Shrimp and Crab Sushi Bake

If you love sushi, then you will love this shrimp and crab sushi bake!

I absolutely love sushi, I was in elementary school the first time I tried sushi. My stepmom and dad made it at their home with sushi rice, seaweed sheets, and artificial crab meat. Even then, I loved it. It wasn’t until college that I went to a restaurant for my first sushi outside of being homemade. I learned then that sushi is also a work of art. Delicious and beautiful? I am sold!

There are times when it may be difficult to grab sushi from a restaurant. With this shrimp and crab sushi bake, you can easily make it yourself at home.

Shrimp and crab are the perfect combo.

If you have eaten sushi before, then you already know that sushi is made majority of some sort of seafood. From shrimp, crab, to fresh fish, sushi takes the seafood and wraps it up in sticky sushi rice and seaweed sheets. Depending on which type of sushi you get, some have toppings. My kids love crunchy roll, which has a crunchy bread crumb type of topping.

It is easy to find fresh shrimp and seafood in Louisiana. It was no wonder I was going to go with shrimp and crab for this shrimp and crab sushi bake. I peeled the fresh boiled shrimp and opted for packaged lump snow crab.

Keeping it saucy.

I think the addition of sauces truly brings the flavor to this shrimp and crab sushi bake. The ones I used for this recipe are:

Korean Gochujang Sauce: This sauce reminds me of a slightly spicy garlic bbq sauce.

Yum Yum Sauce: This is the original Japanese shrimp and steak sauce. It reminds me of a mayonnaise sauce but even better.

Sriracha Chili Sauce Hot: The perfect sauce to add a kick of heat! I love to add this on all the things. It is a thicker consistency from Tabasco/Crystal Hot Sauce

These sauces are great for mixing in the shrimp and crab sushi bake as well as a topping!

Sushi rice is the sticky rice.

I have always wondered what the difference was between sushi rice and regular rice. We are huge fans of jasmine rice. Being in Louisiana, we go through a lot of rice. Sushi rice is a tad bit different from jasmine rice. Sushi rice is normally used for sushi, hence the name. It gives way to a much more sticky rice. This allows the rice to stick together. Like sushi, this sushi bake requires the sushi to stick together as a base to this dish.

This recipe call for rice vinegar. The rice vinegar aids in the stickiness of the rice and adds a little bit of flavor to the rice (we all know how bland rice can be). If you have trouble finding this ingredient, don’t sweat it!

Layering it all together

I love a good one pot/dish dinner. One that doesn’t require you to make a big mess. This shrimp and crab sushi bake is just that. With the shrimp and crab being ready-to-go, the only real thing I had to prep before putting the entire dish together was the rice.

Press the steamed rice in the 9″x13″ casserole dish. Then start layering everything on top. Seaweed snack sheets on stop, then the saucy mayonnaise crab mixture, and finally the boiled shrimp. Drizzle with Sriracha Sauce and Yum Yum Sauce. Bake this casserole for about 15 minutes at 375. Remove from the oven. You can top the casserole with diced green onions.

Make it a sushi night, a Shrimp and crab sushi bake night.

Y’all, this is one recipe you can’t pass up if you love sushi. This one is simple dish can be quickly put together. Let me know if you give it a try, and if you switch anything up!

Hugs!