Ingredients
3 cups cooked sushi rice
3 tbsp sushi seasoning (or rice vinegar, sugar, and salt)
1 cup imitation crab, shredded
1/4 cup Japanese mayo (plus extra for drizzle)
1 tbsp ponzu sauce
2 tbsp cream cheese, softened
2 tbsp masago (divided)
1 can (5 oz) tuna in oil, drained
1 tbsp Korean chili paste (gochujang)
1/4 tsp black pepper
2 tbsp furikake seasoning (plus extra for topping)
Nori sheets, for serving
Instructions
- Prepare sushi rice by mixing cooked rice with sushi seasoning.
- Spread rice evenly on the bottom of a baking dish.
- Sprinkle a layer of masago and furikake on top.
- In one bowl, mix imitation crab, mayo, ponzu, cream cheese, and 1 tbsp masago.
- In another bowl, mix tuna, mayo, chili paste, cream cheese, and pepper.
- Spread the creamy crab mixture over half of the rice layer.
- Spread the spicy tuna mixture over the other half.
- Drizzle with extra Japanese mayo and sprinkle with furikake.
- Broil for 3–5 minutes until the top is slightly crispy and golden.
- Serve warm with crispy nori sheets for scooping.
Notes
- Use real crab meat instead of imitation crab for a richer flavor.
- Swap tuna with salmon or spicy shrimp for variety.
- Add sliced avocado before serving for extra creaminess.
- Top with mozzarella or cheddar before broiling for a cheesy version.
- Best enjoyed fresh, as rice hardens when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Casserole
- Method: Baked & Broiled
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg
