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If you love the vibrant flavors of sushi but crave something you can enjoy warm and share with friends at home, the Shrimp and Crab Sushi Bake Recipe is going to become your new obsession. This dish takes all the best parts of sushi—tender sushi rice, creamy seafood, tangy seasonings—and transforms them into a comforting, baked casserole that’s bursting with flavor and rich textures. Every bite offers that delightful umami punch from the furikake and the gentle heat from sriracha, making it more than just a meal; it’s a crowd-pleasing experience that’ll have everyone asking for seconds.
Ingredients You’ll Need
While this Shrimp and Crab Sushi Bake Recipe might look luxurious, the ingredient list is refreshingly straightforward, with each component playing a crucial role in delivering the perfect balance of creaminess, zest, and freshness.
- Sushi rice: The foundation of this dish, you want the sticky and slightly vinegary texture that holds everything together beautifully.
- Seasoned rice vinegar: Adds that subtle tang that’s signature to sushi rice, lifting the flavors and brightening the dish.
- Imitation crab meat: Affordable and flavorful, it blends perfectly with the shrimp to give you that classic seafood sushi taste.
- Cooked shrimp: Adds a satisfying bite and sweet seafood flavor that complements the crab perfectly.
- Japanese mayonnaise: Creamy with just the right tang, it binds the seafood mix and brings richness to the bake.
- Cream cheese: Softened for smoothness, it adds a luscious texture and mellow flavor that balances the spice.
- Sriracha: The gentle heat that enlivens every spoonful without overwhelming the delicate seafood.
- Furikake seasoning: The magical Japanese sprinkle of seaweed, sesame seeds, and spices that gives an irresistible umami kick.
- English cucumber and avocado: Fresh and cooling, these garnishes add texture contrast and brightness to your finished dish.
- Garnishes like sriracha mayo, wasabi, pickled ginger, and seaweed snack sheets: To customize and amplify your sushi bake experience.
How to Make Shrimp and Crab Sushi Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 450°F so it’s perfectly hot when it’s time to bake. This high heat will create a slightly browned, bubbling top that makes this sushi bake so irresistible.
Step 2: Cook the Sushi Rice
Rinse your sushi rice thoroughly, three times or more, until the water runs clear—this essential step ensures the rice cooks up glossy and sticky, not mushy. Then cook it with the measured water, bring it to a boil, and let it steam covered on low heat for 15 minutes. This technique yields rice that’s tender yet perfectly textured.
Step 3: Season and Cool the Rice
Once cooked, gently transfer the rice to a sheet pan to avoid mashing the grains. Sprinkle seasoned rice vinegar evenly over the surface and toss lightly to coat as much rice as possible. Spreading it out in an even layer helps it cool quickly and evenly, which is important before assembling.
Step 4: Prepare the Seafood Mixture
Chop the imitation crab and cooked shrimp into bite-size pieces and combine them with the Japanese mayonnaise, softened cream cheese, sriracha, and furikake seasoning. Mixing these ingredients thoroughly creates a creamy, flavorful seafood topping that’s both silky and packed with umami.
Step 5: Assemble the Bake
Press the sushi rice evenly into the bottom of a 9×13 baking dish to create a firm yet delicate base. Then spread the rich seafood mixture evenly on top, making sure every inch is covered for maximum flavor in every bite.
Step 6: Bake to Perfection
Pop the dish into your preheated oven and bake for 10 to 15 minutes until the seafood mixture is bubbling hot with slightly golden edges. This step intensifies the flavors and gives the dish its signature warmth and comforting appeal.
Step 7: Add Fresh Finishing Touches
While the bake is in the oven, dice the cucumber and avocado to add just before serving. These fresh ingredients give your sushi bake a refreshing crunch and creamy coolness that perfectly balance the richness of the seafood topping.
How to Serve Shrimp and Crab Sushi Bake Recipe
Garnishes
To serve your Shrimp and Crab Sushi Bake Recipe beautifully, add spoons of sriracha mayo for extra heat and creaminess, wasabi for that sharp kick, and tangy pickled ginger to cleanse the palate. Seaweed snack sheets are perfect for scooping up your sushi bake bites, enhancing the sushi experience with authentic texture and flavor.
Side Dishes
Pairing your sushi bake with light and crunchy sides such as a simple seaweed salad, edamame with sea salt, or even a crisp cucumber salad will add balance and variety, making your meal feel complete without overshadowing the main star.
Creative Ways to Present
Serve this sushi bake family-style in a large dish for casual gatherings where everyone can dig in, or portion it into individual ramekins and top with microgreens for an elegant presentation. You can even turn it into sushi hand rolls with nori sheets for a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your sushi bake tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to 2 days. This helps preserve the fresh flavors and keeps the rice from drying out.
Freezing
While you can freeze leftovers, the texture of the sushi rice changes after thawing, so freezing is not generally recommended. However, if you do freeze it, wrap tightly and consume within 1 month for best quality.
