Tuna Sushi Bake
Make any night sushi night with this easy & budget-friendly Tuna Sushi Bake - in under 30 minutes! Save your sushi money & create a fun dinner experience with these bite-size sushi handrolls - no fancy rolling required!
Servings: 2 servings
Calories: 482kcal
Ingredients
SUSHI RICE
- 1 1/2 cup cooked short grain rice*
- 2 ¾ tsp rice vinegar
- ¾ tablespoon sugar
- ¾ teaspoon salt
SUSHI FILLING
- ½ tablespoon cream cheese softened
- 1 ¼ teaspoon ponzu
- 2 ¼ teaspoon Japanese mayo
- ¾ teaspoon light soy sauce
- ¼ teaspoon sesame oil
- 4 ounces canned tuna drained
- 1 green onion thinly sliced
TOPPINGS
- 2 tablespoons furikake divided in half
- unagi sauce
- Sriracha
- Japanese mayo
SERVING
- seaweed chips
- cucumber thinly sliced, optional
- avocado thinly sliced, optional
Instructions
- In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until sugar & salt is dissolved.
- Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top of a spatula while moving it in a swiping motion. This helps distribute the mixture more evenly. Gently fold together, being careful not to mush the rice. Set aside.
- Preheat oven to 450° F.
- In a large mixing bowl, combine the sushi filling ingredients - drained tuna, cream cheese, ponzu, Japanese mayo, light soy sauce, sesame oil, & green onions. Set aside.
- In a baking dish, begin assembling the sushi bake by evenly layering the sushi rice (again, be careful not to mush the rice), then half of the furikake, the sushi filling, & the remaining furikake. Drizzle unagi sauce, Sriracha, and Japanese mayo on top.Keep in mind, the unagi sauce is sweet AND salty, so don't add too much so the sushi bake won't be overly salty.
- Bake in the oven for 10 - 15 minutes, or until the top is golden and everything is heated through.
- Serve with seaweed chips or nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a seaweed chip and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!
Notes
- Rice: Short-grain rice, such as sushi rice, is typically used for this recipe to create a similar sushi experience. You can easily find it at any local Asian market or sometimes even at local grocery stores in the Asian/international aisles. If you're short on time or have trouble finding it, you could even repurpose leftover rice. Just keep in mind it won't have the same chewy sticky texture in the dish.
- Tuna: For this Tuna Sushi Bake recipe, I'm using canned tuna in water since we are adding mayo and sesame oil to season the dish and I don't want it be too oily or wet.
- Seaweed Chips: I like using seaweed chips for the extra flavor, but nori sheets work as well. You'll just need to cut them into bite size pieces & will have a little less flavor.
- Key Tips & Step-by-Step Photos: For key tips on how to store & step-by-step photos, follow the instructions in the blog post above!
Nutrition
Serving: 0.5recipe | Calories: 482kcal | Carbohydrates: 82g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 1509mg | Potassium: 237mg | Fiber: 3g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg