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5.0 from 18 votes

Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)

A delicious sushi casserole dish with rice, tuna, avocado, mayo, sriracha and green onions served with dry roasted seaweed. This quick and easy spicy tuna sushi bake is ready in 30 minutes. A great main or meal idea for all the tuna-lovers!

Prep Time
20 mins
Cook Time
20 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 Japanese mayo or regular mayo
  • 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 canned tuna in oil or canned tuna in water or canned salmon, 3 x 5.29 oz / 150 g cans
  • 4-5 tablespoon Japanese mayo or regular mayo
  • 1-2 tablespoon Sriracha sauce
  • ¼ teaspoon salt
For the Seasoned Rice
  • 1.5 cups uncooked short-grain rice or 4 cups / 800 g cooked short-grain rice
  • 1 tablespoon rice vinegar or apple cider vinegar or white vinegar
  • 2 teaspoon white granulated sugar
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel.
  2. Cook short grain rice according to package instructions in your rice cooker or on the stove top (see Notes below for further instructions).
  3. Preheat oven to 500 degrees F.
  4. 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.
  5. Sprinkle sesame seeds and furikake over the seasoned rice.
  6. 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.
  7. Then peel and thinly slice avocados. Spread avocado slices over the tuna layer.
  8. Generously drizzle Japanese mayo and sriracha sauce over the avocado.
  9. Broil in oven for 10 minutes until the sauce is bubbling and golden brown. Remove from the oven and garnish with green onions.
  10. 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

  • To cook rice on the stove top using a pan
  • Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick.
  • Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger. 
  • Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
  • Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
  • Rinse rice in the rice cooker pot with cold running water until it runs clear. Strain out the water. 
  • Fill rice cooker pot with fresh cold water to the instructed water line in the pot.
  • Press "steam" or "white rice" button on your rice cooker. 
  • Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick.
  • Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger. 
  • Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
  • Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.

Nutrition Information

Calories 827kcal (41%) Carbohydrates 75g (25%) Protein 31g (62%) Fat 47g (72%) Saturated Fat 7g (35%) Polyunsaturated Fat 14g Monounsaturated Fat 24g Trans Fat 0.04g Cholesterol 49mg (16%) Sodium 1094mg (46%) Potassium 1275mg (36%) Fiber 14g (56%) Sugar 4g (8%) Vitamin A 757IU (15%) Vitamin C 31mg (34%) Calcium 63mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

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.