Either way, it’s got all the flavors of your favorite Japanese-American/Japanese-Hawaiian sushi roll but without the fuss.
While I cannot find any definitive answer for who created sushi bake and where it came from, it most likely came as a result of Japanese immigration to Hawaii, which is no surprise.
All three sushi bake (or pan sushi) recipes that I have in my cookbook are similar in that they are made of a bed of rice in casserole dish, some sort of fishy protein, some sort of creamy spread, and furikake seasoning.
One has the protein and spread on top of the rice; another has the protein sandwiched in between two layers of rice and wrapped in seaweed, like a spam musubi.