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

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Crab & Shrimp Sushi Bake – Easy Oven-Baked Twist on Sushi with Spicy Mayo Goodness!

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If you love sushi but not the rolling, slicing, and sticky rice fingers—this Crab & Shrimp Sushi Bake is your dream come true. It’s creamy, spicy, savory, and packed with seafood flavor, all baked into a golden, bubbly casserole. No sushi mat? No problem. Just scoop it up with nori sheets for a crowd-pleasing, no-fuss sushi fix at home!

Sushi bakes became wildly popular as a cozy, deconstructed alternative to traditional sushi, and it's easy to see why. Originating as a home-cooked spin on sushi rolls, this dish blends all your favorite sushi fillings—imitation crab, shrimp, spicy mayo, and seasoned rice—into a creamy, umami-loaded casserole. It’s baked to perfection, then scooped onto roasted seaweed sheets like sushi tacos. Whether you're hosting friends or meal prepping something fun, this recipe delivers rich flavor without the stress. Plus, it’s highly customizable with ingredients you likely already have. Store leftovers in the fridge for up to 2 days and enjoy it warm or cold!

Key Ingredients & Their Roles

• Cooked Rice → Acts as the sushi base. Mixed with rice vinegar, sugar, and salt to mimic sushi rice’s signature tang.
• Imitation Crab Meat → Brings a sweet, flaky seafood texture that’s affordable and convenient.
• Shrimp → Adds extra protein and texture. Quickly pan-cooked for a slight sear.
• Furikake & Unagi Sauce → Adds umami, crunch, and sweetness on top—mimicking sushi flavor in a baked form.
• Sriracha & Mayo → Classic spicy mayo combo gives richness and heat, tying everything together.











Crab & Shrimp Sushi Bake Recipe Details

πŸ“Œ Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Cuisine Type: Fusion / Asian-inspired | Calories (Estimate): ~280 kcal per serving | Serving Size: Serves 4


πŸ“ Ingredients

For the Sushi Rice:

  • 3 cups cooked short-grain rice
  • 1 tbsp rice vinegar
  • ¼ tsp sugar
  • ⅛ tsp salt

For the Seafood Filling:

  • 300g (10.5 oz) imitation crab meat, chopped
  • 100g (3.5 oz) shrimp, chopped and pan-cooked
  • 2 tbsp finely sliced spring onion (green onion)
  • 3 tbsp mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • ½ tsp Old Bay seasoning
  • 1 tsp lemon juice

For the Topping:

  • 2 tbsp furikake (Japanese rice seasoning)
  • 1 tsp eel (unagi) sauce
  • Extra mayo for drizzling

To Serve:

  • Roasted nori (seaweed) sheets

πŸ‘¨‍🍳 Instructions

  1. Prepare the Rice Base
    • In a mixing bowl, combine cooked rice with rice vinegar, sugar, and salt. Mix well until fully seasoned.
    • Spread the rice evenly into the bottom of an oven-safe dish.
  2. Cook the Shrimp
    • Heat a pan over medium heat and lightly cook the chopped shrimp for 2–3 minutes until just cooked through. Set aside.
  3. Make the Sushi Filling
    • In a bowl, mix chopped imitation crab, cooked shrimp, spring onion, mayo, sriracha, soy sauce, Old Bay, and lemon juice. Stir until evenly coated.
  4. Assemble the Bake
    • Sprinkle furikake over the sushi rice layer.
    • Drizzle a bit of unagi sauce.
    • Spread the seafood filling mixture on top evenly.
    • Optional: drizzle a little extra mayo or spicy mayo on top for extra richness.
  5. Bake
    • Preheat oven to 200°C (392°F).
    • Bake for 10 minutes or until hot and slightly golden on top.
  6. Serve
    • Scoop a spoonful of the bake onto roasted seaweed sheets.
    • Garnish with more furikake, sesame seeds, or green onion if desired. Enjoy!

Tips & Ingredient Substitutions

• Seafood Swap: Substitute shrimp with canned tuna, salmon, or even cooked scallops.
• Vegan Option: Use plant-based crab or jackfruit and vegan mayo.
• Make it Creamier: Add cream cheese for a richer filling.
• Make Ahead: Assemble the dish up to 24 hours in advance and refrigerate. Bake when ready to eat.
• Spice Level: Adjust the amount of sriracha or use mild chili sauce if preferred.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
Yes! Assemble and store covered in the fridge. Bake just before serving.

Q: What can I use instead of imitation crab?
Cooked prawns, tuna, salmon, or even tofu can work well.

Q: Can I freeze sushi bake?
Not recommended. The mayo-based seafood mix may separate upon thawing.

Q: Do I have to use furikake?
No, but it adds a lovely umami crunch. You can substitute with toasted sesame seeds and nori flakes.

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

Wrap-Up 

This Crab & Shrimp Sushi Bake delivers all the flavors of sushi in a warm, comforting casserole-style dish—no rolling or sushi mat needed. It’s quick, fun, and absolutely delicious. Scoop it onto a sheet of nori and dig in!
Have you tried a sushi bake before? Let me know in the comments how you served yours—or what seafood combo you’d love to try next!
πŸ‘‰ Looking for more oven-friendly seafood recipes? Check out my CrustlessCrab Quiche next!

Keywords (ν‚€μ›Œλ“œ)

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