This spicy tuna and creamy crab sushi bake is a fun, flavorful twist on traditional sushi rolls. It’s warm, creamy, and perfect for scooping up with crispy sheets of nori. Whether you’re bringing it to a potluck or serving it at home, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Brings all the flavors of sushi into an easy, shareable casserole-style dish
A fun and interactive way to enjoy sushi at home without rolling
Quick—ready in just 15 minutes!
Customizable with different fillings and toppings
Perfect for gatherings, family dinners, or a unique appetizer

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice
Sushi seasoning (or rice vinegar, sugar, and salt as a substitute)
Imitation crab
Japanese mayo
Ponzu sauce
Cream cheese
Masago
Canned tuna in oil
Korean chili paste
Black pepper
Furikake seasoning
Nori sheets (for serving)

Directions

Prepare the sushi rice by mixing cooked rice with sushi seasoning.
Spread the rice evenly on the bottom of a baking dish.
Sprinkle a layer of masago on top, followed by furikake.
On one side, spread the creamy crab mixture (imitation crab, mayo, ponzu, cream cheese, masago).
On the other side, spread the spicy tuna mixture (tuna, mayo, chili paste, cream cheese, pepper).
Drizzle with extra Japanese mayo and a sprinkle of furikake.
Broil for 3–5 minutes until the top is slightly crispy and golden.
Serve warm with crispy nori sheets on the side.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Swap imitation crab with real crab meat for a richer flavor.
Use salmon or spicy shrimp instead of tuna.
Add sliced avocado for creaminess.
Sprinkle shredded mozzarella or cheddar before broiling for extra cheesiness.
Top with sriracha or eel sauce for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 350°F until warmed through, or in the microwave for 1–2 minutes.
Best enjoyed fresh, as the rice may harden after refrigeration.

FAQs

What is sushi bake?

Sushi bake is a deconstructed sushi roll layered in a casserole dish, baked, and served with nori sheets.

Can I use fresh tuna instead of canned?

Yes, but sear or cook it lightly before mixing to avoid serving raw fish in a baked dish.

Do I need sushi rice?

Sushi rice is best for texture, but you can use short-grain rice as a substitute.

Can I make this ahead of time?

Yes, assemble it ahead and refrigerate. Broil just before serving.

Is this recipe spicy?

The spice comes from the Korean chili paste—adjust the amount to your preference.

Can I use regular mayo instead of Japanese mayo?

Yes, but Japanese mayo adds a richer, slightly tangier flavor.

What if I don’t have ponzu sauce?

Use soy sauce with a splash of lemon juice as a substitute.

Can I add vegetables?

Yes, cucumbers, avocado, or thinly sliced green onions make great additions.

How do I serve sushi bake?

Scoop a spoonful of the bake onto a piece of crispy nori and eat it like a hand roll.

Can I freeze sushi bake?

Freezing is not recommended, as the rice and mayo-based mixtures don’t thaw well.

Conclusion

This spicy tuna and creamy crab sushi bake is the ultimate party dish—bold, comforting, and so easy to make. With just a few simple steps, you get all the flavors of sushi in a fun, family-style format that’s perfect for sharing. Once you try it, it’s bound to become a new favorite for potlucks, weeknight dinners, or casual gatherings.