Easy Spicy Tuna Sushi Bake Recipe

Introduction

This Easy Spicy Tuna Sushi Bake is a delightful twist on traditional sushi, perfect for sharing or a comforting meal at home. Layers of seasoned rice, spicy tuna, and creamy avocado come together in a baked dish that’s simple to prepare and full of flavor.

Ingredients

• 10 sheets nori (cut in half to make 20 sheets)
• 1 tbsp furikake (optional)
• 1 tsp sesame seeds (optional)
• 4 medium avocado (ripe)
• 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, 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: Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel.
2. Step 2: Cook short-grain rice according to package instructions in your rice cooker or on the stove top.
3. Step 3: Preheat oven to 500 degrees F.
4. Step 4: Transfer cooked hot rice to a large bowl. Season rice with salt, sugar, and rice vinegar, then mix with a rice paddle. Evenly spread the rice and firmly pack it into the baking dish.
5. Step 5: Sprinkle sesame seeds and furikake evenly over the seasoned rice.
6. Step 6: Open canned tuna and strain out as much liquid as possible using a fine sieve and fork. Transfer tuna to a medium bowl and mix with Japanese mayo, sriracha sauce, and salt. Spread the spicy tuna mixture evenly over the rice.
7. Step 7: Peel and thinly slice avocados. Spread avocado slices over the tuna layer.
8. Step 8: Generously drizzle Japanese mayo and sriracha sauce over the avocado layer.
9. Step 9: Broil in the oven for 10 minutes until the sauce is bubbling and golden brown. Remove from oven and garnish with finely chopped green onions.
10. Step 10: Slice the sushi bake with a wet knife into 20 pieces. Scoop each portion into a small sheet of nori and enjoy!

Tips & Variations

• Use canned salmon instead of tuna for a different but equally delicious flavor.
• Adjust sriracha amounts to control the spiciness according to your taste.
• Try adding thinly sliced cucumber or pickled ginger for added freshness.
• If you don’t have furikake, sesame seeds alone add a nice texture and flavor.

Storage

Store any leftover sushi bake covered in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to keep the layers intact, or enjoy cold if preferred. Avoid microwaving as it can make the nori soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the ingredients and assemble the sushi bake ahead, but it’s best to broil it just before serving to maintain the texture and flavor.

What can I use if I don’t have Japanese mayo?

Regular mayonnaise works fine; for a closer match, try mixing regular mayo with a bit of rice vinegar or lemon juice for tanginess.

Easy Spicy Tuna Sushi Bake Recipe

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★★★★★

4.7 from 90 reviews

This Easy Spicy Tuna Sushi Bake is a delightful, no-fuss Japanese-inspired casserole that layers seasoned short-grain rice with a creamy, spicy tuna mixture and ripe avocado. Finished under the broiler for a bubbly, golden top and served on crispy nori sheets, it’s a perfect dish for sushi lovers looking for convenience without sacrificing flavor.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 20 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice Layer

• 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 & Garnishes

• 10 sheets nori (cut in half to make 20 sheets)
• 1 tbsp furikake (optional)
• 1 tsp sesame seeds (optional)
• 4 medium avocados (ripe)
• 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 green onion (finely chopped for garnishing)

Instructions

1. Prepare 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.
2. Cook rice: Cook the short-grain rice according to package instructions either using a rice cooker or on the stovetop until tender and sticky.
3. Preheat oven: Set your oven to broil at 500 degrees F to get it ready for finishing the sushi bake.
4. Season rice: Transfer the hot cooked rice to a large bowl, then season with salt, sugar, and rice vinegar. Mix well using a rice paddle or spatula, then evenly spread and firmly pack the rice into the prepared baking dish.
5. Add toppings: Sprinkle sesame seeds and furikake evenly over the rice layer for added flavor and texture.
6. Make spicy tuna mixture: Drain canned tuna using a fine sieve pressing gently with a fork to remove excess liquid. Transfer the tuna to a medium bowl and mix in Japanese mayo, sriracha sauce, and salt until well combined. Spread the spicy tuna mixture evenly over the rice layer in the baking dish.
7. Add avocado slices: Peel and thinly slice the ripe avocados, then layer them evenly over the spicy tuna mixture.
8. Drizzle sauces: Generously drizzle additional Japanese mayo and sriracha sauce over the avocado layer to enhance creaminess and spice.
9. Broil: Place the baking dish under the preheated broiler for 10 minutes, or until the sauce is bubbling and golden brown on top.
10. Garnish and serve: Remove from oven, sprinkle finely chopped green onions over the top, slice into 20 pieces using a wet knife, and serve each portion scooped onto a small sheet of nori. Enjoy immediately!

Notes

• If you don’t have a rice cooker, cook short-grain rice on the stovetop by rinsing it thoroughly, then simmering 1.5 cups rice with 2 cups water on low heat covered until water is absorbed and rice is tender, about 15-20 minutes.
• Furikake and sesame seeds add authentic umami flavor but are optional.
• Adjust sriracha quantities according to your preferred spice level.
• The spicy tuna mixture can be made with canned salmon as an alternative.
• Use a wet knife to slice to prevent sticking and preserve clean slices.

Keywords: spicy tuna sushi bake, sushi casserole, Japanese recipe, easy sushi bake, baked sushi, spicy tuna, sushi rice casserole