Description

All the flavors of your favorite spicy crab roll—layered up in a warm, bubbly casserole. No rolling mats, no stress, just pure comfort food that’s perfect for sharing.

Ingredients

2 cups cooked sushi rice (short-grain)
4 tbsp rice vinegar
2 tbsp sugar
2 tsp salt
4 tbsp sesame seeds (black & white mix if possible)
10 sheets nori (cut into squares for serving)
2 cups imitation crab (surimi), shredded
2 tbsp soy sauce
2 tsp toasted sesame oil
½ cup cream cheese, softened
½ cup spicy mayo (½ cup mayo + 1–2 tbsp sriracha + squeeze of lime)

Instructions

Step 1 – Preheat & Prep
Preheat oven to 400°F (200°C). Grease or line a 9×13-inch baking dish.

Step 2 – Sushi Rice Base
While rice is still warm, season with rice vinegar, sugar, and salt. Fold gently until absorbed, then stir in sesame seeds. Press firmly and evenly into baking dish.

Step 3 – Creamy Filling
In a bowl, combine shredded crab, soy sauce, sesame oil, cream cheese, and spicy mayo. Mix until smooth and creamy.

Step 4 – Layer & Bake
Spread crab mixture evenly over rice. Bake for 10–12 minutes, until warmed through with a slight golden blush.

Step 5 – Serve
Scoop hot sushi bake onto crispy nori squares (or lettuce leaves for low-carb). Add optional drizzles: more spicy mayo, eel sauce, or furikake.

Notes

Can I make it ahead? Yes—assemble up to 24 hrs ahead, refrigerate, then bake.
Why is my filling watery? Squeeze crab in a towel before mixing.
How to keep nori crispy? Serve it on the side for DIY scoops.
Can I freeze it? Best fresh, but you can freeze filling and rice separately.