Spicy Tuna and Creamy Crab Sushi Bake Recipe

Ben Carraoli

Spicy Tuna and Creamy Crab Sushi Bake Recipe

I made this spicy tuna and creamy crab sushi bake on a weeknight when I was craving sushi but didn’t want the hassle of rolling it. After the first scoop, I knew it was a keeper. The layers are creamy, spicy, and comforting, with all the flavors I love in sushi. I especially enjoy how customizable it is, depending on who I’m cooking for.

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Prep Time 15

Cook Time 15

Servings: 8

Ingredients Method Notes

Ingredients

2 cups of cooked sushi rice – short-grain rice is essential because it becomes sticky and holds the layers together well.
2 tablespoons of sushi seasoning – adds the classic sweet and tangy sushi flavor. You can also mix rice vinegar sugar, and salt if needed.
½ pound imitation crab finely shredded – it mimics the texture used in sushi rolls and blends smoothly with creamy ingredients.
¼ cup Japanese mayonnaise – richer and slightly sweeter than regular mayo which enhances the sushi flavor.
1 tablespoon ponzu sauce – adds brightness and umami without overpowering the crab.
2 tablespoons cream cheese softened – helps create a smooth, luscious layer.
2 tablespoons masago optional – adds subtle crunch and a traditional sushi touch.
2 cans tuna in oil drained – tuna in oil stays moist and flavorful when baked.
3 tablespoons Japanese mayonnaise – balances the spice and keeps the tuna creamy.
1 tablespoon Korean chili paste – gives a deep savory heat rather than sharp spiciness.
1 tablespoon cream cheese – mellows the spice and smooths the texture.
1 teaspoon black pepper – enhances flavor without overpowering the seafood.
Furikake seasoning – adds seaweed sesame, and umami flavor on top.
Extra Japanese mayonnaise – perfect for drizzling before baking.
Roasted seaweed sheets – used to scoop and wrap the sushi bake.

Method

Cook the sushi rice until tender and fluffy. While it’s still warm, gently mix in the sushi seasoning so the rice absorbs the flavor evenly without becoming mushy.
In a mixing bowl, combine shredded imitation crab, Japanese mayo, ponzu sauce, cream cheese, and masago. Stir until everything is well blended and smooth.
In another bowl, mix the drained tuna with Japanese mayo, Korean chili paste, cream cheese, and black pepper. Stir gently so the tuna stays chunky but well coated.
Spread the seasoned rice evenly in the baking dish. Layer the creamy crab mixture on one side and the spicy tuna mixture on the other, or spread them evenly across the top.
Drizzle extra Japanese mayo and sprinkle furikake over the top. Broil for a few minutes until warmed through and lightly golden on top.

Notes

I always use fresh, warm rice because it holds seasoning better.
I mix the toppings gently so the seafood stays tender.
I let the bake rest for 5 minutes before serving for cleaner scoops.
I prefer Japanese mayo because it makes a noticeable flavor difference.