Easy Spicy Tuna Sushi Bake (Using Canned Tuna!) Recipe

Introduction

This Easy Spicy Tuna Sushi Bake is a delicious and convenient twist on traditional sushi, perfect for using canned tuna. Creamy avocado, spicy mayo, and seasoned rice come together in a warm, comforting dish that’s simple to prepare and share.

Ingredients

• 10 sheets nori (cut in half to make 20 sheets)
• 1 tbsp furikake (optional)
• 1 tsp sesame seeds (optional)
• 4 medium ripe avocados
• 2-3 tbsp Japanese mayo (or regular mayo)
• 2-3 tbsp sriracha
• 1 green onion (finely chopped for garnishing)
• 1 tsp vegetable oil (or any neutral oil, for greasing the baking dish)
• 15.87 oz canned tuna in oil (or canned tuna in water or canned salmon, about 3 x 5.29 oz / 150 g cans)
• 4-5 tbsp Japanese mayo (or regular mayo)
• 1-2 tbsp sriracha
• 1/4 tsp salt
• 1.5 cups uncooked short-grain rice (or 4 cups / 800 g cooked short-grain rice)
• 1 tbsp rice vinegar (or apple cider vinegar or white vinegar)
• 2 tsp white granulated sugar
• 1/2 tsp salt

Instructions

1. Step 1: Preheat your oven to 500°F (260°C). Grease a 9 x 9-inch baking dish evenly with vegetable oil using a paper towel.
2. Step 2: Cook the short-grain rice according to package instructions, either in a rice cooker or on the stovetop.
3. Step 3: While the rice is still hot, transfer it to a large bowl. Season with 1/2 teaspoon salt, 2 teaspoons sugar, and 1 tablespoon rice vinegar. Mix gently with a rice paddle or spatula, then spread and firmly pack the seasoned rice into the prepared baking dish.
4. Step 4: Sprinkle the sesame seeds and furikake evenly over the rice layer.
5. Step 5: Drain the canned tuna thoroughly using a fine sieve and a fork. Transfer to a medium bowl and mix with 4-5 tablespoons Japanese mayo, 1-2 tablespoons sriracha, and 1/4 teaspoon salt. Spread this spicy tuna mixture evenly over the rice.
6. Step 6: Peel and thinly slice the avocados. Arrange the avocado slices over the tuna layer.
7. Step 7: Drizzle 2-3 tablespoons Japanese mayo and 2-3 tablespoons sriracha generously over the avocado layer.
8. Step 8: Place the dish under the oven broiler and broil for about 10 minutes, until the sauce is bubbling and golden brown on top.
9. Step 9: Remove from the oven and garnish with finely chopped green onion.
10. Step 10: Using a wet knife, slice the sushi bake into 20 pieces. Scoop a portion of the filling into a small sheet of nori and enjoy immediately.

Tips & Variations

• For a milder version, reduce the sriracha to your preferred heat level or omit it altogether.
• Try substituting canned salmon for tuna for a different flavor.
• If you don’t have furikake, you can sprinkle additional sesame seeds or chopped seaweed flakes for added texture.
• Use leftover cooked rice to make this dish even quicker to prepare.

Storage

Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid storing avocado-topped layers for too long as the avocado may brown.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this recipe?

Short-grain rice works best for sushi bake because of its sticky texture. Using long-grain rice may result in a less cohesive dish.

Is there a way to make this gluten-free?

Yes. Use gluten-free mayonnaise and check that the sriracha and furikake you use do not contain gluten-containing ingredients.

Easy Spicy Tuna Sushi Bake (Using Canned Tuna!) Recipe

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This Easy Spicy Tuna Sushi Bake combines the flavors of sushi in a convenient baked casserole format using canned tuna. Layered with seasoned sushi rice, a creamy and spicy tuna mixture, creamy avocado, and a drizzle of mayo and sriracha, it’s broiled to golden perfection and served with nori sheets for a fun and tasty twist on sushi at home.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 20 pieces 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese Fusion

Ingredients

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Rice and Seasoning

• 1.5 cups uncooked short-grain rice (or 4 cups / 800 g cooked short-grain rice)
• 1 tbsp rice vinegar (or apple cider vinegar or white vinegar)
• 2 tsp white granulated sugar
• 1/2 tsp salt

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 tbsp Japanese mayo (or regular mayo)
• 1–2 tbsp sriracha
• 1/4 tsp salt

Toppings and Garnishes

• 4 medium avocado (ripe, peeled and thinly sliced)
• 2–3 tbsp Japanese mayo (or regular mayo) for drizzling
• 2–3 tbsp sriracha for drizzling
• 1 tsp vegetable oil (or any neutral oil, for greasing the baking dish)
• 1 tsp sesame seeds (optional)
• 1 tbsp furikake (optional)
• 10 sheets nori (cut in half to make 20 sheets)
• 1 green onion (finely chopped for garnishing)

Instructions

1. Prepare the Baking Dish: Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel to prevent sticking during baking.
2. Cook the Rice: Cook short grain rice according to package instructions using a rice cooker or stovetop method until tender.
3. Preheat the Oven: Set your oven to broil at 500 degrees F to prepare for finishing the bake.
4. Season the Rice: Transfer the hot cooked rice into a large bowl. Add the salt, sugar, and rice vinegar, then gently mix with a rice paddle or wooden spoon. Spread the seasoned rice evenly and compactly into the greased baking dish.
5. Add Sesame Seeds and Furikake: Sprinkle sesame seeds and furikake evenly over the rice layer for added flavor and texture.
6. Make the Spicy Tuna Mixture: Open the canned tuna and drain out as much liquid as possible by pressing it through a fine sieve with a fork. In a medium bowl, combine the drained tuna with 4-5 tablespoons Japanese mayo, 1-2 tablespoons sriracha, and 1/4 teaspoon salt. Mix thoroughly.
7. Layer Spicy Tuna: Spread the prepared spicy tuna mixture evenly over the rice layer in the baking dish.
8. Add Avocado: Arrange thin slices of peeled ripe avocado evenly on top of the tuna layer.
9. Drizzle Sauces: Generously drizzle additional Japanese mayo and sriracha sauce over the avocado layer for creaminess and heat.
10. Broil the Sushi Bake: Place the baking dish on the top rack of the oven and broil for about 10 minutes, until the mayo and sriracha drizzle bubbles and turns golden brown.
11. Garnish and Serve: Remove the dish from the oven and sprinkle finely chopped green onions on top. Slice into 20 pieces using a wet knife to prevent sticking. Serve each portion scooped into a small sheet of nori and enjoy your easy sushi bake!

Notes

• You can cook the rice in a rice cooker for convenience or on the stovetop following package directions.
• Adjust the amount of sriracha and mayo in the spicy tuna mixture to your preferred spice level.
• Furikake and sesame seeds are optional but add authentic flavor and texture.
• Use a wet knife when slicing to get cleaner cuts and prevent sticking.
• The bake is best enjoyed immediately for optimal texture.

Keywords: spicy tuna sushi bake, baked sushi, canned tuna recipe, easy sushi casserole, Japanese sushi bake, spicy mayo tuna bake, nori sushi bake