Description
Sushi bake with spicy tuna and creamy crab brings Pacific coastal flavors to your table. Layers of rice, fish, and rich sauces create a delightful fusion you’ll crave after the first bite.
Ingredients
Scale
- 1 cup sushi-grade tuna, diced (or 1 cup canned tuna, drained)
- 1 cup imitation crab (or lump crab), shredded
- 2 cups cooked sushi rice
- 3 tbsps mayonnaise (Kewpie recommended)
- 2 tbsps mayonnaise
- ¼ cup shredded mozzarella cheese (or cream cheese for a creamier texture)
- 2 tbsps rice vinegar
- 1 tbsp sugar
- 1 tbsp sriracha (adjust to spice preference)
- 2 tbsps green onions, chopped
- 1 tsp green onions, chopped
- ½ tsp salt
- ½ tsp soy sauce
- ½ tsp soy sauce
- ½ tsp sesame oil
- ½ tsp sesame seeds
- 1 tsp lemon juice
- ¼ tsp garlic powder
- 1 tsp furikake (Japanese seaweed seasoning)
- Extra sriracha & mayo for drizzling
- Nori seaweed sheets (cut into squares)
- Cucumber slices or avocado (optional)
Instructions
- Rice Foundation: Infuse cooked sushi rice with rice vinegar, sugar, and salt. Press the seasoned grains evenly into a greased rectangular baking dish, creating a uniform base.
- Flavor Layers: Blend tuna with mayonnaise, sriracha, soy sauce, sesame oil, and green onions for the spicy tuna mixture. Simultaneously, combine crab meat with mayonnaise, lemon juice, soy sauce, and garlic powder to create the creamy crab layer.
- Composition and Seasoning: Spread the crab mixture across the rice base, then top with the spicy tuna blend. Generously scatter shredded cheese and furikake seasoning over the surface to enhance flavor and texture.
- Baking Process: Heat the oven to 375F (190C). Bake the assembled dish for 12-15 minutes until the cheese melts completely. For additional crispness, activate the broiler for a quick 2-3 minute finish.
- Final Touches: Drizzle extra sriracha and mayonnaise across the top. Garnish with chopped green onions and sesame seeds. Serve with nori sheets or cucumber slices for an interactive dining experience.
Notes
- Optimize Rice Texture: Cook sushi rice with precise water ratio and let it rest covered after cooking to ensure perfect sticky, glossy consistency without becoming mushy.
- Freshness Matters: Use sashimi-grade tuna and high-quality crab meat to guarantee rich, clean flavor and prevent potential foodborne risks when preparing raw seafood components.
- Temperature Control: Allow dish to cool slightly after baking to help cheese and layers set, making it easier to serve and preventing burning tongues while maintaining optimal flavor melding.
- Dietary Adaptations: Swap seafood with cooked shredded chicken or tofu for protein alternatives, use low-fat mayo and gluten-free soy sauce to accommodate different dietary needs without compromising taste profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 50 mg