If you love sushi but find rolling and slicing a bit too much, then this Spicy Crab Sushi Bake is a game-changer. Imagine all the flavors of your favorite sushi in one deconstructed dish, making it much easier to prepare.
This recipe is perfect for those lazy days when you’re craving something delicious but don’t have time for traditional sushi preparation. It’s a creamy, spicy mix of crab meat, rice, and toppings that’s baked to perfection, then served with crispy nori sheets for that authentic bite.
This homemade dish blends classic Japanese-American flavors with a fusion twist, giving you that perfect mix of textures and taste in every spoonful. You’ll find the creamy and tangy filling irresistible, especially when paired with the crispy edges you get from the oven or broiler.
Whether it’s for a cozy family dinner, a potluck with friends, or simply satisfying your latest obsession, this recipe is a winner. Plus, it’s much less time-consuming than shrimp tempura or Vietnamese egg rolls, and you can skip the mess of making air fryer cinnamon rolls too. So, if you’re looking for an easier way to enjoy sushi, this is a dish you simply can’t beat.
What is a Crab Sushi Bake?
When you think of a sushi bake, imagine a deconstructed version of a traditional California roll. This dish is warm, rich, and a fun Asian fusion meal that’s super easy to make and perfect to share with family and friends. The spicy crab adds a delightful kick, making this dish even more enjoyable. It’s like a cozy hug in a casserole dish!
Why is it Popular?
This delicious dish is a recent invention and has become an internet sensation thanks to platforms like TikTok and Instagram. Instead of rolling sushi with nori seaweed, everything is layered in a baking dish. Once it’s baked, the finished product is served on top of the nori seaweed, making it easy to enjoy.
The recipe is perfect for anyone who loves fusian food or is just looking for a fun and simple meal to whip up at home. The one important twist is that this dish combines standard sushi elements with bold flavors, offering an authentic taste of Japan while still being easy to prepare. Whether you’re gathering with loved ones or just treating yourself, this dish brings great comfort and satisfaction.
Why I Love This Recipe
This Spicy Crab Sushi Bake is so easy to make and perfect if you want to customize it to your liking. You can easily swap the seafood for something else, or even add some avocado for a creamy touch. I love how you can make it extra spicy if that’s your thing, or keep it mild.
Instead of regular rice, try cauliflower rice for a lighter option. The best part? No complicated rolling or sushi skills are needed—everything is assembled and layered in a single casserole dish, making it super simple.
It saves a lot of time and effort, with much less cleanup afterward. Plus, it’s surprisingly healthy! The imitation crab is made from white fish, so it’s full of protein, low in fat, and provides those much-needed omega-3s. It’s definitely a go-to when I want a satisfying, flavorful dish that’s also good for you.
Sushi Bake Recipe Modifications
If you’re looking for delicious variations on the spicy crab sushi bake, there are plenty of options to explore! Instead of using crab, you might enjoy cooked shrimp, salmon, or even a combo of different seafood. For the perfect taste, my go-to choice is Japanese or kewpie mayo, made with egg yolks for a richer flavor.
However, if you can’t find it, regular mayo works just fine. When it comes to the sushi part, I recommend using short grain rice for that authentic texture. You can keep it plain or make it more exciting by mixing in vinegar, sugar, and salt to create seasoned sushi rice. This dish is flexible and easy to customize, so feel free to experiment with what you like best!
Ingredients:
Sushi Rice:
- 4 cups cooked white rice
- 1 teaspoon salt
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
Crab Filling:
- 1 lb imitation crab, shredded & chopped
- 8 oz shrimp, finely chopped
- ½ cup Japanese mayo (Kewpie preferred)
- ¼ cup cream cheese (room temp)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- ¼ cup green onions, sliced
Toppings & Garnish:
- ¼ cup furikake (seaweed seasoning)
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced (for garnish)
- ½ cup soy-based sauce (alternative to eel sauce)
- Optional: roasted seaweed sheets (nori), cucumber slices, avocado slices, and spicy mayo
Substitutions:
- Soy-based sauce can be made by reducing soy sauce with sugar and a bit of water until thick. This replaces the traditional eel sauce.
Method:
Prepare the Sushi Rice:
- Rinse the sushi rice until the water runs clear. If time permits, soak for 15 minutes before cooking.
- In a pot, combine the rice with 3 cups of water and a teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Let the rice rest, covered, for 10 more minutes off the heat. Fluff it up with a fork.
- In a small bowl, mix rice vinegar, sugar, and sesame oil. Microwave for 30 seconds or heat gently until sugar dissolves. Pour over the rice and stir until the rice is evenly coated. Set aside.
Make the Crab and Shrimp Filling:
- In a bowl, mix imitation crab, shrimp, Japanese mayo, cream cheese, soy sauce, sesame oil, sriracha, lime juice, and green onions until well combined. Set aside.
Assemble the Sushi Bake:
- Preheat the oven to 425°F (220°C).
- In a 9×13 casserole dish or baking dish, layer the seasoned sushi rice, pressing it down slightly.
- Sprinkle a layer of furikake over the rice.
- Spread the crab and shrimp mixture evenly over the rice.
- Sprinkle toasted sesame seeds over the crab mixture.
Bake the Sushi:
- Bake for 10-15 minutes or until the top is slightly golden.
- For added crispiness, broil on high for 2-3 minutes but watch closely to avoid burning.
Final Touches:
- Remove from the oven and drizzle with the soy-based sauce.
- Garnish with sliced green onions, more furikake, and toasted sesame seeds.
