Spicy Tuna Creamy Crab Bake (Print View)
Layers of spicy tuna, creamy crab, and sushi rice with a golden, crispy topping.
# What You'll Need:
→ Creamy Crab Mixture
01 -
8 ounces imitation crab, finely shredded
02 -
1/4 cup Japanese mayonnaise
03 -
1 tablespoon ponzu sauce
04 -
2 tablespoons cream cheese, softened
05 -
2 tablespoons masago (capelin roe)
→ Spicy Tuna Mixture
06 -
2 cans (5 ounces each) tuna in oil, drained
07 -
3 tablespoons Japanese mayonnaise
08 -
1 tablespoon Korean chili paste (gochujang)
09 -
1 tablespoon cream cheese, softened
10 -
1 teaspoon ground black pepper
→ Sushi Rice Base
11 -
3 cups cooked short-grain sushi rice
12 -
3 tablespoons sushi seasoning
→ Toppings and Finish
13 -
2 tablespoons masago (capelin roe), for topping
14 -
2 tablespoons furikake
15 -
2 tablespoons Japanese mayonnaise, for drizzling
16 -
1 package crispy seaweed sheets, for serving
# Directions:
01 -
In a large bowl, combine cooked sushi rice with sushi seasoning. Mix carefully to ensure even distribution without crushing the grains.
02 -
In a medium bowl, blend shredded imitation crab with Japanese mayonnaise, ponzu sauce, softened cream cheese, and masago. Mix until fully combined.
03 -
In a separate bowl, mix drained tuna with Japanese mayonnaise, Korean chili paste, softened cream cheese, and black pepper. Stir until the mixture is well integrated.
04 -
Spread seasoned sushi rice evenly into the base of a 9x13-inch oven-safe dish. Sprinkle 2 tablespoons of masago and furikake evenly over the rice.
05 -
Arrange half of the creamy crab mixture on one side of the dish and half of the spicy tuna mixture on the other side, smoothing the surface for even coverage.
06 -
Drizzle additional Japanese mayonnaise over the surface and sprinkle with more furikake as desired.
07 -
Place dish under the broiler and bake for 3 to 5 minutes until the top is lightly crisped and golden.
08 -
Allow to cool briefly. Portion into squares and serve warm with crispy seaweed sheets on the side for wrapping.
# Notes:
01 -
Use plastic wrap to press sushi rice into the dish for a more compact layer and easier slicing.