Short Description

A flavorful, layered sushi bake combining creamy crab and spicy tuna atop seasoned sushi rice—broiled until crispy and served with crunchy seaweed for a satisfying handheld-style experience.

Why You’ll Love This Recipe

This sushi bake is:

Packed with seafood flavor from imitation crab, masago, and tuna
Creamy and tangy thanks to Japanese mayo, cream cheese, and ponzu
Spicy and savory from the Korean chili paste and black pepper
Easy to make in one casserole dish, without rolling sushi
Customizable and shareable—perfect for gatherings or family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Creamy Crab Layer

½ lb imitation crab, finely chopped
¼ cup Japanese mayo
1 tbsp ponzu sauce
2 tbsp cream cheese
2 tbsp masago (capelin roe)

Spicy Tuna Layer

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

Sushi Rice Layer

Cooked rice (short-grain sushi rice is best)
Sushi seasoning (rice vinegar, sugar, salt mixture or pre-mixed blend)

Toppings

Masago layer (sprinkled)
Furikake (Japanese seaweed rice seasoning)
Additional Japanese mayo drizzle

Directions

Prepare sushi rice according to package instructions or cook sushi-style rice. Mix cooked rice with sushi seasoning while warm and allow to cool slightly.
Spread a layer of seasoned sushi rice evenly on the bottom of a baking dish.
Sprinkle a layer of masago over the rice, followed by a dusting of furikake.
Spread the creamy crab mixture on one side of the rice base, and the spicy tuna mixture on the other side.
Drizzle additional Japanese mayo over both sections, and sprinkle more furikake on top.
Place the dish under the broiler for 3–5 minutes or until the top becomes bubbly and lightly crispy.
Remove from oven and let cool for a minute or two. Serve warm with crispy seaweed (nori sheets) on the side for scooping.

Servings And Timing

Servings: Serves about 4–6, depending on appetite and portion size
Prep Time: ~20 minutes (includes chopping, mixing, and rice seasoning)
Broil Time: 3–5 minutes
Total Time: Approximately 25 minutes

Variations

Seafood swap: Use fresh crab meat or cooked shrimp instead of imitation crab.
Heat level: Adjust chili paste amount or use sriracha for milder spice.
Cheesy version: Sprinkle shredded mozzarella or Japanese melting cheese on top before broiling.
Vegan twist: Use vegan mayo, tofu flakes, and vegan crab substitute; replace tuna with marinated jackfruit or mushrooms.
Rice base: Serve over cauliflower rice or quinoa for grain-free alternatives.

Storage/Reheating

Refrigerate leftover sushi bake in an airtight container for up to 2 days.
Reheat in a covered oven-safe dish at 350 °F (175 °C) for 8–10 minutes or microwave individual portions until warmed through, then broil briefly (1–2 minutes) if crispiness is desired.
For make‑ahead: Store cold components separately (rice, seafood mixtures), assemble just before serving and broil.

FAQs

1. Can I Use Fresh Crab Instead Of Imitation Crab?

Yes. Using cooked or lump crab meat yields a more luxurious texture and flavor in the creamy crab layer.

2. Can I Use Fresh Raw Tuna Instead Of Canned Tuna?

Yes—dice fresh sushi-grade tuna finely and mix with mayo, chili paste, and cream cheese for a fresh take on spicy tuna.

3. What Kind Of Sushi Rice Should I Use?

Short‑grain Japanese sushi rice is ideal for proper stickiness and seasoning, but any short‑grain variety will work.

4. Is Broiling Necessary?

Broiling gives the signature lightly crispy, bubbly top. You can skip it for a no-bake version, but texture will be softer.

5. Can I Make This Gluten‑Free?

Yes—ensure that your sushi seasoning, ponzu sauce, and furikake are gluten‑free labeled.

6. How Can I Control The Spice Level?

Reduce the chili paste or substitute with a milder sauce such as sriracha or chili garlic sauce.

7. Can I Add Cheese On Top?

Yes. Melting a light layer of mozzarella or Japanese melting cheese before broiling adds richness.

8. What Other Toppings Work Well?

Try toasted sesame seeds, chopped scallions, pickled ginger, or roasted garlic crumbs for added crunch and flavor.

9. Can I Prepare Parts Ahead Of Time?

Yes—make the rice and seafood mixtures in advance, refrigerate, then assemble and broil just before serving.

10. Should I Use The Same Dish To Bake?

A shallow baking dish or small casserole works best to allow even broiling and easy serving.

Conclusion

This Spicy Tuna And Creamy Crab Sushi Bake brings sushi-table flavors into an easy, shareable bake—in just one pan. With creamy crab, fiery tuna, and crispy broiled topping over seasoned rice, it’s an indulgent yet approachable dish perfect for gatherings or cozy family meals. Serve with nori for a hands-on and fun experience.

Ezabella

Spicy Tuna And Creamy Crab Sushi Bake