Creamy Crab and Spicy Tuna Sushi Bake

Name: Creamy Crab and Spicy Tuna Sushi Bake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1/2 lb imitation crab meat; 1/4 cup Japanese mayonnaise; 1 tbsp ponzu sauce; 2 tbsp cream cheese; 2 tbsp masago (smelt roe); 6 cups cooked sushi rice; 1/4 cup sushi seasoning; 2 (5 oz) cans tuna; 1 tbsp gochujang (Korean chili paste); black pepper, to taste; 1 tbsp cream cheese; 1 tbsp masago (smelt roe), for rice layer; furikake, for sprinkling; Japanese mayonnaise, for drizzling; Roasted seaweed sheets (nori), for serving

This Creamy Crab and Spicy Tuna Sushi Bake combines two distinct toppings baked over seasoned sushi rice until bubbly and golden, offering an easy, shareable take on sushi without rolling.

🌍Japanese-American 🏷️Sushi bake 🏷️Casserole 🏷️Crab 🏷️Tuna Spicy tuna

🏷️

🏷️Creamy crab

-0:00

TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 lb imitation crab meat
1/4 cup Japanese mayonnaise
1 tbsp ponzu sauce
2 tbsp cream cheese
2 tbsp masago (smelt roe)
6 cups cooked sushi rice
1/4 cup sushi seasoning
2 (5 oz) cans tuna
1 tbsp gochujang (Korean chili paste)
black pepper, to taste
1 tbsp cream cheese
1 tbsp masago (smelt roe), for rice layeroptional
furikake, for sprinkling
Japanese mayonnaise, for drizzling
Roasted seaweed sheets (nori), for serving

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Instructions

1
In a medium bowl, combine the shredded imitation crab meat, 1/4 cup Japanese mayonnaise, ponzu sauce, 2 tablespoons of cream cheese, and 2 tablespoons of masago. Mix until well combined.
2
In a separate large bowl, season the cooked sushi rice with the sushi seasoning. Gently fold to combine without mashing the rice.
3
In another bowl, prepare the spicy tuna. Combine the drained canned tuna, gochujang, 1 tablespoon of cream cheese, and black pepper. Mix thoroughly.
4
Press the seasoned sushi rice into an even layer in a baking dish.
5
Sprinkle the rice layer with a little masago and a generous layer of furikake.
6
Spread the spicy tuna mixture over one half of the rice and the creamy crab mixture over the other half.
7
Drizzle the top with more Japanese mayonnaise and sprinkle with another layer of furikake.
8
Broil in the oven until the top becomes golden brown and crispy.
9
Serve hot, scooping portions onto roasted seaweed sheets to eat.

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Tips & Notes

Pro tips

Divide the sushi rice into two halves on your baking sheet and top one side with crab mixture, the other with tuna mixture for distinct flavor zones.
Use room-temperature cooked sushi rice before topping; cold rice will take longer to heat through and may dry out during baking.
Don't skip the ponzu in the crab mixture—it cuts through the richness of mayo and cream cheese with acidity and umami.
Toast the seaweed sheets lightly after baking to restore crispness, then break into pieces for serving.

Substitutions

Imitation crab → real lump crab meat (richer, pricier; no texture change needed)
Japanese mayonnaise → regular mayo (slightly less rich; use same amount)
Cream cheese → mascarpone (richer, softer; use 1 tbsp instead of 2 tbsp)
Gochujang → sriracha or sambal oelek (1–2 tsp; adjust to taste for heat)