5 from 12 votes
Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
This spicy tuna sushi bake layers seasoned short-grain rice with a spicy tuna mayo mix and sliced avocado, all baked until slightly browned on top. The rice is seasoned with vinegar, sugar, and salt, mimicking sushi rice, while the tuna is mixed with Japanese mayo and sriracha for heat and creaminess. A topping of avocado adds creaminess and richness, making it a comforting fusion dish inspired by sushi flavors.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
827 kcal
Course:
Main Course
Cuisine:
Asian, Japanese, Hawaiian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 827
% 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.