Creamy savory chicken casserole (Printable version)

A creamy baked chicken dish layered with seasoned sushi rice and melted cheese, offering rich and savory flavors.

# What you need:

→ Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp granulated sugar
05 - 1 tsp salt

→ Chicken Mixture

06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/2 cup mayonnaise (preferably Japanese Kewpie mayonnaise)
08 - 2 tbsp cream cheese, softened
09 - 1 tbsp sriracha (adjust to taste)
10 - 1 tbsp soy sauce
11 - 2 green onions, thinly sliced

→ Topping & Assembly

12 - 1 cup shredded mozzarella cheese
13 - 2 tbsp furikake seasoning
14 - 1 avocado, sliced
15 - 1 sheet nori, cut into strips or snack-size nori sheets
16 - 1 tbsp toasted sesame seeds
17 - Extra sriracha and mayonnaise for drizzling

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9x9-inch baking dish.
02 - Rinse the 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 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 well combined.
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. Top with shredded mozzarella cheese and the remaining furikake.
07 - Bake for 20 to 25 minutes until the cheese is melted and slightly golden.
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 as desired.
09 - Serve warm, scooping portions onto small plates or nori sheets.

# Expert Advice:

01 -
  • No rolling skills required, just layer and bake—it comes out impressive every single time.
  • The chicken stays tender and juicy while everything fuses into this creamy, umami-rich bake that tastes way more complicated than it actually is.
  • It feeds a crowd and looks restaurant-worthy sitting on the table, but you made it in under an hour.
02 -
  • Don't skip the rice rinsing step—I learned this the hard way when my first attempt turned into a gluey mess that nobody wanted to eat; clear water running through that rice is not optional.
  • Always add the avocado after baking; heat destroys its texture and turns it dark, and nobody wants bitter guacamole texture in their sushi bake.
  • Kewpie mayo makes a real difference—it's richer and creamier than American mayo, and switching to it changed how creamy the filling tastes without adding more liquid.
03 -
  • Use a hot baking dish—if you preheat your dish along with the oven, everything bakes more evenly and the rice on the bottom gets a slightly crispy layer that adds texture.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you buy them untoasted; they taste infinitely better and add a nuttiness that makes the whole dish feel more intentional.
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