Spicy Tuna & Creamy Crab Sushi Bake for Cozy Nights In

Discover the ultimate Spicy Tuna & Creamy Crab Sushi Bake that's perfect for cozy nights in.

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Prep Time 15

Cook Time 20

Broiling Time 5

Total Time 40

Servings: 6 slices

Course: Dinner

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seafood Layer

8 oz Imitation Crab Substitute with real crab for premium taste.
1 can Canned Tuna Soaked in oil for Spicy Tuna.
2 tbsp Masago Adds a crunchy texture.
8 oz Cream Cheese Soft cheese alternatives can be used.

For the Sauces

1/2 cup Japanese Mayo Regular mayonnaise is a suitable substitute.
2 tbsp Ponzu Sauce Mix with soy sauce and lime juice if needed.
2 tbsp Korean Chili Paste Adjust according to taste.

For the Rice Base

1 cup Sushi Rice Ensure it's cooked properly.
2 tbsp Sushi Seasoning Can use equal parts rice vinegar and sugar.

For Toppings

2 tbsp Furikake Use generously.
1 tsp Black Pepper Freshly ground works best.

Equipment

9x13-inch baking dish
Medium bowl
Rice cooker or pot

Method

Step-by-Step Instructions

Rinse 1 cup of sushi rice under cold water until clear, then cook according to package instructions. Fold in sushi seasoning while warm.
Preheat oven to 375°F. Spread sushi rice in a baking dish and layer with masago and furikake.
Mix imitation crab, cream cheese, and black pepper for the Creamy Crab layer. Spread over half of the rice. Mix canned tuna with Korean chili paste and ponzu for the Spicy Tuna layer and spread over the other half.
Drizzle with Japanese mayo and sprinkle furikake on top.
Broil for 3 to 5 minutes until the top is crispy and golden.
Cool slightly before cutting into squares and serve warm with crispy nori.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

This dish can be prepared ahead of time. Refrigerate before broiling and bake fresh when ready to serve.

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