Spicy Tuna & Creamy Crab Sushi Bake

Why You’ll Love This Recipe

I love this sushi bake because it’s simple, customizable, and absolutely packed with flavor. It gives me that sushi restaurant vibe without needing to roll a single piece. The spicy tuna brings the heat, the crab is rich and creamy, and the rice base ties it all together. It’s great for parties, potlucks, or just satisfying a sushi craving at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked sushi rice

• Rice vinegar

• Sugar and salt (for seasoning the rice)

• Imitation crab (or real crab meat), shredded

• Canned tuna, drained

• Kewpie mayo or regular mayonnaise

• Sriracha or other hot sauce

• Cream cheese, softened

• Shredded mozzarella or cheddar cheese (optional, for topping)

• Furikake (Japanese seasoning mix)

• Soy sauce, for drizzling

• Green onions and sesame seeds for garnish

• Optional: nori sheets or seaweed snacks for serving

directions

1. I start by preparing the sushi rice and seasoning it with a mix of rice vinegar, sugar, and salt. I spread it evenly in the bottom of a greased baking dish.

2. In one bowl, I mix the crab meat with mayo and a bit of cream cheese for extra richness. In another bowl, I stir together the drained tuna with sriracha and mayo until it’s creamy and spicy.

3. I layer the creamy crab mixture evenly over the rice, followed by the spicy tuna layer.

4. I sprinkle furikake generously over the top, then add a layer of shredded cheese if I want it extra gooey.

5. I bake the dish at 375°F (190°C) for about 15–20 minutes, or until hot and bubbly with a lightly golden top.

6. Once it’s out of the oven, I garnish with green onions, sesame seeds, and a drizzle of soy sauce or extra sriracha.

7. I scoop and serve it with seaweed sheets for that sushi bite experience.

Servings and timing

This sushi bake serves about 6 to 8 people. It takes around 15 minutes to prep and 20 minutes to bake, making it ready in roughly 35 minutes total.

Variations

I sometimes swap the tuna for salmon, or add chopped scallops for a seafood twist. If I want a lighter version, I use Greek yogurt in place of some of the mayo. I’ve also made it spicy by adding chopped jalapeños or a drizzle of spicy mayo on top. And when I’m going low-carb, I use cauliflower rice instead of sushi rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or pop the whole dish back into the oven at 350°F until warmed through. I don’t recommend freezing it, as the texture of the rice and mayo-based toppings doesn’t hold up well.

FAQs

Can I make this sushi bake ahead of time?

Yes, I assemble everything in advance and refrigerate it until I’m ready to bake. It’s perfect for prepping a few hours ahead of a gathering.

What type of crab should I use?

I usually use imitation crab for convenience and affordability, but real crab meat makes it extra special if I have it.

Do I have to use cheese?

No, I skip the cheese if I want a more traditional sushi flavor. But when I’m craving comfort, I love that creamy, melty layer.

How do I serve sushi bake?

I scoop it into small portions and serve it with roasted seaweed sheets, so I can wrap and eat it like sushi hand rolls.

Is it very spicy?

It has a mild to moderate kick depending on how much sriracha I add. I adjust it to taste, and serve extra hot sauce on the side for those who like it spicier.

Conclusion

Spicy Tuna & Creamy Crab Sushi Bake is one of my favorite ways to enjoy sushi flavors without the fuss of rolling. It’s rich, savory, and a little spicy, with a satisfying texture and loads of umami. Whether I’m feeding a crowd or indulging at home, this recipe always hits the spot.