Spicy Crab Sushi Bake: An Easy and Crowd-pleasing Recipe
Spicy Crab Sushi Bake is a fun Asian fusion dish to make for a family dinner or potluck with friends. It is like a deconstructed sushi roll and casserole. You can build your own hand roll and perfect bite every time!
What is a Sushi Bake?
A sushi bake is like a deconstructed sushi roll. I like to think of it as a casserole version of a California roll. It is warm, rich, and a fun Asian fusion dish to make and share with family and friends! Plus unlike traditional sushi, it is super easy to make, and doesn’t require any fancy skills.
SEAFOOD. There are many different variations that you can make. Instead of a spicy crab sushi bake, you could opt for cooked shrimp, salmon, canned tuna, or a combo. It is really hard to mess up so you can make it with whatever seafood you like.
MAYO. My preference is to use Japanese or kewpie mayo. It is made with only eggs yolks compared to whole eggs in regular mayo. It has a richer flavor but it’s not a super huge difference so if you are in a pinch or cannot find Japanese mayo, regular mayo will work.
SUSHI RICE. Ideally I would use short grain rice to get the texture of traditional sushi but any kind of rice will do. I prefer just plain rice but you can turn it into seasoned sushi rice by mixing in rice vinegar, sugar, and salt to the cooked rice.
How to Eat
After the sushi bake is removed from the oven, I like to sprinkle green onions on top. I serve it with roasted seaweed, cucumbers, avocado, spicy mayo, and eel sauce on the side. Everyone can then build their own little hand roll and add whatever toppings they want to it!
Spicy Crab Sushi Bake
- 4 cups cooked white rice
- 1 lb imitation crab, shredded & chopped
- ½ cup Japanese mayo
- ½ cup cream cheese
- 2 tbs sriracha
- ½ cup eel sauce
- ¼ cup furikake
- 2 green onions, sliced
SERVE WITH (optional):
- roasted seaweed
- cucumbers, sliced
- avocado, sliced
- spicy mayo
- eel sauce
- Pre-heat oven to 450°F.
- In a bowl, mix together crab, mayo, cream cheese, and sriracha.
- In a 9×13 casserole dish, layer rice, furikake, and the crab mixture. Then drizzle on sriracha, mayo, and eel sauce. Top with more furikake.
- Bake for 10 minutes then broil for 3-5 mintues until top is toasty.
- Sprinkle green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, and remaining eel sauce.