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Sushi Bake (with Canned Tuna)
5 from 21 votes

Sushi Bake (with Canned Tuna)

Sushi Bake with Canned Tuna is a layered casserole-style dish featuring flavored sushi rice topped with a creamy mixture of canned tuna, mayonnaise, and cream cheese, then baked to meld flavors. It uses a seasoned rice base mixed with furikake and sushi vinegar, layered with a rich tuna topping, garnished with avocado, green onions, and sesame seeds, offering a deconstructed sushi experience that is hearty and easy to share.

Prep Time
40 mins
Cook Time
20 mins
Servings: 6 people
Calories: 377 kcal
Course: Main Course
Cuisine: Fusion, Japanese, American

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

    Cup of Yum
  1. Optional, for a crispy rice bottom: coat a thin baking pan with some sesame oil.
  2. Cook short grain rice as you normally do. (Add 1 piece of dried kelp if you have it for more flavor.)
  3. 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.
  4. After that, stir the softened cream cheese, mayo and drained tuna until it is evenly mixed.
  5. 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.)
  6. 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!
  7. Bake in a pre-heated oven at 425F/ 218.3C for 12-15 minutes or till the top turns golden brown and bubbly.
  8. Whilst the dish is in the oven, cut the avocado and other garnishes then place on the dish once out of the oven.
  9. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 377

% 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.