Description
This Spicy Tuna & Creamy Crab Sushi Bake is a comforting fusion of sushi flavors baked into a creamy, savory casserole. Perfect for potlucks, easy dinners, or whenever you’re craving sushi without the fuss of rolling.
Ingredients
Scale
Creamy Crab Layer
- ½ lb imitation crab
- ¼ cup Japanese mayonnaise
- 1 tbsp ponzu sauce
- 2 tbsp cream cheese
- 2 tbsp masago (optional)
Spicy Tuna Layer
- 2 cans tuna (packed in oil), drained
- 3 tbsp Japanese mayonnaise
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp cream cheese
- 1 tsp black pepper
Sushi Rice Base
- 2 cups cooked sushi rice
- 2 tbsp sushi seasoning (or 1 tbsp rice vinegar + 1 tbsp sugar + pinch of salt)
Toppings & Assembly
- 2 tbsp masago
- 2 tbsp furikake
- Extra Japanese mayo (for drizzling)
- Crispy seaweed sheets (for serving)
Instructions
- Make the Sushi Rice: Cook the rice according to package instructions, then gently mix in sushi seasoning or your homemade mix of vinegar, sugar, and salt. Let the rice cool slightly while you prepare the toppings.
- Prepare the Creamy Crab: In a bowl, combine imitation crab with Japanese mayo, ponzu sauce, cream cheese, and masago. Mix until the crab is well coated and the mixture is creamy.
- Make the Spicy Tuna Mixture: In a separate bowl, mix canned tuna with Japanese mayo, Korean chili paste, cream cheese, and black pepper. Stir until smooth and evenly blended.
- Assemble the Sushi Bake: Spread the seasoned sushi rice evenly in the bottom of a baking dish. Add a thin layer of masago over the rice and sprinkle furikake for added texture and umami flavor.
- Add the Toppings: On one side of the dish, layer the creamy crab mixture. On the opposite side, spread the spicy tuna. Drizzle extra Japanese mayo across the top and finish with another sprinkle of furikake.
- Bake Until Golden: Place the dish under the broiler for 3 to 5 minutes, or until the top is lightly browned and bubbling. Watch closely to avoid burning.
- Serve and Enjoy: Let it cool for a few minutes, then serve warm with crispy seaweed sheets. Scoop the sushi bake onto the seaweed like a hand roll and enjoy.
Notes
- If you can’t find masago, feel free to skip it or replace it with tobiko. You can also make this dish dairy-free by omitting the cream cheese, though the texture will be less rich. To make it gluten-free, use gluten-free soy sauce in place of ponzu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner, Main Course, Side Dish, Snack
- Method: Baking (Broiler)
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 portion (approx. 1/6 of dish)
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 55mg