This Spicy Tuna & Creamy Crab Sushi Bake is a rich, flavorful, and easy-to-make dish that brings the taste of sushi to your home—no rolling required! Layers of seasoned rice, spicy tuna, and creamy crab are baked until warm and bubbly, then topped with fresh garnishes for the perfect bite. It’s an ideal dish for sushi lovers who want a fun, shareable meal.
Why You’ll Love This Recipe
- No rolling required—just layer and bake!
- Packed with bold, umami flavors
- Perfect for parties, potlucks, or an easy weeknight meal
- Customizable with different toppings and fillings
- Great for meal prep and reheats well
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rice Base:
- Sushi rice, cooked and cooled
- Rice vinegar
- Sugar
- Salt
For the Spicy Tuna Layer:
- Sushi-grade tuna, finely chopped
- Mayonnaise
- Sriracha
- Soy sauce
- Green onions, chopped
For the Creamy Crab Layer:
- Imitation crab (or real crab), shredded
- Cream cheese, softened
- Mayonnaise
- Lemon juice
Toppings & Garnishes:
- Furikake seasoning
- Sliced avocado
- Cucumber, julienned
- Green onions, chopped
- Sesame seeds
- Extra sriracha or spicy mayo
- Nori sheets (for serving)
Directions

- Prepare the Rice: Mix cooked sushi rice with rice vinegar, sugar, and salt. Spread evenly in a greased baking dish.
- Make the Spicy Tuna Mixture: In a bowl, combine chopped tuna, mayonnaise, sriracha, soy sauce, and green onions.
- Make the Creamy Crab Mixture: In another bowl, mix shredded crab, cream cheese, mayonnaise, and lemon juice.
- Assemble the Bake: Spread the creamy crab mixture over the rice, followed by the spicy tuna mixture. Sprinkle furikake on top.
- Bake: Preheat the oven to 375°F (190°C) and bake for 15-20 minutes until bubbly and heated through.
- Garnish & Serve: Top with avocado, cucumber, sesame seeds, and extra sriracha. Serve with nori sheets for scooping.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Extra Spicy: Add chopped jalapeños or extra sriracha.
- Keto-Friendly: Use cauliflower rice instead of sushi rice.
- Low-Carb Option: Skip the rice and bake only the toppings.
- Cheesy Twist: Add shredded mozzarella on top before baking.
- Vegetarian Version: Use tofu or shredded carrots instead of seafood.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave for 1-2 minutes.
- Freezing: Not recommended, as the texture may change.
FAQs
Can I use canned tuna instead of sushi-grade tuna?
Yes! Canned tuna works as a budget-friendly alternative.
What can I use instead of imitation crab?
Fresh crab or cooked shrimp are great substitutes.
Is this sushi bake spicy?
It has a mild kick from sriracha, but you can adjust the spice level to your preference.
Can I make this ahead of time?
Yes! Assemble it ahead and bake just before serving.
What should I serve with this dish?
Pair with miso soup, seaweed salad, or a side of edamame.
How do I keep the rice from getting soggy?
Let the cooked rice cool slightly before layering to avoid excess moisture.
Can I make this dairy-free?
Yes! Skip the cream cheese or use a dairy-free alternative.
What’s the best way to eat this?
Scoop with seaweed sheets or enjoy as a bowl with chopsticks.
Can I air-fry this instead of baking?
Yes! Air-fry at 375°F for 10-12 minutes for a crispier texture.
Can I use brown rice instead of sushi rice?
Yes, but the texture will be different. Short-grain brown rice works best.
Conclusion
Spicy Tuna & Creamy Crab Sushi Bake is a delicious and easy way to enjoy sushi flavors at home. With layers of seasoned rice, spicy tuna, and creamy crab, it’s a comforting, crowd-pleasing dish perfect for any occasion. Try it today and customize it with your favorite toppings!
PrintSpicy Tuna & Creamy Crab Sushi Bake
This sushi bake is a warm, deconstructed version of sushi, featuring layers of seasoned sushi rice, spicy tuna, creamy crab, and melted cheese. Serve it with nori sheets or cucumber slices for a delicious, scoopable sushi experience!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired, Fusion
Ingredients
For the Sushi Rice:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Spicy Tuna Layer:
- 1 cup sushi-grade tuna, diced (or canned tuna, drained)
- 2 tablespoons mayonnaise (Kewpie recommended)
- 1 tablespoon sriracha (adjust to spice preference)
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon green onions, chopped
For the Creamy Crab Layer:
- 1 cup imitation crab (or lump crab), shredded
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon soy sauce
- ¼ teaspoon garlic powder
For Topping:
- ¼ cup shredded mozzarella cheese (or cream cheese for a creamier texture)
- 1 teaspoon furikake (Japanese seaweed seasoning)
- ½ teaspoon sesame seeds
- 1 tablespoon green onions, chopped
- Extra sriracha & mayo for drizzling
For Serving:
- Nori seaweed sheets (cut into squares)
- Cucumber slices or avocado (optional)
Instructions
-
Prepare the Sushi Rice:
- In a bowl, mix cooked sushi rice with rice vinegar, sugar, and salt.
- Spread the rice evenly into a greased 8×8-inch baking dish.
-
Make the Spicy Tuna & Creamy Crab Mix:
- In one bowl, mix tuna, mayo, sriracha, soy sauce, sesame oil, and green onions.
- In another bowl, mix crab, mayo, lemon juice, soy sauce, and garlic powder.
-
Assemble the Sushi Bake:
- Spread the creamy crab mixture evenly over the rice.
- Add the spicy tuna layer on top.
- Sprinkle with shredded cheese and furikake.
-
Bake:
- Preheat oven to 375°F (190°C).
- Bake for 12-15 minutes, until the cheese is melted and slightly golden.
- Optional: Broil for 2-3 minutes for extra crispiness.
-
Garnish & Serve:
- Drizzle with extra sriracha and mayo, then top with green onions and sesame seeds.
- Serve with nori seaweed sheets or cucumber slices for scooping.
Notes
- Make It Extra Spicy: Add chopped jalapeños or a drizzle of chili oil.
- For More Protein: Swap imitation crab for real lump crab meat.
- Dairy-Free Option: Skip the cheese and add extra mayo for creaminess.