Sushi Bake – Spicy Tuna & Creamy Crab

It’s Fusion Friday, and today I am making the EASIEST, TASTIEST, Sushi Bake! This recipe is super fun to make, and it is perfect for bringing to a dinner potluck. There are so many different variations and flavors, but today I am making Spicy Tuna and Creamy Crab. For those who never tried Sushi Bake before, imagine a warm creamy hand-rolled sushi wrapped in crispy nori. If that sentence doesn’t make you drool, watch the video tutorial, and you will know what I mean. 

I see these going for $60-80, and let me tell you a secret… this was only $15 to make! Since there is no raw sushi-grade sashimi in this dish, it is super affordable to construct. This also reheats well and can last in the fridge for 3-4 days. 

I wish I knew how to make this a couple of months ago because since there is no raw seafood, this dish is perfect for pregnant people craving sushi!

60 SECOND VIDEO TUTORIAL: https://bit.ly/379bwU0

Ingredients 

Creamy Crab- 

½ lb of Imitation Crab 

¼ cup of Japanese Mayo

1 tbsp of Ponzu Sauce 

2 tbsp of Cream Cheese 

2 tbsp of Masago 

Spicy Tuna – 

2 cans of Tuna (soaked in oil) 

3 tbsp of Japanese Mayo 

1 tbsp of Korean Chilli Paste 

1 tbsp of Cream Cheese 

1 tsp of Black Pepper 

Sushi Rice: Mix rice and  Sushi Seasoning; if you don’t have sushi seasoning, use an equal part of rice vinegar, sugar, and a sprinkle of salt. 

1st Layer: Sushi Rice 

2nd Layer: Masago 

3rd Layer: Furikake 

4th Layer: Half Creamy Crab and half Spicy Tuna 

5th Layer: Drizzle on more Japanese Mayo and Furikake 

Put in the broiler for 3-5 minutes until it gets crispy at the top. 

Serve with crispy on the side. 

ENJOY!! 

 乾杯🍻 gānbēi