Spicy Tuna & Creamy Crab Sushi Bake
Easy layered sushi casserole with spicy tuna, creamy crab, rice, and rich mayo topping—perfect for parties or weeknight cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course, Appetizer
- Method: Baked
- Cuisine: Japanese-Inspired, Fusion
Ingredients
For the Rice Layer:
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the Creamy Crab Layer:
1½ cups imitation crab (or real crab), shredded
¼ cup Japanese mayo (Kewpie recommended)
1 tbsp cream cheese, softened
1 tsp lemon juice
For the Spicy Tuna Layer:
1 cup sushi-grade tuna, finely chopped
2 tbsp Japanese mayo
1½ tbsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp sesame oil
Toppings:
Extra sriracha or spicy mayo
Furikake (Japanese rice seasoning)
Sliced green onions
Sesame seeds
Nori (seaweed) sheets for serving
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix cooked rice with rice vinegar, sugar, and salt. Press evenly into a greased or parchment-lined 9×9-inch baking dish.
In a separate bowl, mix the crab, Japanese mayo, cream cheese, and lemon juice. Spread over the rice layer.
Mix tuna, mayo, sriracha, soy sauce, and sesame oil in another bowl. Spread the spicy tuna layer over the crab layer.
Drizzle extra sriracha or spicy mayo over the top and sprinkle with furikake.
Bake for 12–15 minutes, or until heated through and slightly golden on top.
Remove from oven and top with green onions and sesame seeds.
Serve warm with seaweed sheets for scooping or wrapping.
Notes
Substitute canned tuna if sushi-grade tuna isn’t available.
Use real crab meat for a richer flavor.
Add diced avocado before serving for a creamy, fresh twist.
Can be made ahead and reheated gently in the oven.
Find it online: https://allrecipesmade.com/spicy-tuna-creamy-crab-sushi-bake/
