Crab Sushi Bake Recipe

If you’re craving a dish that’s like sushi and comfort food had the most delicious baby, you absolutely have to try this Crab Sushi Bake Recipe. I absolutely love how this turns out every time — it’s creamy, spicy, and packed with that irresistible umami punch. If you’ve ever wished sushi was easier to make at home, then stick with me because this one’s simple but so satisfying, especially when you want to impress guests or just treat yourself!

this …

Ingredients You’ll Need

The magic of this Crab Sushi Bake Recipe is in the balance of creamy, tangy, and spicy components — all working beautifully over perfectly seasoned sushi rice. When you shop, don’t skip the rice vinegar and Japanese mayo since they truly elevate the flavor.

• Calrose Sushi Rice: This medium-grain rice is perfect for sushi bakes because it sticks without getting mushy.
• Seasoned Rice Vinegar: Adds that classic sushi tang, enhancing the rice with a gentle zing.
• Imitation Crab: Affordable and flavorful, chopped small so every bite gets that crabby goodness.
• Tempura Shrimp: Adds a nice crunch and seafood depth; I love the premade Costco version for convenience.
• Japanese Mayonnaise: Creamier and sweeter than regular mayo, it’s key for that silky crab mixture.
• Cream Cheese: Softens and enriches the mixture, making the bake creamy and luscious.
• Sriracha: Brings the perfect amount of heat — adjust to taste for milder or spicier versions.
• Furikake: This Japanese rice seasoning adds an umami punch and texture.
• Spicy Mayo and Unagi Sauce: For topping, these add a finishing layer of flavor and richness.

Variations

I love playing around with this Crab Sushi Bake Recipe depending on what’s in my fridge and my mood. It’s a great base that’s super easy to customize to your tastes or dietary needs—don’t hesitate to make it your own!

• Seafood Swap: I’ve swapped tempura shrimp for cooked scallops or even fresh crab meat—each version has been a hit!
• Spice Level: Adjust the sriracha or swap for a milder chili sauce to suit the whole family.
• Dairy-Free: Replace cream cheese with mashed avocado or extra mayo to keep it creamy without dairy.
• Vegetarian: Skip the seafood and add sautéed mushrooms or roasted sweet potato for a cozy twist.

How to Make Crab Sushi Bake Recipe

Step 1: Prepare Perfect Sushi Rice

Start by rinsing your Calrose sushi rice under cold water in a fine-mesh sieve. I like to swirl it gently with my fingers for about a minute—that helps wash off excess starch so your rice won’t be gummy. Then, cook the rice in your rice cooker with the water. Once done, spread the hot rice onto a rimmed baking sheet and pour the seasoned rice vinegar over. Using a rice paddle or wooden spoon, carefully fold the vinegar into the rice—be gentle so you don’t crush the grains. Let the rice cool while you prep the crab mixture.

Step 2: Make the Crab Mixture

In a bowl, combine chopped imitation crab, chopped premade tempura shrimp, creamy Japanese mayo, softened cream cheese, and about a tablespoon of sriracha (more or less depending on your heat preference). I discovered this combo creates a rich, creamy filling that everyone raves about. Mix it all well until smooth and fully combined.

Step 3: Assemble and Broil

Press the cooled sushi rice evenly into the rimmed baking sheet—you want a solid base but not packed too tightly. Sprinkle about three tablespoons of furikake over the rice to add savory notes. Then spread the spicy crab mixture evenly on top. Place the baking sheet under the oven broiler for about 4 minutes or until the top is bubbly and slightly browned. Keep an eye on it; broilers vary, and that golden color is the best signal it’s ready.

Step 4: Garnish and Serve

Right after broiling, drizzle the top with spicy mayo and unagi sauce for that rich, saucy finish. If you want to get fancy, add some chopped cucumbers, extra furikake, or sliced green onions for freshness and crunch. Serve warm and watch your friends and family go crazy for this sushi-inspired comfort food.

How to Serve Crab Sushi Bake Recipe

Garnishes

I love adding a drizzle of extra spicy mayo and unagi sauce right before serving because it amps up the flavor instantly. For crunch and freshness, diced cucumbers and green onions are my go-to garnishes—they add a refreshing bite alongside the creamy bake.

Side Dishes

Pair this with a simple seaweed salad, edamame, or a crisp cucumber salad to balance richness. My family also enjoys it alongside miso soup—makes the whole meal feel more authentic and satisfying.

Creative Ways to Present

For special occasions, I’ve served this Crab Sushi Bake in mini cast iron skillets or individual ramekins—it adds a lovely rustic touch and makes everyone feel special. You can also invite friends to scoop it onto nori sheets for a fun DIY sushi bake party!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. It stays fresh and flavorful for up to three days. I always encourage wrapping it well to prevent the rice from drying out.

Freezing

Freezing sushi bake isn’t ideal because the rice texture changes, but if you want to save the crab mixture, freeze it separately in an airtight container for up to one month. Thaw overnight in the fridge before assembling fresh rice.

Reheating

I find reheating the bake in the oven works best to maintain a nice texture—cover loosely with foil and warm at 350°F for about 15 minutes until heated through. Microwaving is okay if you’re in a hurry, but it can make the rice a little gummy.

FAQs

Final Thoughts

This Crab Sushi Bake Recipe has become a go-to favorite in my kitchen—I love how it hits all the right notes of comfort and elegance without any stress. Every time I make it, friends ask for seconds (and the recipe!), which is always a good sign. So if you want a crowd-pleasing dish that’s a little different and totally delicious, give it a try and let me know how it turns out!

Print