Description

A layered, broiled sushi bake featuring spicy tuna, creamy crab, and seasoned rice, all served hot with crispy seaweed for scooping—perfect for sharing.

Ingredients

½ lb imitation crab, finely chopped

¼ cup Japanese mayo

1 tbsp ponzu sauce

2 tbsp cream cheese

2 tbsp masago (capelin roe)

2 cans tuna packed in oil, drained

3 tbsp Japanese mayo

1 tbsp Korean chili paste (gochujang)

1 tbsp cream cheese

1 tsp black pepper, freshly ground

Cooked short-grain sushi rice

Sushi seasoning (rice vinegar, sugar, salt mix)

Masago (for topping)

Furikake

Additional Japanese mayo for drizzle

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Instructions

Cook sushi rice and season with sushi vinegar mixture while warm. Allow to cool slightly.
Spread rice evenly in a baking dish and sprinkle with masago and furikake.
Mix crab, mayo, ponzu, cream cheese, and masago for the creamy crab layer.
Mix tuna, mayo, chili paste, cream cheese, and black pepper for the spicy tuna layer.
Spread crab mixture on one side of the rice layer, tuna mixture on the other.
Drizzle Japanese mayo over both sections and sprinkle with more furikake.
Broil for 3–5 minutes until the top is bubbly and lightly crisped.
Let cool slightly and serve warm with crispy seaweed (nori sheets).

Notes

Use fresh crab or shrimp instead of imitation crab for a seafood upgrade.
Substitute sriracha for milder heat.
Add mozzarella or Japanese cheese on top for extra richness.
Make vegan with plant-based substitutes and jackfruit or mushrooms.
Store leftovers in the fridge and reheat under broiler for best texture.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Broiling
Cuisine: Japanese-American

Nutrition

Serving Size: 1/6 of dish
Calories: 310
Sugar: 3g
Sodium: 620mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 16g
Cholesterol: 40mg