This fun, crowd-pleasing dish is perfect for potlucks, parties, or a cozy dinner at home. Think of it as a warm, deconstructed sushi roll baked until golden on top and served with crispy seaweed sheets for scooping. Today’s version features two flavorful toppings: spicy tuna and creamy crab.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4–6
Ingredients
—Creamy Crab—
½ lb imitation crab, shredded
¼ cup Japanese mayo
1 tbsp ponzu sauce
2 tbsp cream cheese
2 tbsp masago
—Spicy Tuna—
2 cans tuna in oil, drained
3 tbsp Japanese mayo
1 tbsp Korean chili paste (gochujang)
1 tbsp cream cheese
1 tsp black pepper
—Sushi Rice—
2 cups cooked rice
Sushi seasoning (or homemade mix: 1 tbsp rice vinegar, 1 tbsp sugar, pinch of salt)
2 tbsp masago (for topping)
Furikake, to taste
Crispy seaweed (nori), for serving
Instructions
Mix the cooked rice with sushi seasoning and spread it evenly across the bottom of a baking dish. Sprinkle a layer of masago over the rice followed by a generous amount of furikake. On one half of the dish, spread the creamy crab mixture. On the other half, layer the spicy tuna. Drizzle additional Japanese mayo and sprinkle more furikake across the top. Place the dish under a broiler for 3–5 minutes until the top is slightly golden and crisp. Serve hot with crispy seaweed on the side for scooping.
Notes
No sushi seasoning? Mix equal parts rice vinegar and sugar with a pinch of salt as a quick substitute. For added heat, top with Sriracha or more gochujang before serving.
FAQ
Can I use fresh crab instead of imitation?
Absolutely! Fresh crab meat will make the dish more luxurious, but imitation crab is traditional and works perfectly well.
Can I prepare this ahead of time?
Yes, you can assemble the entire dish in advance and broil it just before serving. Store covered in the fridge for up to 24 hours.
What if I don’t have masago or furikake?
Masago adds a pop of texture and flavor, but it’s optional. Furikake can be substituted with a sprinkle of sesame seeds and shredded nori.
Is this dish gluten-free?
It can be made gluten-free by using gluten-free versions of soy sauce (in ponzu) and gochujang, and ensuring your mayo and other ingredients are certified gluten-free.
Spicy Tuna and Creamy Crab Sushi Bake
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4–6
Description
This fun, crowd-pleasing dish is perfect for potlucks, parties, or a cozy dinner at home. Think of it as a warm, deconstructed sushi roll baked until golden on top and served with crispy seaweed sheets for scooping. Today’s version features two flavorful toppings: spicy tuna and creamy crab.
Ingredients
—Creamy Crab—
½ lb imitation crab, shredded
¼ cup Japanese mayo
1 tbsp ponzu sauce
2 tbsp cream cheese
2 tbsp masago
—Spicy Tuna—
2 cans tuna in oil, drained
3 tbsp Japanese mayo
1 tbsp Korean chili paste (gochujang)
1 tbsp cream cheese
1 tsp black pepper
—Sushi Rice—
2 cups cooked rice
Sushi seasoning (or homemade mix: 1 tbsp rice vinegar, 1 tbsp sugar, pinch of salt)
2 tbsp masago (for topping)
Furikake, to taste
Crispy seaweed (nori), for serving
Instructions
Mix the cooked rice with sushi seasoning and spread it evenly across the bottom of a baking dish. Sprinkle a layer of masago over the rice followed by a generous amount of furikake. On one half of the dish, spread the creamy crab mixture. On the other half, layer the spicy tuna. Drizzle additional Japanese mayo and sprinkle more furikake across the top. Place the dish under a broiler for 3–5 minutes until the top is slightly golden and crisp. Serve hot with crispy seaweed on the side for scooping.
Notes
No sushi seasoning? Mix equal parts rice vinegar and sugar with a pinch of salt as a quick substitute. For added heat, top with Sriracha or more gochujang before serving.