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Spicy Tuna and Creamy Crab Sushi Bake Recipe
Ash Tyrrell

Spicy Tuna and Creamy Crab Sushi Bake Recipe

I recently tried making a spicy tuna and creamy crab sushi bake at home, and let me tell you—it was an absolute hit! I love how this dish brings the flavors of sushi into a warm, cheesy, oven-baked form.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups sushi rice cooked and seasoned with rice vinegar, sugar, and salt – I always use freshly cooked rice to keep it sticky and flavorful.
  • 1/2 pound imitation crab or real crab shredded – Real crab is sweeter, but imitation crab works well too.
  • 1/2 cup mayonnaise – I prefer using Japanese Kewpie mayo for a creamier texture.
  • 1 teaspoon sriracha – Adjust based on how spicy you like it.
  • 1/2 teaspoon sesame oil – Adds a subtle nutty flavor.
  • 1/4 cup green onions finely chopped – Fresh green onions give a nice crunch.
  • 1/2 pound sushi-grade tuna diced – Make sure it’s fresh for the best taste.
  • 1/2 cup shredded mozzarella cheese – Freshly grated melts better than pre-shredded.
  • 1 sheet nori torn into small pieces – Optional, but it adds an authentic sushi flavor.
  • 1 tablespoon soy sauce – Enhances the umami taste.
  • 1 teaspoon sugar – Balances the heat and saltiness.

Method
 

  1. I start by cooking sushi rice according to package instructions. Once cooked, I season it with a mix of rice vinegar, sugar, and salt while it’s still warm. This ensures every bite is flavorful and sticky enough to hold the bake together.
  2. In a bowl, I gently toss the diced tuna with sriracha and sesame oil. I make sure each piece is coated without breaking it apart. This keeps the texture intact while infusing it with that signature spicy flavor.
  3. I combine the shredded crab with mayonnaise, green onions, soy sauce, and a pinch of sugar. I like making it just creamy enough to layer on the rice without it becoming runny.
  4. I spread the seasoned rice evenly in the baking dish. On top, I layer the creamy crab mixture, then sprinkle the spicy tuna. Finally, I add shredded mozzarella cheese and torn nori for a hint of crunch and flavor.
  5. I preheat the oven to 375°F (190°C) and bake the sushi for about 10–15 minutes. The cheese should be melted and lightly golden. I love the aroma while it bakes—it smells just like my favorite sushi restaurant.
  6. Once baked, I let it rest for a few minutes. Then I slice it into squares or scoop it with spoons for serving. Each bite is creamy, spicy, and comforting.

Notes

  • I always use freshly grated cheese instead of pre-shredded for smooth melting.
  • I make the rice a little stickier than usual to hold the layers better.
  • I sometimes broil for an extra minute for a golden top without overcooking the fish.
  • I chill the tuna briefly before mixing to maintain its firm texture.