Teriyaki Chicken Sushi Bake with Crispy Onions Tips, FAQ & printable recipe

Tips for success

For the best texture, use freshly cooked sushi rice that's still slightly warm—it's stickier and holds together better.

If using leftover rice, sprinkle it with a little water and microwave it briefly to bring back moisture. Press the rice firmly into the dish to prevent it from crumbling when you scoop it out.

When shredding the rotisserie chicken, discard the skin and any large bones. The dark thigh meat is more flavorful and moist than breast meat.

If you prefer a spicier kick, add a drizzle of sriracha to the chicken mixture before baking. Just keep in mind that the flavor will be more assertive.

Variations

• Spicy Mayo Drizzle: Mix 2 tablespoons of Kewpie mayo with 1 teaspoon of sriracha and drizzle over the top before serving. This adds a nice kick that pairs well with the sweet teriyaki.
• Salmon Sushi Bake: Replace the chicken with cooked, flaked salmon (fresh or canned). Use a teriyaki glaze or a lighter soy-mirin sauce for a different flavor profile.
• Vegetarian Version: Swap the chicken for a mix of sautéed mushrooms and tofu. Use a vegan teriyaki glaze and vegan mozzarella to keep it plant-based.
• Extra Crunch: Add a layer of panko breadcrumbs mixed with melted butter on top before baking. This creates an even crunchier crust, but note that panko adds gluten.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.

Freezer

Freeze the assembled but unbaked casserole for up to 1 month. Thaw overnight in the fridge, then bake as directed, adding a few minutes if needed.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10 minutes until hot. Add fresh crispy onions after reheating for crunch.

Store any leftover sushi bake in an airtight container in the refrigerator for up to 3 days. The crispy onions will soften over time, so if you plan to have leftovers, consider adding the onions only to the portion you're serving. Reheat in the microwave or oven until hot.

You can assemble the sushi bake up to a day in advance. Prepare the rice and chicken mixture, layer them in the baking dish, and cover tightly with foil.

Refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if starting from cold. Add the crispy onions and sesame seeds after baking.

Serving ideas

Serve the sushi bake warm, scooped into roasted seaweed sheets. Each person can wrap the seaweed around the rice and filling, making for a fun, interactive meal. The contrast of warm, creamy filling with the crisp seaweed is delightful.

This dish pairs well with a simple green salad or miso soup to round out the meal.

For a low-carb option, skip the rice and serve the chicken mixture in lettuce cups, though the traditional rice base is what makes it a sushi bake. Enjoy it as a main course for dinner or as a party appetizer in smaller portions.

Frequently asked questions

Recipe card

Teriyaki Chicken Sushi Bake with Crispy Onions

Prep 10 minCook 12 minTotal 22 minServes 6

Ingredients

• 3 cups cooked sushi rice
• 2 tbsp furikake seasoning
• 350 g rotisserie chicken thigh, shredded
• 60 ml thick teriyaki glaze
• 50 ml Kewpie mayo
• 100 g mozzarella, shredded
• 40 g crispy fried onions
• 1 tbsp toasted sesame seeds
• Roasted seaweed sheets, for serving

Instructions

1. Preheat the oven to 390°F (199°C). Spread the cooked sushi rice evenly in a 9x13-inch baking dish. Sprinkle the furikake seasoning over the rice, then gently press the rice into an even layer with a spatula or your hands.
2. Using a fork or your fingers, shred the rotisserie chicken thigh meat into bite-sized pieces. Place the shredded chicken in a medium mixing bowl.
3. Add the thick teriyaki glaze and Kewpie mayo to the shredded chicken. Stir until the chicken is evenly coated with the sauce and mayo.
4. Sprinkle the shredded mozzarella over the chicken mixture and stir to combine. The cheese will help bind the filling together as it melts.
5. Spread the chicken and cheese mixture evenly over the furikake rice in the baking dish, covering the entire surface.
6. Place the baking dish in the preheated oven and bake for 12 minutes, or until the casserole is bubbling hot and the cheese is melted and golden in spots.
7. Remove the dish from the oven and immediately sprinkle the crispy fried onions and toasted sesame seeds over the hot casserole.
8. Let the sushi bake cool for a few minutes, then scoop portions onto roasted seaweed sheets. Serve warm, wrapping the seaweed around the rice and filling for each bite.

Contains: gluten, soy, milk, eggs, sesame

Estimated nutrition per serving

Calories

380

Protein

22 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.