Spicy Tuna Sushi Bake. An easy and delicious sushi casserole dish with rice, spicy tuna mayo, avocado and green onions broiled and wrapped in nori. Great as a meal!
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What is a Sushi Bake?
A sushi bake is made of seasoned sushi rice, spicy tuna mayo, avocado slices, and spicy mayo and enjoyed with a nori sheet or seaweed snack. This casserole-like dish can be served as a main course or as a meal. It's very budget friendly as we're using canned tuna.
Most tuna lovers will have a few cans of it in their pantry so I thought why use this ingredient in a sushi bake! The taste of the spicy tuna along with the soft avocado, rice and that crunchy seaweed is divine. There are so many delicious flavours and the textures in this dish. It's like a party in your mouth!
I love this easy sushi bake recipe because it's unique from the imitation crab and cream cheese version, which I also share on the blog.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Short grain rice
- Canned tuna in oil
- Rice vinegar
- Sugar
- Sesame seeds (optional)
- Furikake: a Japanese sushi seasoning
- Ripe Avocados
- Kewpie mayonnaise: aka Japanese mayonnaise
- Sriracha sauce
- White Granulated Sugar
- Salt
- Sheets of nori: for serving or substitute with seaweed snack
- Green onion: optional garnish
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Spicy Tuna Sushi Bake
- Grease your 9 x 9 baking dish with sesame oil.
- Cook short grain rice according to package instructions in your rice cooker or pot. Once cooked, season your hot rice with sugar and rice vinegar and mix with a rice paddle.
- Transfer cooked rice to greased baking dish and spread rice out evenly. Optional: Sprinkle sesame seeds and furikake over the rice.
- Preheat oven to 500 degrees F.
- In a medium bowl, mix strained tuna with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.
- Then peel and thinly slice avocados. Spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top.
- Broil in oven for 10 minutes until the sauce is bubbling and golden brown. Optional: garnish with green onions. Slice with a wet knife into 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or rebake in the oven at 350 degrees F for 5-10 minutes until hot.
Expert Tips
- Use short grain rice and avoid using long grain rice.
- Make sure to grease your baking pan with sesame oil or an oil to prevent the rice from sticking.
- Buy canned tuna in oil for the tastiest sushi bake as it's more moist than canned tuna in water.
- Slice your avocado last to prevent it from oxidizing and going brown.
- Using a sharp wet knife to slice the sushi bake to make it easier for your guests to spoon a piece for themselves.
- Keep the nori sheets in their packaging until consumption as they tend to go soggy when exposed to air.
Other recipes you may like!
- Jumeokbap
- Korean Tuna Mayo Deopbap
- Tuna Kimchi Jjigae
- Spicy Tuna Kimbap
- Japanese Tuna Onigiri
- Deconstructed Tuna Kimbap Bowl
- Korean Tuna Cakes (Chamchijeon)
📖 Recipe
Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
Ingredients
- 10 sheets nori cut in half to make 20 sheets
- 4 avocado peeled and sliced
Tuna Mayo Mixture
- 3 cans canned tuna in oil 150 grams per can, strained of oil
- 4 tablespoon Japanese mayo if you want it extra creamy, add another tablespoon
- 1 tablespoon Sriracha sauce if you want it spicier, add another tablespoon
- ¼ teaspoon salt
Sushi Rice
- 300 grams uncooked sushi rice or 4 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoon white granulated sugar
- ½ teaspoon salt
- 1 tablespoon furikake or sub with crushed nori
- 1 teaspoon sesame seeds optional
Toppings:
- 2-3 tablespoon Japanese mayo for drizzling
- 2-3 tablespoon Sriracha sauce for drizzling
- 1 green onion finely chopped
Instructions
- Grease your 9 x 9 baking dish with sesame oil.
- Cook short grain rice according to package instructions in your rice cooker or pot. Once cooked, season your hot rice with sugar, salt and rice vinegar and mix with a rice paddle.
- Transfer cooked rice to greased baking dish and spread rice out evenly. Optional: Sprinkle sesame seeds and furikake over the rice.
- Preheat oven to 500 degrees F.
- In a medium bowl, mix strained tuna with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.
- Then peel and thinly slice avocados. Spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top.
- Broil in oven for 10 minutes until the sauce is bubbling. Optional: garnish with green onions. Slice with a wet knife into 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy!
Hailey
Hi there. Do you mean broil using the broiler or baking in the oven at 500°F for those 10 minutes? I am currently doing a mix of both out of confusion.
Christie Lai
Hi there, the recipe card states to use your oven for broiling in steps 4 and 7.
Nicole Marrero
Hi! For the rice is it a total of 2 and 1/2 teaspoons of the sugar? It’s listed twice and I’m not sure if it’s supposed to be a different ingredient. Thanks
Christie Lai
Hi Nicole! Thanks so much for bringing that to my attention! The recipe has been corrected as the 1/2 tsp should be salt and 2 tsps should be for white sugar. I hope you enjoy my recipe 🙂
Rosario M
Had so many cans of tuna in my pantry and came across this recipe while browsing online. Just made it for dinner and it was so delicious! My family ate every morsel…there wasn’t anything left! Will definitely be making this again soon.
christieathome
Amazing! So happy to read this Rosario! Glad you and the whole family enjoyed it 🙂 Thank you for leaving this kind review!
Kristen Carrico
Could I use regular mayo ? For the life of me I could not find Japanese mayo or Kewpie mayo !
christieathome
Yes, regular mayo will work as well.
Naomi Zuhei
can I use gochujang instead of siracha?
christieathome
You can definitely try it out as I haven't personally done that myself. But if you do, I would recommend diluting the gochujang so you can easily drizzle it over the sushi bake.
Heidi | The Frugal Girls
The combination of tuna and avocado sounds so good! This really is such a fabulous summer style casserole.
Tasia ~ two sugar bugs
I love spicy tuna too! All the flavors in this tuna bake sound amazing. Looking forward to trying it!
Caleb - Never Ending Journeys
Such a creative idea to make a sushi bake using tuna, I never thought to do this! Looks absolutely delicious!