Spicy Tuna Creamy Crab Bake

This Spicy Tuna and Creamy Crab Sushi Bake gives you all the flavors of your favorite sushi rolls in a cozy, shareable casserole. It is a crowd-pleasing dish filled with creamy crab, savory spicy tuna, layered with tangy sushi rice, and finished with a golden broiled topping. Sushi night just got easier and more fun with this hands-off bake that will wow your friends and family.

I first whipped this up for a game night and nobody believed how simple it was. Now it is my go-to for potlucks when I want that wow factor without extra stress in the kitchen.

Ingredients

• Imitation crab: Choose sticks with firm texture and bright color for the freshest flavor
• Japanese mayo: Creamy and a bit tangy the Kewpie brand is my favorite for its rich umami
• Ponzu sauce: Lively and citrusy adds brightness to the crab mixture
• Cream cheese: Softens both topping mixtures for a decadent bite choose full fat for best results
• Masago: These tiny orange roe give a briny pop look for bright color and fresh aroma
• Canned tuna: Opt for oil packed for extra richness and tender texture
• Korean chili paste: Gochujang brings spicy depth find it in Asian grocery aisles
• Black pepper: Fresh cracked adds a little heat and complexity
• Rice: Use sushi or short grain rice for the best stickiness and chew
• Sushi seasoning: Adds classic sweet tangy flavor to the rice find bottled or make your own with rice vinegar sugar salt
• Furikake: This flaky Japanese rice seasoning brings crunch and savory punch look for one with seaweed and sesame

Instructions

Prepare the Sushi Rice:

Rinse your short grain rice several times until the water runs clear then cook according to package directions so each grain stays plump and separate. Once cooked gently fold in sushi seasoning while the rice is warm to let the flavors soak in fully.

Make the Creamy Crab Mixture:

In a bowl shred imitation crab by hand for the best texture. Mix in Japanese mayo cream cheese ponzu and masago until smooth and creamy with a little orange sparkle from the roe.

Mix the Spicy Tuna Layer:

Drain your oil packed tuna but leave a touch of oil for smoothness. Combine with Japanese mayo gochujang chili paste cream cheese and black pepper until thoroughly blended and bright red.

Layer the Sushi Bake:

Spread seasoned sushi rice evenly into a greased baking dish pressing lightly so the base is even but not packed too tight. Scatter masago on top for a hidden layer of poppiness then sprinkle plenty of furikake for crunch and earthy flavor.

Add the Toppings:

With a spatula heap creamy crab over one half of the rice and spicy tuna over the other half. Smooth out both layers so every bite will be packed with flavor.

Drizzle and Finish:

Generously drizzle extra Japanese mayo in zigzags across the surface and throw on a final shower of furikake for an irresistible crust.

Broil for Golden Top:

Slide the dish under your broiler for about three to five minutes watching closely. Pull it when the topping is bubbling and lightly crisp so you get that signature hot sushi bake effect.

Serve:

Let cool for a minute then use a spatula to scoop portions onto plates. Serve with sheets of crispy seaweed for scooping or wrapping.

I always look forward to the masago in every bite They remind me of my first time eating sushi with my cousins and discovering those tiny pops of flavor that felt so fancy and unexpected.

Storage Tips

Let your sushi bake cool completely before covering tightly and storing in the refrigerator. It keeps fresh for up to three days. For the best texture reheat portions in a toaster oven to bring back the crisp topping.

Ingredient Substitutions

Use real crab meat or poached shrimp in place of imitation crab if you want to level up the seafood flavor. If you cannot find Japanese mayo regular mayo with a splash of rice vinegar works in a pinch. For a vegetarian twist skip tuna and swap with mashed chickpeas and sriracha.

Serving Suggestions

This is a meal on its own but feels extra special with quick pickled cucumbers miso soup or an Asian style slaw. Cut into squares for party finger food or tuck spoonfuls into mini nori wraps for bite sized sushi tacos.

Cultural Context

Sushi bakes started as a creative potluck trend in Hawaii and Los Angeles where home cooks wanted the sushi flavors they loved in a sharable easy format. It is now a comfort classic across many Asian American homes and a clever way to get those flavors without rolling each piece.

Seasonal Adaptations

In summer try adding thin slices of avocado or cucumber to the topping after broiling for a fresh bite. Roasted sweet potato cubes can be mixed into the rice in fall for a sweet twist. Swap in cooked lobster or scallops for a luxe holiday version.

Success Stories

My friend who was skeptical of sushi tried this at our picnic and took the leftovers home She has since texted me for the recipe and now brings it to every family gathering she says the kids love building their own nori tacos from the casserole

Freezer Meal Conversion

To freeze assemble the sushi bake in a freezer friendly pan letting toppings cool completely before covering. Thaw overnight in the fridge then broil or bake until heated through and lightly crisped. Avoid freezing with nori as it becomes soggy so add fresh when serving.

This sushi bake is always a hit and makes weeknight dinners feel special. Try it once and you will want to add it to your comfort food rotation.

Recipe Q&A

→ What kind of rice works best for this dish?

Short-grain or sushi rice is traditional, as it becomes sticky and holds the layers together well.

→ Can I use real crab instead of imitation?

Yes, real crab meat can be used for a richer flavor and texture in the creamy crab mixture.

→ What does masago add to this bake?

Masago provides a subtle crunch and a briny, umami boost that complements the seafood layers.

→ Is it possible to adjust the spice level?

You can reduce Korean chili paste or add more Japanese mayo to mellow the heat in the tuna mix.

→ How do I serve the sushi bake?

Cut into squares and scoop onto crispy seaweed sheets for easy, hand-held bites.

→ Can I prepare this in advance?

Yes, assemble ahead and broil before serving. This maintains a crispy top and fresh flavors.