Crab and Egg Stir Fry Rice Bowl – Creamy, Comforting, and So Easy to Make!

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Tuna Sushi Bake + Spicy, Creamy & Addictive Weeknight Wonder

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If you love sushi but don't want to roll it—this Tuna Sushi Bake is your dream come true. It’s got all the flavors of your favorite spicy tuna rolls, layered into a warm, comforting bake. A mix of creamy tuna and crab, seasoned rice, and a hint of heat from sriracha makes this dish the ultimate easy comfort food that still feels fresh, fun, and full of flavor.

This tuna sushi bake is a modern twist on classic sushi, combining Japanese and Korean-American flavors in an oven-friendly dish that’s perfect for potlucks, weeknight dinners, or sushi night at home. Instead of rolling, you layer everything in one baking dish: seasoned sushi rice, creamy tuna and crab mix, furikake, and spicy mayo. It's easy to make, satisfying to eat, and absolutely Instagrammable.

Sushi bakes first gained popularity in Hawaii and the U.S. West Coast, where the love of sushi meets comfort food innovation. This version brings together the umami richness of tuna and crab with the creamy spice of sriracha mayo and the crunch of fresh spring onion and nori. The avocado topping adds a cool, buttery finish. It's everything you love about sushi—without the need for a bamboo mat. You can prep most of it ahead, and it's just as tasty cold the next day. Want to boost nutrition? Use brown rice or add in veggies like cucumber or capsicum (bell pepper) for crunch. This is fusion food at its best: flavorful, flexible, and fun.

Key Ingredients & Their Roles

  • Tuna (canned, drained) → Adds protein and umami; an easy and accessible sushi-grade option.
  • Imitation crab → Adds sweetness and seafood flavor; a great budget-friendly substitute for real crab.
  • Sriracha & Mayonnaise → Creamy with a spicy kick; this combo makes a crave-worthy sauce.
  • Furikake → A Japanese seasoning blend that adds crunch, seaweed flavor, and instant sushi vibes.
  • Rice vinegar, sugar, salt, sesame oil → Turns plain rice into sushi rice with sweet, tangy depth.
  • Avocado → Offers creamy, cooling contrast to the spicy tuna topping.









Tuna Sushi Bake Recipe Details

Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 25 minutes | Cuisine Type: Japanese-Korean Fusion | Calories (Estimate): ~450 kcal per serving | Serving Size: 4 servings


πŸ“ Ingredients :

  • 4 servings cooked rice (~3 cups)
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp sesame oil
  • 300g (10.5 oz) imitation crab, sliced
  • 1 can (425g / 15 oz) canned tuna, drained
  • 2 spring onions, sliced
  • 5 tbsp mayonnaise + extra for drizzle
  • 3 tbsp sriracha + extra for drizzle
  • 1 avocado, sliced
  • 1 sheet nori (seaweed)
  • 2 tbsp furikake (or to taste)


🍳 Instructions:

  1. Prep the Rice: In a large bowl, mix cooked rice with rice vinegar, sugar, salt, and sesame oil. Set aside.
  2. Prep the Toppings: Slice the imitation crab, avocado, and spring onion. Drain tuna thoroughly.
  3. Make the Tuna-Crab Mix: In a bowl, combine tuna, crab, 5 tbsp mayonnaise, and 3 tbsp sriracha until creamy.
  4. Assemble the Bake: In an oven-safe dish, layer the seasoned rice on the bottom. Sprinkle furikake and tear the nori sheet over the rice.
  5. Top it Off: Spread the creamy tuna-crab mixture evenly over the rice.
  6. Bake: Bake in a preheated oven at 200°C (390°F) for 8 minutes until heated through.
  7. Final Touches: Top with sliced avocado, spring onion, and drizzle extra mayo and sriracha on top.
  8. Serve: Scoop onto seaweed sheets or eat straight from the dish!

 Tips & Ingredient Substitutions

  • Vegan version: Swap tuna/crab for mashed chickpeas or tofu, and use vegan mayo.
  • Low-carb option: Use cauliflower rice instead of regular rice.
  • Add-ins: Try chopped cucumbers, carrots, or pickled ginger for added texture and flavor.
  • Presentation tip: Use a squeeze bottle for mayo and sriracha drizzles to create a beautiful finish.

 Frequently Asked Questions (FAQ)

Q: Can I make Tuna Sushi Bake ahead of time?
A: Yes! Assemble the layers in advance and bake just before serving.

Q: Can I use real crab instead of imitation?
A: Absolutely—real crab adds extra richness if you have it available.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat or enjoy cold.

Q: Can I freeze sushi bake?
A: It’s best fresh, but you can freeze portions without the avocado topping for up to 1 month.

Q: What rice is best to use?
A: Short-grain sushi rice works best, but jasmine or medium grain rice also work in a pinch.

 Wrap-Up 

Ready to turn your sushi cravings into a no-fuss, flavor-packed dish? This Tuna Sushi Bake is creamy, spicy, and oh-so-satisfying. Whether you're meal prepping or hosting a sushi night, it’s the perfect crowd-pleaser.

Let me know how you customize your version in the comments below! πŸ‘‡
And if you love sushi-inspired dishes, don’t miss my Spam & Fried Rice Rolled Omelet recipe—it’s another fusion favorite.

Keywords 

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