Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
827 kcal
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Course
Main Course
Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
Description
Easy Spicy Tuna Sushi Bake starts by preparing short-grain rice that is seasoned with rice vinegar, sugar, and salt to replicate the tangy sweetness typical of sushi rice. The rice is then spread out firmly in a greased baking dish. A mixture of canned tuna strained of excess liquid is combined with Japanese mayonnaise, Sriracha sauce, and salt to create a spicy, creamy tuna topping that is layered on the rice. Thin slices of ripe avocado are scattered over the tuna, adding richness and a creamy texture.
The dish is completed by drizzling additional mayonnaise and Sriracha over the top before baking in a very hot oven, which gently melts the sauce and slightly browns the surface. Optional toppings like nori flakes, furikake seasoning, and sesame seeds provide umami and texture contrasts. The texture contrasts between the slightly firm rice, creamy spicy tuna, and soft avocado make this sushi bake an easy and satisfying option using pantry staples.
This bake is suitable for serving as a main dish or appetizer. It can be portioned into squares and plated with soy sauce or pickled ginger if desired to further echo sushi flavors. The recipe includes tips for cooking rice both on the stove and in a rice cooker for convenience.
The detailed notes contain stove-top rice cooking instructions that help produce sticky but not wet rice essential for sushi bake. Proper draining of canned tuna prevents sogginess. Greasing the baking dish ensures easy removal and cleaning afterwards. This recipe provides a practical way to enjoy sushi-inspired flavors without raw fish or special equipment.
Ingredients
- 10 heets nori cut in half to make 20 sheets
- 1 tablespoon furikake optional
- 1 teaspoon sesame seeds optional
- 4 medium avocado ripe
- 2-3 tablespoon mayonnaise or regular mayo, Japanese style
- 2-3 tablespoon Sriracha sauce
- 1 green onion finely chopped for garnishing
- 1 teaspoon vegetable oil or any neutral oil, for greasing the baking dish
Spicy Tuna Mixture
- 15.87 oz tuna or canned tuna in water or canned salmon, 3 x 5.29 oz / 150 g cans, canned in oil
- 4-5 tablespoon mayonnaise or regular mayo, Japanese style
- 1-2 tablespoon Sriracha sauce
- ¼ teaspoon salt
For the Seasoned Rice
- 1.5 cups short-grain rice or 4 cups / 800 g cooked short-grain rice, uncooked
- 1 tablespoon rice vinegar or apple cider vinegar or white vinegar
- 2 teaspoon granulated sugar white
- ½ teaspoon salt
Instructions
- Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel.
- Cook short grain rice according to package instructions in your rice cooker or on the stove top (see Notes below for further instructions).
- Preheat oven to 500 degrees F.
- To season the rice: Transfer cooked hot rice to a large bowl. Season rice with salt, sugar and rice vinegar and mix with a rice paddle. Then evenly spread the rice and firmly pack the rice into the baking dish.
- Sprinkle sesame seeds and furikake over the seasoned rice.
- To make the spicy tuna mixture: Open canned tuna and strain out as much of the liquids as possible using a fine sieve and a fork. Transfer strained tuna to a medium-sized bowl and mix with Japanese mayo, sriracha sauce, and salt. Evenly spread the spicy tuna mixture over the rice.
- Then peel and thinly slice avocados. Spread avocado slices over the tuna layer.
- Generously drizzle Japanese mayo and sriracha sauce over the avocado.
- Broil in oven for 10 minutes until the sauce is bubbling and golden brown. Remove from the oven and garnish with green onions.
- Slice the sushi bake with a wet knife into 20 pieces and scoop a portion of the filling into a small sheet of nori. Enjoy!
Notes
- Rinse rice under cold water until clear to remove excess starch for proper texture.
- For stove-top cooking, use the knuckle method to measure water and simmer covered until water evaporates, then rest covered to finish steaming.
- Drain canned tuna well using a sieve and fork to avoid soggy texture in the bake.
- Grease baking dish with neutral-flavored oil for easy removal and an even cook.
- Optional furikake and sesame seeds add authentic flavors and textures but can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Calories | 827kcal | 41% |
| Carbohydrates | 75g | 25% |
| Protein | 31g | 62% |
| Fat | 47g | 72% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 1094mg | 46% |
| Potassium | 1275mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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