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Spicy Tuna and Creamy Crab Sushi Bake

Spicy Tuna and Creamy Crab Sushi Bake
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This Spicy Tuna and Creamy Crab Sushi Bake is hands-down one of the easiest and tastiest ways to enjoy sushi—no rolling required. Warm, creamy, and packed with bold flavors, it’s like a deconstructed sushi roll baked into a comforting casserole. Imagine fluffy seasoned sushi rice topped with spicy tuna, rich creamy crab, and a crispy, slightly toasted top—then scooped up with crunchy nori sheets. It’s fun to make, perfect for potlucks, and always a crowd-pleaser.

Ingredients

Scale

Sushi Rice

  • Cooked white rice (short-grain preferred)

  • Sushi seasoning (to taste)

Creamy Crab

  • ½ lb imitation crab, shredded

  • ¼ cup Japanese mayonnaise

  • 1 tablespoon ponzu sauce

  • 2 tablespoons cream cheese, softened

  • 2 tablespoons masago

Spicy Tuna

  • 2 cans tuna in oil, drained

  • 3 tablespoons Japanese mayonnaise

  • 1 tablespoon Korean chili paste (gochujang)

  • 1 tablespoon cream cheese, softened

  • 1 teaspoon black pepper

Toppings & Serving

  • Furikake seasoning

  • Extra Japanese mayo, for drizzling

  • Crispy seaweed (nori sheets), for serving

Instructions

  1. Prepare the Sushi Rice
    Mix the cooked rice with sushi seasoning until well combined. Spread evenly into the bottom of a baking or casserole dish.

  2. Add Base Layers
    Sprinkle a layer of masago over the rice, followed by a generous layer of furikake.

  3. Make the Creamy Crab
    In a bowl, mix imitation crab, Japanese mayo, ponzu sauce, cream cheese, and masago until smooth and creamy.

  4. Make the Spicy Tuna
    In a separate bowl, mix tuna, Japanese mayo, gochujang, cream cheese, and black pepper until fully combined.

  5. Assemble the Bake
    Spread half of the creamy crab mixture on one side of the dish and half of the spicy tuna on the other.

  6. Finish & Broil
    Drizzle more Japanese mayo on top and sprinkle with additional furikake. Place under the broiler for 3–5 minutes, until the top is lightly crispy and golden.

  7. Serve
    Scoop onto crispy nori sheets and enjoy warm.

Notes

  • Use short-grain rice for the most authentic sushi texture.

  • Don’t over-broil—keep a close eye to prevent burning.

  • Customize the heat: Add sriracha, chili oil, or extra gochujang.

  • Variations: Swap tuna for salmon, shrimp, or all crab.

  • Make ahead: Assemble everything and broil just before serving.

Find it online: https://biteseason.com/spicy-tuna-and-creamy-crab-sushi-bake-2/