- Optionally, serve with roasted seaweed sheets, cucumber slices, avocado slices, and spicy mayo on the side.
Total Time:
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Resting time: 10 minutes
Additional Info About Spicy Crab Sushi Bake
Here is some additional information that you may have to know about Spicy Crab Sushi Bake.
Health Benefits:
- High in Protein: Shrimp and crab provide lean protein, supporting muscle growth and repair.
- Omega-3 Fatty Acids: Seafood offers heart-healthy omega-3s.
- Rich in Nutrients: Avocados and cucumbers, if served, add fiber, vitamins, and antioxidants.
Notes:
- Ensure that the imitation crab and sauces used are seafood-based and suitable for dietary preferences.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
Nutrition (Per Serving):
- Calories: 360-400 kcal
- Protein: 12-15g
- Carbs: 50-55g
- Fat: 12-15g
- Fiber: 2-3g
- Sodium: 600-800mg
Equipment:
- Rice cooker or pot with a lid
- 9×13 casserole dish
- Oven
Serving Suggestions
When you take the spicy crab sushi bake out of the oven, it’s a great idea to sprinkle some green onions on top for a fresh touch. I like to serve it with some delicious soup dumpling vinegar sauce on the side. This way, everyone can join in the fun by making their own little hand roll. They can add whatever toppings they want, creating a dish that feels personal and special.
You can even include some bold chex mix or garlic butter potatoes to enjoy alongside it, making every meal even more delightful and flavorful. It’s all about enjoying the moment and the flavors together, making each bite memorable.
Storing and Reheating
To store your Spicy Crab Sushi Bake, first let it cool completely. Then, transfer the cooked dish into an airtight container or cover the baking dish tightly with foil. Place it in the refrigerator, where it can stay fresh for up to 2-3 days. Make sure to keep the nori sheets separate, so they’re ready to serve when you’re craving a bite of sushi.
When you’re ready to reheat, simply put the dish back in the oven, covered at 177°C for 10-12 minutes until it’s fully reheated. If using a microwave, heat leftovers in 20-second intervals until warm. This makes it a great meal prep idea!
You can whip up a batch and make it part of your weekly meals. Portion out the filling into 5-7 Tupperware containers, and your lunches will be sorted for the week. It’s a relatively healthy and satisfying option for the same day or over a few days.
Can you eat sushi bake cold?
If you’ve ever tried day-old rice, you might know it’s not the same as fresh, often turning hard like a rock. While it might still taste okay, I wouldn’t recommend eating it cold. Instead, I always suggest gently reheating your sushi bake. By keeping it covered while heating, you help the moistness return to the rice, bringing back that soft texture we all love in a good sushi dish. This way, the flavors blend better and make the dish more enjoyable, even after it has cooled down.
Is this gluten free?
Spicy Crab Sushi Bake is generally suitable for celiacs since none of the ingredients are derived from gluten. It’s a safe, delicious choice for those avoiding gluten, combining flavorful crab, creamy sauces, and rice, all baked to perfection. You can still enjoy the spicy flavor and the texture of sushi with the assurance that it contains none of the gluten-causing ingredients.
What is spicy crab roll made of?
A spicy crab roll is a delicious, simple sushi dish made with rice on a nori (seaweed) sheet. The filling features shredded imitation crab mixed with spicy Japanese mayo and a bit of sriracha sauce for heat, creating a flavorful and balanced bite.
Is Spicy Crab Sushi Raw?
Spicy crab sushi is made with cooked crab, not raw. The kani is seasoned for a spicy flavor, then wrapped in rice and seaweed to form a maki roll, making it ideal for those who prefer fully cooked seafood with savory and spicy tastes.
Spicy Crab Sushi Bake
Enjoy a delicious Spicy Crab Sushi Bake made with imitation crab, shrimp, and creamy filling. A flavorful, easy-to-make dish perfect for any occasion!
Ingredients
Method
-
Prepare the Sushi Rice
Rinse the sushi rice until the water runs clear. If time permits, soak for 15 minutes before cooking. -
In a pot, combine the rice with 3 cups of water and a teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
-
Let the rice rest, covered, for 10 more minutes off the heat. Fluff it up with a fork.
-
In a small bowl, mix rice vinegar, sugar, and sesame oil. Microwave for 30 seconds or heat gently until sugar dissolves. Pour over the rice and stir until the rice is evenly coated. Set aside.
-
Make the Crab and Shrimp Filling
In a bowl, mix imitation crab, shrimp, Japanese mayo, cream cheese, soy sauce, sesame oil, sriracha, lime juice, and green onions until well combined. Set aside. -
Assemble the Sushi Bake
Preheat the oven to 425°F (220°C). -
In a 9×13 casserole dish or baking dish, layer the seasoned sushi rice, pressing it down slightly.
-
Sprinkle a layer of furikake over the rice.
-
Spread the crab and shrimp mixture evenly over the rice.
-
Sprinkle toasted sesame seeds over the crab mixture.
-
Bake the Sushi
Bake for 10-15 minutes or until the top is slightly golden. -
For added crispiness, broil on high for 2-3 minutes but watch closely to avoid burning.
-
Final Touches
Remove from the oven and drizzle with the soy-based sauce. -
Garnish with sliced green onions, more furikake, and toasted sesame seeds.
-
Optionally, serve with roasted seaweed sheets, cucumber slices, avocado slices, and spicy mayo on the side.
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 15g24%
- Sodium 800mg34%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure that the imitation crab and sauces used are seafood-based and suitable for dietary preferences.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
