Spicy Tuna Sushi Bake. An easy and delicious sushi bake with a layer of sushi rice, sriracha mayo tuna, avocado and green onions broiled and wrapped in nori. Tasty and simple to make at home. A popular trend now that is worth trying if you love sushi but don’t want to deal with the fuss of rolling! Great for dinner or lunch.
I love sushi so much. Especially spicy tuna. Now this sushi bake is budget friendly because we are using canned tuna! Most tuna lovers will have a few cans of tuna lying in their pantry so why not turn it into a delicious sushi bake.
The taste of the spicy mayo tuna along with the ripened avocado and sushi rice with 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!
Where does this idea originate from?
This baked sushi idea originates from Hawaii where people love having this dish as a casserole similar to tuna casserole. But instead of just having the casserole, you would pair it with a delicious crunchy piece of seaweed! Then of course the sushi bake went viral on TikTok and now has spread all over the internet!
Easy to make!
This canned tuna sushi bake recipe is easy to make. I will share the sushi bake instructions below. There are certain steps you can totally omit to make this even simpler. But of course, I always want to ensure my recipes are super tasty so I will keep those steps and leaving it as optional for you to omit.
You are basically cooking your rice to how you normally would. I usually use my handy rice cooker. Then season your hot rice in sugar and rice vinegar. Transfer it to a baking dish that has been greased with sesame oil. Then sprinkle sesame seeds and crushed nori over the rice (OPTIONAL).
Next strain the canned tuna of its oil or water and mix with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.
Then peel and slice your avocados and spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top. The sushi bake baking time is 10 mins at 500 degrees F. You are essentially broiling this, so the sauce gets all bubbly. Then, garnish with green onions, also optional. Slice into large 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy your spicy tuna baked sushi recipe!
Watch how I made this!
I also share a sushi bake video to show you how to make sushi bake! It’s packed with cooking ASMR sounds to help you relax and unwind and hopefully make you crave this dish. Don’t forget to like, comment and subscribe to my channel for more!
Tips for making spicy tuna sushi bake
Below are tips on how to make the best Sushi Bake:
- Use short grain sushi or Calrose rice that has been cooked earlier and avoid using day old rice. You want it to be warm so that when you season it with rice vinegar and sugar, it’ll absorb into the rice. You could also microwave your rice to make it warm, but this will evaporate moisture from the rice so best to use same day cooked rice and keep it warm after it’s been cooked.
- 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. I love using canned tuna in oil because it’s moist, delicious and fattier. If you’re looking for a healthier option, use canned tuna in water. But just be warned it’ll be drier.
- To make this recipe simpler, skip adding sesame seeds and crushed nori over the rice layer but if you want this dish to be tastier, I would suggest to add it because it helps to season the rice more.
- Slice your avocado last to prevent it from oxidizing and going brown.
- Generously drizzle kewpie mayo and sriracha sauce over your bake to ensure each piece has enough sauce.
- 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 so they don’t go moist. If you leave nori out at room temperature it will absorb the moisture in the air making it less crunchy.
FAQ
Below are frequently asked questions about this sushi bake tuna recipe:
What kind of rice should I use for the sushi bake rice?
Sushi rice or Calrose rice. They’re the same thing just called different names.
Do I have to use rice vinegar if I don’ have it?
No, just normal vinegar and it should be fine.
Can I use canned tuna in water?
Yes but it will be slightly drier in your tuna sushi bake.
Where can I find kewpie mayo, or can I use normal mayo?
It’s found at many Asian grocers. If you can’t find it feel free to sub with normal mayo, but it won’t taste as creamy.
Do I need to add avocado or green onions?
No but the avocado does make this tuna sushi bake more creamier and gives it a bit more moisture. Green onions are optional.
Where can I buy nori?
Any Asian grocer will have it. I like to buy the kind that comes with a seal so I can reseal it for later and keep it fresh.
Can I make this in a toaster oven?
Yes! You can definitely make this sushi bake using oven toaster! It’s a great way to save on energy especially if you have a small baking dish that will fit.
What other variations of this sushi bake are there?
Sushi bake variations can include and are not limited to the following:
- Sushi bake with tuna
- Crab meat mixed with mayo and tobiko on rice
- Sushi bake with avocado
- Salmon mixed with mayo on rice
- Shrimp tempura on rice with mayo
There are so many variations of this sushi bake out there so get creative!
