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–+ servings
Jason Clarke

Spicy Tuna and Creamy Crab Sushi Bake

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A delicious and comforting sushi bake that brings the family together, blending spicy tuna and creamy crab with a crunchy topping.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Fusion, Japanese
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 0.5 lb Imitation Crab No need for fancy stuff; this works great!
  • 2 cans Tuna Soaked in oil for flavor—be generous.
  • 0.5 cup Japanese Mayo Regular mayo won't cut it.
  • 3 tbsp Korean Chili Paste For that spicy kick.
  • 1 tsp Black Pepper
Creamy Layer
  • 2 tbsp Cream Cheese Softened for easy mixing.
  • 2 tbsp Masago Those little fish eggs that pop with flavor.
Rice Layer
  • 1 cup Cooked Rice
  • to taste Sushi Seasoning To jazz up that rice.

Method
 

Preparation
  1. Mix the cooked rice with sushi seasoning until it's sticky and flavorful.
Layering
  1. Spread the sushi rice evenly on the bottom of your baking dish.
  2. Layer Masago on top of the sushi rice and sprinkle with Furikake.
  3. On one side, spread half of the creamy crab mixture and on the other, pile on the spicy tuna.
  4. Drizzle with additional Japanese mayo.
Cooking
  1. Broil the sushi bake for about 3-5 minutes until the top is crispy and golden.
Serving
  1. Let it cool for a minute and serve with crispy seaweed sheets.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven, not the microwave.

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