice requires 1:1.2 ratio. NOTE: some rice cookers include sushi rice functionality, like my ultra-reliable Zojirushi!

Salmon: I used a whole salmon fillet, which cooks beautifully with the rice. Other easy options like canned tuna, imitation crab sticks, or shrimp work well, too. For proteins that don’t require cooking, you can add them in after cooking.

Spicy Mayo Sauce

Japanese Mayo: Creamier and a touch sweeter than regular mayo, it adds a great layer of richness. This is my mayo of choice, but you can most definitely use regular mayo.

Sriracha: Or your chilli sauce of choice! Adjust according to spice tolerance (you know I like it spicy!)

Soy Sauce: To season with extra umami.

Sesame Oil: Adds nuttiness and aroma!

Rice Vinegar or Apple Cider Vinegar: This is optional, but this will add that signature tang of the sushi rice. There’s a little bit of tang in sriracha, so I usually don’t add.

NOTE: I adapted this spicy mayo recipe from my cookbook, Effortless Asian Cooking!

Toppings

Corn: Adds a pop of sweetness and texture; edamame works great here, too.

Avocado and Cucumber: For creaminess and that classic sushi flavor.

Cheese: A melty cheese (like mozzarella or cheddar) gives that faux-bake, oozy finish on top!

Furikake/Roasted Seaweed/Sesame Seeds: This Japanese seasoning mix of sesame, seaweed, and fish flakes brings it all together with a burst of flavor.

Spring Onions: For garnish and a little fresh crunch on top.

Key Steps to Making Rice Cooker Sushi Bake

1. Prepare the Rice

Add the rinsed sushi rice and water to your rice cooker.

Place the salmon fillet on top of the rice. If using canned tuna, imitation crabs or any pre-cooked protein, add it in at step 3 instead.

Close the rice cooker and start the cooking cycle.

2. Prepare the Sauce & Toppings

While the rice and salmon cook, mix the Japanese mayo, soy sauce, sriracha, sesame oil, rice vinegar, sugar, and salt in a bowl to create a creamy sauce.

Taste and adjust if needed to balance flavour. Set aside.

You can slice your toppings of choice at this stage as well for efficiency.

3. Add the Toppings

Once the cooking cycle finishes, the rice and salmon should be fully cooked through. Carefully flake the salmon to double check. You can use a fork, but I usually go in with my rice paddle.

Add corn or edamame to the rice and pour in the sauce. Gently mix everything to distribute the flavours evenly.

4. Cheesy Faux-Bake

Loosely pack the mixed rice with the rice paddle to create an even layer.

Sprinkle the shredded cheese over the top.

Close the rice cooker and let it sit for 5-10 minutes, so the residual heat can melt the cheese.

5. Serve and Garnish

Rice Cooker Sushi Bake: The Lazy Way to Sushi 'Bake' Perfection

Once cheese has melted, top with garnish of choice: furikake, sesame seeds and spring onions.

Serve immediately with roasted seaweed sheets and enjoy!

How to Serve Rice Cooker Sushi Bake

Serve it hot right out of the rice cooker! Use a spoon and scoop it out.

Serve with roasted seaweed (nori) sheets like a mini DIY hand roll.

Pair it with extra spicy mayo on the side for a flavour boost!

Tips & Tricks

Make more sauce than you think you need: I always make more sauce that I need, especially when serving a bunch of people! If anyone likes their sushi bake extra creamy, they’re free to help themselves. The spicy mayo can be kept even if you don’t use it up at one go – it’s a great dip!
Swap Ingredients: Try different proteins – for the budget-conscious, replace with shredded chicken breast, it goes exceptionally well for sushi bake. Feel free to swap out the veggies according to your preference!
Cheese Tip: If you want the cheese a bit crispier, use a blow torch to create that charred roasted effect.
Adding Delicate Toppings: For ingredients like avocado or other soft veggies, add them after cooking for the best texture.

Storing and Reheating Instructions

Storing: Transfer leftovers to an airtight container, where they’ll keep in the fridge for 2-3 days.

Reheating: To reheat, you can pop it back in the rice cooker on the “warm” setting or even easier: microwave individual portions. The cheese will melt again, giving it that fresh-from-the-pot taste!

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