Sushi Bake (with Canned Tuna)
User Reviews
5.0
21 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Servings
6 people
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Calories
377 kcal
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Course
Main Course
Sushi Bake (with Canned Tuna)
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Sushi bake is an easy Asian casserole that is rich and creamy and allows you to enjoy sushi without having to learn how to roll! You can even make it spicy! Made with easily available ingredients that you don't need to go the Asian grocery stores for, this pantry-ingredient-recipe is the perfect party dish for sharing with friends and family.
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Ingredients
For the rice
- 1 Cup Uncooked If you can't get Koshihikari short grain rice, you can use risotto rice or these Japanese rice substitutes. I like to cook my rice with 1 piece of 1-inch dried kelp, to give it extra flavor, but it's not really necessary!
- ¼ Cup rice vinegar Substitute for the rice vinegar, sugar and salt: shop-bought sushi seasoning
- 1 Tablespoon white sugar
- 1 teaspoon salt
For the topping
- ¼-⅓ Cup Furikake Seasoning available at Trader Joes, Whole Foods, online, Asian markets and Japanese grocers. (You can make your own by mixing sesame seeds with small bits of seaweed and other ingredients.)
- ¾ Cup mayonnaise UseJapanese Kewpie mayo if you can. If you can't get it, mix ½ teaspoon of sugar with your mayo to give it more oomph. Sour cream should also work for this recipe but I've never personally tried it so can't advise on quantities yet.
- 3 Tablespoons cream cheese Take it out of the fridge 5-10 minutes before mixing with the mayo, so that it can soften. If not it's a pain to get a smooth spread.
- 2 Cans tuna 5 oz cans (but don't sweat it if the weight varied a bit.) In oil or water both work. This can be replaced with canned crab imitation crab meat or real crab meat
Garnishes
- 1 avocado sliced, cold out of the fridge
- sesame oil Drizzle
- 1 prig green onions sliced thin
- 1 Tablespoon sesame seeds white, black or a mix, lightly toasted.
Optional, to wrap
- nori sheet Roasted, preferably, cut into palm-sized rectangles. Substitute: Korean gim seaweed
Instructions
- Optional, for a crispy rice bottom: coat a thin baking pan with some sesame oil.
- Cook short grain rice as you normally do. (Add 1 piece of dried kelp if you have it for more flavor.)
- When the rice is cooking, microwave the vinegar, sugar and salt so that the sugar dissolves in the vinegar. Alternatively, you can just use ready-made sushi seasoning.
- After that, stir the softened cream cheese, mayo and drained tuna until it is evenly mixed.
- Once the rice is cooked, scoop it into a large bowl then use the flat rice scoop (or spatula if you don't have 1) to mix the sushi seasoning into the rice by cutting and folding the rice. (Not stirring- this makes the rice mushy.) If you want more savory food, add some sesame oil too. (This will make it more like Korean Kimbap than Japanese sushi.)
- Spread the rice onto the baking dish then top with ½ the furikake, followed by the tuna mix, then the rest of the furikake. (If you want it spicier, you can add some chili flakes now.) Try to get them in even layers.Tip: taste it now- everything is cooked- to see if the flavor is sufficient. If not, add more seasoning!
- Bake in a pre-heated oven at 425F/ 218.3C for 12-15 minutes or till the top turns golden brown and bubbly.
- Whilst the dish is in the oven, cut the avocado and other garnishes then place on the dish once out of the oven.
- Enjoy with seaweed, sliced cucumber and pickled ginger!
Notes
- Variations: see post
- Storage: Extras should be kept in an airtight container in the chiller as soon as possible. (Rice goes bad really quickly so don't leave it out at room temperature for a long period of time.)
- Reheating: To reheat, place it in a 325/ 162.8C oven for 10-15 minutes or in the microwave for 30 seconds, followed by 10 second increments till warmed through.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
14g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
932mg
(39%)
Potassium
328mg
(9%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
190IU
(4%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 932mg | 39% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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