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Spicy Tuna & Creamy Crab Sushi Bake Recipe

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★★★★★

4.7 from 113 reviews

This Spicy Tuna & Creamy Crab Sushi Bake is a delightful fusion dish that combines the rich flavors of creamy crab and spicy tuna layered over seasoned sushi rice. Finished under the broiler to achieve a crispy top, it offers a warm, comforting take on traditional sushi flavors, perfect for a crowd-pleasing appetizer or main dish.

Ingredients

Scale

Creamy Crab

  • ½ lb Imitation Crab
  • ¼ cup Japanese Mayo
  • 1 tbsp Ponzu Sauce
  • 2 tbsp Cream Cheese
  • 2 tbsp Masago

Spicy Tuna

  • 2 cans Tuna (soaked in oil)
  • 3 tbsp Japanese Mayo
  • 1 tbsp Korean Chili Paste
  • 1 tbsp Cream Cheese
  • 1 tsp Black Pepper

Sushi Rice

  • Cooked Rice (quantity not specified, estimated 2 cups cooked)
  • Sushi Seasoning (to taste, approximately 2 tbsp)
  • Masago (additional for layering)
  • Furikake (to taste, approximately 1-2 tbsp)

Serving

  • Crispy seaweed (for serving)
  • Additional Japanese Mayo (for drizzling)
  • Additional Furikake (for topping)

Instructions

  1. Prepare Sushi Rice: Mix the cooked rice with the sushi seasoning thoroughly to create flavorful sushi rice as the base for the bake.
  2. Layer Rice: Spread the seasoned sushi rice evenly on the bottom of a baking dish to form the first layer.
  3. Add Masago and Furikake: Sprinkle a layer of masago over the rice followed by a generous sprinkle of furikake for added flavor and texture.
  4. Prepare Creamy Crab Mixture: In a bowl, combine imitation crab, Japanese mayo, ponzu sauce, cream cheese, and masago until well mixed.
  5. Prepare Spicy Tuna Mixture: Drain tuna from oil and mix with Japanese mayo, Korean chili paste, cream cheese, and black pepper until creamy and well combined.
  6. Layer Seafood Mixtures: On top of the rice layer, place half of the creamy crab mixture on one side and half of the spicy tuna mixture on the other side of the dish.
  7. Top with Mayo and Furikake: Drizzle additional Japanese mayo over the layered seafood mixtures and sprinkle more furikake on top for flavor and garnish.
  8. Broil: Place the assembled dish under a broiler for 3-5 minutes until the top becomes crispy and slightly browned.
  9. Serve: Serve hot, accompanied by crispy seaweed on the side to scoop and enjoy.

Notes

  • For best results, use Japanese mayo such as Kewpie for authentic flavor.
  • Ensure tuna is well-drained before mixing to avoid excess oiliness.
  • The broiling step crisps the top but watch closely to prevent burning.
  • Imitation crab can be substituted with real crab meat for a premium version.
  • Sushi rice quantity should be approximately 2 cups cooked to adequately fill a standard baking dish.
  • Adjust spice level by changing the amount of Korean chili paste based on preference.

Keywords: Sushi Bake, Spicy Tuna, Creamy Crab, Japanese Mayo, Masago, Furikake, Broiled Sushi, Seafood Casserole

Find it online: https://topreci.com/spicy-tuna-and-creamy-crab-sushi-bake-recipe/