Reheating
Reheat your sushi bake in an oven-safe dish at 350°F until warmed through, usually about 10–15 minutes. Avoid microwaving if possible to keep the rice texture intact and prevent the seafood mixture from becoming rubbery.
FAQs
Can I use real crab meat instead of imitation crab?
Absolutely! Real crab will offer a richer flavor and a more natural texture, but imitation crab works wonderfully for a budget-friendly alternative without sacrificing that classic sushi bake taste.
Is it possible to make this recipe gluten-free?
Yes, just be sure to use gluten-free furikake seasoning and check that your mayonnaise and sriracha do not contain gluten. Swap out any ingredients that include soy sauce with gluten-free versions for a safe and delicious meal.
Can I make this recipe vegetarian?
While the core flavors rely on seafood, you can create a vegetarian version by substituting the crab and shrimp with diced avocado, cucumber, and marinated tofu or mushrooms—though it won’t be quite the same, it’s still satisfying and fun.
How spicy is this sushi bake?
The heat mainly comes from the sriracha, which you can easily adjust to your preference. Starting with less and adding more as you go lets you control the spice level; it’s very forgiving.
Can I prepare the sushi rice ahead of time?
You can cook and season the sushi rice a few hours ahead, then cool and store it covered at room temperature. Just avoid refrigerating it to keep the ideal sushi texture before assembling your bake.
Final Thoughts
There’s something truly special about gathering around a warm dish like this Shrimp and Crab Sushi Bake Recipe, sharing big flavor and plenty of smiles. It’s approachable, delightful, and perfect for any occasion when you want sushi vibes minus the fuss of rolling. Give it a try—you might just find your new go-to comfort food!
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Print
Shrimp and Crab Sushi Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Halal
Description
This Shrimp and Crab Sushi Bake is a delicious, warm twist on traditional sushi. Featuring layers of perfectly cooked sushi rice topped with a creamy, spicy mixture of imitation crab, cooked shrimp, Japanese mayonnaise, cream cheese, and furikake seasoning, it’s baked to perfection and garnished with fresh cucumber, avocado, and classic sushi accompaniments. Ideal for sushi lovers who want an easy, crowd-pleasing dish that combines rich flavors with simple preparation.
Ingredients
Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- ¼ cup seasoned rice vinegar
Seafood Mixture
- 16 ounces imitation crab meat (1 pound)
- 8 ounces cooked and peeled shrimp (½ pound)
- ½ cup Japanese mayonnaise
- 2 ounces cream cheese, softened at room temperature
- 1 to 2 teaspoons sriracha
- 3 tablespoons furikake seasoning
Fresh Toppings
- ½ English cucumber
- 1 avocado
Garnishes
- Sriracha mayo
- Wasabi
- Pickled ginger
- Seaweed snack sheets
Instructions
- Preheat the oven: Set your oven to 450°F to prepare for baking the sushi bake later.
- Cook the sushi rice: Rinse the sushi rice in a fine mesh strainer three times until the water runs clear. In a large pot with a lid, combine the rinsed rice and 2 ¼ cups water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook for 15 minutes until all the water is absorbed.
- Season and cool the rice: Transfer the cooked rice to a sheet pan. Sprinkle the seasoned rice vinegar over the rice and gently toss to coat evenly. Spread the rice in an even thin layer across the sheet pan to help it cool quickly. Let it cool for at least 10 minutes.
- Prepare the seafood mixture: Chop the imitation crab meat and cooked shrimp into bite-sized pieces. In a mixing bowl, combine the chopped seafood with Japanese mayonnaise, softened cream cheese, sriracha, and furikake seasoning. Mix thoroughly until all ingredients are well incorporated and creamy.
- Assemble the base layer: Transfer the cooled sushi rice into a 9×13-inch baking dish. Spread and press the rice evenly to create a compact base layer.
- Add the seafood topping: Evenly spread the prepared seafood mixture over the rice layer, smoothing it out to cover the surface completely.
- Bake the sushi bake: Place the baking dish in the preheated oven and bake for 10 to 15 minutes until the seafood mixture is heated through and slightly golden.
- Prepare fresh toppings: While baking, dice the English cucumber and avocado into small pieces for topping.
- Serve and garnish: Once baked, top the sushi bake with diced cucumber and avocado. Serve immediately while warm, or allow it to cool and refrigerate to enjoy cold later. Garnish with sriracha mayo, wasabi, pickled ginger, and seaweed snack sheets as desired.
Notes
- Rinsing the sushi rice thoroughly is essential to remove excess starch and achieve the perfect sticky but fluffy texture.
- You can adjust the amount of sriracha according to your desired spice level.
- The sushi bake can be served hot right out of the oven or chilled for a different texture and flavor experience.
- Using imitation crab is cost-effective and convenient, but fresh crab can be substituted for a more authentic taste.
- Make sure to soften the cream cheese beforehand to ensure a smooth seafood mixture.
- Furikake seasoning adds an umami-packed flavor and can be found in Asian markets or online.
