Chicken Sushi Bake Delight (Print Version)

Savory baked dish with tender chicken, seasoned rice, and melted cheese topped with avocado and nori.

# 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 Prepare:

01 - Preheat the oven to 400°F and lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until clear. In a pot, combine rice and 2 1/2 cups water, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and rest covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved, then gently fold into the cooked rice.
04 - In a medium bowl, mix shredded chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions until smooth and well combined.
05 - Spread seasoned rice evenly in the baking dish and sprinkle 1 tablespoon furikake over it. Layer the chicken mixture on top, then add shredded mozzarella and the remaining furikake.
06 - Bake for 20 to 25 minutes until cheese is melted and golden.
07 - Remove from oven and cool for 5 minutes. Top with avocado slices, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like fancy sushi rolls but comes together in less than an hour with zero rolling skills required.
  • The creamy chicken layer stays tender while the cheese gets perfectly melted and golden on top.
  • It's genuinely impressive to serve at a dinner table, but nobody needs to know how easy it actually was.
02 -
  • Never skip rinsing the rice—I learned this the hard way when my first batch turned into a starchy, gluey disaster that tasted nothing like sushi rice.
  • Add your avocado after baking, not before—heat turns it mushy and brown, and you lose that creamy, fresh element that balances the richness.
  • The five-minute rest after baking is not optional; it lets the layers set so you can scoop clean portions instead of the whole thing falling apart.
03 -
  • Make sure your cream cheese is softened before mixing; cold chunks won't blend smoothly into the chicken layer and you'll end up with lumpy sauce.
  • If your mozzarella isn't getting golden enough, finish it under the broiler for a minute or two, but watch it like a hawk so it doesn't burn.
  • Leftover chicken sushi bake reheats beautifully in a 350°F oven for about ten minutes, though skip adding the avocado and fresh toppings until after it's warmed through.
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