Description

This Spicy Tuna & Creamy Crab Sushi Bake is a deliciously layered casserole inspired by traditional sushi flavors, combining spicy tuna, creamy crab, and perfectly seasoned sushi rice. A fusion dish that’s easy to prepare and perfect for sushi lovers looking for a comforting, shareable meal with crispy broiled topping.

Ingredients

Scale

Creamy Crab

½ lb imitation crab
¼ cup Japanese mayo
1 tbsp ponzu sauce
2 tbsp cream cheese
2 tbsp masago

Spicy Tuna

2 cans tuna (packed in oil), drained
3 tbsp Japanese mayo
1 tbsp Korean chili paste
1 tbsp cream cheese
1 tsp black pepper

Sushi Rice

3 cups cooked rice (preferably short grain sushi rice)
¼ cup sushi seasoning (or equal parts rice vinegar and sugar with a pinch of salt)
Masago for layering (additional 1-2 tbsp)
Furikake seasoning (to taste, about 2 tbsp)
Japanese mayo for drizzling (optional, about 2 tbsp)
Crispy seaweed sheets, for serving

Instructions

Prepare the sushi rice: Cook the rice according to package instructions. While still warm, gently fold in sushi seasoning or a mixture of rice vinegar, sugar, and salt until well combined. Allow the rice to cool slightly.
Make the creamy crab mixture: In a bowl, combine imitation crab, Japanese mayo, ponzu sauce, cream cheese, and masago. Mix until smooth and creamy. Set aside.
Make the spicy tuna mixture: Drain tuna cans and place the tuna in a bowl. Add Japanese mayo, Korean chili paste, cream cheese, and black pepper. Mix thoroughly until the mixture is cohesive and creamy.
Assemble the sushi bake: Spread the seasoned sushi rice evenly at the bottom of a baking dish. Sprinkle a layer of masago over the rice, followed by a layer of furikake seasoning.
Layer seafood mixtures: On one half of the rice, spread the creamy crab mixture evenly. On the opposite half, spread the spicy tuna mixture evenly.
Add finishing touches: Drizzle additional Japanese mayo evenly over both seafood layers. Sprinkle more furikake seasoning on top for added flavor.
Broil the sushi bake: Place the assembled dish in the oven under the broiler for 3 to 5 minutes, or until the top is bubbly and golden brown with slight crispiness.
Serve: Remove from oven and let cool for a few minutes. Serve warm with crispy seaweed sheets on the side for scooping and wrapping bites of sushi bake.

Notes

You can substitute imitation crab with real crab meat for a premium version.
Adjust the amount of Korean chili paste to control the spiciness of the tuna layer.
Use short grain sushi rice for best texture and flavor.
Furikake seasoning adds umami and crunch but can be omitted if unavailable.
This sushi bake is best enjoyed fresh but can be refrigerated and gently reheated.

Prep Time: 20 minutes
Cook Time: 5 minutes (broiling)
Category: Main Course
Method: Broiling
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1/6 of recipe (~1 cup)
Calories: 320
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 18g
Cholesterol: 40mg

Keywords: sushi bake, spicy tuna, creamy crab, Japanese mayo, sushi casserole, broiled sushi, easy sushi recipe