Midwest Sushi Slab

Sushi night at a restaurant for a family of four can add up fast. When my kids asked for sushi, I improvised and created what I now call Midwest Sushi Slab — a no-roll, layered sushi recipe made in a 9×13 pan. It’s chilled, sliced, and topped just like sushi, but far easier to make at home and budget-friendly. 

It’s fresh, customizable, and perfect for feeding a family or a crowd.

Why You’ll Love This Recipe

• No rolling required – All the flavors of sushi without the special tools or techniques.
• Perfect for feeding a crowd – Made in a 9×13 pan and easily sliced to serve family-style.
• Customizable – Swap proteins, skip ingredients you don’t love, or make it spicy or crunchy.
• Tastes just like sushi – This version is chilled, not baked, so it stays fresh and authentic.
• Beginner-friendly – If you’ve never made sushi at home before, this is a great place to start.

Whether you’re feeding a hungry family, hosting friends, or just craving sushi without the restaurant bill, Midwest Sushi Slab delivers big flavor with minimal stress. It’s a fun, flexible recipe that proves you don’t need fancy equipment or perfect rolls to enjoy sushi at home — just a little creativity and a 9×13 pan.

If you try this recipe, I’d love to hear what variations you make! Leave a comment below, share your version on social media #midwestsushislab, or tag me so I can see your Midwest Sushi Slab creations.

 Midwest Sushi Slab (Unrolled Sushi)

Serves: 6–8

Time: ~1 hour, 45 mins (mostly hands off and includes boiling, cooling and chilling time

Equipment: 9×13 pan, plastic wrap, rice paddle, cutting board

 Ingredients

Sushi Rice

• 3½ cups uncooked sushi rice

• Water, per package instructions

• Mirin, to taste (for seasoning)

Fillings

• ⅔ English cucumber, finely chopped

• 2–3 small ripe avocados, thinly sliced

• 12 oz surimi (imitation crab), shredded or chopped

• 1 package cooked shrimp (peeled, tail-off), rinsed, drained, and chopped

• 8 oz cream cheese, softened

• 4 sheets nori (see note below)

Seasonings & Toppings

• Furikake seasoning

• Togarashi seasoning

• Sweet soy glaze or eel (unagi) sauce

• Sriracha mayo (Kewpie mayo + sriracha)

Optional Toppings:

• Sliced scallions

• Thinly sliced jalapeño

• Sesame seeds

• Toasted panko breadcrumbs (for crunch)

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Instructions

1.Prepare the Rice

Cook the sushi rice according to package directions.

Once cooked, gently stir in mirin to taste.

Set aside and allow the rice to cool for at least 30 minutes, until close to room temperature.

2. Prep the Fillings

While the rice cooks/cools:

• Finely chop the cucumber

• Slice the avocado

• Shred or chop the surimi

• Chop the cooked shrimp

👉 Important: Pat dry the cucumber, crab, and shrimp to remove excess moisture.

3. Assemble the Sushi Slab

Line a 9×13 pan with plastic wrap, leaving overhang on all sides.

1. Press half of the rice evenly into the bottom of the pan using a rice paddle.

2. Lay 2 sheets of nori over the rice to cover.

3. Spread the softened cream cheese evenly over the nori.

4. Layer the imitation crab, shrimp, cucumber, and avocado evenly.

5. (Optional because I forgot but recommended next time) Add 2 more sheets of noriover the fillings.

6. Press the remaining rice evenly on top.

7. Sprinkle with furikake seasoning.

Cover and refrigerate for at least 30 minutes to set.

4. Flip & Finish

Place a cutting board over the pan and carefully flip everything upside down.

Gently peel off the plastic wrap.

Top as desired with:

• Furikake

• Togarashi

• Sweet soy glaze or eel sauce

• Drizzled sriracha mayo (tip: use a plastic bag with the corner snipped)

Other Topping Ideas:

• sliced scallions

• thinly sliced jalapeños

• sesame seeds

•     toasted panko breadcrumbs

•     fish roe

Slice into squares (I did 20) and serve with a fork (these are hearty!).

Don’t have as many people to feed? Try halving the recipe and put in an 8x8 pan. 

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 Variations & Customization

• Protein swaps:

• All imitation crab

• All shrimp

• Shrimp tempura

• Smoked salmon

• Cooked salmon

• Sushi-grade salmon or tuna

• Spicy Fish Option:

Finely chop sushi-grade fish and mix with Kewpie mayo, sriracha, and a dash of sesame oil before layering.

• No avocado? Don’t like cucumber? Skip it. Use whatever you like - just keep them small bite friendly. 

• Crunchy roll vibes? Toast panko in a pan while the slab chills and sprinkle on top before serving.

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Notes:

• This method keeps everything cold, so it truly tastes like sushi (not a sushi bake).

• Thinner rice layers + smaller cuts = more “bite-size” pieces if you want finger-friendly or chopstick-friendly portions.

Optional: Bite-Size Sushi Slab Version

If you prefer thinner, more bite-size pieces:

• Use ⅔ of the total rice instead of all of it

• Press the rice into thinner layers on the bottom and top

•Keep “filling” ingredients light 

• Add the optional second layer of nori for structure

• Chill slightly longer (40 minutes) before flipping

• Slice into smaller squares or rectangles. A sharp, wet knife into a properly chilled slab will make it easier to cut. 

This version is easier to eat by hand and closer to traditional sushi portions.