Other recipes you may like!
If you enjoyed this sushi bake at home please check out my other recipes with tuna:
KOREAN TUNA MAYO RICE BALLS
TUNA KIMCHI FRIED RICE
KOREAN TUNA MAYO DEOPBAP
TUNA KIMCHI JJIGAE
SPICY TUNA KIMBAP
JAPANESE TUNA ONIGIRI
DECONSTRUCTED TUNA KIMBAP BOWL
KOREAN TUNA CAKES (CHAMCHIJEON)
For this recipe
You will need the following sushi bake ingredients:
- 320 ml uncooked sushi rice
- 2 tsp Rice vinegar
- 2 tsp Sugar
- 1 tsp sesame seeds (optional)
- 1 sheet crushed nori (optional)
- 4 Avocados, peeled and sliced
- 3 cans tuna (160 grams each can) in oil, liquid drained
- 3 tbsp Kewpie mayo
- 2 tsp Sriracha sauce
- ½ tsp Sugar
- ¼ tsp Salt
- 10 sheets nori, cut in half to make 20 pieces
Sushi bake toppings:
- 2 tbsp Kewpie Mayo
- 2 tbsp Sriracha sauce
- 1 stalk green onion, finely chopped
How to make spicy tuna sushi bake
- Grease your 9 x 9 baking pan with sesame oil.
- Cook your rice according to package instructions in your rice cooker or pot. Once cooked, season your hot rice in sugar and rice vinegar.
- Transfer to greased baking dish and spread rice out evenly. Optional: Sprinkle sesame seeds and a crushed nori sheet over the rice.
- Preheat oven to 500 degrees F.
- Next strain the canned tuna of liquid. In a bowl, mix tuna with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.
- Then peel and slice your avocados. Spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top in a diagonal fashion.
- Broil in oven for 10 minutes until the sauce is bubbling. Optional: garnish with green onions. Slice into 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy baked sushi with spicy tuna!
Give it a try!
Well, I hope you give my Spicy Tuna Sushi Bake a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Spicy Tuna Sushi Bake (Using Canned Tuna!)
Ingredients
- 10 sheets nori cut in half to make 20 pieces
- 4 avocado peeled and sliced
Tuna Mayo Mixture
- 3 cans canned tuna 160 grams per can, liquid drained
- 3 tbsp Japanese mayo
- 2 tsp Sriracha sauce
- ¼ tsp Salt
Sushi Rice
- 320 ml uncooked sushi rice or 4 cups cooked sushi rice
- 2 tsp Rice vinegar
- 2 tsp white granulated sugar
- ½ tsp white granulated sugar
- 1 sheet nori crushed by hand, optional
- 1 tsp sesame seeds optional
Sushi bake toppings:
- 2 tbsp Japanese mayo
- 2 tbsp Sriracha sauce
- 1 stalk green onion finely chopped
Instructions
- Grease your 9 x 9 baking pan with sesame oil.
- Cook your rice according to package instructions in your rice cooker or pot. Once cooked, season your hot rice in sugar and rice vinegar.
- Transfer to greased baking dish and spread rice out evenly. Optional: Sprinkle sesame seeds and a crushed nori sheet over the rice.
- Preheat oven to 500 degrees F.
- Next strain the canned tuna of liquid. In a bowl, mix tuna with kewpie mayo, sriracha sauce, sugar and salt. Layer that on top of the rice and spread it out evenly.
- Then peel and slice your avocados. Spread the avocado over the tuna layer. Generously drizzle more kewpie mayo and sriracha sauce over top in a diagonal fashion.
- Broil in oven for 10 minutes until the sauce is bubbling. Optional: garnish with green onions. Slice into 20 pieces and scoop a piece of the filling into half a sheet of nori and enjoy!
Such a creative idea to make a sushi bake using tuna, I never thought to do this! Looks absolutely delicious!
I love spicy tuna too! All the flavors in this tuna bake sound amazing. Looking forward to trying it!
The combination of tuna and avocado sounds so good! This really is such a fabulous summer style casserole.
can I use gochujang instead of siracha?
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.
Could I use regular mayo ? For the life of me I could not find Japanese mayo or Kewpie mayo !
Yes, regular mayo will work as well.