Crab Sushi Bake Recipe

If you’ve ever craved sushi but didn’t want to fuss with rolling or waiting for takeout, you’re going to fall in love with this Crab Sushi Bake Recipe. It’s basically all the best parts of sushi layered into a warm, comforting casserole that’s ridiculously easy to pull together – perfect for dinner parties, family meals, or whenever you want sushi vibes without the hassle. I absolutely love how this turns out creamy, flavorful, and just a little bit indulgent – plus, it’s a hit every time I make it!

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Ingredients You’ll Need

The beauty of this Crab Sushi Bake Recipe is how well these ingredients come together: tender rice, creamy crab mix, and flavorful toppings that make every bite pop. When shopping, opt for quality sushi rice and fresh tempura shrimp if you can – it really makes a difference.

• Calrose Sushi Rice: This slightly sticky rice is perfect for sushi-style dishes; rinse it well to get rid of excess starch for fluffier results.
• Seasoned Rice Vinegar: Adds that signature sushi tang and balances the creamy crab mixture beautifully.
• Imitation Crab: Convenient and tasty; chopping it finely helps it blend well with other ingredients.
• Cooked Tempura Shrimp: Adding crunch and extra seafood flavor – I usually grab these pre-cooked from Costco to save time.
• Japanese Mayonnaise: Creamy, slightly sweet mayo that’s essential to the texture and flavor here.
• Cream Cheese: Softens the mixture and adds a luscious creaminess you won’t want to skip.
• Sriracha: Just the right kick – adjust based on how spicy you like it.
• Furikake: A Japanese seasoning mix that adds umami and crunch – highly recommend using it generously.
• Spicy Mayo: For drizzling on top, elevates that spicy flavor profile.
• Unagi Sauce: Sweet and savory, providing a perfect finishing touch.

Variations

I love how you can easily customize this Crab Sushi Bake Recipe—it’s such a forgiving dish that you can tweak to your taste. Over the years, I’ve played around with spice levels and ingredients, so don’t hesitate to make it your own!

• Make it Spicier: I once added extra sriracha and even a sprinkle of chili flakes for a bit more heat—my spice-loving friends were thrilled!
• Use Real Crab: For a fancy upgrade, swap imitation crab for fresh lump crab meat – it’s a bit pricier but totally worth it for special occasions.
• Vegetarian Twist: Skip the shrimp and crab, and add diced avocado and sautéed mushrooms for a veggie-packed bake.
• Cheese Variations: Try mixing in some shredded mozzarella or even a little Parmesan for extra cheesy goodness.

How to Make Crab Sushi Bake Recipe

Step 1: Rinse and Cook Your Sushi Rice

Start by rinsing your Calrose sushi rice in a fine mesh sieve under cold water. I like to give it a good stir with a spoon while rinsing for about a minute to make sure the excess starch washes away—this is key for rice that’s fluffy and not mushy. Then, pop it into your rice cooker with the measured water and cook until tender. Once done, transfer the rice to a rimmed baking sheet and gently fold in the seasoned rice vinegar using a rice paddle or spatula. Be careful not to smash the rice; you want to keep those grains distinct and fluffy. Let it cool slightly while you prepare the crab mixture.

Step 2: Mix the Crab and Shrimp Filling

In a large bowl, combine chopped imitation crab, cooked tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. I discovered that letting the cream cheese soften at room temperature before mixing makes everything blend so much smoother—no lumps here! Stir until it’s a creamy, unified mixture with just a hint of spicy kick.

Step 3: Assemble and Broil

Spread the cooled sushi rice evenly on the baking sheet, pressing it down gently to create a compact but light base. Sprinkle the furikake all over the rice to infuse that incredible umami flavor throughout. Then, layer the crab mixture on top, spreading it evenly. Pop the whole thing under the broiler for about 4 minutes until the top gets just golden and bubbly – keep a close eye on it so it doesn’t burn! The broiler step is what transforms this dish into something melt-in-your-mouth amazing.

Step 4: Garnish and Serve

Once out of the oven, drizzle with spicy mayo and unagi sauce for some sweet and spicy goodness. I love adding chopped cucumbers, green onions, and a sprinkle more of furikake for fresh crunch and brightness. Serve immediately and watch your family or guests dig in happily.

How to Serve Crab Sushi Bake Recipe

Garnishes

I personally love topping the finished bake with a drizzle of spicy mayo, a little extra furikake for crunch, chopped green onions for freshness, and thin slices of cucumber for a cool contrast. It really brightens up the rich flavors and gives you a nice textural mix.

Side Dishes

This recipe pairs beautifully with a simple seaweed salad or lightly pickled ginger on the side – it helps cut through the richness. Sometimes I like a crisp cucumber salad or steamed edamame to round out the meal without overpowering the sushi bake.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins or mini cast iron skillets – it makes serving so cute and more personalized. You can even serve it alongside small bowls of extra sauces and furikake so everyone can customize their bites. It turns a casual dish into something a little extra for celebrations.

Make Ahead and Storage

Storing Leftovers

I like to store leftover sushi bake in an airtight container in the fridge and it usually stays fresh for about 3 days. Just be sure to cool it completely before covering to avoid sogginess. This makes it perfect for easy weeknight lunches or a quick second dinner.

Freezing

While I haven’t frozen this bake myself often, I’ve heard you can freeze it in portions wrapped tightly in plastic wrap and foil. When you thaw and reheat, it’s best to do so gently in the oven to keep textures intact rather than microwaving straight from frozen.

Reheating

To warm leftovers, I pop mine under the broiler or in a hot oven for a few minutes to revive that crispy top. If you’re short on time, the microwave works too—just cover it with a damp paper towel to keep the rice moist and avoid drying out the seafood mixture.

FAQs

Final Thoughts

This Crab Sushi Bake Recipe holds a special place in my heart because it bridged the gap between craving sushi and wanting a home-cooked meal. It’s comfort food meeting Japanese flavors in the most satisfying way, and every time I serve it, there’s a buzz around the table. I really encourage you to give it a try—it’s approachable, delicious, and such a crowd-pleaser. Once you master this, you might find yourself making it again and again like I do!

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