What Makes My Sushi Bake So Creamy, Spicy, and Packed with Flavor

This Sushi Bake delivers all the nostalgic umami flavor of a spicy tuna roll in a warm and satisfying form. The creamy blend of imitation crab, tuna, sriracha, and mayo becomes bubbly and rich under the broiler, forming the perfect contrast against vinegared rice. Each bite is full of texture and punch, from the tender seafood mix to the optional drizzle of eel sauce and the salty crunch of furikake on top.

Why A Sushi Bake Is Quick to Prep, Easy to Share

What makes this recipe such a win is how fast and foolproof it is. There’s no rolling, slicing, or fancy fish work required. All it takes is a quick mix of pantry-friendly ingredients and a broil in the oven. It’s the kind of dish you can whip up for yourself on a lazy night or serve to guests at a dinner party. Just scoop and eat. It’s really that simple!

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Ingredients for Sushi Bake

This recipe sticks to simple, accessible ingredients that are easy to find at most grocery stores. Imitation crab and canned tuna provide the base, while a spicy mayo mixture gives it richness and heat. Rice is seasoned like traditional sushi rice, and you can go wild with the toppings, add avocado, sesame seeds, furikake, or even scallions to take it to the next level.

Sushi Bake

• 8 sticks imitation crab meat or 5 oz. crab
• 1 can tuna
• 2 scallions, white part
• ¼ cup mayo
• 2 tbsp sriracha
• Salt to taste

Garnishes

• 2 tbsp eel sauce (optional)
• ¼ avocado (optional)
• 2 tbsp furikake (optional)
• Scallions (optional)
• Sesame seeds (optional)

Rice

• 2 cups rice
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• Pinch of salt

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How to Make Sushi Bake

Step-by-Step Instructions

Start by seasoning your warm rice with rice vinegar, sugar, and a pinch of salt. This mimics traditional sushi rice and gives the bowl its signature balance.

Shred the crab and mix with tuna, sriracha, mayo, and finely sliced scallions. Season to taste and make sure the filling is creamy and well combined.

Spread the rice into an oven-safe bowl and layer the seafood mixture on top.

Broil until golden brown and slightly crispy around the edges.

Finish with optional garnishes: eel sauce, furikake, creamy avocado slices, scallions, and sesame seeds.

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Tips and Variations

• Don’t overdo the sriracha, start small and add to taste for the perfect balance of heat and creaminess.
• Use Japanese mayo (like Kewpie Mayo) for a richer flavor, if available.
• Want extra texture? Mix in chopped cucumber or add panko breadcrumbs on top before broiling.
• This dish is best served warm, but leftovers reheat beautifully the next day.
• You can also turn it into hand rolls or serve with seaweed sheets for a DIY sushi night.

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Frequently Asked Questions

Can I use real crab instead of imitation crab?

Absolutely! Real crab works beautifully in this dish and gives it a slightly more luxurious feel, but imitation crab is affordable and still delicious.

Do I have to use tuna?

Nope! You can swap in salmon, cooked shrimp, or skip it altogether if you prefer an all-crab version.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm. Add fresh garnishes after reheating.

Can I make this ahead of time?

Yes! Assemble everything ahead of time and store in the fridge. Just broil when ready to serve.

What should I serve this with?

It’s great on its own, but also perfect with seaweed snacks, miso soup, or a simple cucumber salad.

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