Description
Spicy Tuna and Creamy Crab Sushi Bake is a fusion casserole that transforms sushi flavors into a bubbly, comforting dish. With seasoned sushi rice, creamy crab, spicy tuna, and golden toppings, it’s the perfect weeknight dinner or party dish—served with crispy nori for scooping.
Ingredients
For the Creamy Crab Mixture
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½ lb (225 g) imitation crab
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¼ cup (60 g) Japanese mayonnaise
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1 tbsp (15 ml) ponzu sauce
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2 tbsp (30 g) cream cheese
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2 tbsp (30 g) masago (capelin roe)
For the Spicy Tuna Mixture
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2 cans tuna in oil (about 300 g), drained
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3 tbsp (45 g) Japanese mayonnaise
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1 tbsp (15 g) gochujang (Korean chili paste)
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2 tbsp (30 g) cream cheese
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1 tsp (1 g) ground black pepper
For the Sushi Rice Base
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2 ½ cups (500 g uncooked) sushi rice
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¼ cup (60 ml) sushi seasoning (rice vinegar, sugar, salt blend)
Topping & Serving
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2 tbsp masago (extra)
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2 tbsp furikake seasoning
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Drizzle of Japanese mayonnaise
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Crispy nori sheets (seaweed) for scooping
Instructions
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Cook sushi rice according to package directions. While warm, mix in sushi seasoning. Spread evenly in a baking dish.
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Sprinkle a thin layer of masago and furikake over the rice.
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In one bowl, mix crab, mayo, ponzu, cream cheese, and masago until creamy. In another, mix tuna, mayo, gochujang, cream cheese, and pepper.
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Spread crab mixture over half of the rice, and tuna mixture over the other half.
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Drizzle with Japanese mayo and sprinkle more furikake.
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Place under the broiler for 3–5 minutes, until golden and bubbly.
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Serve hot with crispy nori sheets for scooping.
Notes
Swap imitation crab for real crab, salmon, or shrimp for variety.
Add sliced jalapeños, avocado, or sriracha for extra spice.
Bake in a smaller dish for thicker layers, or double the recipe for gatherings.
If rice dries out when reheating, add a splash of water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Appetizer
- Method: Oven-broiled casserole
- Cuisine: Japanese fusion