Description
A warm, layered sushi bake featuring spicy tuna and creamy crab, perfect for gatherings or weeknight meals.
Ingredients
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 8 ounces sushi-grade tuna, finely chopped
- 2 tablespoons mayonnaise (preferably Japanese mayo)
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 8 ounces imitation crab meat (or fresh lump crab), shredded
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon chopped green onions (optional)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons tobiko or masago (optional)
- 2-3 sheets nori (seaweed), cut into small squares
- Chopped green onions and sesame seeds for garnish
- Extra Sriracha or spicy mayo for drizzling
Instructions
- In a small bowl, combine the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm cooked sushi rice and mix until well-seasoned. Spread the seasoned rice evenly in the bottom of a baking dish (approximately 8×8 inches).
- In a medium bowl, mix the chopped tuna, mayonnaise, Sriracha, soy sauce, and sesame oil. Spread this spicy tuna mixture over the seasoned sushi rice in the baking dish.
- In another bowl, combine the shredded crab meat, softened cream cheese, mayonnaise, and optional green onions. Spread this creamy crab mixture over the spicy tuna layer.
- Sprinkle shredded mozzarella evenly on top. Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the cheese melts and turns golden.
Notes
For added texture, consider sprinkling some panko breadcrumbs over the cheese before baking. Adjust the Sriracha to suit your heat preference.