Spicy Crab Sushi Bake Recipe

Ingredients

In case you're not familiar with some of these ingredients (like nori - dried seaweed), here is some information about them. See the recipe card for exact amounts.

For the Sushi Bake

• Long-grain white rice: I always use basmati for this because it stays light and fluffy, soaking up all the bold flavors without turning mushy. It’s the perfect base for this sushi bake. For rolled sushi, you would use sushi rice so this is different but works great in a casserole.
• Vegetable or chicken broth: Cooking rice in broth instead of water is one of my go-to tricks for building flavor right from the start.
• Flake-style imitation crab: I love using flake-style imitation crab because it's easy to access at my local grocery store and holds up nicely in the oven. You can use imitation crab sticks instead.
• Cream cheese: Makes the crab layer more rich and creamy.
• Sriracha sauce: I always add just enough sriracha to balance the sweetness of the crab and the richness of the cream cheese. It brings the right amount of heat without overwhelming the dish. If you're not a fan of spice like I am, you can skip this.
• Rice vinegar: A splash of rice vinegar is essential for keeping the flavors bright. It cuts through the richness, giving the bake that sushi-like tang.
• Sugar: Just to balance out the acidity from the vinegar.
• Nori: Crumbled Nori adds that essential sushi touch. You can use either a snack pack or a full sheet of nori.

Toppings

• Green onions: Gives a bit of crunch and a peppery bite.
• Sesame seeds: I always sprinkle sesame seeds for their nutty flavor. They add a little extra crunch and make every bite more interesting. Use toasted sesame seeds.
• Sriracha hot sauce: A final drizzle of Sriracha is non-negotiable for me - it boosts the heat and adds another layer of bold flavor. I love spicy food - if you don't, just skip it.

BBQ Mayo

• Mayonnaise: The base of the BBQ mayo.
• Korean BBQ sauce: This is where the magic happens. The sweet, smoky, slightly spicy flavors of Korean BBQ sauce give the mayo drizzle its depth.
• Sesame oil: Just a teaspoon is enough to infuse the BBQ mayo with a deep, toasty aroma that enhances every bite.

Substitutions

• Rice: If you don’t have basmati, you can use jasmine rice for a slightly stickier texture. Short-grain sushi rice would lend a more traditional sushi feel but I haven't tested it with this method. Avoid instant rice and pre-cooked rice.
• Imitation crab: Cooked shrimp, shredded chicken, or canned tuna can work in a sushi bake also.
• Nori: If you don’t have nori sheets, furikake seasoning (a Japanese rice seasoning with seaweed flakes) is a great substitute and sometimes I add this in addition to nori.

Tips for making dump and bake crab sushi casserole

• When pouring the broth over the rice, I always check that all the grains are submerged. If some rice is sticking out, a gentle press with the back of a spoon ensures even cooking.
• Using hot liquid is one of the keys to getting the rice to cook in this amount of time with this amount of liquid. Don't skip heating it - the rice will take an hour and a half to cook and won't have a good texture - trust me, I've tested this on purpose and by accident!
• Covering the dish with foil is key to locking in moisture. I’ve tested it uncovered before, and the rice dries out on top and doesn't cook properly.
• This recipe is super flexible—if I want more crunch, I’ll add toasted panko breadcrumbs after baking. If I’m craving extra spice, I’ll mix more sriracha into the crab layer. Want it creamier? Try adding a bit more cream cheese. Feel free to adjust it to your taste!

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