Description
A delightful twist on traditional sushi, this spicy tuna and creamy crab sushi bake combines layers of flavor, perfect for gatherings or cozy nights in.
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, 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, cut into small squares
- Chopped green onions and sesame seeds for garnish
- Extra Sriracha or spicy mayo for drizzling
Instructions
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the warm cooked sushi rice and mix until well-seasoned.
- Spread the rice evenly in the bottom of an 8×8 inch baking dish.
- In a medium bowl, combine chopped tuna, mayonnaise, Sriracha, soy sauce, and sesame oil. Stir well.
- Spread the spicy tuna mixture over the sushi rice in the baking dish.
- In another bowl, combine shredded crab, softened cream cheese, mayonnaise, and chopped green onions (if using). Spread the creamy crab mixture over the spicy tuna layer.
- Sprinkle the shredded mozzarella evenly on top.
- Bake in a preheated oven at 400°F (200°C) for 10-15 minutes or until the cheese is melted and the top is lightly golden.
Notes
For added flavor, consider including avocado slices or different types of cheese. This dish can also be made vegetarian by substituting tuna with marinated tofu.
