Creamy Crab and Spicy Tuna Sushi Bake
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.
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.
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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.
In a separate large bowl, season the cooked sushi rice with the sushi seasoning. Gently fold to combine without mashing the rice.
In another bowl, prepare the spicy tuna. Combine the drained canned tuna, gochujang, 1 tablespoon of cream cheese, and black pepper. Mix thoroughly.
Press the seasoned sushi rice into an even layer in a baking dish.
Sprinkle the rice layer with a little masago and a generous layer of furikake.
Spread the spicy tuna mixture over one half of the rice and the creamy crab mixture over the other half.
Drizzle the top with more Japanese mayonnaise and sprinkle with another layer of furikake.
Broil in the oven until the top becomes golden brown and crispy.
Serve hot, scooping portions onto roasted seaweed sheets to eat.
Store leftovers in an airtight container for up to 2 days; reheat gently in a 325°F oven for 8–10 minutes to avoid drying the rice.
baking sheet · oven
Yes, prepare both mixtures up to 4 hours ahead and refrigerate separately. Spread over the rice just before baking.
Imitation crab is milder and more budget-friendly; real crab will give richer flavor but costs more. Both work well in this creamy mixture.
Bake until the top is golden and edges are slightly bubbly, typically 12–15 minutes at 425°F. Don't overbake or the rice will dry out.
Canned tuna works as written; fresh sushi-grade tuna can replace it but use raw and add it after baking to avoid cooking it.
Sriracha (1–2 tsp) or red chili paste are good substitutes for the Korean heat and umami element.
