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Baked sushi casserole topped with green onion and sesame seeds in a white dish

Creamy Spicy Crab Sushi Bake

Seasoned sushi rice topped with a creamy, spicy crab mixture, broiled until golden and scooped onto nori.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 8
Course: Appetizer, Dinner
Cuisine: American, Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Sushi rice short grain, 2 cups (400 g)
  • Rice vinegar 1/3 cup (80 ml)
  • Sugar 3 tablespoons (38 g)
  • Fine salt 1 teaspoon (6 g)
  • Imitation crab surimi, 1 pound (450 g), chopped
  • Cream cheese 8 ounces (225 g), softened
  • Kewpie mayonnaise 3/4 cup (180 g)
  • Sriracha 2 to 3 tablespoons (30 to 45 ml)
  • Furikake seasoning 2 tablespoons (10 g)
  • Nori sheets 8 to 10, quartered
  • Green onion sliced, for garnish
  • Sesame seeds for garnish

Method
 

  1. Rinse sushi rice until water runs clear, then cook until translucent and fully absorbed.
  2. Warm rice vinegar, sugar, and salt, and fold into hot rice.
  3. Press seasoned rice into a greased 9x13 dish and rest 5 minutes.
  4. Mix cream cheese, mayonnaise, and sriracha until smooth, then fold in chopped crab and furikake.
  5. Spread crab mixture evenly over the rice.
  6. Broil 5 to 8 minutes until golden and bubbling at the edges.
  7. Rest 5 minutes, garnish, and serve with nori for scooping.

Notes

Kewpie mayonnaise gives the glossiest topping; regular mayo works but tastes flatter.
Pat imitation crab dry before chopping; this is the single biggest factor in whether the bake scoops clean.
Assemble and bake the same day components are mixed for the best rice texture.
Storage Notes:
Refrigerate covered up to 3 days; rice firms up and portions cleaner by day two.
Freeze assembled but unbaked for up to 1 month, thaw overnight before broiling.
Reheat in a 350°F (175°C) oven for 10 minutes rather than under the broiler.