Sushi Bake (with Canned Tuna)
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 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)
Description
Preparation involves cooking short-grain rice, optionally infused with dried kelp for subtle umami notes. The rice is seasoned with a warmed mixture of rice vinegar, sugar, and salt, or alternatively commercial sushi seasoning, then folded carefully to maintain rice texture. The topping is prepared by mixing softened cream cheese with mayonnaise and drained canned tuna until smooth. Layers are assembled by spreading the seasoned rice in an oiled pan, sprinkling furikake seasoning, adding the tuna mixture, and finishing with more furikake.
The dish is baked to set the topping and can be served garnished with sliced avocado, drizzle of sesame oil, green onion slices, and toasted sesame seeds. Optionally, it can be served with nori sheets for wrapping portions. The texture combines the seasoned, slightly sticky rice with creamy tuna topping, while savory furikake and garnishes add flavor complexity and freshness.
Storage advice includes refrigerating leftovers promptly in airtight containers as sushi rice can spoil quickly. Reheating recommendations include gentle warming in the oven or microwave to retain texture without drying. Variations can substitute crab or imitation crab for tuna or adjust the seasoning for spiciness. This dish bridges familiar sushi flavors with casserole simplicity, suitable for feeding a group.
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
- Store leftovers in an airtight container in the refrigerator promptly to prevent rice spoilage.
- Reheat in a 325°F (163°C) oven for 10-15 minutes or microwave in short increments until warmed through.
- You can substitute canned crab or imitation crab for the tuna if preferred.
- Softening cream cheese before mixing with mayo ensures a smoother topping spread.
- Use of dried kelp in rice cooking is optional but adds umami flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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